Kefir Weird Tomato Smell

I’ve been making raw kefir lately with successful batches. I let it sit on the counter at room temperature for about 24 -36 hrs and then I put it in the fridge. I use the standard “cultures for health” kefir brand that is sold in stores a lot. The first 3-4 batches turned out very good great taste, smooth, creamy, and a slight tang. However, lately my kefir keeps turning out funky.

It has this weird smell like the combination of tomatoes and slight stinky feet. Plus the taste isn’t as pleasant. Ive tried the same method and I use a fresh packet of grains everytime, but it turns out weird. I also tried some live active kefir grains that I bought from a dairy farm, but it turns out the same. Also I clean the jars really well.

Am I not using enough grains? Anyone have suggestions?

Hello Ryan!

I would make sure your milk is clean.  If you are using raw milk you might try making a clabber and see how that turns out.   If the clabber smells rotten you probably have bacteria in your milk.  




Also be sure you are not using metal.  Kefir is sensitive to metallic spoons and strainers.  

Are you fermenting anything else in the house?  Some ferments do not play nicely with other ferments.  Specifically kombucha and sourdough cannot hang out together.  


How to make clabber:

Samantha Lewis wrote:Hello Ryan!

I would make sure your milk is clean.  If you are using raw milk you might try making a clabber and see how that turns out.   If the clabber smells rotten you probably have bacteria in your milk.  




Also be sure you are not using metal.  Kefir is sensitive to metallic spoons and strainers.  

Are you fermenting anything else in the house?  Some ferments do not play nicely with other ferments.  Specifically kombucha and sourdough cannot hang out together.  


How to make clabber:

I fermented sauerkraut not too long ago, but I might try pasteurized milk from now on

Hello Ryan!  

I think using raw milk is great.  I much prefer raw milk to pasteurized.  


You might need to bring it up to a temperature to kill off unwanted bacteria.  

Samantha Lewis wrote:Hello Ryan!

I would make sure your milk is clean.  If you are using raw milk you might try making a clabber and see how that turns out.   If the clabber smells rotten you probably have bacteria in your milk.  




Also be sure you are not using metal.  Kefir is sensitive to metallic spoons and strainers.  

Are you fermenting anything else in the house?  Some ferments do not play nicely with other ferments.  Specifically kombucha and sourdough cannot hang out together.  


How to make clabber:

I knew this could be done with goats milk, but bot cow’s milk.