Kefir grains are a SCOBY: a Symbiotic Culture Of Bacteria and Yeast. Sometimes, one side wins the battle, changing the flavor. If your kefir tastes like bread (Yeasty) or vinegar (Bacterial), here is how to re-balance it.
🍞 Too Yeasty?
Symptoms: Smells like bread, beer, or feet. Very fizzy. Grainy texture.
Why: Yeast loves heat and airflow.
How to Fix:
- Cool it down: Move the jar to a cooler spot (under 22°C).
- Restrict Air: Use a solid lid instead of a cloth. Tighten it (but burp it daily) to create an anaerobic environment, which favors bacteria over yeast.
- Rinse (Rarely): In extreme cases, rinse grains with filtered water once to wash off surface yeast.
🍋 Too Sour?
Symptoms: Tastes like sharp vinegar. Burns the throat. No fizz.
Why: Bacteria dominate in cooler temps or when over-fermented.
How to Fix:
- Warm it up: Find a slightly warmer spot (22°C – 25°C).
- Shorten Time: Harvest at 18-20 hours while the milk is still sweet.
- Double Ferment: Remove grains earlier, then let the liquid sit on the counter for another 12 hours to mellow out.
Note: New grains often arrive “stressed” and may taste yeasty for the first week. Give them time to settle!
