Homemade kefir
Composition / ingredients
5
Servings:
Cooking method
Pour the milk into a saucepan and boil, then cool to 40 degrees.
Pour the milk into a glass container, you can put it in a jar. To remove the foam, you can strain it through a fine strainer. Add kefir to the milk. Instead of kefir, you can use a special starter culture with beneficial bacteria. But I suggest a simpler recipe for homemade kefir)
Mix the milk and kefir well with a wooden spoon - a metal one will not work, because metal prevents fermentation.
Cover the jar with a lid, wrap it with a towel and leave it overnight. In the morning, put it in the refrigerator.
A thicker kefir is obtained from fatty milk. Drink it the same way as usual))
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
