Description
A traditional Turkish fermentation where kefir grains convert milk lactose into a tangy, probiotic beverage.
Technical
Lactic acid bacteria (e.g., Lactobacillus spp.) hydrolyze lactose to glucose and galactose, then ferment these sugars to lactic acid, lowering pH to 4.5–4.8. Concurrently, yeasts (e.g., Saccharomyces spp.) metabolize residual sugars to ethanol and CO₂, imparting mild effervescence. The symbiotic culture also synthesizes B‑group vitamins and the exopolysaccharide kefiran, enhancing texture and health benefits.
Science
Primary Reaction
Lactose → lactic acid + ethanol + CO₂ (via lactic acid bacteria and yeasts)
Sensory Profile
Aroma ()
tangyyeastymildly sourbutteryfresh dairyslightly floralnutty undertones
Wine Analogy
Similar complexity to natural pet-nat wines with its effervescence and yeasty notes