How to make kefir: recipe to make and ferment kefir - Green Health Tips - Health & Fitness News How to make kefir: recipe to make and ferment kefir | Green Health Tips - Health & Fitness News

How to make kefir: recipe to make and ferment kefir

The kefir becomes a polysaccharide structure in which different microorganisms coexist in symbiosis. As regards its shape, it adopts an ir...

The kefir becomes a polysaccharide structure in which different microorganisms coexist in symbiosis. As regards its shape, it adopts an irregular mass, gelatinous, of white color or slightly yellow and of elastic consistency.

Of course, their size varies from a few millimeters to a few centimeters in diameter. In the nodules or grains of kefir , bacteria (mainly Lactobacillus desidiosus, Lactobacillus brevis, Lactobacillus acidophilus and lactic streptococci ) and yeasts ( Sacharomyces delbruckii and Candida kephir ) are found in symbiotic association, mainly responsible for the general double fermentation: alcoholic and acid -lactic.

How to make kefir: recipe to make and ferment kefir

It is known to consist of a series of heterofermentative and homofermentative lactic bacteria, acetic acid bacteria, fermenting and non-fermenting lactose yeasts.

If we place nodules of kefir in fresh milk, we must know that there is a double fermentation, one made by bacteria and another by yeasts.

It is composed of a series of lactose and heterofermentative and homofermentative bacteria, acetic acid bacteria, fermenting and non-fermenting lactose. Among this symbiotic association we find:

  • Bacteria: Lactobacillus desidiosus, Lactobacillus brevis, Lactobacillus acidophilus and lactic streptococci.
  • Yeasts: Sacharomyces delbruckii and Candida kephir.

Both bacteria and yeasts are mainly responsible for generating double fermentation: alcoholic and lactic acid.

How to make kefir: recipe to make and ferment kefir

How to make and prepare milk kefir? Recipe

Ingredients:

  • ¾ l. milk
  • 150 gr. of nodules or kernels
  • 1 glass container (1 liter capacity)

Preparation of kefir:

Leave the milk to take room temperature in the glass container. Add kefir nodules, cap and let stand for 24 to 36 hours. You will notice how the nodules will grow, so it will be necessary to add more milk if you want it to be clearer than thick (if you prefer thicker so leave it).

Strain the kefir and reintroduce it into the milk.

How to conserve milk kefir:

The conservation of kefir should be done in a cool, dry place, not too cold or too hot. However, if you are going to be a few days without consuming kefir, you can book in the fridge.

It is advisable to wash both the lump and the bowl with water once a week.

How to make kefir: recipe to make and ferment kefir

And how to make kefir of water?

As you are sure to know,  kefir of water is one that is made from purified water , using water for its preparation instead of milk. According to some authors the kefir of water is richer in properties and benefits, although it is thought that this question is purely a belief. It is also possible to make it with vegetable milks .

Ingredients:

  • 3 tablespoons of hydrated nodules of kefir.
  • 60 gr. of cane sugar.
  • 2 dates or a handful of raisins.
  • Half lemon.
  • 1 liter of water.

You also need a glass container, a cloth or canvas and an elastic band.

Preparation of water kefir:

  • In the glass container put the water, half lemon, water kefir nodules, raisins or dates and sugar. Cover it with a cloth or cloth and an elastic band.
  • Leave it at room temperature for 2 or 3 days.
  • After this time the kefir will have fermented.
  • Remove the dates or grapes, squeeze the lemon and add it.
  • Wash the nodes and containerand you can use them again.

How to keep it ?:

To keep the kefir of water it is best to store it in a glass bottle covered with a cork. On the other hand if you do not want to make more kefir for a few days, you can reserve kefir nodules in a boat with water and sugar.

How to reactivate them? Very simple: just wash them well and follow the normal process, indicated above.

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