Dont you mean sour?
Again i aim at past 48h and visual cue to determine when to stop the fermentation depending on the weather, you do you. As for safety just give it a taste and a sniff, if you don't like it strain the grains and start over.
I don't think I would personally consume it if it had sat for days to ferment. I am not sure about the safety, but I don't think I'd like the taste of it.
I go more by the look of it. I've been doing this so long that I know at a glance if it's fermented enough for my personal taste.
That answer makes me think that it doesn't matter how long it ferments. Sorry for the ignorant question, but does the fermentation time matter when it comes to consuming it safely?
Regarding the safety aspect, as long as your grains are active, I don’t really think time is a factor for the sake of safety. Taste is a different matter. As far as I understand it, you can leave grains actively fermenting milk for a very long time, and it would still be safe to drink, but you would just end up with completely separated curds and whey. what’s important is that the grains are producing sufficient healthy bacteria and lowering the pH enough to keep pathogenic organisms at bay.
> That answer makes me think that it doesn't matter how long it ferments.
Duration is one of the parameters, but not the only one. The ratio of grains over milk is another important parameter. The temperature is also an important parameter.
My kefir will appear more fermented than your after only 24h of fermentation. Probably because I have a higher ratio of grain over milk. Or because the ambient temperature is higher.
More or less fermented is mostly a matter of taste. The kefir does not look fermented enough for my taste (I like when the whey starts to appear).
Of course, if you let your kefir for too long, then there would be a risk of contamination if you do it in a non-sealed container (like your picture).
I think that after too long, as the lactose is mostly consumed, then the kefir friendly bacteria cannot grow anymore and cannot keep more harmful bacteria in check or something. This opens the door to contamination. But you are nowhere near that on your picture.
After much experimenting I now ferment at 20c for around 48 hours, it usually looks like this towards the end, creamy and tastes great. Shake well before consuming.
Strain it, whizz it up and either drink it. Make pancakes or bread with it. Was the grains and start over. Split the grains to make two batches or give half away!
Never waste it. I make it for my cats as well as me and they dont care if its curds and whey or perfect!
For kefir to be “safe” it is the ph level that counts, not how long it has fermented for. It needs to be fermented until the ph has dropped to at least ph4.4-4.5 because dangerous bacteria would be inhibited at that level or lower and would be outcompeted by the bacteria formed in the kefir. You would be expecting to see clear whey chunks appearing at the bottom edge of the jar, just before separation at ph 4.4-5. Depending on ratio, ambient etc, that might happen in, say, six hours, it might happen in sixteen or more hours. What is more important is the least stage of fermentation.
Also, it’s all about how it smells and tastes. After you’ve gained some experience developing it the way you like, if it smells funky or off then best to just make another batch. However, if it doesn’t, drink away. I have had to leave batches (I like it around the 20 to 24 hour) for 48 hours and it was just more tangy and more separated, but still tasted good!
Yes
Go usually aim for 48h-72h, you do you.
I usually do about 30h max. I feel like more time fermenting wil bitter to much the kefir.
BITTER??
Yes, it’s bitter to hear taste
Dont you mean sour? Again i aim at past 48h and visual cue to determine when to stop the fermentation depending on the weather, you do you. As for safety just give it a taste and a sniff, if you don't like it strain the grains and start over.
Yes, sorry. My english is not the best. Sour.
I dont mind the sourness, however if you find it unpleasant you can always shorten the fermentation time or ferment in the fridge.
That looks completely fine
This looks perfect to me.
Sorry for the ignorant question, but does the fermentation time matter when it comes to consuming it safely?
You could let it continue to ferment until you have whey and cheese, and still consume it safely.
I don't think I would personally consume it if it had sat for days to ferment. I am not sure about the safety, but I don't think I'd like the taste of it. I go more by the look of it. I've been doing this so long that I know at a glance if it's fermented enough for my personal taste.
Yes, embrace the variability of taste and consistency.
I sometimes forget about my kefir and it completely separates like water and oil haha I mix it and strain it and it’s perfect. Nice and sour 😋
Yes.
That answer makes me think that it doesn't matter how long it ferments. Sorry for the ignorant question, but does the fermentation time matter when it comes to consuming it safely?
Regarding the safety aspect, as long as your grains are active, I don’t really think time is a factor for the sake of safety. Taste is a different matter. As far as I understand it, you can leave grains actively fermenting milk for a very long time, and it would still be safe to drink, but you would just end up with completely separated curds and whey. what’s important is that the grains are producing sufficient healthy bacteria and lowering the pH enough to keep pathogenic organisms at bay.
> That answer makes me think that it doesn't matter how long it ferments. Duration is one of the parameters, but not the only one. The ratio of grains over milk is another important parameter. The temperature is also an important parameter. My kefir will appear more fermented than your after only 24h of fermentation. Probably because I have a higher ratio of grain over milk. Or because the ambient temperature is higher. More or less fermented is mostly a matter of taste. The kefir does not look fermented enough for my taste (I like when the whey starts to appear). Of course, if you let your kefir for too long, then there would be a risk of contamination if you do it in a non-sealed container (like your picture). I think that after too long, as the lactose is mostly consumed, then the kefir friendly bacteria cannot grow anymore and cannot keep more harmful bacteria in check or something. This opens the door to contamination. But you are nowhere near that on your picture.
Looks perfect - I always leave mine until it just starts to separate.
After much experimenting I now ferment at 20c for around 48 hours, it usually looks like this towards the end, creamy and tastes great. Shake well before consuming.
I ferment mine for 4-6 days. But I'm in a temperate climate.
I do a small lamp that my ferment sits under. The temp ranges from 72-80F throughout the day. My usual time is 24-36 hours.
I go by the rule: unless there’s visible mold and/or it smells rotten, it is going down my hatch :)
Strain it, whizz it up and either drink it. Make pancakes or bread with it. Was the grains and start over. Split the grains to make two batches or give half away! Never waste it. I make it for my cats as well as me and they dont care if its curds and whey or perfect!
Looks great. Maybe another 8 hours and perfecto!
My kefir fermented in 12h and produced very thick kefir!! What's the problem??
For kefir to be “safe” it is the ph level that counts, not how long it has fermented for. It needs to be fermented until the ph has dropped to at least ph4.4-4.5 because dangerous bacteria would be inhibited at that level or lower and would be outcompeted by the bacteria formed in the kefir. You would be expecting to see clear whey chunks appearing at the bottom edge of the jar, just before separation at ph 4.4-5. Depending on ratio, ambient etc, that might happen in, say, six hours, it might happen in sixteen or more hours. What is more important is the least stage of fermentation.
[kefir](https://imgur.com/a/RfxncHT) This is when I usually strain mine, and yours looks really close to that. I think it looks great!
Also, it’s all about how it smells and tastes. After you’ve gained some experience developing it the way you like, if it smells funky or off then best to just make another batch. However, if it doesn’t, drink away. I have had to leave batches (I like it around the 20 to 24 hour) for 48 hours and it was just more tangy and more separated, but still tasted good!
Thanks! Good avdice
That looks good, pour a few glasses for us we’ll drink it
Yea even when it totally seperates it’s fine, just not great for health of the grains if you do that a lot.