Kefir Frequently Asked Questions by Homemade Mommy
Tami Brock stashed this in Keifer
Kefir can be used like buttermilk in recipes.
Q: How do I know when the kefir is ‘done’ and ready to strain?
A. I have found that making kefir is more of an art than a science. There is no set time frame for making kefir. Conditions are a factor including room temperature, the vessel being used to ferment the kefir and also the ratio of grains to milk, so you need to experiment a little to figure out what works best for your kefir. Here are some signs to look for after about 18-24 hours of fermenting:
When you open your fermentation jar you get a loud pop and get splattered with kefir ‘spray’ (tongue in cheek but this happens to me all the time with my Fido jars!)
The kefir smells nice and yeasty, like beer
The milk has thickened and looks gelatinous but still fairly thin when stirred
The milk will have an effervescent taste – like a ‘milk soda’