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Kefir Fermentation

Kefir is a fermented milk drink made with kefir grains—a combination of bacteria and yeasts. It has a tangy, slightly effervescent quality.

Key Parameters

Grain Ratio

1-2 tbsp per cup milk

Temperature

68-75°F (20-24°C)

Duration

24-48 hours

Best Practices

Use whole milk for creamiest results
Strain grains gently—don't squeeze
Grains will multiply over time
Take a break by storing grains in milk in fridge

Common Issues

White Film on SurfaceLow

Fuzzy Mold GrowthHigh

Pink or Red DiscolorationHigh

Cloudy BrineLow

Active BubblingLow

No Bubbles (Inactive)Medium

Diagnose an issue

Disclaimer: This tool provides educational guidance only. When in doubt, always err on the side of caution and discard questionable ferments. We are not responsible for food safety decisions.

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