Kefir is a fermented milk drink. It differs from other products by the unique composition of bacteria and fungi. Kefir has healing properties, in particular, a positive effect on the intestinal microflora and metabolism in general. Also thanks to him, it will be better absorbed calcium and reduces the allergic reaction of the body. Kefir is included in the diet of medical, dietary, baby food. It is recommended to use those who want to lose weight. It also has a beneficial effect on the nervous system. Kefir can be used with a wide range of diseases, as well as those people who suffer from milk intolerance. Kefir is a great helper for a hangover and during a diet. It acts as a body cleaner from harmful toxins.
General principles for making home-made kefir
The principle of preparation consists in fermented milk fermentation of milk with the addition of various microorganisms (sticks, bacteria or yeast).
Despite the difficulties of perception, cooking kefir is not at all difficult. As kefir starter use:
• kefir fungus is a rare product for general use, but it can also be purchased in the dairy kitchen, purchased at a pharmacy or ordered by mail, or via the Internet;
• leaven Narine (live bacteria in a dry form) or other bifidobactria - sold in a pharmacy;
• sour cream;
• already ready kefir.
At 1 liter of milk is 1 tbsp. l kefir starter.
Kefir can be:
• weak - one-day (24 hours of fermentation). Affects intestinal weakening. It will help cleanse the body of toxins and harmful substances.
• average - two days (48 hours of fermentation). It is recommended to use for anemia, gastritis, diabetes, for the prevention of heart attacks and strokes. When exacerbation of ulcers from the diet is better to exclude.
• strong - three days (72 hours of fermentation). It is better to use with diarrhea. Not recommended for peptic ulcers, kidney diseases and with increased acidic environment of the stomach. But most often we look at the kefir fat content:
• fatty is recommended for babies. But it is not recommended to use it for diseases of the cardiovascular system.
• up to 1% - for adults who use it for the prevention and treatment of diseases of the circulatory and digestive systems.
Children for the prevention of diseases of the gastrointestinal tract should drink kefir during breakfast or lunch. Adults, on the contrary, are better at dinner or two hours before bedtime.
When cooking, consider the following features:
1) milk - boil it before use. This is necessary in order to kill all the harmful bacteria that are contained in the raw milk contains many harmful bacteria.
2) The product does not require frequent agitation. It is enough after 10 hours to mix everything once.
3) A glass jar with a lid in which all the ingredients are located must be covered with a thick cloth. And this is connected not only with the purity of the preparation, but also with the fact that this way the product will cook faster. Also, for a successful fermentation process, the place must be warm and protected from the sun. Lid is also not necessary to close, it can cause the death of the fungus.
4) After a day, check the contents of the jar. Milk should be thick. This means that kefir is ready and must be drained through a colander or gauze. If the product is finally not ready, then leave it for a while, but carefully watch that the whey does not separate and the kefir does not become sour.
After use, the fungus can be washed in cold water and again filled with milk. Gradually, the fungus will grow. When caring for it, it is necessary to remove large inflorescences.
There are basic recipes for homemade kefir, which we will consider.
Recipe 1. The classic recipe for making home-made kefir on kefir
Ingredients:
• milk (from 2.5% fat) - 3 liters;
• kefir fungus - 1 tbsp. L .;
Preparation:
1. Boil the milk and cool it to room temperature. 2. In a jar of milk, put kefir fungus or 3 tbsp. ordinary kefir. Cover it with a thick cloth and place in a warm dark place.
After 24 hours, kefir should be ready.
Recipe 2. Homemade kefir on sour cream
Ingredients:
• milk - 1 liter;
• sour cream - 5 tbsp.
Preparation:
1. Before cooking milk must be boiled.
2. Next, add sour cream to the milk and leave to sour for 10 hours.
Such kefir can be given to babies from 8-9 months.
Recipe 3. Homemade kefir Narine
You need to tinker with this kefir, but the result is worth it.
Ingredients:
• milk - 1.5 liters;
• Narine - 1 bottle (0.3 ml)
Preparation:
There are two stages:
Stage 1 - preparation of the leaven:
1) We boil 0.5 liters of milk for 10-15 minutes and then cool it to 40 C.
2) In the sterilized glassware, mix the starter (Narine) and milk.
3) Capacity tightly kutaem and put in a warm place for 12-18 hours.
4) The finished sourdough should be a light cream viscous consistency.
5) Next, cool and store in the refrigerator.
Stage 2 - Kefir Preparation:
1) We boil a liter of milk for about 10 minutes and pour it into a prepared container.
2) Next, add the prepared leaven (1 tbsp) and put everything in a warm place for 10 hours. In order for the product to reach the consistency we need, it must also be put in the refrigerator for a while.
The shelf life of such kefir is not more than 3 days.
Recipe 4. Homemade kefir with bifidobacteria
As in the previous recipe, cooking takes place in two stages. Such is very popular in the recommendations of modern pediatricians.
Ingredients:
• milk - 400 ml;
• bifidobacteria - 1 bottle or 5 servings;
• homemade sour cream with a high percentage of fat - 30 grams.
Preparation:
Stage 1 - leaven is similar to the above: add leaven and sour cream to a glass of boiled milk. All infused 3-4 hours in a warm dry place. Stage 2 - the product: in the remaining amount of milk you need to add freshly prepared leaven (1st tablespoon). Mix everything and leave to infuse for 12 hours at room temperature.
Recipe 5. The easiest recipe for home-made kefir
Ingredients:
• milk - 1 liter;
• kefir - 0.3 liters.
Preparation:
This method is suitable even for the most inexperienced mistress or young mommy. Cooking products in a ratio of 3: 1. The most part is boiled milk, and the smaller part is kefir. Give brew for 12 hours.
Recipe 6. Homemade kefir on the fungus
Ingredients:
• milk
• kefir fungus
Preparation:
Stage 1 - prepare uterine kefir starter.
1. In its essence - this is milk, in which kefir fungus is added. You can try to buy it in the dairy kitchen or in various specialized industries. For its preparation it is necessary to lower kefir fungi into milk for a day. Per 100 grams of milk - 10 grams of fungi.
2. After a set period of time, drop all the components in a colander and let the product drain.
3. What remained fungi, rinse with cold boiled water and place in a sterile jar.
4. Use the water bath method and boil a container of milk in water for 10 minutes.
5. Put on top of such a jar with a thick layer of gauze and place in a specially prepared place with all the conditions.
6. Over the next week every day pour uterine kefir starter from kefir fungi.
7. After using kefir fungi fold back into a jar and process once a week.
Stage 2 - to prepare the production of kefir starter.
1. Put the whole milk in the water bath. To do this, pour milk into a small container. All utensils should be cleared. Place the container in another larger pot and pour in hot water so that the levels of hot water and milk match. The fire on the burner make the maximum so that the water boils. In this state, the milk should stay for 10 minutes. 2. Next, cool the milk to room temperature and pour into the dishes with milk the prepared royal kefir starter. The proportions should be as follows: 5 g per 100 g of milk
3. Next, the dishes should be shaken and left in a warm place for 14-16 hours. Kefir starter will be ready when a milk clot forms. When storing keep the temperature + 10 ° C.
4. Kefir starter obtained in this production method can be consumed after 24 hours. The consistency of it will resemble sour cream and have kefir sour taste. If desired, you can add sugar to it.
Tips and tricks for making home-made kefir
• Do not use detergents when washing the jar that will be used for the starter. Before use, trample or boiling water.
• Feed kefir fungus with milk daily (2 tsp per glass of milk), otherwise it will die.
• Try to take milk at home or with a high percentage of fat. The density of kefir depends on it.
• Do not add sugar before fermentation - it can interfere. Sugar and other additives can be added to the finished product.
• If you do not use kefiric fungus for several days, put it in a container with water, cover with gauze and put in the refrigerator. Do not forget to change it daily. The term of such storage is 7 days.
• The above recipes allow you to cook one-day kefir. If you want to increase the time of use of kefir to at least 3 days, then increase the time for ferment to 2-3 days.
Regular use of home-made kefir is the first step towards the health of our body.
