Re: was taste of kefir NOW reducing sour, acidic tastes as with baking soda?

[Guest guest]

Does anyone have tips for reducing the acidity or sourness, (are they

the same thing?) of kefir or whey products? For instance, Would a tad

bit of baking soda neutralize kefir sour cream or dip? My question

stems from my remaining big batch of kefir sour cream dip from

Thanksgiving which seems fine except for having accumulated too acidic

a taste in the refrig to tolerate it. I've tried just " diluting " it

with fresh cream, with other commercial dip (Smoky Bacon Cheddar Dip

and with a picante sauce). Still the acidity comes through that way.

I know there MUST be some sort of wonderful kitchen alchemy which

would apply where it otherwise seems a good product.

I have read that refrigerated kefir products will develop a sourer

taste than room temp storage. Would that apply to, for instance, the

above mentioned kefir sour cream dip? It was so good and I had a LOT

of precious " greens mix " in it as I wrote about when I first made it.

(Dried parsley, dill weed, chives, and spinach about equal

proportions). It was fine but got more and more acidic. I do as

suggested in one article and " fold it over " occasionally to remix the

solider part and the liquid which separated but that did not stop the

acidity.

I will also be posting this on some other kefir sites I read regularly

for help to tap into all the kefir knowledge so we can all share how

to make it even more delicious.

Thanks, Joyce Simmerman