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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kefir is produced by fermenting milk with kefir grains, a symbiotic culture of lactic acid bacteria and yeasts.
Origin: Caucasus peoples (ancient) — Caucasus
See full technique reference →During fermentation, lactic acid bacteria metabolize lactose to lactic acid and CO₂, while yeasts convert sugars to ethanol and trace gases. The polysaccharide kefiran is secreted by the bacteria, forming the grain matrix and contributing to the beverage’s viscosity. The combined metabolic activities lower the pH to 3.8–4.5, creating a tangy, slightly effervescent drink.
Primary Reaction
lactose → lactic acid + CO₂ (by LAB) + ethanol (by yeasts)
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