That's something everyone has to decide for themselves. During the fermentation, alcohol is also produced in small amounts. Basically, you can assume that the alcohol content of homemade kefir is between 0 % and a maximum of 2 %, about the same as in an alcohol-free beer. Of course, hygienic and correct production in advance is a prerequisite for a safe product.
Articles in this section
- Do I have to prepare the milk kefir immediately after receiving it or can it also be stored?
- The milk has thickened. How should I proceed?
- Can vegetable milk also be used to make milk kefir?
- Which bacteria and yeast cultures are contained in milk kefir?
- Which milk alternatives can I use? What do I have to bear in mind?
- Do I need to rinse the milk kefir tubers with water?
- What ingredients do I need to make milk kefir?
- Can children and pregnant women safely drink milk kefir?
- Which milk is suitable for milk kefir?
- How long is the shelf life of the finished milk kefir?