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Post by Admin on Nov 13, 2015 17:56:53 GMT -5
Let's Get Started
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Post by Admin on Nov 13, 2015 18:18:40 GMT -5
OK, so I tried and tried to find an active forum out there on homemade kefir. I am new at it and have learned quite a bit and still have many questions about it. I've only been kefiring now for about two weeks. I have acquired a taste for it and have had lots of fun experimenting with flavors. I hope that this forum will grow into one that can help myself and others. PLEASE feel free to comment or ask questions. Looking forward to a successful, ACTIVE forum.
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Post by Admin on Nov 14, 2015 14:17:11 GMT -5
I have been pretty successful and making kefir from organic whole milk with the right consistency and everything, but I am struggling with the 2nd ferment process. Is there anyone out there that has done it successfully without it being too sour or too thin? IF so, how did you do it?
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Post by buddyboosmama on Feb 23, 2016 2:35:40 GMT -5
Are you referring to the second ferment as being the first time you feed/replenish it?
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Post by buddyboosmama on Feb 24, 2016 2:39:12 GMT -5
Assuming you are, it turns sour-y when exposed to air during the ferment. Keeping a tight lid on the jar will preserve the yeastiness. Most instructions will tell you to just lay a cloth or such over it to keep bugs out. But this lets air in.
Supposedly, this returning to the yeasty state can be done, but it is a permanent thing. Cutting the air off kills certain microbes and they don't come back.
Hope this helps.
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jackwathers03
New Member
We provide Catering Equipment that you'll need.
Posts: 1
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Post by jackwathers03 on Apr 2, 2019 3:57:18 GMT -5
When doing home made recipe's. It is smart to have proper tools and equipment in doing so. Now when serving more than 1 people or for a party it is wise to have commercial kitchen equipment as for preparations materials. |
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