What You Need to Know
Rehydration initiates metabolic reactivation of lactic acid bacteria (Lactobacillus kefiranofaciens) and yeasts (Kluyveromyces marxianus) embedded in the polysaccharide matrix (kefiran). Gradual water absorption reverses plasmolysis while preserving the grain's structural integrity.
Enables perpetual production of probiotic-rich fermented milk without commercial starter cultures, maintaining traditional fermentation lineages.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
36 hours
24 hours - 48 hours
Equipment
Glass jar with lidCheesecloth or plastic strainerWooden spoonMeasuring cups and spoons
Steps
- 1.
Caucasian matsoni (Georgia): Preserves ancestral microbial strains
- 2.
Tibetan milk beer (Himalayas): Maintains ethanol-producing yeasts
The Science
Primary Reaction
Lactic acid fermentation