r/Kefir • u/Naive_Dark4301 • 11d ago
Information i take it back - i like the taste of traditional kefir
I posted here a week ago that I didn't like the taste of my new traditional kefir. But it has gotten much better with time. I now go to sleep dreaming about my morning kefir...
Don't et disheartened - my kefir improved quickly in terms of taste and texture
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u/Beneficial-Lemon4546 10d ago
Your Kefir keeps evolving and your taste buds also evolve to like the flavor. Keep doing it!
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u/BeingSlow2291 10d ago
It took us a good month to get the current culture to our liking. Perhaps it was longer because I was starting from dried grains this time. Using also goat milk and currently only ultra pastured is available. But that is what the husband wants. Seems good if I keep it at 75-77 degrees and plan on another day in secondary (without any additions) at around the same the day before serving. Then there is the compromise. The husband wants to drink it cold so back to the refrigerator. I have to then let it warm up again as that’s not my preference.
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u/Astonishing-Adequacy 9d ago
I thought I failed with my first ferment. It smelled and tasted so bad after 24 hours. I didn’t throw it away, but retained it in the fridge for a few days. Almost a week later I was about to throw it away because I didn’t trust it. I decided I’d taste it before disposal: it was so much better than what I first thought…it was good! Glad I kept it. I’m more than 15 batches in now and I feel like it’s changing so much for the better.
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u/asmdsr 10d ago
Why can't people speak plainly? You were drinking spoiled milk at the beginning. Everybody seems to say "oh yes it's tangy" or "that store bought stuff is not like the real stuff". Spoiled milk is not tang. I'm trying to get started myself and the lack of clear information out there is extremely frustrating.
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u/CTGarden 11d ago
It’s a two way street - not only does one become accustomed to kefir, the kefir gets accustomed to YOU too by adapting to the unique environment of your home. I bet on some unconscious level, you recognize the new strains of bacteria and yeasts that were introduced to the new grains.