Kefir

Kefir is a dairy product, which is obtained through the fermentation of milk. It is similar to yoghurt. In the fermentation, lactose is changed into lactic acid. In this process, carbon dioxide and alcohol may also be produced. Likely, Kefir originated in the Caucasus. Kefir is produced using different microoorganisms as well as yeast. Depending on the microorganisms, and the temperature used, the results might be slightly different. There also is another form of Kefir, where common sugar or fructose is used for fermentation. The mixtures of microorganisms and yeast used to produce kefir are usually called kefir grains. Kefir is made by adding such grains to milk, and waiting for the fermentation to take place. This takes about one to two days. Ideal temperatures are between about 8 and 25 °C (46 and 77 °F). . If the temperature is lower (between 8 and 18 °C (46 and 64 °F) the yeast fermentation is prevalent. There will be less lactic acic, and the product will be milder in taste. At higher temperatures, betwen 20 and 28 °C (68 and 82 °F), lactic acid fermentation prevails.