Perhaps you're letting your kefir mature too long?
When I first started I did that say thing - and indeed every batch was sour and I drank it because I knew it was good for me not because I liked it much. Then I started to make kefir in shorter amounts of time (a day.less than a day etc.). Experiment and you should be able to get your kefir so it's not so sour. Lisa _____ From: sol [mailto:[email protected]] Sent: Wednesday, February 17, 2010 11:21 PM To: [email protected] Subject: RE: CS>effects of STOPPING EIS? - kefir Leftover whey can be used to soak grains. Kefir can be used to make sourdough bread with no other yeast added. Etc, etc, etc. Check out this site http://users.sa.chariot.net.au/~dna/kefirpage.html I get a pang when people talk about Kefir, because I made it for 2 years and never could tolerate it. It invariably gave me GI misadventures. I still have some grains stored in the freezer, which I took out and got going again about 6 months ago, maybe more, so I need to take them out again, and if I do, I will try drinking the Kefir again, but don't expect any better results than I had before. I ruined a lot of smoothies with Kefir--I hate the sour taste, which came through everything. And I hated the Kefir cheese, I guess I simply don't like sour. And yes, I know I had good grains, and I know my grains made good Kefir, I spent a lot of time learning about it. I did like the taste of young Kefir, but it is supposed to be most beneficial when "mature" i.e. very sour. Like everything else, it just isn't for everyone. But notice I still don't pitch the grains out, LOL. sol
