Description
Kefir fermentation is a traditional technique from the Caucasus region, producing a probiotic-rich beverage.
Technical
Kefir fermentation involves the action of beneficial bacteria and yeast on milk proteins and sugars, typically taking 12-24 hours at 18-24°C (64-75°F) and optimal pH range of 6.5-7.5. The process results in a diverse range of beneficial microorganisms, including Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus.
Gear for Kefir Fermentation
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