[jighead]

I let my kefir ferment for a day too long, and when I strained it it was very lumpy. After it sat overnight in the fridge, it has clearly separated into curds and whey. I tasted it and that kefir tangy zing is very intense, and it smells strong but not rotten.

What can I do with this now? Is there some sort of cheese I can make? Can I use the whey to soak grains? Should I just toss it and start new?

 

[FernG]

This happens to me if I use my kefir grains in sour milk. I never toss the separated kefir. I use the whey to soak grains or in smoothies or kimchis. I use the tangy cheese on toast with a strong tasting jam like ginger apricot.