making kefir in AZ? need help

[grooks]

I live in Southern AZ and I'm new to making kefir. I just tossed my 2nd batch. It's fizzy and tastes like horrible sour milk. I've had homemade kefir before and this is nothing like it. Maybe my timing is off? I've followed the directions that came with it but I'm wondering if I don't need to wait 24 hrs because I'm in AZ where it's warmer than other areas. Also, I am using vanilla coconut milk with it.

So, can any of you out there let me know what I am doing wrong?

TIA!

[ian'smommaya]

i jsut finished up a batch, the cooler method. i found the directions on youtubne thru an herbalism education site
part one http://www.youtube.com/user/HerbMent.../1/GOJYehRSL64
part two http://www.youtube.com/user/HerbMent.../0/-fWXEMSb-pE

those might help you, just a note. i got my starter from a difference source then the one they recommend, and on a second batch i used the left overs from the previous container...

where is pat/wu wei? queen of keifer? she could totally help you figure thing out.

[ltlmrs]

In the summer my kefir only takes half a day. I actually make mine in the refrigerator and let it ferment for a week. Then I take the jar out and let it ferment for a few hours at room temp and strain.

[mom61508]

Originally Posted by grooks

I live in Southern AZ and I'm new to making kefir. I just tossed my 2nd batch. It's fizzy and tastes like horrible sour milk. I've had homemade kefir before and this is nothing like it. Maybe my timing is off? I've followed the directions that came with it but I'm wondering if I don't need to wait 24 hrs because I'm in AZ where it's warmer than other areas. Also, I am using vanilla coconut milk with it.

So, can any of you out there let me know what I am doing wrong?

TIA!

Hmmmm good question because I'm in AZ half the year and I'm wondering the same thing. But Kefir to me does taste like fizzy sour milk.

[dogmom327]

Culturing time is extremely temperature dependent. I'd suggest starting a batch before you go to bed tonight. Once it's been going 12 hours (tomorrow morning), start keeping an eye on it. Just give it a quick check/stir every few hours until it's the right consistency. I've had kefir ready in 18 hours (when it's warm) and then still have just milk after 2 days (when it's cold).

[grooks]

Originally Posted by dogmom327

Culturing time is extremely temperature dependent. I'd suggest starting a batch before you go to bed tonight. Once it's been going 12 hours (tomorrow morning), start keeping an eye on it. Just give it a quick check/stir every few hours until it's the right consistency. I've had kefir ready in 18 hours (when it's warm) and then still have just milk after 2 days (when it's cold).

Maybe I just don't recognize when it's the the right consistency? I've only read about what the consistency should look like but have never seen it when it was just prepared. When I have tasted homemade kefir, it was already thickened and cooled off in the frig. I guess I will need to look up pictures of just finished kefir?

Thanks for your input!

[dogmom327]

Originally Posted by grooks

Maybe I just don't recognize when it's the the right consistency? I've only read about what the consistency should look like but have never seen it when it was just prepared. When I have tasted homemade kefir, it was already thickened and cooled off in the frig. I guess I will need to look up pictures of just finished kefir?

Thanks for your input!

Generally once the milk has thickened, it's ready to go. It should be about the same consistency as buttermilk (the kind you buy from the store).

[my_baby_love]

I would agree that to me kefir does taste a bit like fizzy sour milk . Also, since you live in a warmer climate I bet yours just doesn't take as long. When I leave mine for 48 hours it definitely tastes much more sour than when I leave it 24-36 hours. I think my last batch I did about 30 hours and it was just how I like it. I would suggest to just keep experimenting with different times and see what works for you.

[grooks]

A thousand years ago when my friend's mom would make kefir, it looked so easy. Is this really difficult or am I interpreting this as difficult?

It could be that my taste buds have acclimated to commercial kefir and have lost the taste for homemade or maybe I should be using unsweetened coconut milk instead of sweetened Vanilla flavor?

I can't wait to get this sorted out and have lovely kefir every day!