Sourdough for kefir: which is better and how to cook?

Kefir - favorite sour milk drink.The components of the product are unique, because they include fungi and bacteria. The benefits of kefir and bacteria for the human body is invaluable, and the composition is harmoniously combined with many starters, which allows you to prepare a wonderful white cocktail at home.

For the manufacture of leaven, you must purchase several products in the nearest stores: kefir, sour cream, leaven from the pharmacy. You can prepare the mixture yourself by breeding bacteria, but for this you need to find them. Bacteria "live" in any kind of milk. Homemade production is the most favorable action, because you can control the entire cooking process.

In fact, a fermented milk product can be easily obtained from milk with the help of bacteria and fungal cultures. These microorganisms develop only in a productive medium at a certain temperature. Getting into such a habitat, bacteria actively grow and share their components with milk.

Thus, in the process of fermentation, the release of useful and saturated substances for the human body occurs. Proper leaven helps to assimilate other important components of the product (calcium, vitamins, minerals) and has a beneficial effect on the gastrointestinal system, improving metabolic processes that contribute to weight loss. Dairy products are mandatory items of the diet losing weight. They perfectly cope with extra pounds, and also absorb toxic substances.

As a starter for kefir can be used: the fermented milk product itself 2.5%, milk (from a cow or a goat), fungi, 20% sour cream. Today, the starter can be purchased at pharmacies or through online resources. There should be no particular problems with transportation and storage, but you should use it as soon as possible upon arrival.

Also, all the starters can be divided into two large groups: dry (ready) or cooked at home.

There are many types of this mixture, and manufacturers are different. The creators do not always take this production seriously, which has a detrimental effect on fungi and bacteria. Unfortunately, to find the best brand, you need to try out a few, perhaps lucky the first time.

For the credibility of cooked kefir, it is better to prepare the leaven at home, but you can also try the store. The dry species is specially dried and left to live, therefore there is no reason to doubt them.

For convenience and proper use of the leaven on it describe the whole method of preparation and shelf life. It is necessary to adhere to the exact instructions, then the product will not suffer.

The most famous brand "Vivo kefir". It is characterized by the quality of raw materials and reliable packaging.

Preparation of yeast for kefir with the finished mixture is as follows:

• First of all, it is important to boil a 3-liter jar of milk, and then give it a chance to cool it to 40 degrees, then stir in the dry sourdough;
• the container must be hidden in a warm place for 10 hours, while it is impossible to allow the mixture to cool, otherwise fermentation will not occur;
• when cooling the dairy product, it should be reheated, at the end it should be cooled so that the yogurt stops fermenting.

Sour milk fungus does not have a special appearance, but rather resembles white miniature balls. It improves the functioning of many processes and organs of a person, as well as relieves puffiness and inflammation on the body. This product can be purchased at a pharmacy or via the Internet.

If the situation does not allow to buy this product, then use another type of starter. "From scratch" the fungus is not made, but you can multiply. The first thing you need to get live bacteria with 1 tablespoon of a mixture of fungus and 1 cup of milk. The liquid should be covered with a gauze cloth and send to ferment for 24 hours.

In the presence of these organisms at home should immediately begin the process of making kefir.

1. It is required to prepare clean glassware and a plastic sieve with small holes in advance.
2. Next, take 18 grams of fungus (3 tablespoons with a slide) and fill it with half a liter of milk. It is necessary to take care in advance of a quiet and dark place where the mixture can wait 24 hours. Do not forget to cover the container with several layers of gauze fabric for cleanliness and access of oxygen.
3. The finished kefir mass must be drained and separated from the fungus, without destroying its basis, which can be reused.
4. When kefir is separated, you should gently wash the fungus under cold water, ridding it of excess mucous membranes. In this way, the base can be prepared for re-use.
5. For an additional portion you need to repeat all the items again. Before the procedure, it is important to use clean dishes.

Manufacturers have long thought out the leaven for different categories of residents, after all, not all of them are similar in their lifestyle, worldview and age.

1. For the little ones. Children are in dire need of fermented milk products, but not always the store option can satisfy the mother with its quality and taste. A variety of additives and preservatives simply discourage parents, forcing them to resort to home-made.
2. For losing weight and sports people. It is customary to add a large amount of protein and vitamins to this leaven, which has a fruitful effect on forms.
3. For those who suffer from various diseases. Sometimes a person’s treatment does not allow him to take kefir from the store, but his favorite product is caught in the eye. Therefore, there is even a special leaven for this category of people.
4. For pregnant or lactating mothers. For quite a long time, manufacturers tried to find the optimal composition for such women to protect their health, as well as to help children in harmonious development in HB.
5. For the elderly. There is an opinion that aged people, especially women, should not drink milk and sour milk beverages. That is why it was important to break this stereotype and come up with high-quality yeast for the manufacture of useful kefir.

I am glad that the producers thought about the smallest customers, because children are the ones who mostly drink kefir. Sourdough for children up to a year is made only from the most selected ingredients, and yogurt turns out tasty, tender, airy. It was for the crumbs that they thought out a composition with all the important elements and vitamins that will take care of the body, as well as boost the immune system.

The company Vito has in its range of several types of these products, which allows you to make a choice. A leaven like Bifivit contributes to reliable absorption by improving digestion. It helps in ridding the child of allergic reactions and problems with the gastrointestinal tract.

As part of the homemade leaven there are several essential ingredients: milk, kefir, fungus. The most important step in the preparation of the mixture is the disinfection of milk by boiling. This important stage should also be carried out in the manufacture of kefir with the help of store products.

Making kefir in this recipe will take about 20 minutes, and the mixture must be given time to ferment - 13 hours. At the end, kefir should be removed in a cold place to complete cooking. We do not recommend storing the finished product in a cold place for more than 3 days: food has a limited shelf life.

Composition:

• 1 liter of milk;
• 1 cup of kefir.

Cooking:

• the first step is to clean the dishes without detergents;
• boil milk and cool to 40 degrees;
• use gauze to separate milk mixture from lumps and foam;
• Pour all kefir and mix gently, bringing to homogeneity;
• after that, it is important to cover the liquid with several layers of gauze so that no unnecessary viruses or garbage will penetrate the kefir;
• keep the sour milk cocktail in a warm place until fermentation is completed - about 13 hours;
• To stop fermentation, you should hide the container in the refrigerator.

Composition:

• 1 liter of milk;
• 6 tablespoons sour cream medium fat.

Cooking:

• a container that will be designed for kefir, must be scalded with boiling water for maximum sterilization;
• bring the milk to a boil and cool to the designated temperature of 40 degrees;
• It is necessary to mix all the sour cream with milk mixture and put it in a warm place.

Kefir can be drunk after 11 full hours.

The peculiarity of this kefir is that it is prepared on the ferment "Narine".

Composition:

• 1.5 liters of milk;
• “Narine” leaven - 300 milliliters.

Cooking:

• boil milk (0.5 liters) to the state of bubbles and let cool slightly under the lid;
• mix half a liter of milk with ready-made sourdough in a can;
• wrap glass containers in warm clothes and hide them in a warm place in order for the mixture to start roaming;
• after 16 hours, the starter must acquire viscosity;
• cool in a cold basement or refrigerator;
• The remaining milk should be boiled for approximately 15–20 minutes and mixed with 1 tablespoon of the prepared mixture;
• We remove the whole product by basking for 11 hours.

Composition:

• 3 liters of milk;
• kefir-based mushroom - 1 tablespoon.

Cooking:

• bring the milk to a boil and cool, while the milk should not be cold, otherwise it will not work to mix the fungus;
• in a glass container with milk we place a mushroom or several tablespoons of purchased kefir (on the fungus);
• Cover the jar with a thick cloth and place it in a warmed place; you can wrap it up with warm clothes.

After a day kefir is ready to eat.

Consider the method of cooking yogurt without ferment

There is no mistake in the name of the recipe, because kefir can be made without much effort. This will require a glass of milk mixed with 1 tablespoon of fresh kefir or 2 tablespoons of a stale drink.

Then we remove the container to a warm place, where the temperature is +18 degrees, so that the fermentation process begins. Milk shake will be ready in 24 hours.

You can make the rest of the portions of home-made kefir in order not to purchase the shop. If there is a desire, then it is better to immediately prepare several cans of your own drink. It is able to heal the system of the gastrointestinal tract, as well as help in the process of losing weight, because it has a completely natural composition.

Sour-milk kefir is one of the most sought-after and tasty among its competitors, and therefore requires special attention. At this time, the starter can be purchased anywhere (shops, supermarkets, online resources) or cook yourself. The product basically has only positive feedback.

You will learn more about how to make a kefir starter in the following video.