Kefir – useful drink which health giving qualities were open couples centuries ago. But also still this "elixir of health" remains the leader among children and adults in issues of normalization of work of digestive tract. Such diseases as dysbacteriosis, the shortage of calcium and violation of intestinal microflora to you won't be terrible if to drink at least one glass of home-made kefir a day.
It is required to you
- milk of 1 l
- ferment (kefir
- special lactics or kefiric mushroom) 6-8 tsps.
- yogurt maker
Instruction
1. For preparations house kefir you will need to boil on slow fire liter of pasteurized milk in aluminum ware.
2. At the first emergence on a foam milk surface – to remove a pan from fire and to remove to the cool place. After milk is cooled, pour it in a glass container.
3. As ferment it is possible to use special bacteria, a kefiric mushroom or a small portion of already available kefir. Add ferment and densely close ware a cover. Remove future kefir to the warm place – so processes of fermentation will happen much quicker. Exactly in a day rearrange already soured milk in the fridge for a couple of hours. After this time kefir can be considered ready.
4. To make kefir of baked milk, you need to bring liter of a new milk to the boil and, to distribute the hot milk removed from fire at pots which it is necessary to leave to pine in the oven heated to 50 degrees for 3-4 hours.
5. When milk is ready, slightly cool it and, without destroying a layer which was formed on a surface, enter ferment. After this procedure pots it is necessary to remove to the warm place a baking plate densely closed cover.
6. As soon as milk becomes rather dense, it for day needs to be sent to the fridge. After 24 hours, home-made kefir from baked milk is ready.
7. As an alternative for production of kefir it is possible to use the yogurt maker. Milk in that case shouldn't be boiled, it is possible to use store sterilized. As ferment bio-yogurt without fillers can be also used.