Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional kefir grain propagation is a biological fermentation that multiplies symbiotic grains while converting lactose into lactic acid, ethanol, and CO₂.
Origin: Caucasian peoples (centuries) — North Caucasus, Middle East, Turkey, Eastern Europe
See full technique reference →During fermentation, lactic acid bacteria such as Lactobacillus kefiranofaciens reduce lactose to lactic acid, lowering pH to 4.3–4.6, while yeasts produce small amounts of ethanol and CO₂. The exopolysaccharide kefiran is secreted, stabilizing the grain matrix and contributing to viscosity. Volatile compounds like diacetyl and acetaldehyde develop, imparting buttery and fruity notes.
Primary Reaction
lactose → lactic acid + ethanol + CO₂
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.