Description
Kefir fermentation is a traditional technique from the Caucasus region, producing a probiotic-rich beverage.
Technical
Kefir fermentation involves the action of beneficial bacteria and yeast on milk proteins and sugars, typically taking 12-24 hours at 18-24°C (64-75°F) and optimal pH range of 6.5-7.5. The process results in a diverse range of beneficial microorganisms, including Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
TangySourCreamyYeastyFresh dairyEarthy
Wine Analogy
Similar complexity to natural fermentation wines
Coffee Analogy
Bright acidity like Kenyan coffee