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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kefir fermentation in the Caucasus is a biological process where lactic acid bacteria and yeasts convert lactose into lactic acid, ethanol, CO₂, and flavor compounds at 20–25 °C over 24–48 h.
Origin: Caucasus peoples (Georgian, Armenian, Azerbaijani) (Traditional) — Caucasus
See full technique reference →During fermentation, Lactobacillus species reduce lactose to lactic acid via the Embden-Meyerhof pathway, while yeasts metabolize lactose to ethanol and CO₂ through glycolysis and fermentation. The production of diacetyl and acetaldehyde contributes to the characteristic buttery and fruity aromas, and the synthesis of kefiran, a β‑1,3/1,4‑glucan, increases viscosity and provides a probiotic matrix.
Primary Reaction
Lactose → lactic acid + ethanol + CO₂
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