Milk Kefir Made the Traditional Way - Sort of

[Guest guest]

It's been months since my milk kefir has made any fizz, which is somewhat

disappointing because I liked the fizziness. But the texture has been really

nice, gelled, thickened, and somewhat yogurty with a bright tangy flavor. Since

I've had my kefir it has gone through many changes interesting to observe, but

does anyone know what I can do to get my fizz back?

I've been using a new (to me) technique for culturing. I read that someone was

preparing his kefir anaerobically, under airlock. The old traditional way of

making kefir was also anaerobic; the grains and milk were kept in skin bags hung

by a doorway where people could jostle it as they passed by.

I sealed some grains with milk in a plastic zip bag, pressing out all the air,

then put it in a cloth shopping bag and hung it on a busy doorway in my house.

I've been doing it for several days now and it is working really well, producing

an excellent quality product. There hasn't been any risk for breakage/explosion

here because there is no fizz being produced, but if yours is fizzy and you want

to try this too, be sure to use a bag that is considerably larger than the

amount of milk, press out all air, and take care to check it for gas buildup.

And let me know if you do try it and how it works for you!