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My milk kefir has become too sour.Updated a year ago

If your kefir has become too sour or harsh, we recommend the following: 

  1. Next time, let your kefir ferment for a shorter time. Taste regularly to see how much your kefir is already acidified. 
  2. Use slightly fewer nodules. The more nodules you use in relation to the milk, the faster the kefir will ferment. It is enough to use about 1 tablespoon of nodules per litre of milk.
  3. You can also ferment your kefir at a slightly cooler temperature.
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