September 15, 2013 by transilvanian
It is a question quite a few new people I introduced to kefir asked me.
And to be honest with you, it is a fair question.
As a “seasoned” kefir lover myself – I have been drinking kefir all my life – I took that knowledge for granted.
I just “know” when my kefir is ready to be drunk.
Asking my new kefir buddies a few questions, I understood where the confusion and reluctance to taste the home made milk kefir came from.
Firstly, it is the fact that the milk kefir grains do their magic at room temperature.
Well, I hear you say, milk at room temperature gets spoiled.
And guess what, you are dead right.
However, it is kefir we are talking about, and let me tell you that when the milk kefir grains take the milk over, no other bacteria stands a chance.
So, how do you know when your health drink is ready:
Smell: milk kefir has a very pleasant, kind of cheesy, yoghurt-like smell
Consistency: when the milk you put the grains into thickens, you got kefir, not milk. The more you leave the grains in it, the more sour it becomes. The upside is, the longer you leave the grains in, the more folic acid is being produced.
Taste: same as the smell, milk kefir has a very pleasant cheese or yoghurt-like taste, but unlike yoghurt, kefir can be quite sweet.
I always advise my kefir buddies to constantly taste their kefir, so they can pick the proper moment to strain and drink it.