With the warmer weather, of course fermentation has speeded up. A couple of batches were not as thick as usual, which makes sense - faster ferment, I could tell right away by seeing the clear whey on the bottom. This last batch had a LARGE bottom section of whey and I groaned when I saw it. Mixed it up, added my chia & instant coffe & cocoa powder, poured into individual coffee cups, refrigerated.

Actually tastes just fine. Thickness is not there, but no big deal. Then I found the below linked article on whey.

I did scoop out the curds. Does anyone include the curds?

Whey – The Liquid Gold in Kefir