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What is the process to make kefir?

kefir process
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What is the process to make kefir?

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A. WKG are added to sugar water, juice or coconut water, allowed to culture for 24-48 hours and then the grains are removed. To flavor the kefir (we don’t recommend drinking it when made with sugar water without flavoring!), simply add fruit juice or flavor extracts (i.e. vanilla extract) to the beverage. If a more fizzy drink is desired, once the juice is added, bottle it up tightly and allow it to sit for a few days so the carbonation can build.

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Phillip Law

 

What is kefir?

Kefir is fermented milk (pretty much any kind of milk can be used*). It looks like a somewhat curdled milk, or a runny yogurt. It can be bought at a store or made at home.

What are kefir grains?

Kefir culture or "grains", which are used to make kefir, look like white, semi-clear cauliflower florets. The kefir culture is referred to as "grains", though it shouldn’t be confused with the ordinary sort of "grain", which usually comes to mind.

Kefir grains are a combination of yeasts and bacteria, along with some sugars and proteins.

Kefir grains aren’t "made", but rather grow as they are cultured

How is kefir made?

Kefir is made by combining kefir grains with milk. The mixture is allowed to sit at room temperature for 12 hours or longer; the kefir is then strained and the grains are used again. The resulting fermented milk is the kefir!

What does kefir taste like?

Kefir has a soured smell, and tastes very similar to plain yogurt. I think it resembles buttermilk after about 12 hours of fermentation, or a runny sour cream after 24+ hours of fermentation.

If you like yogurt, you will like kefir! Even if you don’t particularly care for plain yogurt, there are still many yummy ways to enjoy kefir. 🙂

Why should we eat kefir?

Kefir has all the great health benefits of yogurt, and MUCH more! Kefir is full of probiotics, along with the protein and calcium from milk. It’s also easy to make and easy to digest (the yeast in the grains feeds on lactose in the milk)

How do I make homemade kefir?

Making homemade kefir is very simple! For every tablespoon of kefir grains, you will need a 7-8 tablespoons of milk (about one cup total, with the grains). (Kefir grains may be purchased from Cultures for Health.)

Just place the milk and grains in a glass jar, cover loosely, and store at room temperature, out of direct sunlight, for 12-24 hours.

Strain, and enjoy your fresh kefir! (Kefir will keep in the refrigerator for months!)

Add the grains to fresh milk, to make another batch of kefir. It’s so simple and quick to make homemade kefir!

What are some ways to eat kefir?

Some people like to drink plain kefir. If you like plain yogurt, you will like plain kefir.

A common way to eat kefir is by making a kefir fruit smoothie. The kefir adds a creamy tartness and, of course, lots of probiotics and extra nutrition!

Kefir can also be used as a substitute for buttermilk, sour cream, or yogurt in various recipes. This can depend on the recipe and how long you’ve cultured the batch of kefir, since the kefir gets more tangy the longer it cultures.

Personally, I don’t care for plain milk or plain yogurt. I have never enjoyed drinking milk! I’ve tried drinking kefir, even very mild kefir, and I can’t stand it.

However, I love making fruit smoothies with kefir! I’ve been putting kefir on my taco salad instead of sour cream (think: quick and easy buttermilk dressing!). And since homemade kefir is cheaper than yogurt, sour cream, or buttermilk, there are endless ways to use it if you want to get creative

 

http://www.tammysrecipes.com/about_kefir . . . web source visit link for more tips and ideas about kefir

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