Kefir? what's with it?!
Answers: i LOVE kefir, it's an easy way to make a scrumptious drink, but for all those smart people: why does it expire within two days of opening? It gets chunky within ONE DAY!
From the net:
http://www.kefir.net/
Time and temperature are two important factors that determine how thick and tasty your kefir will be.
In the warmer months kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey.
If your kefir is "lumpy" and too sour, you are definitely leaving it out too long.
It should be creamy and "drinkable"…a little thicker than milk. At this point, shake it well and place the kefir into your refrigerator.
It will thicken a little more since it is continuing to culture, but at a much slower pace. Making kefir is an art, not an exact science. With each batch you make, adjust the time until you get it just the way you like it. Each area of the country and each kitchen seem to be a little different.
Are you Russian too???????????
Privet! Ya lublyu kefir. Ochen vkusno.
Really? I buy my Kefir from the company Lifeway (here's the website: http://www.lifeway.net/) and my kefir lasts as much as 4 days after opening. Weird...I hope I'm not drinking it expired. Or maybe the Kefir from this company is ultra-pasteurized or something. Anyway, I really don't know how to answer your question. I'm guessing that it's because Kefir is a cultured product, so this makes it go bad faster.