May 13, 2013 in Kefir
Once you have successfully rehydrated your kefir grains you can get started on producing milk kefir every day in your home kitchen.
Milk kefir is a mesophilic culture, meaning it does not require the warmer temperature range, 100-115 degrees, that many yogurt cultures require. That said, temperature is a consideration in kefir-making.
The other big consideration is just how long you should allow your kefir to culture. You can achieve different flavors and viscosity depending on how long you allow it to culture. We’ll get to that in a moment, but first lets talk temperature.