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        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"8481\" class=\"elementor elementor-8481\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ab71527 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ab71527\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9c1ddb1\" data-id=\"9c1ddb1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4731f62 elementor-widget elementor-widget-text-editor\" data-id=\"4731f62\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n<h2>How temperature affects fermentation<\/h2>\n<p>Temperature is a key part of making milk kefir. Kefir grains contain a community of bacteria and yeasts, and lactose in milk provides food for fermentation. This process gives milk kefir its distinctive tangy flavour.<\/p>\n<p>Different bacteria favour different temperatures. At 20\u201330\u00b0C, the bacteria in kefir are active, converting lactose into lactic acid as the milk thickens and develops its flavour. Fermentation slows in cooler conditions. At 35\u00b0C or above, the grains die.<\/p>\n\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c3385a elementor-widget elementor-widget-image\" data-id=\"3c3385a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-768x1024.jpg\" class=\"attachment-large size-large wp-image-8487\" alt=\"Jar of over-fermented milk kefir separated into thick white curds and yellowish whey\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-768x1024.jpg 768w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-225x300.jpg 225w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-1152x1536.jpg 1152w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-1536x2048.jpg 1536w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-9x12.jpg 9w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-600x800.jpg 600w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/overfermented-kefir-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0771652 elementor-widget elementor-widget-text-editor\" data-id=\"0771652\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n\n<h2>Grain-to-milk ratios at different temperatures<\/h2>\n<p>The ratio also matters. The best starting point depends on the type and brand of milk, your preferred taste and the room temperature.<\/p>\n<table><caption>Suggested starting ratios of kefir grains to milk<\/caption><thead><tr><th scope=\"col\">Room temperature<\/th><th scope=\"col\">Grains : milk<\/th><th scope=\"col\">What changes<\/th><\/tr><\/thead><tbody>\n<tr><th scope=\"row\">Below 20\u00b0C<\/th><td>1 : 10<\/td><td>Activity and fermentation slow in cool conditions, so use more grains relative to the milk.<\/td><\/tr>\n<tr><th scope=\"row\">20\u201330\u00b0C<\/th><td>1 : 20<\/td><td>This starting ratio produces thicker milk kefir with a slightly sour taste.<\/td><\/tr>\n<tr><th scope=\"row\">Above 30\u00b0C<\/th><td>1 : 30<\/td><td>Fermentation speeds up in warm conditions. Use more milk relative to the grains to help prevent the kefir becoming too sour.<\/td><\/tr>\n<\/tbody><\/table>\n<p>These are rough starting points. The ratio that suits you depends on your preferences and the milk you use. Try different ratios to find one that works for your conditions.<\/p>\n\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dccae75 elementor-widget elementor-widget-image\" data-id=\"dccae75\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-1024x1024.jpg\" class=\"attachment-large size-large wp-image-7900\" alt=\"Bottle of mulberry kefir with an older label next to a glass of pink kefir and fresh mulberries\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-1024x1024.jpg 1024w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-300x300.jpg 300w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-150x150.jpg 150w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-768x768.jpg 768w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-12x12.jpg 12w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-700x700.jpg 700w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-500x500.jpg 500w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-600x600.jpg 600w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2-100x100.jpg 100w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/11\/new-products-photos-for-pinkoi-shopee-website-2.jpg 1080w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2ac8db6 elementor-widget elementor-widget-text-editor\" data-id=\"2ac8db6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n\n<h2>Refrigerate milk kefir after fermentation<\/h2>\n<p>The microorganisms continue growing and fermenting after the milk kefir is ready, so its flavour and texture can keep changing. Refrigerate finished milk kefir below 4\u00b0C to help prevent it becoming too sour or spoiling. Do not freeze it.<\/p>\n<p>Temperature affects the fermentation rate, the microorganisms in milk kefir and its shelf life. Take time to find the fermentation conditions that suit your taste.<\/p>\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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        "rendered": "<p>During fermentation, temperature plays an essential role. Kefir grains are a combination of lots of bacteria and yeast, and their vital food is lactose [&hellip;]<\/p>",
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