How to make homemade kefir from milk

Everyone knows that fermented milk products have a beneficial effect on the intestinal microflora, are good for health, and are often used in diet food. Tasty thick homemade kefir is hearty, has a delicate taste, it is not as sour as a product from a supermarket.

That is why many housewives prefer to cook kefir at home. There are several simple recipes with which you can make the product yourself, and you will need a minimal amount of products.

Classic recipe

It must be remembered that real milk kefir cannot be prepared from milk alone, you need either sourdough, sour cream, or the same kefir. To quickly make a sour-milk drink, you will need to prepare:

• milk - 500-600 ml;
• kefir - 50-60 ml.

If you want, you can use leaven instead of kefir. Usually on the packaging all the necessary instructions are indicated, therefore, problems with maintaining proportions should not arise. Prepare the product according to the following instructions:

1. Milk with a high percentage of fat content (home or factory) is poured into a saucepan and put on fire. It must be heated (if it is store-bought) to 40 degrees or brought to a boil (it is homemade) and remove from heat.
2. Milk is poured into a jar and kefir or sourdough is added to it (its temperature should be 38-40 ° C). The mixture must be thoroughly mixed, and the neck of the jar is covered with gauze, rolled up several times.
3. The jar is put in a warm place, after 10 hours the product needs to be mixed, and left for another 10 hours.
4. After a certain period of time, you need to check kefir for readiness. If the mass is heterogeneous and moderately thick, then you can serve the product on the table.

Kefir from milk and sour cream

To cook kefir according to this recipe, you will need to prepare:

• 1 liter of fat milk;
• 150 g of thick sour cream.

Easiest recipe

To get a valuable and nutritious product, you will need a liter of fresh milk and 300 g of kefir. With this recipe you can prepare a dairy product as simple as possible.

Kefir is prepared, as in previous cases. Put milk on the fire, bring to a boil and remove from heat. You need to wait until it cools down and is slightly warm, but not cold. Kefir is added to milk, mixed and put in a warm place. It is recommended to move the mixture into a glass container, but some housewives leave kefir to roam right in the pan. The container must be covered with gauze or a cloth that passes air well. After 12 hours, the product is ready.

Yogurt kefir

It is believed that the highest quality product is obtained using fermentation. It is best to use the special “Narine” sourdough. It will take only one bottle of this sourdough and 1.5 liters of milk. The whole process is divided into two parts: first you need to make homemade sourdough, and then kefir itself.

To make the leaven, you need to take 0.5 liters of milk, pour into a saucepan and put on fire. Milk boils for 15 minutes. After that, it must be cooled to room temperature.

The glass jar is pre-sterilized, milk and sourdough are placed in it according to the proportions. The mixture is refrigerated for about 15-16 hours. The product will be ready after it acquires a pleasant cream shade, and becomes moderately thick. Ready sourdough can be used several times, economical consumption. Store it in the refrigerator.

After that, you can proceed directly to the preparation of kefir. The remaining liter of milk is put on fire, wait until bubbles appear, and boil for 10-12 minutes. Then the milk is poured into a glass jar, add homemade sourdough (30 g), which was previously prepared. The jar is covered with gauze and put in a warm place for 12 hours. After that, kefir is cooled in the refrigerator for about an hour and the product is ready for use.

The remains of the starter culture can be used for about a week to prepare kefir. The shelf life of the finished product is 3 days.

Kefir using bifidobacteria

Many housewives know that bifidobacteria beneficially affect the microflora of the stomach and intestines. Often there are already bifidobacteria in finished fermented milk products, but not everyone knows that they can be bought separately and added to a home-made product.

Usually just one bottle containing 5 servings is sufficient. In addition, you will need to prepare 30-40 g of sour cream with a high percentage of fat content, 0.5 l of milk. It is not recommended to use milk with a low percentage of fat, high-quality kefir cannot be made from it.

Prepare the product according to the following instructions:

1. Previously, 5 servings of bifidobacteria (1 bottle) are mixed with sour cream, refrigerated for 3-4 hours. This is necessary in order for beneficial bacteria to assimilate in a new environment, and become subsequently as useful as possible.
2. 150 g of milk should be boiled for 3-4 minutes and left to cool to room temperature.
3. When the milk is warm, it is mixed with sour cream with bifidobacteria, and then the remaining milk is added to the mixture. In this case, sour cream needs only 30 g. The product is placed in the refrigerator for 12 hours. At the end of this time, kefir can be consumed by both adults and young children.

Economical recipe

You can also prepare a tasty and healthy product with the help of a fungus. For this, you can use a washed and unwashed fungus. To prepare such kefir, milk does not need to be boiled.

You will need to put the fungus in milk, at the rate of two teaspoons of the fungus per 250 g of milk. It will take about a day for the milk and fungus to ferment. Sometimes a product can ferment much earlier, the process must be periodically monitored. It is not difficult to learn about the readiness of the product, a thick layer of fungus will appear on the surface of the milk, and a thick sediment will appear at the bottom of the container. This is kefir.

The liquid must be filtered through cheesecloth; a fungus will remain on it, which in no case should be thrown away. It is carefully collected, washed, and placed in the next batch of milk.

Using a fungus is the most economical option. No need to constantly buy sourdough or sour cream. If you use the fungus every day, after about 2-3 weeks, the mass will double. You can either increase production, or give part of the fungus to friends. If during this time you do not rinse and use a fungus, it will die.

Kefir is an incredibly healthy and tasty product. It can be consumed on its own, cook other nutritious dairy products from kefir, and bake pastries. Homemade kefir can be safely given to small children. Unlike kefir from the store, this product has a soft and delicate taste. That is why many housewives prefer to use only a home-made product.

Video: how to make kefir at home