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Over fermentation?
 
Yakumo Views: 2,483
Published: 15 years ago
 

Over fermentation?


Hi guys,

Lately I think I am fermenting my milk for too long. I am using about 1 part grains to 4 parts water, and fermenting for 24 hours at room temperature, but it is summer and very warm here (I live in a tropical climate). The kefir is very sour when done. Almost vinegary. I am worried I might damage some of the strains in the grains. Should I tone it down?
 
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