How to make homemade kefir from milk? Kefir sourdough with bifidumbacterin

How to make homemade kefir from milk? What kind of food is this? You will find answers to these and other questions in the article. Nobody needs to talk about the benefits of kefir. With many ailments, doctors are advised to consume this mouth-watering and valuable drink.

However, the most useful is not factory kefir, but homemade kefir made from live lactobacilli and bifidobacteria. It colonizes the intestines with specific strains of microorganisms and effectively fights fermentation and putrefactive processes in the digestive tract. How to make homemade kefir from milk, find out below.

Fresh kefir

Many people are wondering how to make homemade kefir from milk. Do we trust manufacturers of fermented milk products 100%? Unfortunately, it is very difficult to purchase real kefir today, since the manufacturers of this product try to implement only its imitation, adding many components to it that improve the taste and increase the shelf life.

Kefir must also be fresh, because children can only be given that drink that has been stored for no more than three days. It is fresh kefir that perfectly stimulates intestinal motility, digestion, cleanses the digestive tract, restores harmony, eliminating extra pounds.

It is known that kefir often falls on store shelves when it is already 2-3 days from the date of production. In this situation, those people who care about their health and the health of their babies begin to figure out how to make homemade kefir from milk.

Leaven

What is kefir sourdough? For the production of cottage cheese, kefir, yogurt as a sourdough, it is better to use the liquid "Lactobacterin", since the taste of the final food will be softer, and its creation is faster.

When using Bifidumbacterin, kefir may come out with sourness (pronounced taste of Bifidumbacterin), especially if you are fermenting skim milk. To avoid this effect, constantly inspect the availability of provisions.

Cooking process

How to make homemade kefir from milk? Follow these steps:

1. Boil milk (any fat content). Cool to 37 ° C. If bacteria get into a high temperature, they can die.
2. Bacteria are added to milk at the rate of: for 1 liter of milk - 10 ml of yeast. Stir.
3. Cover the fermentation container with a lid and leave it at 37 ° C for ripening (excellent temperature for bacterial growth). At home, you can place kefir near the battery. It is very good to use a thermos or yogurt maker. Such a product simply cannot be fermented at home temperature, since bacteria will grow more slowly, and in a cool room they will go into suspended animation and the milk will not ferment.
4. Ripened kefir send in the refrigerator to cool.

Sourdough at home temperature

Would you like to ferment kefir at home temperature? Add kefir fungus to it, which is fairly easy to acquire. The process of preparing bifidokephyres with the fungus is as follows:

1. Boil milk (any fat content). Cool to 38 ° C.
2. Bring bacteria at the rate of: per 1 liter of milk - 10 ml of yeast. Stir.
3. When the milk has cooled to 22 ° C, add kefir fungus - 20 ml per 1 liter of milk. Stir again.
4. Cover the fermentation container with a lid and leave at home temperature until ripening (8-12 hours).
5. Ripened kefir send in the refrigerator for cooling.

As a result, your table will always have a fresh, extremely useful food, enriched with live bacteria, which contribute to the healing and prevention of many intestinal ailments, improve metabolism.

What is the difference between Bifidumbacterin and Lactobacterin?

The main difference between Bifidumbacterin and Lactobacterin is that Bifidobacteria prevail in the first, and Lactobacillus in the second. Both those and others live in a healthy intestine and are vital to humans.

The normal proportion of bifidobacteria to lactobacilli is 100 to 1. Therefore, doctors are often prescribed "Bifidumbacterin", because more people need more bifidobacteria for normal human activity.

An imbalance in the proportion of some bacteria to others is called dysbiosis. When asked what is better - "Lactobacterin" or "Bifidumbacterin", there is no concrete answer. These are means of one variety (probiotics), which are used for the treatment and prevention of dysbiosis, depending on the needs of the patient and on a par with each other.

Sourdough with Bifidumbacterin

This kefir starter is used to create a homemade drink with an impressive content of beneficial bifidobacteria.

Structure:

• 500 g of milk;
• 1 bottle of Bifidumbacterin.

"Bifidumbacterin" is the most affordable source of bifidobacteria. It can be bought at any pharmacy. This drug has no contraindications and is recommended even for newborn children. Production of kefir sourdough:

1. Lightly heat the milk, its temperature should not be more than 40 ° C.
2. Pour a little milk into the Bifidumbacterin vial and dissolve it.
3. Mix the solution with the rest of the milk, close tightly and leave in a dark room at home temperature for a day. If the temperature in the room is more than 23 ° C, then the leaven will ripen earlier.

Store the prepared yeast for homemade kefir in the refrigerator for no more than 7 days, since the bacteria die after this time.

A little serum may separate from the starter, so mix it well before use.

Kefir for kids

Has your gastroenterologist recommended giving kefir from homemade cow's milk or goat's milk to your child? To find such a provision is almost impossible. No need to be upset! We will tell you how to make this amazing drink. So, you need to have "Bifidumbacterin" in the bottle (the same probiotic from the pharmacy), milk and a thermos. Boil and cool natural milk before cooking.

Sourdough Recipe:

1. Heat the milk (0.5 L) to 40 ° C (check the temperature with your lips or wrist, the milk should be warm, but not scalding).
2. Fill a bottle with "Bifidumbacterin" with milk, stir well.
3. Now pour the milk into a thermos, pour a bottle of diluted bacteria into it. Close, shake and leave for 12 hours.
4. Next, pour the milk into the dishes and send to the refrigerator. Ferment can be stored for a week (not only in the refrigerator door, but near its back wall).

Kefir Recipe:

1. Heat milk (0.5 L) to 40 ° C, pour into a thermos. Add to it 1 tsp. sourdough.
2. Close the thermos, stir the contents. After 6-8 hours, kefir will be ready.

This kefir turns out to be thick, and the kids eat it with a spoon. If you want to get drinking kefir, then send 0.5 tsp to a thermos. sourdough. This kefir can be made on goat and cow's milk, as we discussed above.

Probiotic Cost

We have already said that you can buy "Bifidumbacterin" in a pharmacy. The price of this drug is low. Only 96 rubles you will pay for 10 bottles, each of which contains 5 doses.

What is Bifidumbacterin powder? This is a crystalline or porous mass of whitish-gray or beige. In fact, this is a freeze-dried microbial mass of live bifidobacteria.

Classic recipe

Consider the classic kefir recipe. We take:

• 60 ml of kefir;
• 500 ml of high fat milk.

Here you can optionally substitute kefir for yeast, which should be used in accordance with the recommendations on the pack.

Manufacturing process:

1. Pour milk into a saucepan, put on a stove. Wait for the first bubbles to appear, remove from heat and cool slightly.
2. Pour kefir (or sourdough, if you use it) into warm milk. Stir until uniform. Cover the neck of the can with gauze folded in several layers.
3. Send the dishes to a warm, dark room. Note 8-10 hours. After carefully stir the mass, wait another 10 hours.
4. After the specified time, try the provisions. If it is thick and patchy, you can start eating homemade kefir.

On sour cream sourdough

Take:

• 150 g of high fat sour cream;
• 1 liter of milk.

Follow these steps:

1. Pour the milk product into the refractory pan, place on the stove and boil. Then turn off the heat and cool the mass.
2. Enter sour cream, stir, pour the liquid into a glass jar. Be sure to cover it with several layers of gauze.
3. After 10 hours, delicious yogurt can be tasted. It is suitable for babies who are already 8 months old.

Quick recipe

You will need:

• 330 ml of kefir;
• 1 liter of milk.

Follow these steps:

1. Pour the milk into a saucepan, put on a fire and boil.
2. Set the pan aside to cool slightly. Milk should be warm.
3. Pour kefir to it, stir and pour the mass into a glass jar. Tie the neckline with gauze folded in three layers, spot 12 hours. After kefir, you can taste it.

With bifidobacteria and sour cream

You will need:

• 30 g of high fat sour cream;
• 0.4 l of milk;
• bottle of probiotic "Bifidumbacterin".

Cook this kefir like this:

1. Boil 0.15 liters of milk for 15 minutes. Cool slightly, add sour cream with Bifidumbacterin powder. Set aside for 3.5 hours.
2. Then combine the remaining milk supply with 30 ml of the brewed starter culture. Stir and set aside for 12 hours.

You can drink the finished drink.

Kefir for weight loss

Kefir with spices will help maintain harmony. Try to make it! This drink is not only useful for the figure, but also extremely tasty. Especially without changing your diet, you can get rid of 3-5 kg ​​in a month. You will need:

• 200 ml of kefir;
• 1 tsp ground cinnamon;
• 1.5 tsp ginger
• ground hot pepper (to taste).

Follow these steps:

1. Pour cinnamon into kefir.
2. Grate fresh ginger root on a very fine grater.
3. Pour a pinch of ground red hot pepper.
4. Stir everything well.

This kefir with spices can be drunk either after eating or 20 minutes before eating. There is only one rule - prepare this drink before drinking. Enjoy your meal!