Perhaps you’ve seen this happen, and it even happens to me from time to time: My kefir will get really sour. This can happens for several reasons.
During your first ferment you let your kefir ferment too long on your counter, or your house might be warmer than usual.
- Kefir will also ferment quicker if your grains have grown and multiplied, and you didn’t increase the milk or remove some of the grains.
- You leave your finished kefir in the fridge for a long time and don’t drink it. Remember that kefir still ferments a little in your fridge. The longer it is in there, the more the bacteria will eat the sugars out of the milk and make it sour.
Here are some of the things you can do to make this better:
- Second fermenting your kefir will always help with kefir that is sour. It really makes it taste so much better. Whenever you add something to kefir to second ferment, be it fruit or the peel of fruit, you give the good bacteria something else to eat instead. The bacteria turns it into probiotics and they love it. It is essentially like feeding the bacteria again, which in turn makes your kefir less sour.
- Instead of making your regular recipe with a large amount of kefir, split it up. For instance, instead of using a cup of kefir for a recipe, only use a 1/2 of a cup and then use regular milk, coconut milk, or my favorite -kefir cottage cheese, and blend it together. It’s a lot less sour this way.
- You can also add some more milk to your super sour kefir and let it ferment again on the counter for 4 to 6 hours. This will help it to lessen the sharp twang. You don’t need to add kefir grains. It will work without them because the kefir is so strong.
- Make your kefir into a fruit smoothie! (see recipe below) The fruit I add most often to help with the sourness is a banana. I’m not sure why but bananas seem to help a lot in cutting down on the sourness of kefir.
- One more ingredient that helps significantly is vanilla or lemon extract. It tends to mellow out the flavors. I add my own homemade rum vanilla to my smoothies, ice cream, and desserts in general. I usually add a 1/2 tbsp.
- ½ cup kefir
- ½ cup coconut milk, or regular milk or kefir cottage cheese. (recipe in my book)
- Handful of spinach
- 1 banana
- ½ tablespoon of lemon extract
- 1 cup ice
- 3 tsp powder stevia or honey or sucanat
- Place all ingredients in a blender
- Blend on high speed until smooth.
This Giveaway has Ended
Special Offer to Biotic Pro Members!
I am offering a free giveaway to my Biotic Pro members this month. I am giving away 3 lbs. of my sprouted wheat flour and a couple of my favorite recipes cards. If you would like to enter to win, please send me an email with your name, address, and Biotic Pro username. I will notify you if you are selected to win. email@example.com
This special flour makes the best breads, muffins, pizza, and other delicious treats. Since you are getting my flour I guarantee it will work and you will love it. You can even enter if you are overseas. Sprouted flour stays fresh for six months and is more stable than regular flour.
Sign up by March 23rd, 2013. firstname.lastname@example.org Don’t forget your name, address, and username.
I love my Biotic Pro members and am going to be doing more and more of these giveaways in the next few months. It’s my way of saying thanks and helping you to make this journey fun.
If you’re not a member, you can become one and sign up to be picked for 3 lbs. of sprouted flour and recipes! http://www.culturedfoodlife.com/become-a-biotic-pro/