milks mesenteroides (Geotrichum mold)
Koumiss Lactobacilli, yeasts
Kefir Lactococci, Lactobacilli, Acetobacter,
yeasts
Product Fermentation Temperature, Time
Yogurt 106–114ºF/41–45ºC, 2–5 hrs, or
86ºF/30ºC, 6–12 hrs
Buttermilk 72ºF/22ºC, 14–16 hrs
Crème fraîche 68ºF/20ºC, 15–20 hrs
Sour cream 72ºF/22ºC, 16 hrs
Ropy milks 68ºF/20ºC, 18 hrs
Koumiss 80ºF/27ºC, 2–5 hrs plus cool aging
Kefir 68ºF/20ºC, 24 hrs
Product Acidity
Yogurt 1–4%
Buttermilk 0.8–1.1%