How To Make Kefir

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Kefir is a Tibetan mushroom that causes fermentation in milk. It gives it a specific taste that everyone likes, but most of all the fans of kefir. In addition, it charges him with a number of benefits for humans.

The name kefir is also called the fermented milk drink originating from the Turkic, Mongolian and Tibetan peoples inhabiting Central Asia. Recently, interest in it has revived, thanks to new research and discovered benefits.

It is easily obtained - after coagulation of cow's, goat's or sheep's milk with the help of kefir grains, etc. kefir sponge. These kefir grains contain a unique combination of yeast, beneficial bacteria, proteins, sugars and lipids. They are not produced just like that - kefir beans are obtained from another lover of kefir.

In the process of fermentation in milk, kefir grains enlarge and self-multiply. Even the smallest of them double in size in a week. They are white or cream in color, in most cases the size of a walnut. The smallest are as big as rice grains. Medium kefir grains the size of a walnut and without the shell are enough for 200 ml of milk.

To make kefir, you first need to get kefir beans. In our country this is almost impossible, which is why you have to order them online.

When you get the kefir beans, put them in a jar filled almost to the brim with milk. Close the jar so that no air can enter. Place it in a place hidden from direct sunlight at room temperature 18-28 degrees.

After 1-2 days, the jar is removed and its contents are filtered through a coarse and non-metal strainer. And done. From here you can now vary the ratio of kefir-milk - from 1:15 to 1: 5. Each ratio has a different taste, as do different types of milk. In order to be complete in fermentation, kefir needs some time to get used to the environment. The drink is best after a few days in the refrigerator.

There are a few tips to follow when making kefir. Use cold milk so as not to damage the sponge and wash it only with cold water. First pour the milk, then place the sponge in the bowl.

You may not strain the resulting kefir. To do this, remove the sponge with a plastic or wooden spoon and consume the resulting mixture. If the sponge has spilled, wash it well with cold water or dry it and reactivate it.

The resulting drink is taken for 20 days, followed by a break of 10 days, then another 20 days. It can be taken in small doses every day. In specialized treatment with the Tibetan mushroom it is not desirable to consume alcohol.