posted
For the people that are a keferin',what do you think of the taste? Or a better question may be, what is it supposed to taste like? Just slighty rancid or very?
Maybe I made it wrong.. Should the end product be complete liquid? I feel like I am on Fear Factor just trying to get myself to try it, and the taste is rancid and spoiled. It's absolutely foul! It "incubated" for 3 days as opposed to 2, could that be it? I have been looking forward to enjoying the benefits of kefir but I don't think I can get past the taste!
Posts: 89 | From Ohio | Registered: Mar 2006
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5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
Some say it has a tangie taste similar to yogurt. But I never got past the smell or the tase either.
The more I used my grains the thicker it became. But still the smell & taste freaked me out to... Like rancid milk.
I hope some of the kerfir experts will come along & give you some feedback as how to get past that.
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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posted
I kinda liked it, but I cheated and added Sweet N Low to it!! YOu can also add Stevia.
Also add a few blueberries!
Maybe you let it sit too long. My recipe called for leaving it unrefrigerated for only 24 hrs.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
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trails
Frequent Contributor (1K+ posts)
Member # 1620
posted
i am a kefir newbie--i didnt like store bougt kefir, but I am enjoying most of the kefir i have made so far....one time it was too done.
24 hours only. if you go more than that, then the whole thing should go in the fridge.
Sounds to me like you are letting it ferment too long.
It does take getting used to, but I drink mine plain and straight. I also dont drink it with food. it has to be all by itself.
There are many people here (where i live)who drink kefir daily---they are assyrians from iraq and iran. i just try to pretend that I am in a foreign land and this is a miracle cure and it goes down smooth. Also since I helped make it I have a sense of pride that tastes good too. that is another spin on swallowing your pride!
hahaha
Posts: 1950 | From New Mexico | Registered: Sep 2001
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Michelle M
Frequent Contributor (1K+ posts)
Member # 7200
posted
Hi Moon!
Are you using REAL grains, or store-bought stuff?
24 hours would be as long as real grains should be left out, give or take a few hours.
If store-bought, I'd toss it.
The smell should never be rancid! Something is amiss!
It WILL have a definite "yeasty" smell, like the pungent aroma of dough rising for bread-making. With a tang.
As Trails advises, if you're too busy to strain yours off after 24 hours, just pop the whole thing into the fridge and deal with it tomorrow. It will just be a teensy bit thicker - more yogurty -- actually I like it better that way.
If you have real grains, I'd advise rinsing them well in PURE water (no chlorine), then restarting them with some good milk, and putting them through several changes of milk (at 24 hours each). If your grains are still viable, they should be fine.
The taste is yummy but does require some getting used to. However, there is NEVER any suggestion of rancid - more a hint of 'buttermilk' or tartness but never 'spoiled,' to many people's surprise.
Michelle
Posts: 3193 | From Northern California | Registered: Apr 2005
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