My milk kefir isn t fizzy

This thread is archived. See question above about what to do with extra grains Decrease the fermentation time.

For example will work and be fine - even semi skimmed although you wont get quite the same spread of nutrients.

My milk kefir isn t fizzy. Carbon-dioxide is the gas which is used to carbonate sodas beer and champagne. It is this gas which makes the kefir fizzy. In fact if you cover it nice and tight for a second ferment it can get so fizzy that a pressure build up can pop a top.

Milk Kefir that you buy in the store is often like drinkable yogurt with no fizz but that is because they use inhibitors to stop that action. Think of kefir as milk meets yogurt with a shot of fizz. Its made by adding a special kefir culture nubby little grains like those pictured above to a batch of milk.

Those grains contain a mix of beneficial bacteria and some yeasts similar to the scoby used to make kombucha. If a shop bought kefir isnt fizzy does that mean it has drastically less probiotics. This thread is archived.

New comments cannot be posted and votes cannot be cast. My water kefir tastes great but its not very fizzy. What can I do to make it more carbonated.

Ensure you are keeping your ferments consistently warm enough between 20 30 C 70 80 F. Dont place the second ferment in the refrigerator until it has reached the carbonation level you enjoy. It doesnt require sugar for.

There is nothing wrong with drinking the water kefir if it is flat after the first ferment. You still get the probiotic health benefits. It wont help the fizz factor if you leave the day 1 ferment for a day or 2 longer.

The only thing that will happen if you leave it longer is that your water kefir will be less sweet. Obviously noticeable the theme in my reply is pretty well noticeable- Its fair to ask that we should not assume kefir has got to have a noticeable amount of fizz in the initial fermentation with the grains for it to be a real kefir a good kefir or a safe one to take. Typically milk kefir does no have a noticeable amount of fizz.

It Can Cause an Allergic Reaction If you are allergic to milk you should not drink kefir made from dairy milk as it can cause a serious life- threatening allergic reaction. Kefir is also made from substitute milks such as rice milk. Those products should be safe for your consumption.

Real kefir grains not powder - thats yoghurt starter works fine in any good un-messed-with milk pasteurized is OK. The grains dont mind. Whole raw organic or K2 is best but anything normal not Cravendale.

For example will work and be fine - even semi skimmed although you wont get quite the same spread of nutrients. Then why is my kefir so fizzy. If you use too many grains and the kefir becomes fizzy its a sign that a lot of carbon dioxide and a small amount of alcohol are being produced though likely to be less than 1.

Also Know how do you know if kefir has gone bad. Since plain kefir milk will already have a sour smell and taste when fresh it is harder to tell if kefir milk has gone bad. Why Isnt My Kefir Culturing.

It hasnt fermented at all or hasnt fermented long enough. No fermenting no kefir. Give it more time andor move it to a warmer spot to encourage those bacteria and yeasts to get to work.

It isnt warm enough. My milk kefir grains are good and growing. Its just that I had some backup grains that I gavesold off.

I am anxious to have back up ones. How do I get my grains to grow or reproduce faster in a healthy way. I am using full cream milk.

I have equipment to maintain temp at 25c or. My milk kefir overall doing well. Using whole milk and a wide glass pyrex container for good surface area and after about a day get moderately thickened milk kefir.

But I wanted more. So I drained the milk kefir start a new batch. It is difficult to judge this as a kefir because it isnt made the traditional way says Professor Cotter.

Instead it is made by fermenting milk with bacteria albeit 14. You can also add some more milk to your super sour kefir and let it ferment again on the counter for 4 to 6 hours. This will help it to lessen the sharp twang.

You dont need to add kefir grains. It will work without them because the kefir is so strong. For more info you can look at my tips in these articles.

My milk kefir doesnt fizz either. It has in the past but not for a while. I would like a little fizz actually but its still fine without.

You could try fermenting in a sealed jar which would hold in any co2 that may be produced by the yeast. I think the lack of fizz is due to a smaller yeast population in the grains. My kefir is too thick or sour.

You can solve this by doing one of the following. Increase the amount of milk in which you put your grains. Decrease the amount of grains you are using.

See question above about what to do with extra grains Decrease the fermentation time. My kefir is too thin. If you have neglected your kefir grains for too long.