For half a liter of milk.
Kefir or kephir is a fermented milk drink similar to a thin yogurt that is made from kefir grains. These grains left in a liquid such as milk or water to ferment for about 24 hours. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, with a consistency and taste similar to drinkable yogurt. Kefir is fermented beverage filled with probiotics and other healthy ingredients. Kefir helps boost your immune system, improves your digestion, helps regulate your cholesterol, and has numerous other beneficial effects.
The drink originated in the North Caucasus (Russia). The cauliflower-like grains of Kefir culture were thought of as having amazing healing powers as far back as the 18th century.
Supplies You Need
- A non-metal stirring utensil
- A glass jar
- A rubber band
- A plastic strainer
- A breathable cover for the jar
- Pour active kefir grains into a glass jar with up to half a liter of fresh Goat or Cow's milk.
- Cover with a coffee filter or butter muslin or cheesecloth with a rubber band or jar ring.
- To start fermentation, place this jar in a room temperature at 68°-85°F to culture.
- Until the milk is slightly thickened and aromatized. This should take 12-24 hours in winter and 5 to 6 hours in summer for hot areas.
- Strain the kefir grains from the milk, and place them in a new batch of milk or you can also store the grains.
- Keep the kefir milk in the refrigerator and consume it within two days. As time past, its taste becomes tangier.