Guest guest Posted June 29, 2004 Report Share Posted June 29, 2004 My Kefir is taking on a really " yeasty " smell and taste. Can anyone give me some pointers on why this might be happening and how I can correct it??? Thanks!Danna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2004 Report Share Posted June 29, 2004 > My Kefir is taking on a really " yeasty " smell and taste. Can anyone > give me some pointers on why this might be happening and how I can > correct it??? Thanks!Danna I'm just a beginner myself, but I just recently had this problem. It was caused by my going on a trip and my husband not culturing my kefir grains often enough (like he was supposed to do it daily and he did it twice in five days, in about 1/4 the amount of milk I told him to do it in). So it was two things: not enough milk both by volume and time. Try culturing your milk more frequently, and use more milk, or use fewer grains. Raw milk, I've found, doesn't take the " 2-3 days " most directions refer to. When mine are just about to the point they need to be divided, they will culture raw milk in about 10 hours or even less--yesterday when they cultured it in about 6 I took half of them out and gave them away. Experts? Opinions? Smiles, Tracey Tracey Rollison Supervisor Usborne Books at Home, One of Fortune's Top 100 Small Businesses 2003 (317)894-7040 Be Curious! Your timing is perfect! Start your home business now for $49.95, and get all the tax write-offs you need! What could $400 or more a month do for your family?Check out http://www.UsborneBooksUS.com/cat.html for details. Make a difference for kids in a job you can feel great about! Change a life today--read with a child! Many convenient locations near you--couch, fireside, rocking chair and lap! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2004 Report Share Posted June 29, 2004 Danna-- What I've found out from others is that all Kefir Grains are not made Equal. Some get "drunk" like an alcoholic depending on how they have been treated in the past. What I've tried somewhat successfully is to put the "alcoholics" in filtered water with some Raw Honey. (Tonn's that is now sold at Marshalville Meats is Raw.) Appx. 1 c Water to 1/4 c Honey. Let them soak at room temp until they look different in texture, then try culturing again. Go by Smell. Mine do not do this, and I am trying to grow them so that they can be distributed, but have not been as successful as those whose grains do the "yeasty" thing.... Kefir only needs to go a few hours out on the counter until it seperates somewhat. I also have added White Sugar.... Maybe 1/3 c max per gallon of Yoder Milk. Had my grains for 3 years now and do not use them all the time, so using them more often does not necessarily prevent this from occurring. You do need to store them in the frig when not in use. --Terry On 6/29/2004 10:07:43 PM, rawdairy wrote:> My Kefir is taking on a really "yeasty" smell and taste. Can anyone> give me some pointers on why this might be happening and how I can> correct it??? Thanks!Danna Quote Link to comment Share on other sites More sharing options...
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