How to make kefir from milk at home?

Kefir is widely recognized as a healthy, 100% natural dairy product, as opposed to many other modern drinks that do more harm than good. However, recently consumer confidence in factory producers of kefir, sour cream and other dairy products has greatly decreased, more and more people prefer themselves or people they personally know as a manufacturer, since this is the only way to guarantee the absence of preservatives and other undesirable additives in a natural product. Kefir is just the product that can be prepared at home without much effort.

Perhaps everyone knows that kefir is very useful, but not everyone can tell why this product is so useful. A feature of the drink in question is that the scope of its beneficial effect on the body is very wide - in some cases it even very effectively helps the body resist certain ailments.

Kefir is made from milk, but this natural product is rich in all kinds of vitamins and nutrients, since it was created by nature specifically for feeding a fast-growing organism.Even after souring milk, most of these substances do not disappear anywhere and do not lose their properties, therefore kefir should be drunk at least in order to replenish your body with vitamins A, B and H, calcium, as well as trace elements - phosphorus, copper, manganese, chromium and selenium. All these substances are necessary to maintain the human body in a normal way.

Since kefir is a fermentation product, it contains lactic alcoholic acid. Its content is relatively low (no more than 0.6%) to harm the body, and in such quantities it produces rather a medicinal effect, positively affecting the functioning of the gastrointestinal tract. Regular consumption of kefir guarantees a good appetite and helps cleanse the intestinal walls of toxins.

With an approximately equal amount of useful substances in the composition, kefir is somewhat more useful than milk, if only because it is more easily absorbed by the body. The characteristic sour taste helps to quench thirst faster, which is very useful in the hot season.

Getting into the circulatory system, kefir continues its useful work here as well, since the elements contained in it help to strengthen the vascular walls.

People with individual lactose intolerance are deprived of the privilege of drinking such a healthy drink as milk, but we are talking only about a fresh product, but there are no restrictions on the use of kefir. In the process of fermentation, lactose is transformed, ceasing to be an allergen for the body.

Kefir belongs to the dietary products of a universal direction - there are practically no such diets in which its use would be prohibited. If you drink such a drink regularly, you can lose weight by cleaning the body of toxins and, as a result, normalizing metabolism. At the same time, kefir is included in the therapeutic diet for people with various serious diseases, including the circulatory system and the gastrointestinal tract - these include atherosclerosis and gout, diabetes mellitus and hypertension, as well as colitis.

Kefir contains a special substance that you will not find in any other product - polysaccharide kefiran. Recent studies show that this component has a very positive effect as a prophylactic against cancerous growths.

A fermented milk drink helps to activate leukocytes, significantly increasing the ability of the human body to fight against pathogens of various diseases. When they say that kefir is very useful for the younger generation, this factor is often meant.

Experts recommend regular use of kefir for women, especially in difficult periods for women's health. - during menstruation and menopause, as well as during the entire period of breastfeeding. The fact is that in the described stages, calcium is washed out of the body at an accelerated pace, as a result of which the bones become more fragile and the risk of serious injury increases. Kefir is very rich in calcium and allows you to compensate for the loss of this trace element.

This drink is so massive and in demand that it even seems a little strange that it could have at least some contraindications.However, in some cases, kefir may be contraindicated - for example, its diuretic properties are not very compatible with urolithiasis and other similar diseases. At the same time, the number of diseases in which the doctor forbids the patient to drink kefir at all is relatively small, and this drink can bring potential harm not so much because of the disease, but because of improper use.

For example, experts do not recommend using kefir in combination with other dairy products. The fact is that milk and its derivatives have a slight laxative effect, which is not striking if the drink is combined with ordinary food, but becomes pronounced if you drink conditional cheese with kefir. If there are too many dairy products in the diet of an adult, stomach problems cannot be avoided.

Kefir is useful and nutritious, and also very conducive to weight loss, due to which many women who monitor the harmony of their own figure often resort to a diet in which kefir occupies a dominant position, displacing almost any other products. Here you need to understand that this drink, like any other product, is not a panacea, and although there are many useful things in it, it still does not contain all the vitamins and minerals necessary for the body. Over time, the body will begin to lack those substances that are not present in kefir, which may result in the development of new diseases and the appearance of unpleasant symptoms.

Separately, it should be noted that among specialists there is an ambiguous attitude towards the use of kefir by pregnant and breastfeeding women.On the one hand, such a drink is a valuable source of calcium, as well as a number of other useful components that are so necessary for both mother and her child. On the other hand, a potential problem lies in the content, albeit insignificant, of alcoholic acid, because kefir is a fermentation product. Disputes in the scientific community are caused precisely by disagreements about whether such a small dose of alcohol through the mother's body can enter the child's body and harm him. Perhaps it would be absolutely fair to say that in order to avoid risk during this period, it is better for mom to stop drinking kefir in favor of milk.

There is no particular trick to making kefir from milk at home - this does not require any culinary skills or complex operations. Recipes for making kefir at home are numerous and varied, and therefore the result may vary. Fans of sour-milk products who do not want to trust factory producers can choose the recipe they like best or indulge themselves with an impressive variety by trial and error.

Goat kefir in our country is a rarity, and the point is not only in the relatively small number of goats, but also in the special specifics of preparing such a drink. The fact is that in most cases, not a full-fledged kefir is obtained, but only a kefir product similar to it, which has its own useful properties, but does not have the formal right to be called, in fact, kefir. It is possible to make full-fledged kefir only if there is a culture of kefir fungus, which costs more than ordinary sourdough, but can be used almost endlessly.

Goat kefir is usually fermented with simple store-bought kefir in a ratio of 1: 10. Due to the specific taste of goat's milk, it would be absolutely useful to add one tablespoon of sugar per liter of milk-kefir mixture to the mixture.

It is necessary to prepare a drink from goat's milk by preheating the main raw material to a temperature of 35-38 degrees or using fresh fresh milk. At the same time, goat milk kefir is much more demanding on conditions than a similar cow drink - for example, during the aging process, the temperature should be in the range of 17-22 degrees. At too low a temperature, a bitter aftertaste is very likely in the finished drink, and if the specified norms are exceeded, excessive acidity of the product cannot be avoided. The drink is prepared from 8 to 14 hours, while in the refrigerator, even in a tightly closed container, it is stored for no more than three days.

If you have never had to prepare kefir on your own before, you should start with the simplest algorithm - using sourdough, which today can be found in any large supermarket. The proportion looks like this: one package of sourdough, which usually contains 30 grams of the substance, is enough for about 1.2 liters of milk. The latter can be used both homemade and purchased - in the second case, preference is given to whole cow's milk with a fat content of at least 3.2%.

If the milk is still not ultra-pasteurized, it should first be boiled, and then let it cool down to the same 40 degrees. After that, the liquid must be poured into a pre-sterilized container (otherwise the fermentation process may go along an unforeseen path), the leaven is poured into the same place. To make delicious kefir, you should avoid using metal utensils, whether it be a storage container or a spoon for stirring ingredients. You need to find glass or plastic counterparts.

Although the ingredients are mixed in a common container, the process of making kefir is advised to be carried out in small jars, where the thoroughly mixed mixture should be poured. Such dishes should only be covered with a lid, not tightly closed, and wrapped with a thick towel, after which the future kefir is sent to a dark but warm place. One-day kefir can be drunk in some cases even after 8 hours, but experienced chefs recommend letting the drink stand in the refrigerator for a few more hours. However, such a drink will turn out to be quite “weak”, and for those who like it stronger, the aging time in wrapped jars can be extended up to two days. It should be noted that a drink made from sour milk should not be prepared in large quantities, as it is not stored for a long time even in the refrigerator.

People who prepare and consume kefir on their own on a regular basis rarely use store-bought sourdough, since you can ferment new kefir by adding old sour milk to fresh. The proportion of such a homemade starter is approximately 1:6 or 1:7, depending on one's own preferences, the degree of acidity of the starter, and the desired rate of preparation of the new kefir.

Fresh milk is prepared in the same way as in the case of factory sourdough., however, it should be remembered that when mixing the kefir used as a starter, it must be at the same temperature (about 40 degrees) as milk. Secondary kefir is usually infused a little longer - its readiness should be expected in about 12 hours. Although old kefir can be used repeatedly as a new starter, it must be said that the “degree” of such a starter decreases over time, and therefore after 5-6 cycles such kefir will no longer be suitable as a starter.

For those who like to trust even the most complex culinary delights to their favorite slow cooker, there is a recipe for making kefir using this miracle of technology. In a slow cooker, milk is fermented using ready-made kefir, which can also be used as a store-bought one, provided that the fat content is not lower than 2.5%. The proportion is traditionally 1:8.

Before cooking, milk must be carefully sterilized, for this it is brought to a boil in a saucepan on a conventional stove. So that the liquid does not “run away”, the fire must be reduced immediately after the first bubbles appear on the surface - milk continues to be heated at this power for about 10 minutes more.Interestingly, homemade cow's milk is advised to be diluted with water in a ratio of approximately 3: 1 before such boiling, and the languishing time on low heat is reduced by about half.

After the procedure is completed, the milk must be given time to cool naturally. Then, pre-purchased kefir is added to the cooled liquid and the mixture is thoroughly mixed. The multicooker must be pre-washed. It is even recommended to scald it with boiling water to prevent foreign microorganisms from entering the mass.

The cooled and thoroughly mixed mixture is placed in a slow cooker and heated (this mode is present in most models) for about 12 minutes. But the drink is not ready yet, so the lid cannot be opened. The heated liquid is allowed to brew in a slow cooker for about an hour, and then heated again, reducing the duration of the procedure to about 10 minutes. After that, kefir is cooled and sent to the refrigerator, where it should stand for at least six hours before use. Kefir from a slow cooker, even in the refrigerator, is stored for no more than three days, so you should not cook it in too large quantities.

Since homemade kefir allows for a certain amount of variability in actions to obtain different results, it should be understood that different recipes will provide not only different tastes, but also different effects on the body. For this reason, you should consider the advice of people who cook kefir at home regularly.

Kefir of a weak strength (the one whose exposure is no more than one day) has the most pronounced effect of a comprehensive cleansing of the body, therefore it is recommended as a useful health product.It should be understood that such an effect is largely possible due to a strong laxative and diuretic effect on the body, because such a side effect is inevitable. Despite some inconveniences, low-aged kefir should be drunk regularly, as it allows you to quickly cleanse the intestines, bladder, liver and kidneys.

Two-day kefir has a less pronounced cleansing effect, but its use is not accompanied by such regular urge to go to the toilet. For diabetics, such a drink is very useful, since it contains practically no sugar. A strong fermented milk drink is recommended for many diseases of the internal organs of various systems. Although cleansing the body of toxins and toxins with such kefir will not be so obvious, it is also very useful for weight loss due to the fact that it prevents the development of cholesterol plaques.

Three-day kefir is relatively rare and has the most sour taste. For most categories of consumers, the use of such a drink is appropriate in the first half of the day, although the older generation is recommended to drink it, on the contrary, at night - its calming effect, which promotes sound sleep, affects. Due to its high acidity, such a drink is strictly prohibited for use by patients with gastric ulcer or kidney disease.

Kefir has a noticeable sedative effect, which is why it is recommended for those who have regular problems with insomnia. A fermented milk product will also help those who cannot fall asleep due to an irregular working day.For a noticeable effect, kefir should be drunk immediately before bedtime, but be prepared for the laxative effect of the drink to affect the body overnight. To offset this shortcoming, the morning must be started with strong brewed tea, which has the opposite effect.

Sugar is widely known as an ingredient that speeds up the fermentation process, so it is often used for a richer result. For a noticeable difference, it is enough to add 20 grams of sugar per liter of potential kefir. The final result will have a sweetish aftertaste and make the finished drink thicker.

Although the preparation of kefir requires heat, direct sunlight is contraindicated for it. Ultraviolet radiation has a devastating effect on the beneficial components of the drink, and the taste will probably deteriorate, which will become more sour and no longer very pleasant. In the process of preparation, kefir is permissible to put on the windowsill. If there are no other obviously warm places in the room, then the jar must be securely wrapped with a thick towel in order to exclude the penetration of light.

Metal appliances and utensils in the process of preparing kefir are contraindicated, and it is also undesirable to drink a finished drink from them. Kefir itself can acquire an unpleasant metallic taste, besides, metal dishes slow down the fermentation processes somewhat, which is why the finished drink will turn out to be unexpectedly weak. It should be noted that the combination of kefir and metal is harmful not only for the first, but also for the second, because iron utensils oxidize under the influence of sour milk and can become unusable, losing integrity and tightness.

How to cook kefir at home, see the following video.