How to make kefir?

Manufacturing technology:
10 grams of kefir grains per 100 mL of milk (preferably pasteurised).

Leave to ferment at room temperature (25-28°C) for approximately 24 hours (or until the
milk coagulates finely).

After coagulation, recover the kefir grains through a sieve. Note: The grains can be used to start a new fermentation. If you don’t want to start a new fermentation, the grains can be stored in the fridge for up to a week. Or add a little milk and freeze them.

The milk fermented by the kefir grains can now be consumed. It usually has a more acidic flavour, due to the activity of lactic acid bacteria.

Another option for making the product is to leave the fermented milk in the fridge for another 24 hours before consuming it. The refrigeration temperature will favour the metabolism of the yeasts, which will result in fermented milk with a more alcoholic flavour.

Finally, honey, sweeteners, fruit or cereals can be added to milk fermented by kefir grains.

How do I make yoghurt?

YOGHURT MANUFACTURING TECHNOLOGY

milk
added sugar (up to 10%) – (optional)
heat treatment 85°c/30min 90°c/5min
cooling to 43°c
culture inoculation (1:1 – lb:st)
fermentation until ph < 4.5 approx. 4-6 hours
cooling to 10°c
addition of fruit pulp (3-6%) (optional)
packaging/storage 1-10°c