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Homemade kefir

Homemade kefir


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Ingredients for making homemade kefir

  1. Milk 1 liter
  2. Kefir store 2-3 tablespoons or sourdough of lacto- or bifidobacteria (powder or liquid) - 1-3 tablespoons
  • Main Ingredients
  • Serving 5 servings

Inventory:

Large pan, Glass jar, Lid for jar, Wooden spatula, Cotton fabric, Cooker

Cooking homemade kefir:

Step 1: prepare the milk.

As for the choice of milk! You can take the ingredient, both low in fat and high. It depends only on what purpose you want to make kefir! If you want to go on a diet, then you can take milk with low fat content. And for children, you can take the product and fatter. The cooking process will also depend on whether the milk is fresh or pasteurized. In the first case, the ingredient must be poured into a large saucepan and put on medium heat. Bring the product to a boil, and then turn off the burner and leave to cool. to a temperature of 36-40 ° C. If we use pasteurized milk, then it must be heated to a temperature of 36-40 ° C, and immediately after that go to the next cooking step!

Step 2: prepare Homemade kefir.

Our temperature milk should turn out to be warm, but not scorching, hot. Pour the ingredient into a glass jar and now, to begin the fermentation process, select the kefir product. There are several options! First: pour in a store spoon kefir with a tablespoon or sour cream or sour cream will also serve as an excellent substitute. Attention: if the package contains ingredients such as bacterial concentrate or starter culture on lactic acid bacteria cultures, then this kefir is not suitable. The composition should include yeast on kefir fungi. Only then Homemade kefirchik will turn out tasty and natural. The second option: can be purchased, for example, in a pharmacy, starter culture of lactobacillus or bifidobacteria. They usually come in sachets in powder or liquid form. And add the required amount to the container with warm milk. Mix everything well with a wooden spatula and close tightly with a lid. We leave our future kefir in a warm place. Be sure to cover our jar with a dense cotton cloth so that direct sunlight does not affect the fermentation process. In just a day you can enjoy tender, fragrant and slightly sour kefir.

Step 3: serve homemade kefir.

Ready Homemade kefir can be sweetened before serving with a few tablespoons of sugar. Attention: Be sure to leave the necessary amount of kefir, then to fill in a new portion of fresh dishes. Drinking 200 milliliters of such a miracle drink per day, your intestinal microflora will improve, not to mention a good mood, as you will feel cheerful. In people who suffer from allergies, symptoms will decrease in a couple of weeks. And besides this, Homemade kefir, with constant use, will improve the condition of the skin and hair. Good appetite!

Recipe Tips:

- - It is very important, when cooking Homemade kefir, to use wooden spatulas and spoons, since when interacting with metal objects of kefir fungi, the fermentation process slows down.

- - If you use special starter cultures in a smaller amount - up to 2 tablespoons, then the fermentation process can increase up to 1.5-2 days.

- - If you use fresh milk instead of pasteurized, then another distinctive feature in the preparation of kefir is its smell. Thanks to fresh fresh milk, the smell of the product will be more pronounced sour-milk.

- - In addition to sugar, you can serve homemade kefir with a pinch of vanillin or cinnamon, if you like these spices.



Comments:

  1. Jonatan

    Congratulations, your opinion will be useful

  2. Jomo

    Yes, it's hard

  3. Jurn

    You are wrong. We need to discuss.

  4. Jeric

    Yes, with you I am surely satisfied

  5. Hickey

    The agha, so seemed to me too.

  6. Jarman

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