Tag: Fermenting tips

Over-fermented kefir has a strong, sour taste and can even become too acidic. For many home brewers, a batch of water kefir that tastes more like vinegar than a refreshing probiotic soda is a common and frustrating experience. Understanding the simple science behind fermentation is the key to preventing and fixing this issue.

While some sources recommend using a tight lid, others suggest a cloth cover for airflow. Understanding the effects of oxygen is key to deciding whether you should kefir be covered when fermenting for optimal flavor and texture.

Over 50% of homemade kefir batches fail to meet expectations on texture alone, often leaving fermenters confused. So, what should kefir look like when it's done? The ideal appearance depends on the desired tanginess, ranging from a buttermilk-like viscosity with minimal separation to a more curdled state with distinct whey pockets.