How fast do kefir grains grow? What if my grains are not multiplying at all? What if my grains aren't turning my milk into kefir? What does Milk Kefir taste like? It has a tart effervescent yogurty flavor. Some refer to it as the champagne of milk. It can also be compared to a thick Italian soda carbonated water with cream mixed in.
This is not something you have to 'tolerate', it is actually very delicious and most days we prefer it over our homemade yogurt! It's also very good blended with honey, fruit or other flavorings. It also subs in well for buttermilk, half and half or yogurt in recipes! In our opinion kefir usually smells like a mix between yogurt and cheesecake with maybe a hint of bread or vinegar. It can range from smelly mild to sharp like a cheddar cheese. We've noticed in the spring it has more of a sweet vinegar twist, in the winter a more mild bread-like aroma, and in the summer a sharp cheesy tang.
If you are re-using your jars without washing them out, this can also contribute to the aroma, usually amplifying whatever the kefir smells like at the moment. Once you wash the jar you will notice the smell to be much milder in the next ferment. What should the consistency of Kefir be? A consistency similar to buttermilk is standard, with it getting thicker in the winter, after being refrigerated, or when more cream or higher fat milk is added.
It is not solid like yogurt. In the summer it may be much thinner almost watery , or when storing on the counter or using lower fat milk or other products like coconut, almond, rice or soy milk. Kefir can become agitated by a new environment. This can be anything from a seasonal change, climate change, temperature change, milk change, or ratio of grains to milk change for example. Kefir grains like a stable environment with minimal and gradual temperature changes. If it's experiencing variable temperatures such as spring or fall where one day is hot and the next cool then it may be grainy or thin.
This can also be the case if the night and day temperatures are drastically different. When the night is much cooler than the day such as in fall or spring or a desert climate , the temperature will alter the acidic curds into a more gritty texture. If the grains do not seem to adjust and return to producing a normal kefir, than the environment may need to be adjusted.
If you are trying to convert your grains to kefir a milk other than cow or goat, than give it a little time and patience for the grains to adjust to their new medium. Also keep in mind that kefir in the summer is generally thinner and in the winter thicker.
Because there are so many strains of bacteria and yeast in kefir, different temperatures and contents in the milk can make one strain respond and become more or less active, thus resulting in a slight variation to your finished kefir. This is not something to be worried about, it is just a natural adaptation and response by the grains themselves, as they are designed to do.
Kefir tends to get thicker and smoother the more productive the grains are. Grains tend to be their most productive when they are on the smaller side, thus having a larger amount of surface area exposed to the milk. The thickest kefir we've gotten is when we threw some grains in the blender to make them as exposed as possible.
They fermented the milk quickly and uniformly, grew rapidly, and the kefir's texture was nice and creamy. If you are still struggling to get a creamier kefir then the trick may be the timing and the agitation during the ferment. The key with kefir is balance. Kefir can be pushed to ferment VERY quickly if needed, but it doesn't produce desirable results. For example we were able to get ours to separate completely into curds and whey in just hours by sitting it on the stove top near hot burners while we were cooking dinner and agitating it every 30 minutes.
Despite it congealing and completely separating and looking overly done , when we strained it, it was extremely thin. It still tasted like kefir but its texture was like milk. You can also push kefir to over-ferment, where it becomes a massive separation of very thick curds and tons of clear whey. Stainless steel strainers can be a bit abrasive, and over time this can cause your big clusters of grains to separate from each other, lengthening the straining process.
Worth it, but more work than the other cultures. Technically, kefir is an anaerobic process. The bacteria and yeasts do not need air in order to ferment properly. We personally ferment milk kefir in fido jars and the grains give us wonderful kefir every time. You can cover your kefir with a coffee filter secured by a rubber band with no ill effects.
Some people are particularly sensitive to yeasty flavors, and they generally prefer to ferment aerobically until their grains have settled into their new home and evened back out. When milk kefir grains are activated in a new environment, they have basically become intrepid explorers to a new continent - your home! Just absolutely horrid. They are literally just trying to get used to their new home. So what can you even do about this nonsense?! Like you would with a newborn baby, find your calm and have patience.
Your newly strained kefir can be tucked in the fridge for a day or two even up to 2 weeks! Funky dairies lend themselves to mashed potatoes or rutabaga, or turnip, or whatever!
Milk kefir grains get their nourishment from the lactose in milk. As long as the milk has that much needed lactose, you are pretty much good to go. There are many ways to use kefir in cooking since it is a versatile ingredient.
What is Kefir? Kefir is a fermented milk product that has been used as an ancient cure-all. Glass jars may also be more expensive than Mason-jars. Health and Nutritional Benefits of Kefir Many people believe that kefir is a magical drink, but it turns out there are many health benefits to be found inside the fermented milk drink. There are many health benefits to drinking kefir for a variety of ailments.
What Does Kefir Smell Like? What Does Kefir Taste Like? Kefir is cultured milk that has been fermented with yeast and bacteria. One of the unique properties of kefir is its tartness.
It has a semi-sweet, effervescent taste that is both mild and tart. Does Kefir Taste Like Buttermilk? Does Kefir Taste Like Yakult? It has 12 billion live bacteria cultures per serving to help boost your immune system. Kefir has similar probiotic benefits as Yakult does, but they are more diverse. When it comes to taste, kefir does not taste like Yakult.
Kefirs have a tangy and slightly sour flavor, while Yakults are sweeter with less acidity. How to Make Kefir Taste Better?
0コメント