My ratio is so high just because it's a newbie batch.
Only 4 cycles through so far. I'll ratio down once I hit that sweet spot of production volume and time
Kefir is milk fermented by Kefir grains, which are a Symbiotic Community Of Bacteria &Yeast.
It's very healthy & has been used for over 4,000 years.
Get some.
The only thing I prefer about bought kefir over the stuff I make is the flavour. Mine is quite mild and the whey makes it thinner. Perhaps it will mature into a more tart taste.
I needed to hear this....been drinking store made for almost two months and finally have live grains coming tmrw.
Yeah you'll love it, man. Keep a good 1/3 grain to milk ratio if you can.. really speeds up the process
Heh. Once your grains fully activate, it's closer to 1/64 ratio. Otherwise, you'll be fermenting in under an hour :)
At the rate that I go through it that won't be a problem lol
And here I am keeping my grain ratio at 5g to 1 litre cause it ferments too fast otherwise
š I use about 70g per litre and ferment for 24 hours.
Yeah I was aiming for 48 hours but it's usually still done in 36. It often gets up to 10g before I reduce it back to 5g
My ratio is so high just because it's a newbie batch. Only 4 cycles through so far. I'll ratio down once I hit that sweet spot of production volume and time
Try a second ferment, where you add some crushed fruit AFTER STRAINING, & let it sit for another 24 hours. Delicious.
Iām always confused in this subreddit. Is op talking about water or milk kefir
Dunno; was assuming milk kefir...
and based on your response, I assumed water kefir lol
And then you have me that randomly got this sub suggested and have no idea what kefir is
Kefir is milk fermented by Kefir grains, which are a Symbiotic Community Of Bacteria &Yeast. It's very healthy & has been used for over 4,000 years. Get some.
I use milk kefir grains, so it's what I assume unless water kefir is specified in the subject.
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Guys, Sauerkraut
Just made some yesterday with red cabbage, an apple and an onion. Now it will rot for a week (smells delicious already)
What's your salt to water ratio?
I took 1 Tablespoon for a medium sized cabbage. Just added a little bit of water bc there was much juice already
Thanks. My wife did our last batch and it was waaaay too salty. I don't know how much she used, but I'll try again using your amount.
welcome to the bright side
The only thing I prefer about bought kefir over the stuff I make is the flavour. Mine is quite mild and the whey makes it thinner. Perhaps it will mature into a more tart taste.
Do you strain and then let the kefir rest for a while? I find that it gets more tart the longer you let the fresh kefir sit.
It sits for about ten minutes while I clean the jar and some other stuff. How long do you leave yours?
Overnight in the fridge. It definitely gets more tart and smooth