Kefir – is prepared from full milk or partly degreased part, previously pasteurized or boiled. Boiled milk is removed by a sheepskin coat in hot state. Sometimes 1/6-16/4 water is added to milk, Due to this, that too greasy milk gives a less tasty and delicate product. It is good to add some milk sugar to the milk (1 teaspoon on 1 l milk). More alcohol and coal -free are then produced, and proteins are easier to peptonize. The milk is inflicted with a well -broken leaven from sourdough. Bacteria operate in kefir sourdough, which live in symbiosis with one yeast variety. Normal Kefir's sourdough composition is: 70% streptococcus (Str. cream), 25% chopper (Bac. caucasium) i 5% yeast (Tour kub saccchayces kefri). The milk temperature in the summer should be 16-20 ° C, In winter, 23-25 ° C.