Originally Posted by kcs
It is still smelling like bread dough, which I think is what is freaking me out about the smell - it is too strong to be able to stomach still, is there any good way to tell exactly what it is supposed to smell like?
Should I be keeping the lid on tight while it is brewing? Maybe that is the problem, I have been loosening the lid slightly after each time I mix it up - would that make the difference?
Thanks, I feel like a total kefir newbie here
I always tighten a lid on mine, but it's fine to just cover it with a cloth to keep dust & flies out.
Try to keep a relaxed attitude about your kefir - have you read Dom's site
? It's really such an art, no two batches are exactly alike. Kefir is actually really hard to mess up - I've killed two batches of fil mjolk but have abused my kefir for years & it just continues to multiply!
After my kefir has fermented sufficiently, I put the whole jar in the fridge for a few hours or a few days. When I want to drink it, I take it out, put a strainer on top of my blender & strain the kefir directly into my blender, stirring the grains around to push the kefir through. I scoop out the grains from the strainer & put them in a clean jar & add fresh milk to the grains.
Then I toss a banana or two into the blender depending on how much kefir I've made & a large handful of blueberries & blend it up. The kids LOVE it like this. It's best to drink it cold like this, room temp kefir is kind of icky, but I've done it. You can also keep your bananas in the freezer to make it even icier.
Even if your kefir smells funny to you, it's not going to kill you & the chances of it making you sick are pretty slim (unless you have candida die off or something.)