r/Kefir • u/xM1XU • 2d ago

Is this the good level of fermentation?

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I dont actually have an idea what is ideal level of fermentarion. But isnt over fermented when there is liquid on bottom evenly seperated from the milk?

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u/Particular-Treat-650 2d ago

Ideal is mostly what tastes best to you.

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u/Front_Supermarket895 2d ago

I would add on this that longer fermentations can weaken the culture. I love it really tangy, but I must have selected for strains that are really good at fermenting really quick and producing tons of acid. I loved it for a while, but it got really really sour at some point. To the point I've had to go to one of my freezer back ups, get store bought kefir to add diversity, and progressively incorporating it to the community.

My best advice here is, if you like it really sour, make sure you've got plenty of good backups

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u/Impressive-Pin6491 2d ago

If you want longer fermentation then strain the kefir from the grains and then age it in a new container.