CureZone   Log On   Join
Question for experienced kefir makers.
DeMi Views: 7,569
Published: 11 years ago

Question for experienced kefir makers.

I am trying to make my Kefir fizzy, but simply there is no CO2 no matter what I do. This is my third kefir grains from 3 different North American sources, but this is just the same thing. I ferment them with closed lid, open lid, mature it with close lid, outside, in the fridge, for day or two.. but simply no CO2, no fizz in it. The taste is O.K. just like yogurt with cheese aroma, but there no realy kefir taste that I like. I was drinking Kefir from compay Liberte,

they clam that is real kefir from the east and truly tastes fantastic, like "milk champaine", bit yeast aroma (like bread), fizzy and truly refreshing. All of those grains don't produce anything like that?
Just I don't get it.. Does anybody know what is going on?

Printer-friendly version of this page Email this message to a friend
Alert Moderators
Report Spam or bad message  Alert Moderators on This GOOD Message

This Forum message belongs to a larger discussion thread. See the complete thread below. You can reply to this message!


Donate to CureZone

CureZone Newsletter is distributed in partnership with

Contact Us - Advertise - Stats

Copyright 1999 - 2021

1.266 sec, (1)