Acetic acid in kefir/Re: KefirHeidi

[Guest guest]

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> I had never heard that Mike. I was going by what I read on Dom's

site.

> Also my grains seem to make vinegar very quicky out of fruit juice,

in a matter of days at room temperature.

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The list on Dom's site represents various species found in kefir

grains in different cases, not the actual composition of a given

kefir SCOBY, which varies widely. I think acetobacteria are very

common, and it sounds like you have some!

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> When you say molds which species would you be refering to?

> Are there any molds to be concerned about health wise?

> Would fasting the grains get rid of the secondary species?

> My grains make good kefir but it doesn't keep a good flavor very

long in the fridge, it gets quite sour and yeasty.

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I don't know the answers to these questions offhand, but the molds

would probably be good ones; I'm not aware of any concerns in this

area, and we can note that Finnish viili always includes molds along

with LAB, and all sorts of molds are essential to cheeses. As far as

flavor, sour and yeasty sounds good to me! Yum! But the idea of

fasting the grains is interesting; if you're not satisfied with your

grains I guess you could split them into several portions and

experiment separately, fasting one portion in water for a while or

the like--you have nothing to lose!

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay