Cost Breakdown

Critical Success Points

• • Primary fermentation timing (18‑24 h) is essential for proper texture and lactose conversion.
• • Avoid any metal contact with kefir grains during mixing or straining.
• • Do not let grains sit in finished kefir longer than 24 h to prevent starving them.
• • If doing a second fermentation, seal the jar tightly to build carbonation.

Safety Warnings

• • Never use metal utensils or strainers with kefir grains – metal can damage the culture.
• • Keep fermentation temperature between 70‑78 °F to avoid harmful bacterial growth.
• • Discard kefir if you see mold, off‑colors, or foul odor.