Kefir is a fermented milk that is not only made by lactic acid bacteria, but also by yeasts acting symbiotically. Originating from the northern part of the Caucasus. Good quality kefir requires lactic acid bacteria and kefir fungus.
In our mixtures Lactococcus, Lactobacillus species and kefir yeasts can be found together. In addition to lactic acid, carbon dioxide and minimal alcohol are formed. Kefir is a probiotic with a pleasantly sour, CO2 containing drink with creamy consistency. It is healthy, easily digestible, restores the normal bacterial flora of the intestine, reduces digestive disorders, strengthens the immune system, provides well-being and is very tasty. :)
5-10 litres of milk
1 capsule kefir culture
Kefir is one of the easiest dairy products to prepare. Kefir fungi are not particularly sensitive to either temperature or acidification. It can be made from fresh homemade milk or store-bought milk. Store-bought milks are heat treated, so it is not necessary to pasteurize them again, only to inoculate them. If you work with raw milk, it is worth to starting the preparation of kefir with heat treatment. (86-90°C, then cool back to 24°C, cold water bath can speed up cooling time). This process denaturing the proteins which makes it able to coagulate by lactic acid fermentation and sanitising the milk from the hazardous microorganism.
- I dissolve the kefir culture powder in a little lukewarm water before mixing.
- I mix the dissolved kefir culture thoroughly with lukewarm milk heated to 24 °C.
- I leave the cultured milk at room temperature for 1 day. (I put it in a higher place where it is warmer, 22-24°C would be ideal) In 20-24 hours the kefir will settle.
- Then I put it in a sealable bottle or other sealable container and mature it further in the fridge for at least one more day. At this time, it begins to carbonate and becomes more flavourful.
The finished kefir keeps well in the refrigerator for 1-2 weeks.