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Homemade Kefir (with Second Fermentation)
A step‑by‑step guide to making probiotic‑rich kefir at home using kefir grains and high‑quality milk, with optional second‑fermentation for extra flavor and nutrition. Includes tips for handling grains, fermentation timing, and storage.
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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.
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