I usually ferment my water kefir for about 48 hours, but sometimes leave it a little longer (eg. another 12 hours) if I am too lazy to change it at night Recently I left a batch for just over 72 hours by accident. The instructions I got said not to leave it longer than 72 hours, but I thought it might be okay since it was only slightly longer than that. Ever since then (and I'm on the 4th batch since) the finished kefir tastes quite different. Not bad, necessarily, and it smells fine and looks fine, but has a stronger taste than before, and is less sweet. Does this mean that the grains have been damaged, and is there something I should be doing to fix them?
post #1 of 9
8/8/09 at 2:40am