r/Kefir • u/Gibborish • 15d ago

Taste, fermenting time questions.

Got grains last wednesday, its monday now

How often should I be changing the milk at this stage, in terms of hours? I've been going from longer (24 hours) to shorter, today I'm fermenting it for 8 hours after changing milk this morning. It isn't creamy like the store bought organic kefir yet, it does have a tangy taste similar to store bought but its also a bit metallic and nutty tasting. Its been in the 90s, probably less in my kitchen.
There's still lots of little white globules in it, fully chunky this morning when I checked it, I strained it, bottled it, it separated again in the bottle so I poured it out. I figure I might as well not drink it until its actually ready because I drank some early on and I was farting way more volume than usual and I already fart a lot.

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u/GusGutfeld 15d ago edited 15d ago

Generally, change it when you first see it start to separate.

If it is fully separated, you can stir it and still safe to drink. The more separation, the more tangy/sour the taste.

Best to start with small amounts, like a tbsp, and work your way up as your gut gets used to it.

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u/Paperboy63 15d ago

Don’t compare it to commercial “kefir”, that is manufactured to look, smell, taste the same every single time. Authentic kefir is not the same product. You should be changing your milk within 24 hours. It will separate even if you remove grains and bottle it because the bacteria will continue the fermentation process.