Thanks for your info. Wonder what happens when the temp is not consistent? Is that a guarantee of "bad" bacterial growth? and why? because the good bacteria only live at a certain temp? Because w/culturing kefir no specific temperature is required, tho' it wks best to start w/75-80F.
Still, it seems it would be great to know what bacterial content is in the end no matter the process. Should final pH be a certain amount? Also, I work for a naturopath and kefir is apparently more beneficial than yogurt because it has beneficial yeast & different strains of bacteria. Supposedly it is the beneficial yeast that repopulates the small intestine & not bacteria, that it only aids digestion w/probiotics.
I was using homemade kefir a lot but later found homemade yogurt to be more digestible & wondered if I have excess yeast, whether kefir might actually be adding to that? Curious whether that might be why I gravitate more to yogurt now.