What pH should my Kefir be?

For food safety, high probiotic content and the best flavour a pH of 4.1 is recommended.

The culture and yeast blend in the Maintenance Free Kefir Culture eats lactose or any other available sugar and makes acid, which brings the pH down. We have found that a sugar content around 5%, or 5 grams per 100 ml, is required. Check the nutrition panel and add some sugar to your milk, water or juice if needed.