I’ve been having issues with making milk kefir. Mostly, actually, fear of drinking it after fermentation. Sometimes I notice this foam on the top, and after straining, I don’t know how to describe it and don’t have any photographs.
When my kefir is done, it smells almost identical to sourdough starter. Is this normal? Does this mean its safe? It is different to commercial kefir, which I know is more of a thin yoghurt.
I’ve never heard the advice to second ferment with a flavouring before, I think I’ll try that!
I’ve never second fermented before. Take the grains out after 24 hours, right?
Thank you so much for the advice!
Yeah for the second ferment take out the grains after 12 hr, add tiny fruit for flavor, and put in the fridge. It makes a big difference!
Thanks! I’ll do that with my next batch and see how it comes out.
I didn’t notice you said 24 hr and I said 12, basically make the first batch as usual (24 hour cycle is fine if that’s what you’re usually doing) then swap to fridge.
Ah, alright, thank you for the clarification, sorry! 😅