- Every single spoon of ready kefir can be re-cultured many times
- One sachet is enough to make 1 liter of thick creamy milk kefir and reculture further batches.
- It can be set at room temperature. No need for specific appliances
- Contains a blend of the following Lacto-bacteria and yeast: Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.lactis, Lactococcus lactis ssp. Biovar diacetylactis, S. thermophilus, Lactobacillus bulgaricus, Lactobacillus kefir, Lactobacillus parakefir. Yeast species – Saccharomyces cerevisiae, Kluyveromyces lactis.
- Greatly protected for safe travel and long storage
- Mild in taste, suitable for healthy smoothies
known for its probiotic content and health benefits.
Preparing kefir at home is straightforward and requires minimal equipment. Here’s a concise guide to making kefir:
Ingredients:
1. Milk: 1 liter (1 US liquid quart) of whole (full-fat) dairy milk without preservatives.
2. Kefir Starter: A kefir starter culture.
Equipment:
1.Saucepan: For heating the milk.
2.Thermometer: To monitor milk temperature.
3.Sterilized Jar: For fermentation.
4.Cheesecloth or Thick Towel: To cover the jar during fermentation.
Instructions:
1. Heat the Milk: Pour the milk into a saucepan and heat it until it reaches 40–45°C (104–113°F). This temperature should feel slightly warm to the touch.
2. Add the Starter: Remove the milk from heat. Add the kefir starter or grains to the warm milk and stir well to combine. Let the mixture sit for 15–30 minutes.
3. Fermentation: Transfer the mixture into a sterilized jar. Cover the jar with a thick towel or cheesecloth to maintain warmth, especially if the ambient temperature is below 25°C (77°F). Place the jar in a warm spot, ensuring the temperature remains between 22–25°C (72–77°F). Allow it to ferment undisturbed for 24–48 hours, depending on your taste preference and room temperature.
4. Check for Doneness: The kefir is ready when it has thickened to a yogurt-like consistency and has a tangy aroma. If using a yogurt maker, incubate at 40–45°C (104–113°F) without stirring or shaking for 12–16 hours, or longer if fermenting at a lower temperature, until set.
5. Refrigerate: Once fermented, shake the kefir gently, place a lid on the container, and refrigerate for about 3–6 hours to halt the fermentation process and enhance flavor. Do not add any flavoring before this step.
6. Reculture (Optional): After refrigeration, you can reculture by using 3 tablespoons of the prepared kefir mixed with fresh milk. Incubate at room temperature for about 24 hours. After several recultivations, you may notice the formation of small kefir grains, which can be used as a starter for future batches.
Tips:
Temperature Maintenance: Maintaining a consistent temperature during fermentation is crucial. If the room is cool, consider wrapping the jar with a thick towel or placing it in a warm area to keep the temperature within the desired range.
Fermentation Time: The duration of fermentation affects the flavor and consistency of the kefir. Longer fermentation results in a tangier and thicker product. Adjust the time based on your taste preferences.
Starter Quantity: Using the appropriate amount of starter culture is essential. Follow the instructions provided with your kefir starter or grains for best results.
By following these steps, you can enjoy homemade kefir tailored to your taste. For more detailed information and visual guides, visit https://www.yogurtathome.com/howtomake
