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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kefir grain cultivation is a biological fermentation that uses a symbiotic consortium of lactic acid bacteria and yeasts embedded in a kefiran matrix to ferment lactose in raw milk.
Origin: Caucasian peoples (Traditional) — Caucasus
See full technique reference →During fermentation, lactobacilli convert lactose to lactic acid, while yeasts produce ethanol and CO₂. The acidification lowers the pH to 4.5–4.8, preserving the milk and creating a characteristic tangy flavor. The polysaccharide kefiran contributes to the texture and stability of the final product.
Primary Reaction
Fermentation of lactose by lactic acid bacteria and yeasts producing lactic acid, ethanol, and CO₂
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