Kefir is a unique fermented milk product that came to us from the Caucasus. It contains almost all the essential nutrients: proteins, enzymes, vitamins, minerals, milk sugar, etc.
Kefir has a very beneficial effect on the intestinal microflora, which is very important for the health of the body. This effect is provided by lactic acid fungi, which make kefir from milk. These fungi - streptococci, kefir sticks, bacteria and yeast improve the pathogenic flora, inhibit the causative agents of gastrointestinal diseases and tuberculosis.
It is useful to take kefir in case of dysbiosis to restore the immune system, in case of chronic fatigue and sleep disturbances.
If there is no desire or opportunity to purchase kefir in a store, you can make it at home, the main thing is to make kefir correctly.
How to make kefir at home?
Kefir at home can be prepared in several, fundamentally different ways:
- Ferment kefir with kefir (Tibetan) mushroom.
- Ferment kefir with dry lactic acid starter cultures like "Narine".
- Make yogurt from milk on your own using yogurt starter culture.
A common point for all three methods is the recommendation to thermally process homemade milk in order to avoid the likelihood of contracting salmonellosis and other diseases that are caused by bacteria contained in raw milk.
Kefir can be made at home from pasteurized or skim milk. Here is the simplest recipe for how to make kefir.
Pour the required amount of milk into a saucepan and heat over low heat. As soon as the milk foam starts to rise, remove the pan from the heat and leave in a cool place. After cooling down, the milk is poured into a glass container, the sourdough - a small amount of kefir - is added and covered with a lid.
For 1 liter of pasteurized milk, 6-8 tsp are taken. starter cultures (daily kefir).
It is better to store the resulting mixture in a warm place, because the fermentation processes in this case are more intense than in cold places. After a day, fermented milk can be refrigerated. In a few hours, the daily kefir is ready.
If kefir is made from pasteurized milk, then it is better to use it one-day, because, depending on maturity, kefir changes its properties. Daily (weak) has a laxative effect on the stomach, and three-day (strong) kefir - strengthens.
