You can not only buy kefir in any store, but also make your own from milk.

Kefir from pasteurized milk. Method 1

Ingredients

Pasteurized milk – 1 l, sourdough – 6-8 tsp, salt and pepper to taste.

Cooking method

Pour milk into an aluminum saucepan and heat over low heat until foam begins to rise. Remove the saucepan from the heat and place in a cool place to cool.

Then pour the milk into a glass container and add the starter, then close the lid tightly. Put milk for fermentation in a warm place for 1 day. Cool kefir. After a few hours it can be eaten.

From pasteurized milk, it is best to prepare one-day kefir. You can add salt and pepper to it to taste.

Kefir contains up to 1 billion lactic acid bacteria per 1 ml, which is 1-2% of the total mass of the product.

Kefir from pasteurized milk. Method 2

Ingredients

Milk – 250 ml, kefir – 1 tbsp. l.

Для сахарного сиропа: сахар – 200 г, вода – 200 мl.

Cooking method

Add kefir to milk and put in a warm place for 1 day. Kefir can be sweetened. To do this, it is recommended to use not sugar, but sugar syrup, in order to minimize the likelihood of developing diathesis.

To prepare sugar syrup, pour sugar with water and boil for 10 minutes.

Kefir from skimmed milk. Method 1

Ingredients

Молоко обезжиренное, или обрат – 1 л, закваска (кефир) – 10 ч. l.

Cooking method

Pour the milk into an aluminum pan and put on a slow fire. When the milk starts to rise, take it off the heat and put it in a cool place. Add yeast to milk. After 1 day, kefir can be eaten.

Kefir from skimmed milk. Method 2

Ingredients

Skimmed milk, or skim milk – 1.2 l, sourdough – 3 g.

Cooking method

To prepare the sourdough, wash kefir fungi obtained from store-bought kefir with warm boiled water, pour boiled and cooled to 18–22 ° C milk at the rate of 1 g of fungi per 0.3 cup of milk.

When preparing kefir at home, the milk from which kefir is made must be subjected to heat treatment. Raw milk contains large amounts of mucus and bacteria. For example, salmonella can cause salmonellosis in humans, which leads to very serious consequences, up to death.

After 1 day, strain the starter through a sieve, rinse the fungi with warm boiled water and pour 0.3 cups of milk again.

Secondarily curdled milk must be kept for another 1 day in the refrigerator or cellar. In the future, it can be used as a starter for making kefir.

Оставшееся молоко прокипятить и охладить до 20–25°С, затем разлить в чистую посуду и ввести закваску из кефирных грибков (2–3 ч. l. на 1 стакан молока). When a clot is formed, cool the kefir to 8–10°C and leave it at this temperature to ripen for 2–3 days.

Kefir from high fat milk

Ingredients

Fresh whole milk – 1 l, sour cream – 1 tbsp. l., закваска – 10–12 ч. l.

You should not buy kefir sold by hand or on street stalls.

Cooking method

Pour fresh milk into an aluminum pan, bring to a boil, then cool. Add sour cream and sourdough to warm milk, mix well. Then pour milk with sourdough into jars and seal tightly.

Milk is fermented within 1 day. It is best to eat one-day kefir from whole milk.

Kefir from baked milk

Kefir should be stored at 2-6°C. Therefore, when buying kefir in a store, you need to pay attention to the conditions under which it is stored. Kefir should be in special refrigerated display cases.

Ingredients

Whole milk – 1 l, sourdough – 2 tbsp. l.

Cooking method

Pour the milk into an aluminum saucepan, bring to a boil and pour it hot into pots, then put it to simmer in an oven heated to 50 ° C for 3-4 hours.

Then take out the pots, cool the milk (it should be slightly warm) and carefully, without destroying the crust formed on it, introduce the starter. After that, close the pots tightly and put in a warm place.

When the fermented milk thickens, put it in the refrigerator. After 1 day, kefir will be ready for use.

It is best to make three-day kefir from baked milk.