I've just recently started brewing milk kefir, and I'm getting very mixed results.
I got a few tasty batches, but recently the texture is really slimy... Sorry to be gross, but it has this sort of snotty mouth-feel. I tried brewing it for fewer hours and sticking it in the fridge to finish off the fermentation, but although my kefir was thinner, it still had that slimy mouth-feel. I love the commercial kefir in the store (texture and flavor) but I don't know how to reproduce it.
Any suggestions? I'd love any tips from kefir veterans who have fine-tuned the process to control for texture and sourness. I like it tangy, and I don't care if it's thick or thin as long as it doesn't have this slimy texture.
I got a few tasty batches, but recently the texture is really slimy... Sorry to be gross, but it has this sort of snotty mouth-feel. I tried brewing it for fewer hours and sticking it in the fridge to finish off the fermentation, but although my kefir was thinner, it still had that slimy mouth-feel. I love the commercial kefir in the store (texture and flavor) but I don't know how to reproduce it.
Any suggestions? I'd love any tips from kefir veterans who have fine-tuned the process to control for texture and sourness. I like it tangy, and I don't care if it's thick or thin as long as it doesn't have this slimy texture.
