I'm still having some trouble with the taste of my kefir. It has been suggested that it might just take a few cycles for my grains to start reproducing before my kefir thickens properly.
Crohn's Babe's How to Make Kefir 101 video suggested that the double fermentation made a "potent and very sour kefir." That was hardly what I was after. My kefir is plenty sour already.
On the other hand, Cultures for Health has a video that describes double fermentation as a way to add flavor to your kefir while making it less sour.
Well, it can't make it more sour and less sour. I guess I should find out for myself. The Cultures for Health video suggested adding orange or lemon peel, cinnamon sticks, tea bags, or vanilla beans. I didn't have any of those, so I decided to add a few coffee beans.
The result was significantly less sour, and it took on the flavor from the coffee beans. My kefir is still a little lumpy, but this was a big improvement. I might try cinnamon sticks, next.
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