How can I do kefir?
Kefir is a popular fermented milk drink in many parts of the Middle East. It is often available in large markets and can also be made at home if you are good in sterilizing containers and maintaining a clean workspace. Many people like to consume kefir because they believe that the living culture that is used to cause it has benefits for health, and because they consider a slightly acidic, rich, cream taste pleasant. Natural kefir is not sweet, although it can be sweetened or flavored with fruit if desired. Natural grocery stores sometimes sell kefir grains and you can also order a KEFIR starter through various internet retailers. You will also need a large clean container and some fresh milk. Ideally, you should cook a container before using to ensure that it is purely as possible before you start doing kefir. Remember tokech you make kefir, expand, so resisting the temptation to fill it slightly higher. Cover the glass with a clean clothEM or use a lid that allows gases and pressure leakage. If you are not using the lid, your kefir container could potentially explode like milk!
traditional kefir is fermented at room temperature and depending on the temperatures of the surrounding circumstances it will take 12-48 hours. Short fermentation provides thinner, less sour kefir, while long fermentation creates rich, very strong and sour kefir. If you leave kefir even longer, it can be sparkling and intensely acidic; It is absolutely safe to drink, but a strong taste can postpone some people. You can also encourage slower fermentation by storing kefir in the fridge.
After you make a tasting kefir, it must be tense to remove the culture so that the fermentation stops. Pour kefir over a fS or cheese into another clean container and store it in the fridge until it ends. The starter can be moved to a fresh container so that the new one can be fermentedVka kefir. You can also store the KEFIR starter in the fridge if you want to slow the fermentation process to amaze your batch Kefir.
The natural taste of Kfir is acidic, spicy and thick. However, fermented dairy products may spoil; If you have the least doubt after the execution of the fifir, throw it away because you do not want to get sick with harmful bacteria. The signs that your kefir spoiled include any forms, stains of coloring or intensely sharp, acidic odors.