That usually happens after I've had the grains in the refrigerator, they take a little longer to culture. I pour mine through a small strainer into a bowl, usually bump the strainer against the bowl until most of the cultured milk goes through. If there is a lot of milk curds or if I don't want them in the next batch, I rinse the grains with water (not over the bowl, just over the sink:o) and the milk curds break up and leave the kefir grains in the strainer.

Hope this helps:o)

Tammy

 

I'm starting to culture kefir and am having a problem: the milk curdles and I can't find the kefir grains amongst all the curds. Does anyone know the best way to handle this? Thanks.