Description
Kefir fermentation is a process of fermenting milk using kefir grains.
Technical
Kefir fermentation involves the action of a mixture of bacteria and yeast, including Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactococcus lactis, and Candida kefyr, to produce a fermented milk product. The process requires careful control of temperature, typically between 18-24°C (64-75°F), and pH, ranging from 4.5-5.5. The fermentation time can vary from 12-48 hours.
Gear for Kefir Fermentation (Caucasus)
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