My first batch of Kefir Question

[Guest guest]

Good Morning to all, I am new o the group and am learning so much from all the

interesting posts. My question is regarding the first batch I just made. I let

the kefir culture at room temperature using whole cows milk for 48 hours. This

was the recovery instructions that came with the fully hydrated grains. The

kefir had separated with the whey on the bottom and curds on top. Very thick

and creamy consistency. So far so good. The one big drawback was the taste. It

was much too " lemony " , tart & sour tasting while the yeasty taste was also very

pronounced. The effervescence was just beginning and I guess the combination of

all these qualities which I know are quite normal might mean letting the Keir

culture for less time In the future (maybe 12 hours). I added some Stevia and it

helped the taste, but it was still much stronger tasting than I expected. I

never tasted Kefir before this and assumed it would be more yogurt like. I

would appreciate your thoughts on the taste issue, length of ferment time etc.

Quite possibly I just might not like the taste of Kefir when it's at it's peak

in terms of nutritional value. Your thoughts/ideas please.

BTW. I only used the 1-2 tablespoons grains mailed to me for 1 cup of cows

milk.

Thanks Everyone,

Steve