Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 Elaine, i think kefired milk is somewhat of an acquired taste. having said that, i have found there are ways to make it that i think make it more palatable. i have found if you use LOTS of grains and ferment it in the fridge, it tastes better. with lots of grains it only takes a day or two. it also tastes better with the freshest of milk. i also noticed that the more milk and the less grains, it takes longer to ferment, of course, and it doesn't taste as good. also fermenting it at room temp. it doesn't taste good. you're right, kefired cream is gross. laura > I am also wanting to make my own cultured butter. I tried souring the cream > with kefir, but it tasted gross. Of course, i'm having a hard time liking > kefir in general after two years of trying. > > The best cultured cream I've tasted was cultured with a GEM Cultures > vegetable culture. I plan on getting some of that to try. Had a very lemony > flavor. > Elaine Quote Link to comment Share on other sites More sharing options...
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