The kefir once also known as sparkling milk – tasty and useful dairy drink. While his "competitor", yogurt, demands a constant source of heat for fermentation, kefir is quietly fermented at the room temperature. An indispensable condition for receiving kefir – existence of the special ferment similar to elastic inflorescences of a cauliflower. These are colonies of yeast and bacteria (lactobacilli) living in symbiosis.
It is required to you
- - 2 tablespoons of kefiric ferment;
- - 1 liter of milk;
- - 3 liter glass jar;
- - gauze;
- - elastic band;
- - paper coffee filter;
- - wooden scapula for hashing.
Instruction
1. productionkefirNot any milk is suitable for . Pasteurized milk is acceptable option, and here from sterilized nothing it will turn out. Also there can be, strangely enough, nothing a whole raw milk – in it too many own bacteria which won't allow to develop cultivated. If you want to make kefir from a fresh milk, you should boil it previously.
2. Prepare a 3-liter glass jar. You shouldn't cook kefir in metal ware – it is capable to damage ferment, but if you have a plastic container of the same volume – use it.
3. Pour milk in bank. Add ferment. Carefully mix a wooden or plastic rake. It is here too important to avoid metal objects – spoons, nimbuses, etc. Cover a neck banks with a gauze or if you don't have it, a paper thin napkin. Fix by an elastic band.
4. Leave to bank at the room temperature (18-24os) for 12–48 hours. Every 12 hours check – whether drink is ready. In warmer, but not hot, rooms kefir is fermented quicker, in cold – more slowly. A kefiric fungus – a living organism therefore to foresee as quickly it will ferment milk, it is impossible.
5. Carefully you look that in several dozen centimeters from the fermented milk there was no bread, a tea mushroom, fruit and vegetables to avoid a situation when various strains of bacteria interfere with each other to develop.
6. Also carefully you look behind temperature indoors. It shouldn't fluctuate more, than by several degrees. Open windows, fans, conditioners are excluded indoors where you want to receive kefir. If you are able to remove to bank with the fermented milk in an oven and to leave there for all the time of a zakvashivaniye light, you will create to drink ideal conditions.
7. Ready drink is similar to dense milk, it has a fresh sourish odor. If ready kefir is considerably divided into serum and curdled weight, you overdid it. Ready kefir needs to be filtered through a frequent plastic colander or a gauze to filter a kefiric mushroom and to reuse it.