Patrick Oconnell
Kefir is a fermented drink that has gained popularity for its high probiotic content. However, it can be off-putting for some due to its strong smell and taste, which can range from yeasty to cheesy. While some amount of cheese-like smell is normal, over-fermentation can result in an unpleasant taste and a strong cheese-like smell. This occurs when there are too many grains in the milk or if the temperature is too high. To prevent this, one can reduce the amount of grain and keep culturing time to 24 hours.
| Characteristics | Values |
|---|---|
| Kefir smell/taste | Yeasty, like baby barf, like cheese (mildly), like Brie cheese |
| Kefir appearance | Thick white portion and watery clear/yellowish liquid |
| Reasons | Over-fermentation, too many grains, high temperature, presence of acid |
| Solutions | Dilute with milk, make Kefir cheese, blend into a smoothie, reduce grains, reduce fermentation time |
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What You'll Learn
Kefir smelling like cheese is normal
It is normal for kefir to smell like cheese. The milk separation into curds and whey indicates the presence of an acid, which means the kefir is working fine. The unpredictability of live cultures in kefir means that no two ferments will be exactly the same. The cheese smell is likely due to over-fermentation, which can be caused by having too many grains in the milk.
If you want to reduce the cheese smell, you can try a few things. Firstly, you can put the kefir in the fridge, which will slow down the culturing process. You can also try reducing the amount of grains and keeping the culturing time to 24 hours. If you want to lessen the cheese taste, you can buy a cheap stick blender or use a normal blender to drain some of the whey, make the kefir thicker, and then remove all the kefir grains. You can then blitz the curds into a smooth, homogenized drinking yoghurt and refrigerate.
If you are not a fan of the cheese smell, you can try disguising the taste by mixing the kefir with sweet things like honey or blending it with fruit into a smoothie. However, some people actually prefer the taste of kefir cheese made from over-fermented milk kefir.
It's important to note that kefir can have a strong smell and taste, which is part of its appeal but also its challenge. Adjusting your expectations might be necessary, or you could try yogurt instead, which has a similar probiotic content.
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Over-fermentation causes cheese-like smell
Over-fermentation is a common issue with kefir, and it can result in a cheese-like smell. This occurs when there are too many grains in the milk, causing the kefir to split into curds and whey. The curds are the thick white portion, while the whey is a watery, clear, or yellowish liquid. While this separation is not necessarily harmful, it can result in an unpleasant cheese-like smell and taste.
To prevent over-fermentation, it is important to monitor the amount of time your kefir is culturing. Ideally, kefir should be cultured for around 24 hours. If you notice that your kefir has cultured for too long and has started to separate, you can try to rescue it by straining the whey from the curds and removing the grains. However, this process can be challenging, as it requires patience and careful stirring to separate the grains from the thick curds.
Additionally, reducing the number of grains used can help prevent over-fermentation. If you are using rehydrated grains, it may take some time and patience to get them to a healthy and tasty kefir-producing stage. It is also important to ensure that your grains are not dormant, as this can happen if they have been neglected and stored in milk for an extended period without fresh food.
To minimize the chances of over-fermentation, some sources suggest putting your kefir in the fridge, which will slow down the culturing process. However, it is important to resume the culturing process the next day, as culturing time may need to be adjusted based on how long the kefir was refrigerated. Properly caring for your kefir grains will ensure they continue to culture indefinitely and multiply.
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Kefir's live culture is unpredictable
Kefir is a live culture that can be quite unpredictable. It is a result of the fermentation of milk, and the process can be influenced by a multitude of factors. The unpredictability of kefir is evident in the varying tastes and smells it can produce, ranging from pleasant tartness to an unpleasant odour resembling baby barf or cheese.
The process of fermentation in kefir involves the culturing of grains in milk. The culturing time and the amount of grains used are crucial factors that can significantly impact the outcome. For instance, over-fermentation or the use of too many grains can lead to an unpleasant taste and smell. In some cases, the kefir may separate into curds and whey, a sign of the presence of acid, which can be undesirable for some consumers.
To manage the unpredictability of kefir, several strategies can be employed. One approach is to control the amount of grains used and the culturing time. By reducing the grains and maintaining a culturing time of around 24 hours, the chances of over-fermentation decrease. Additionally, refrigeration can be utilised to slow down the culturing process, allowing for better control over the final product.
Another strategy to address the unpredictability of kefir is to blend it with other ingredients to mask unpleasant tastes and smells. Adding fruits or honey can enhance the flavour and make it more palatable. However, it is important to note that adding milk to dilute the flavour may not be effective, as it can lower the probiotic count, which is one of the key benefits of kefir.
The unpredictability of kefir's live culture can also be managed by paying attention to the health of the grains. Proper storage and regular feeding of the grains are essential to maintain their viability. Dormancy may occur if the grains are neglected and stored in milk for extended periods without fresh food. Therefore, it is crucial to care for the grains properly to ensure the best results in kefir fermentation.
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Adjusting expectations and trying yoghurt
It is completely normal for kefir to smell like cheese. The milk separating into curds and whey indicates the presence of an acid, which is a sign that the fermentation is working. This is due to the active bacteria present in the kefir grains, which trigger yeast action.
If you are put off by the cheese-like smell of kefir, you may need to adjust your expectations. Kefir is a wild and unpredictable drink, and no two ferments will be exactly the same. If you are still unable to acquire a taste for it, perhaps yoghurt would be more to your liking.
Yoghurt is a cultured food that commonly comes from dairy products, although non-dairy alternatives are now widely available. It is made by heating a yoghurt mix and then cooling it, before adding two main types of bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus. Yoghurt is thick and usually eaten with a spoon, whereas kefir is a liquid milk beverage. Yoghurt is also fermented for less time than kefir, typically two to four hours, and is often cultured under heat.
Yoghurt has a tart taste and can be bought sweetened or flavoured, sometimes with honey, vanilla, or fruit. It can be eaten on its own or topped with fruit, honey, and granola. It can also be used as an alternative to cream or mayonnaise in a variety of recipes. Yoghurt can be used as a base in smoothies or sauces, although if you don't like the sour taste, you may want to mix it into a smoothie.
Both kefir and yoghurt are probiotic dairy products with positive effects on the digestive system. However, kefir contains a wider variety of bacteria and beneficial yeasts, and is estimated to have three times the number of healthy bacteria that yoghurt does. Kefir is also generally better tolerated by people who are lactose intolerant.
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Reducing grains and shortening fermentation
Kefir is a live culture that is unpredictable, and no two ferments will be exactly the same. Several factors can cause your kefir to smell like cheese, and it is completely normal for the kefir to smell a bit yeasty at first. The yeasty smell is a sign that the yeast and bacteria in the kefir grains are still getting into balance. If the yeasty aroma continues, the kefir may be over-culturing, which can cause an imbalance.
To reduce the grains and shorten the fermentation, you can follow these steps:
- Reduce the amount of grains you are using and keep the culturing time to 24 hours. If it still tastes unpleasant, and you have tried reducing the grains and length of fermentation, the health of your grains may be in question.
- Lower the temperature at which the kefir is culturing.
- Use a smaller amount of kefir grains or increase the amount of milk.
- Make sure to reduce the culturing time in warmer temperatures to keep the grains well-fed and in balance.
- Add â…› of a washed organic lemon to 2-3 batches to increase acidity and reduce yeast.
- Dehydrate the grains if you want to take a long break from making kefir regularly.
- Avoid temperature fluctuations as it can stress out the kefir, and when the grains get stressed, the yeast tends to take over as it is faster and more opportunistic than the bacteria.
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