I got some quality kefir grains and raw goats milk, followed the portions and let it ferment for between 8 and 12 hours (this is how long it said to begin with), and honestly it tastes really bad. I was expecting more of a greek yogurt taste, but I literally have to take this like a shot to even be able to get it down.
I tried re-fermenting it by leaving the kefir out for 24 hours covered, and it just got carbonated, but still a really really sour taste.
My kefir is the constistency of whole milk, by the way.
asked byCdc12c (0)
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on November 12, 2013
at 10:58 PM
I tried for awhile to make my own and never liked the results. If I want Kefir I buy it now. First it wasn't sour enough for me, tasted like buttermilk, then it was close to good, just too thin for my liking and then the last batch went beyond and became cheese. It is really a trial and error thing based upon the strength, amount of grains, room temp, etc. I am experienced in fermenting things like beer, wine and sourdough and frankly Kefir was the toughest of them all.