This is purely a matter of taste! The two cultures are almost identical, but taste very different. Kefir typically makes a thin, sour, fizzy drink that is beloved by many people. Kefiili, on the other hand, makes a thick, mild, puddinglike substance that is great for people who like a milder drink. My family prefers Kefiili, and it is great for the kids because I don’t have to add sugar to make it “not sour”. Also, the thickness makes it easier for me to use to make jerky and to mix in desserts. And, the high polysaccharide content makes Kefiili very good for baking: it adds body and moistness to baked goods.

What if I don't like "Gooey"?

If you don’t like the texture of Kefiili, just put it through a blender, or stir it vigorously. The polysaccharide strains will break, and it will become milk-like again. Also, Kefiili becomes more custard-like if it ferments at a warmer temperature, and gets more gooey if you keep it in the fridge.

If you keep Kefiili in the fridge or on the counter too long, it turns thin and sour. If you don’t feed the grains for too long, they lose the ability to make Kefiili and will only make “regular” Kefir again.

 

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