How to make kefir?

Elena Sobol
Elena Sobol
December 17, 2012
How to make kefir?

In Russia, this popular fermented milk drink appeared closer to the end of the 19th century. Even then, people believed in its miraculous properties and beneficial effects on the human body. If earlier only the elect could eat it, nowadays kefir is available to everyone. However, taking into account that kefir is much more useful fresh, since the longer kefir is stored, the higher the content of ethanol in it, from time to time it can be prepared at home.

How to make kefir?

You must have an excess of milk at home and purchase a starter in any grocery store, which contains various microbiological cultures and kefiric fungi that contribute to the fermentation of dairy products. For any method of making kefir at home, the milk must be subjected to heat treatment, as there can be bacteria in fresh milk.

Preparing homemade kefir from skimmed, baked and pasteurized milk.If you want to make fatty kefir, then before adding the starter, mix the milk with sour cream. Housewives, most often, prefer to cook homemade kefir from pasteurized and skimmed milk.

How to make kefir from milk

One of the easiest ways to cook home-made kefir is to pour the liter of kefir into an un-enameled saucepan and heat it until foam appears. Let the milk cool and pour into a glass jar, then put the sourdough into the milk and close the jar with the lid and place it in a warm place for a day. After a day, put the milk in a refrigerator for a couple of hours and everything, the fermented milk product is ready to eat.

How to make homemade kefir from pasteurized milk

To make kefir, you will need a liter of pasteurized milk, 8 tsp. starters and, to taste, pepper and salt.

For those who want to lose weight or stick to a special diet for making home-made kefir, it is best to take back or skim milk.

Pour a liter of milk into an un-enameled saucepan and bring to a boil over low heat. Pour the hot milk over the ceramic pots and place in the oven (50 degrees C) for 4 hours. Cool the milk to room temperature and gently enter the leaven, close the pots with the lid and place in the heat for a day. After the milk thickens, put the pots in the fridge for a day.

How to make kefir for a child

Kefir is useful not only for adults, but also for babies, so there should be fermented milk products in the daily diet of a child who has reached six months of age. For a baby, a low acid product can be prepared at home.

Method of preparation of kefir for children: the glass of boiled milk is cooled to 24 - 25 degrees, kefir starter is added to it, no more than 4 hours spoon Milk in a well-closed container of hours is placed in a dark place and at room temperature for 10 hours. Put thickened milk for 12 hours in the fridge for ripening.