Does overfermenting damage kefir grains?
Posted: Sat Nov 04, 2017 3:57 pm
Hi everybody, I've got a quick question about kefir grains.
When I make my kefir, I let the grains/milk sit for 48 hours (instead of the more common 24 hours) because I prefer very sour kefir. I didn't think this was a problem, but I have heard a couple of people online who warned against continually overfermenting your kefir. They claimed that this damages the grains.
Does anyone know if this is in fact true? (I've only seen this warning a couple of times, so I wasn't sure.) Thanks in advance!
When I make my kefir, I let the grains/milk sit for 48 hours (instead of the more common 24 hours) because I prefer very sour kefir. I didn't think this was a problem, but I have heard a couple of people online who warned against continually overfermenting your kefir. They claimed that this damages the grains.
Does anyone know if this is in fact true? (I've only seen this warning a couple of times, so I wasn't sure.) Thanks in advance!