Tag: Kefir temperature

According to probiotic experts, milk kefir is best cultured in temperatures between 65°F and 82°F (18°C and 28°C). Knowing what temperature is too hot for kefir is crucial, as excessive heat can disrupt the microbial balance and potentially kill the delicate grains.

Approximately 12-24 hours after adding kefir grains to milk, the fermentation process should produce a mildly to distinctly tangy flavor. So, why is my kefir not sour after fermentation? The most common culprits are cool temperatures, an incorrect grain-to-milk ratio, or sluggish kefir grains.