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Hi Ivo – if it’s you and not a bot reading this 🙂
Love your kefir starter. In the beginning, both my kefir and yogurt would come out really well. I’d tried the suggested glass jar method and it never worked out for me. I use a German bread maker (with a yogurt function). For some reason, of late, my kefir and yogurt come out more sour than usual. I’ve tried changing the milk I use – organic, UHT, 1.5%, 2.5%, 3.5%
(fat); but nothing made it the way it used to be. Reading your instructions for sourdough bread where you suggested the bread could be made a bit more , I’ve decided to play with how long the yogurt cycle is in the bread machine. I was setting it for 12 hours. Maybe decreasing the length of the cycle will help make it a bit less sour! We’ll see…
I don’t remember how I stumbled on your site but I’m very glad I did! Thank you!
Now that I know what to expect, I know how long it may take. I previously thought leaving milk on the counter for so long would spoil. Yes, the instructions on the first page indicate 12- 18hrs, but I was following the instructions on the second page to a T.
Thanks again. I look forward to making more fermented drinks.
For now I only tried the kefir and caspian sea yogurt starters, and they turned out great!
I’m using almond milk, now after a few batches the kefir has started to thicken nicely
I don’t mind, the taste is great and with more experience I’ll get it to thicken as a real yogurt
I really love your products!!