I got my Kefir 10 - 14 days ago. It's just not working. I followed the instructions but it smells like yeast and tastes rotten. I've tried letting it grow a shorter time and a longer time but it doesn't change anything (it looks different but it tastes really bad.
We heat with a wood stove so the temperature changes in our house but it doesn't get below 50.
I was wondering if any one has any suggestions on how to make this work. Thanks Sandy
Posted by Lymetoo (Member # 743) on :
It's going to be a little yeasty or sour smelling, but make sure you don't let it sit out more than 24 hrs to get the culture going.
Does it get above 70 in your house?
Posted by trails (Member # 1620) on :
It is supposed to smell that way and it is a taste that takes SOME getting used to.
It does have yeast in it, in fact, but i have read that it is beneficial yeast that overpowers the bad stuff.
I dont have links here-- sorry. But wanted you to know that it is pretty hard to NOT make it work. It is hardy stuff and it isnt finicky.
I like mine chilled, so I put it in the fridge for a day after i have it ripen for a day.
hopefully someone will come along with some good links. trails
Posted by tory2457 (Member # 10384) on :
I found this very helpful and I also bought grains on ebay from Dom...to get me started.
As Trails mentions it's pretty easy to make these grains grow; as a matter of fact I find they "mulitply" at a rapid rate!
Keep us posted as to how you make out! Good luck, and before you know it you will LOVE the yeasty sour taste from Kefir!
BTW, I obtained all this Kefir info right here on lymenet, thanks to whomever posted!
Posted by Penn92 (Member # 9207) on :
It is a sour taste - sort of like strong plain yogurt. It should smell yeasty, too. It works faster at warmer temps, so if your house is cooler it may take 24-48 hours to work.
I agree that it is better if you strain the grains out and chill it before consuming it. Try it in a smoothie with a bit of ice and some stevia and strawberries (low glycemic fruit). Much tastier that way.
Google "Dom's kefir" and you'll find a wealth of great kefir-ing info.
Posted by richedie (Member # 14689) on :
I am trying to make Coconut Kefor and it is not working. Any tips? I used low fat coconut milk and kefir starter. I added the started to the milk after it cooled and let it sit in a container for 24 hours and nothing happened! I thought curd would form?
Posted by Parisa (Member # 10526) on :
Richie,
I didn't have any success making coconut kefir either. It just went sour/bad. My goat milk kefir turns out fine though.
Posted by MariaA (Member # 9128) on :
I'm also having a failure with coconut milk (though I'm using coconut juice, which I've used before ,and it's different than coconut milk).
Hmmm... sometimes grains do go bad. I've heard the 'my grains arrived and are disgusting' problem before. If it really tastes and smells awful through two or three changes of milk (and re-culturings) then it really might be bad.
Posted by richedie (Member # 14689) on :
Thanks all, I don't do dairy so I guess I'll have to forget about drinking kefir or making coconut kefir. Oh well.....I was hopeful.
The woman who sold me the coconut milk and kefir kit said she had no issues. Next time I am in the store, I'll ask for tips.
Posted by backintherain (Member # 14385) on :
Thanks for the tip on finding kefir grains on ebay!
I used to have some several years ago, but I let them die when I moved. I've looked everywhere for a replacement.
Posted by evgen (Member # 14118) on :
Parisa and Richedie, funny you are. You'd better try cow's milk for making kefir. That's the original recipe
Posted by GiGi (Member # 259) on :
If you do a search here, there is lots of info on Kefir and Yoghurt. There is quite a difference between the two. You will find my post about it when searching. If you can't, I will post later.
The milk or liquid for Kefir (unlike yoghurt) is not heated. I cover the container with a tea-cozy to keep drafts away and try to set it in a quiet corner - away from drafty window, doors, etc. It should start setting after 12-16 hours. Then drain through metal-free sieve, and store in fridge. If you let it sit out too long, it gets too sour. I often freeze the little "cauliflowers" in clean water, if I don't want to start another badge. It takes a little longer to start a new one because it has to melt and at room temp. 't
![[Big Grin]](biggrin.gif)