Kefir is delicious. Let’s optimize it.
[dx.doi.org/10.1046/j.1471-0307.2003.00104.x Influence of different culturing conditions on kefir grain increase]
Abstract:
Kefir grains are the natural starter used during kefir production. Factors influencing grain increase—incubation temperature of 18, 22, 25 or 30°C, enrichment with combinations of tryptose (20 g/L) and yeast extract (20 g/L), and cultivation with and without agitation—were studied to develop a method for mass grain production. The highest grain increase (582%) was found with activated grains cultivated with agitation at 25°C in low-fat milk containing tryptose and replacing the fermented milk daily. Full-cream milk under the same conditions gave an increase of 522%. Cultivation without agitation resulted in 175% and 173% increases for low-fat and full-cream milk, respectively.
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The Art of Fermentation
155 - Water Kefir (aka Tibicos)
192 - Kefir
The Complete Idiot's Guide to Fermenting Foods (2012)
234 - Kefir
235 - Coconut Milk Kefir
239 - Kefir Cream
143 - Water Kefir
Wild Fermentation (2003)
79 - Tara and Kefir
88 - Vegan Kefir
Real Food Fermentation (2012)
104 - Kefir
158 - Water Kefir
Nourishing Traditions (2001)
86 - Kefir
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