How do you know if your kefir grains are working properly? Applicable to both Milk and Water Kefir
1) The probiotic bacteria and yeast will convert sugars into organic acids progressively souring your brew
2) Kefir should have a pleasant bready yeasty aroma
3) Some of the grains will start to float as the specific gravity (density) of the brew changes with acid production
4) There may be some carbon dioxide produces resulting in fizz or effervescences kefir
Be patient and consistent with Kefir grains. They are live organisms and it does take a few days for these little critters to acclimatise to their new homes. Make sure you are changing the fermentation medium (sugar water or milk) every 24 to 48 hours to ensure grains are well fed.
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