- June 10, 2012 at 2:46 pm #84350
FranzFanMemberTopics: 18Replies: 14
I am soon to start drinking kefir, but I’m not certain whether I am making it correctly. Is it right that kefir will be fermented enough (and pretty much all lactose removed) if fermented for a 24 hour period?
I was initially fermenting for 48 hours in my testing period, but I just find the taste too acidic/alcoholic if fermented for that long, so would prefer to ferment it for a shorter period of time.
Is there any way to tell when the kefir has fermented? I have read that when small pockets of whey start to develop, it tends to be ready. I’ve also read that any drink should be around 1:7 in terms of kefir grains to milk. Does this sound correct?
Thanks for any tips..June 10, 2012 at 8:40 pm #84361
gatorgirl10MemberTopics: 1Replies: 2
I don’t know much about Kefir. But I am going to try to brew my own batch soon and I’m using these instructions. http://www.thecandidadiet.com/kefir.htm
Sorry I can’t be more helpful!June 10, 2012 at 9:19 pm #84365
Clare_MemberTopics: 12Replies: 134
When it splits, it has been left for too long (but it is still drinkable).
Ferment it for 24 hours, then remove the grains, and place the kefir into the fridge for 24 more hours.
The double process will remove more of the lactose.
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