Kefir is a healthy drink, the healing properties of which were discovered a couple of centuries ago. But to this day, this "elixir of health" remains the leader among children and adults in matters of normalization of the gastrointestinal tract. Diseases such as dysbiosis, lack of calcium and disorders of the intestinal microflora will not be scary to you if you drink at least one glass of homemade kefir a day.
It is necessary
-
- milk 1 l
- sourdough (kefir
- special lactic acid bacteria or kefir mushroom) 6-8 tsp.
- yogurt maker
Instructions
Step 1
To make homemade kefir, you need to boil a liter of pasteurized milk in an aluminum bowl over low heat.
Step 2
When foam first appears on the milk surface, remove the pan from the heat and put it in a cool place. After the milk has cooled, pour it into a glass container.
Step 3
As a starter, you can use special bacteria, kefir mushroom or a small portion of an existing kefir. Add the starter culture and cover tightly with the lid. Remove the future kefir in a warm place - so the fermentation processes will occur much faster. Exactly one day later, move the already sour milk to the refrigerator for a couple of hours. After this time, kefir can be considered ready.
Step 4
To make kefir from baked milk, you need to bring a liter of fresh milk to a boil and distribute the hot milk removed from the fire into pots, which must be left to simmer in an oven heated to 50 degrees for 3-4 hours.
Step 5
When the milk is ready, cool it slightly and, without destroying the layer that has formed on the surface, add the leaven. After this procedure, the pots must be removed to a warm place under a tightly closed lid.
Step 6
As soon as the milk becomes thick enough, it must be sent to the refrigerator for a day. After 24 hours, homemade kefir from baked milk is ready.
Step 7
Alternatively, you can use a yogurt maker to make kefir. In this case, you do not have to boil milk, you can use store sterilized. Organic yoghurt without fillers can also be used as a starter.
