Kefir I like to feel at home. Here you will find many resources that teach you how to make kefir, but I know a way to do that is a bit 'different. This article assumes that you at least know the basics of making kefir. I go about doing it, but I suppose all of you on how long it fermented and fermented to know what is right for a game looks.
A few years ago when I started that kefir, kefir grains multiply the mine to the point where I could brew a quart of milkat a time. The problem here, because I was the only one who actually drank it at the time, and only takes 24-48 hours to ferment am, I could not drink fast enough. The other problem I had came in the summer. Kefir ferments much faster when it is hot. I was in an apartment where they could easily live to 80-85 degrees Celsius, and I usually go to my parents house to the lake on summer weekends, so I wanted to be an explosive one gallon of milk fermented by onlythe kitchen. In fact, we had window air conditioners off when we went away for the weekend and it was an apartment on the second floor, so that temperatures would rise much higher. I decided to try a cold fermentation. The cold temperature, the slower the fermentation. Now you can mix as you want. It can be at room temperature so that it works and then in the refrigerator, if they have the right "doneness" is reached and leave it there, where stillBoiling continues, but much slower. You can get your time to them and not worry about them explode or turns into cheese.
Let's go to the first part of the ferment that is the basics of making kefir. Please wash your hands thoroughly before continuing.
First, you need kefir grains, the small white rubbery texture settings will look like cauliflower. No one could figure out where the first source or the mechanism by whichcreated first. They are slightly larger than the fall and then the parts are even greater in the milk until it plays, fall and grow and it goes on and on and on. As we know, everything came kefir grains on earth from the first batch of Russian-Georgian mountains of the Caucasus, where Muslim tribes as a gift from God, like the manna that fed the ancient Israelites were in the desert, but .
You also need milk. You canUse any type of mammalian milk, but cow, goat and sheep are most commonly used. Personally, I have kefir with both cow and goat milk. I prefer the taste of goat's milk to cow and goat milk kefir also I like best, but I do it in small batches because of the high cost of goat's milk. Making a gallon of milk you use as long as you're comfortable with him and there are no allergies to cow's mammary secretions (milk). Where I live, I'm lucky to be able, organic, grass fed suppose to get,unhomogenized Jersey cow cream, which often is much creamier and richer than the available water and milk of Holstein cows. Unfortunately for most people that are laced with BGH and put the corn-fed homogenized milk cows Holstein. Hey, use what you have. Kefir is also suitable to drink milk, but if you go for organic milk from cows fed grass.
You need a couple of bowls and tools. I prefer the style of Pyrex glass and plastic bowls and ladleSieve. They have not made of plastic and metal tools for this. Try to also use glass bowls, measuring cups, etc. I also use a style of fusion Quartz Pyrex container size, with a handle. I put paper towels on each side of the drop-catching, but it is not. Do you want all your stuff to clean. You must also store the kefir filtered container. I use old clean plastic jars of mayonnaise. They are plastic food. U.S. food in plastic or glass. This is optional, but in realityadded to the drink-ability. A kitchen mixer or electric hand mixer. You should also have at least two large gallon jars with lids that clamp on the rubber and gaskets. This is what I use. You all glass or plastic container for food. I recommend a large, whole milk and cereal to keep them in a container, but I assume that all divided into two smaller ones, when the great are too bulky for any reason. You will also need a large wide-mouthed funnel.Even this is optional, but we'll see where it comes in handy later.
Put all your belongings. This is all assuming you have kefir grains to make this quite large amount and that was already latent make it at least once per batch. You should have it all together and it was fermented and then cooled in the refrigerator to slow down or captured at room temperature and then was cold-larger amount of time for you to take the consumptionthrough fermentation or maybe he just wanted a break from kefir and drink to last for a while '.
Remove the pan from the fridge, give the cold properties and the fermentation was carefully spread a towel on a bench, he is a sweet and revolves around a few shakes, whey and curdled milk fat, the mix were separated a little ' . You want it as free flowing as possible to pour on the sieve.
Place the sieve of plastic that should have holes large enough to allow the mix of fatspassing, but not big enough to lose many of your children in kefir grains. If the holes are too small, it is there with a screen full of kefir, which never reaches the sewer. You might want to experiment with a few, but they must be plastic, not metal. The screen should be large enough that the edge of the screen easily fits on the edge of the bowl, so it's not always hold and that there is enough space left in the sieve, strain the milkCollect there.
Open the can carefully fermented because it is carbon dioxide, to escape the like. Keep a jug of fermented kefir flow with both hands, slowly and as much as possible so that the screen is full. There may be some splash and plop in the form of grains and milk lumpy lumpy milk. This is normal. Put the jar down and have a screen on the handle and rotate or move the screen back and forth to stimulate the movement and effort.If all goes well, you should see a screen full of corn and a bowl full of kefir. Dump the seeds in the strainer to the shell, or simply keep them on the screen, but now you put through a sieve into another bowl, so that everything straight and tidy.
The next part is optional, but if you make your kefir will not be lumpy and clumpy granular texture is a lot of people, especially children out. In addition, this step will slow or stop the trend for extended refrigerated kefirseparated into curds and whey. All you have to do for them is a mix of light shake or turn the container over a couple of times, but still.
You can move the filtered kefir in a blender, but I prefer one of these things on hand electric mixer. Get a clean plate to place between uses, so I imagine that all efforts up to this point must be repeated at least once, and it will drop. Just put the blender into the bowl of kefir and filtered to give him a couple of remixesPress the button, or button. You can move the end to make sure that all mix, but keep fairly well under water, or you end up with kefir all over the place. I know from experience. Kefir is a delicious texture Now creamy and smooth. You can mango nectar or juice or something to do at this time, the taste, if you do not like the taste of kefir sour spicy easy. You can combine any container that is filled with a different flavor. IfAre you sure that you do not need to fill it with kefir and leave enough room for the flavor component and end mixer. Even if you are careful in a plastic bowl or container mix, do not touch or rub the finish on the bottom of the mixing. You do not want plastic shavings in kefir. That's why I prefer it in a glass bowl.
I have a small tangent here regarding the aroma. Once in an Indian restaurant with Indian colleagues, we had some nice mango lassi, an Indianfermented milk drink. It was bright yellow and very tasty. It was the taste of mango. A day at the supermarket I found some of Goya mango nectar. It comes in jars and it is quite reasonable. And 'of Spanish origin, and if you don t make a difference, the soft component is added sugar, non-poisonous high fructose corn syrup, sugar-sweetened beverages in the plagues America. The light bulb went on and I remembered the delicious mango lassi from Indian restaurants. I bought some bottles andbrought them home and some kefir mixed in, until I found the right level for my taste. He also had a great effect alongside with my 9 year old son to drink kefir healthy drink that will not be significantly affected. Chocolate syrup (organic of the organic market) is also a popular condiment kefir child.
Now, after the jars with kefir filtered and filled the bowl empty or nearly empty, repeat the molding, melting and mixing process for this game. Once the jars are filledYou can now end. I have two big jugs gallon, which is clean, the last time and I just emptied. If you only have one then it is time to clean the pot well and pat dry with paper towels. He could have germs on towels who want regular chlorinated water and not tap out. Then you put the wide mouth funnel over the top and use the value of your skillet large piles of kefir grains from the screen and put them in the pot. If this isPour over a liter of fresh milk, pay close to him, shake him a couple of times in order to inoculate the milk well, and then start putting the counter-top on the new ferment. In about 24 hours, put it back in the back of the refrigerator, the inside of a week for several months, if necessary.
The game is done, kefir fermentation cold delicious. It 'also interesting to note that many times when I do it in this way is loaded with bubbles of carbon that make it truly the champagne of milk!
