I made my first batch of cashew kefir and learned a few things.
1. When it’s finished, fermented kefir will look different. I left my jar out to ferment for at least 24 hours. It smelled yeasty, but didn’t really taste any different. Maybe a little watery. I thought I ruined it. However, a few days later, I let it sit out on my counter again see what would happen.
Low and behold, I started seeing bubbles. I don’t remember how long I let it sit out. It had to be 24 hours or less. This time it tasted like a carbonated drink. THIS is how cashew kefir is supposed to taste. I’m not fond of carbonated drinks, but I can tolerate the kefir knowing that it has healing properties with lots of probiotics.
2. Don’t let too much time go by before starting the next batch. I didn’t know when to start my next batch. The directions said a week, but when does a week start? Considering that I had the kefir sitting on my counter twice, I was doubly confused. Did the week start the first time it sat out or the second?
I think I waited too long. When I made my second batch, it didn’t have as much carbonation in it. Much weaker. It was bubbly like it should be, but just tasted weak.
3. I don’t like the mason jars I purchased for this. My jars are too tall for what I am making, which makes it harder to hold and pour. It would also be nice to have a screw top lid. I don’t like the usual canning type lid. There might be separate lids available for purchase, but I haven’t looked yet.
