Making v buying kefir

[Sophist]

I usually drink Bio-tiful kefir and really like it- it's just like a yoghurt drink really.

Recently tried making my own and what I've created is a lot challenging. Just wondered if anyone else makes kefir and if you've found the same?

I make my own kefir. In what way do you find it challenging?

Thank you. The making isn't challenging, the product is- much more like off milk than the stuff I buy. I'm not sure whether I'm making it wrong or whether homemade kefir tastes stronger than the bought stuff.

Do you do a second ferment?

So make your kefir, I use organic whole milk.
After 24 hours or so drain off the kefir and add fresh milk to your grains to start the next batch as normal.

Take your newly made kefir and add something. I normally use half a lemon, or lime. Apple slices, rhubarb, fresh ginger, herbal tea bags all work. I sometimes add garlic cloves if i want to make a savory kefir to use as a dip. After 12-24 hours the curds and whey will separate.

You can drain off the whey protein and drink it, use it to make fermented veg etc. Loads of ideas on line including skin toners and stain removers. You will be left with a much thicker kefir that looks and tastes to me like Greek yoghurt or sour cream. If you drain it further using a muslin you can make a soft cheese, whipped cream consistency.

If you just want to continue to drink it like the bottles of shop bought kefir just shake it up and the curds and whey will mix to give you a drinkable consistency. The taste will be much less sour and more palatable.

Doing a second ferment also increases the bacteria and makes the kefir more potent.

I haven't done a second ferment- I will try that. Thank you.