Kefir is a very useful drink for the human body. Thanks to the lactic acid bacteria that are part of it, it is able to normalize the intestinal microflora and improve metabolism. That is why everyone should drink it - both children and adults. Despite the fact that the choice of kefir in stores is extensive, not all manufacturers offer a truly high-quality drink. Therefore, in order to protect yourself, you can learn how to make kefir at home. There is nothing difficult in this. But on the other hand, you will receive a guaranteed natural product.
It is necessary
- - milk of any fat content - 1 l;
- - store-bought starter culture containing lactic acid sticks - 3 tbsp. l. or kefir from the store - 6 tbsp. l. + sugar - 0.5 tsp;
- - aluminum pan;
- - glassware for cooking.
Instructions
Step 1
To make kefir at home, you first need to take cow's milk and boil it. It does not matter whether it is bought in a store and packed in a cardboard box or purchased on the market for bottling. Pour the milk into a saucepan and place it on the stove (to avoid burning, it is better to use an aluminum pan).
Step 2
Set the temperature to medium and wait for the milk to warm up properly. In the process of boiling, it is advisable to constantly be near - the milk boils rather quickly and can escape. And if this happens, then delicious kefir from such a product will no longer work.
Step 3
For convenience, a special "watchman" device can be lowered into the pan, which, before boiling the milk, will begin to emit a characteristic tapping sound. As soon as the milk begins to foam and rise, it will need to be removed from the stove immediately. After that, cool it until warm (about 35 degrees).
Step 4
As soon as the milk in the saucepan has cooled sufficiently, pour it into another container (for example, a glass jar or decanter). After that, take the lactic acid starter culture and mix it with milk. As a rule, it contains all the bacteria necessary for making kefir. If it was not possible to find such a starter culture, then it can be replaced with ordinary store-bought kefir, the composition of which should include only two products - milk and kefir starter culture. We also mix it with milk. For better bacteria growth, you can add 0.5 teaspoon of sugar.
Step 5
When the piece is done, cover it with a tea towel and store it in a warm place. If your kitchen is not cold, then you can leave it on the kitchen table near the radiator, for example, or put it on the balcony warmed by the sun's rays. The temperature in the place where the milk is fermented should be between 22 and 26 degrees.
Step 6
In a day, the kefir will be ready for use. This drink is called "one-day" and is the most useful. If you like the taste with sourness, then you can put kefir in the refrigerator for another 1-2 days, and then it will become "two-day" or "three-day". True, the latter will no longer be of great benefit. To prepare the next portion, you can use homemade kefir in compliance with the appropriate proportion.
