KEFIR is a fermented milky yogurt which has a sour taste but many health benefits.
You need two ingredients to make Kefir and here is your guide on how to do so.
Kefir originates from the North Caucasus area between Europe and Asia
What is kefir?
Kefir is a cultured, fermented drink, similar to yogurt but with a slightly different taste to it.
It’s got a tart, sour taste and also has a slight fizz to it due to the carbon dioxide from the fermentation process.
The traditional kind of kefir is made from kefir grains and whole cow’s milk, but you can also use goat or sheep milk, rice or soy.
Kefir grains are actually jelly-like beads and they’re put in a bowl, soaked in milk and left at room temperature for 24 hours.
This allows the bacteria and yeast to ferment the lactose into lactic acid.
What are the health benefits of kefir?
Kefir holds a lot of the same health benefits as milk, and is a good source of calcium and protein.
However it also holds some additional benefits, such as probiotics.
Known as a “friendly bacteria”, probiotics can have some great benefits to it.
The fermentation process also breaks down the lactose in the milk, so it could also potentially be drunk by those who are lactose intolerant.
There are around 30 different strains of beneficial bacteria in kefir, such as lactic acid bacteria.
What does kefir taste like?
The cream-coloured milk drink has a sour smell and taste.
It is creamy and similar to liquid yogurt or buttermilk in its texture.
It also has a viscous consistency with some fizz to it.
How can I make kefir?
To make Kefir you need:
- Kefir grains which you can buy from places such as Amazon.
- For the best taste, use whole organic milk. The higher the fat content, the thicker the kefir.
- A jar with a firm cover for fermenting.
- A jug or a storage bottle.
After you make sure that you have all these ingredients and equipment, you can start the process of making your homemade kefir yogurt.
To do so, you have to:
- Poor half a teaspoon of kefir in the jar.
- Add a pint of milk to it and make sure to leave some head space.
- Leave to ferment for between 18 to 24 hours.
- It will turn to kefir once the milk thickens.
- After it sets, if you can’t strain it just put it in the fridge to stop the fermenting and in 48 hours it should be all good.
- Strain the kefir through a sieve into the bottle or jug and your kefir is all done.
- The kefir can be drunk straight away, flavoured with other ingredients or refrigerated.
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