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 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! 😅