What You Need to Know
Saccharomyces cerevisiae and Kluyveromyces marxianus convert lactose to ethanol via glycolysis (C6H12O6 → 2C2H5OH + 2CO2), while lactic acid bacteria (Lactobacillus spp.) concurrently acidify the matrix.
Creates a self-carbonating, slightly alcoholic (0.5-2% ABV) cultured milk drink with probiotic benefits.
Key Parameters
Temperature
22°C
18°C - 25°C
Time
24 hours
18 hours - 48 hours
Equipment
Glass fermentation vesselBreathable cloth coverStainless steel strainer
Steps
- 1.
Traditional Caucasian kefir (North Caucasus): Primary preservation method
- 2.
Kefir smoothies (Modern fusion): Provides leavening acidity
The Science
Primary Reaction
Lactic acid fermentation