Guest guest Posted April 7, 2001 Report Share Posted April 7, 2001 Hello everyone: I asked a question about the alcoholic taste in my kefir the other day, and someone responded that I should freeze the grains to get the alcohol out. Can you give me more details please? Should you freeze with some kefir in the container or just with the curds? How long should you freeze grains to get the alcohol out? Do you only do this once or do you need to do it periodically? After freezing, do the grains need time to recover or can you start making kefir right away. Thank you, Kareemah Quote Link to comment Share on other sites More sharing options...
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