jules wrote: Yes, it was first time making kefir. I will try your suggestions to make the kefir taste more “sour”. I noticed in some youtube videos that there was a bubbling effect due to fermentation but I saw none of that in my batch and the amount of kefir grains stayed pretty much the same.
I recommend reading the link I gave you. There’s an FAQ on there and a lot of general information. I think you’ll find it more informative than the YouTube stuff. He doesn’t recommend 3-day fermentations, for example, since you risk starving the grains.
If your grains aren’t growing at least 90%, I wouldn’t drink the kefir. Mine took maybe a week to get to that stage, and now (2 weeks or so later) they grow like crazy. Right now I have 6 tbsp worth floating at the top of my jar and about 12 tbsp worth at the bottom. I put 6 tbsp in two days ago.
Mine doesn’t fizz unless I make it with grape juice (using spare grains). Apparently the fizz corresponds to the alcohol content (< 1% at most), so it's not a bad thing if it's flat. The grape juice one tastes a lot like rosé, by the way, but without the harshness of the alcohol. It's good for a treat, and there seems to be a lot of growth during ripening. I forgot to mention that ripening is a second fermentation you do after straining. It further reduces sugar content and increases the CFUs. I never drink mine after straining because it still has some sweetness. After another 24-hours, it turns sour. It takes a bit of trial and error, but I agree with Able that it’s worth seeing it through. It’s easy and cost-effective when you know what to do.