How to make kefir at home

Kefir refers to sour-milk drinks, which is obtained as a result of long or short-term fermentation. The product has a number of healing properties due to the content of lactobacilli and a large number of minerals. In addition to medicinal qualities, kefir belongs to diet drinks. It is often prepared for children, taking into account all the requirements. Shop products include preservatives and shelf life enhancers. For this reason, it makes sense to consider homemade recipes.

Useful properties of kefir

1. The product is valued for its healing and truly unique composition. Kefir contains choline and tryptophan, calcium, minerals of many groups (copper, chromium, phosphorus, manganese, selenium, etc.), vitamins A, B, H.
2. Thanks to the lactic alcoholic acid present in the drink (0.2-0.6%), the digestive system improves, the intestinal walls are cleansed, and appetite increases.
3. Regular use of kefir tidies up the psycho-emotional background of a person, controlling the work of the central nervous system.
4. The activity of the heart and blood vessels improves, the drink allows you to quench your thirst and maintain water-salt balance. Unlike milk, kefir is easier to digest.
5. Vitamin B, milk protein, animal fat, iron and calcium are released during the process of acidification. These components help people with lactose intolerance to drink kefir without fear that they will develop an allergy.
6. As mentioned earlier, the drink is considered dietary. It is an integral component of the diet in people with gout, hypertension, atherosclerosis, diabetes mellitus, and gastric colitis. Kefir helps lose weight with regular use.
7. Numerous studies by scientists have made it clear that kefir produces polysaccharide kefir. The component prevents the development of all kinds of tumors (both benign and malignant).
8. If you include kefir in the daily menu, white blood cells are activated. This feature supports the immune system, as a result of which the human body effectively fights infection.
9. A positive characteristic of kefir is considered to be a beneficial effect on the female body during menstruation, menopause, and breastfeeding. At this time, calcium is washed out, a fermented milk drink allows you to maintain the structure of bone tissue.

Homemade kefir: a classic recipe with sourdough

• fat milk (from 3.2%) - 1.2 liters.
• packaged sourdough - 30 gr. (1 package)

1. For the preparation of kefir, purchased or homemade cow's milk (whole) is used. In the first case, choose a product with a fat content of 3.2% or more, to save time resources, a product marked "ultra-pasteurized milk" is suitable. Then you don’t have to boil the composition, you just need to warm it up to an indicator of 38-40 degrees.
2. If kefir is prepared on the basis of whole milk, first boil the product, then let it cool down to 40-45 degrees. Now prepare sterilized clean containers (plastic or glass). Pour milk into the container. It is important to remember that if kefir is made with powder yeast, the dishes should be thoroughly washed and sterilized.
3. If you wish, you can read the manufacturer's advice on the back of the package. For example, a manufacturer can give recommendations regarding the non-use of cutlery made of metal, etc. When mixing components, a wooden or plastic spatula is used.
4. When you poured milk into a container, pour in the leaven to it, knead until smooth.Prepare new small jars, wash and sanitize them. Pour mixed composition into containers. Cover each container with a lid, place a thick towel on top.
5. Put jars of future kefir in the heat and darkness, wait 8-10 hours. After this period, kefir can be drunk. But we recommend sending it in the refrigerator for 4 hours to set.
6. If desired, sweeten the drink to taste, add seasonal berries or nuts. According to the described technology, you will prepare kefir of weak strength. For a medium or hard drink, infuse the composition for 36 or 48 hours, respectively.

Recipe Additions

1. In the future, you do not have to use purchased powder or pressed sourdough. In its role, already cooked kefir can play.
2. In order to make a drink a second time, take 2.8 liters. skim milk, boil the product and let cool to 40 degrees. Add 450 ml. ready homemade kefir, mix.
3. It is important to note that when mixing milk with ready-made kefir, both drinks should have the same (approximately) temperature regime. Therefore, take care of this in advance.
4. After combining the ingredients, mix the composition in a sterilized jar, cover with a lid and wrap with a cloth. Leave to infuse in a warm place for 12 hours. In the end, you get a thick mass.
5. Now you have a second can of kefir. The drink can later be used as another leaven. Manipulations are carried out no more than 6 times.

Homemade kefir in a slow cooker

• kefir store (fat content from 2.5%) - 275 ml.
• fat milk - 2.2 liters.

1. Shake the milk in the available packaging, transfer to a saucepan and place on the stove. Wait for the first bubbles to appear, immediately reduce the power to a minimum (otherwise the mixture will “run away”). Continue to boil the product for another 10 minutes.
2. If homemade whole composition is used to prepare kefir, dilute it with water in a ratio of 2: 1. After boiling, simmer on low power for about 5-7 minutes. This period is necessary for the extermination of harmful organisms in the drink.
3. After boiling, leave the milk at natural temperature, let cool. When you achieve the desired condition, add kefir to the composition and mix. Prepare the multicooker bowl by washing it and scalding it with boiling water.
4. Pour the mixture of milk and kefir into the container, close the lid. Turn on the “Preheat” program, set the duration to 12 minutes. When the specified time has passed, do not open the multicooker. Wait 1 hour, then turn on “Heating” again, but for 10 minutes.
5. Now kefir can be considered almost ready. Cool the drink, pour it into clean containers, seal. Refrigerate for 6 hours. When the set time has passed, proceed to the tasting. The duration of storage in the cold is 3 days.

Homemade kefir: a simple recipe

• kefir with a fat content of 3.2% - 90 ml.
• fat milk (from 2.5%) - 1 liter.

1. If desired, you can replace the store kefir with a special yeast based on bifidobacteria. The product is available in powder form, you will need about 50 gr.
2. Prepare a pan (not enameled), pour milk into it. Put on the stove and wait for it to boil. When drilling begins, reduce the burner power to a minimum.
3. Stew the product for about 10 minutes, then turn off the stove and cool the mixture to 38 degrees. If you cook kefir from pasteurized milk, you do not need to boil it. It is enough to warm the drink, then let it cool to the specified mode.
4. Pour warm milk through a gauze cloth, which must be folded in 4-5 layers. Such a move will save the drink from foam. You can optionally skip this step.
5. Prepare a washed, sterilized and dried jar. Add powdered sourdough or store yogurt, mix the mixture with a plastic or wooden spoon.Do not use metal tools, as fermentation will slow down.
6. After combining warm milk with sourdough, close the lid of the container. Wrap with a towel, soak in a warm place for 5 hours. After ripening, move the container to the refrigerator for one more night.
7. After the expiration of the allotted time, a sour-milk drink can be considered ready to drink. Shake the jar, pour into glasses, season with sugar, honey, vanilla or cinnamon (optional). Keep the product in the cold for no longer than 3 days.
8. You can mix the cooked kefir with jam or jam, and then treat the child with delicacies in the absence of individual intolerance.
9. Leave about 60 ml. starter culture (home-made kefir) for preparing the next batch of fermented milk drink (shelf life is 14 days).

Practical recommendations

1. Kefir, prepared with one-day infusion (weak strength), copes with constipation. It also cleanses the bladder, liver and kidneys. The product removes excess toxins and toxins from internal organs, so it is appropriate to include it in the diet.
2. If you are experiencing health problems, namely you are the owner of diabetes, cook kefir with a two-day exposure. It also helps with diseases of the liver, lungs and bronchi, heart muscle, and gastric colitis. The composition effectively fights obesity, preventing the development of cholesterol plaques.
3. If we talk about kefir with a brewing period of 3 or more days, it will be the most acidic to taste. It is better to use it after morning awakening or at noon. Elderly people are advised to drink kefir exclusively in the evening. If you have kidney problems or a stomach ulcer, drinking kefir for three days is strictly prohibited.
4. People who have difficulty sleeping (inconsistent rhythm of the day, insomnia, etc.) should use kefir before going to bed. It is worth considering the fact that after waking up your stomach will weaken. For this reason, have a cup of strong tea for breakfast.
5. To speed up the fermentation, add about 40 grams to the mixture of milk and store kefir (or powder sourdough). granulated sugar for 2 liters. composition. Such a move will saturate the aftertaste, make the drink more thick.
6. Never leave a jar of kefir under direct ultraviolet light. The sun's rays only spoil the taste and kill all the good bacteria. If you can stand the can on the windowsill, pre-wrap the container with a thick towel.
7. When mixing components, use only wooden or plastic tools. Metal appliances are oxidized, they also slow down the fermentation of the composition and expose the future drink to spoilage.

Homemade kefir is considered a nutritious and healthy drink only if cooked correctly. Consider a popular recipe for a multicooker, use simple technology. Make the drink hearty and healthy with powdered sourdough and whole milk. Add granulated sugar to enhance flavor and density. Use only sterilized containers and wooden mixing tools.

Video: how to cook homemade kefir