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Homemade yogurt problem: alcohol??

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So I was made my weekly batch of yogurt, but this time, something happened: it smells and tastes of alcohol, a kind of fizzy offness. I figure that some yeast made its way in and fermented it. So my question is, is this still edible--that is, have I accidentally made kefir or anything salvageable?

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  1. I've read that alcohol can naturally occur in the making of kefir. If you search kefir here on Chowhound and Wikipedia you'll find out more on that. I doubt that it's very much alcohol. Probably healthy as ever.

    1. It's still edible you made kefir, because a yeast inoculated your yogurt.