Guest guest Posted October 27, 2011 Report Share Posted October 27, 2011 I'm wondering if the yeast to bacteria ratio remain consistent during the stages of fermentation. I'm finding I do not care for kefir that has not thickened to a soft Jello stage because I can taste more yeast. I enjoy a tart kefir. Does tart kefir have less yeast and more bacteria or does the tart flavor just cover up the yeasty taste? Patty H. PS Has anyone tried a shot of espresso in a cup of kefir? Quote Link to comment Share on other sites More sharing options...
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