If your kefir has become too sour or harsh, we recommend the following:
- Next time, let your kefir ferment for a shorter time. Taste regularly to see how much your kefir is already acidified.
- 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.
- You can also ferment your kefir at a slightly cooler temperature.