Is It Possible To Make Kefir Yourself?
What are the steps you need to assimilate to introduce Kefir into your regular diet? This is especially for people who might be experiencing some lactose intolerance requiring for their bodies to develop a tolerance for kefir as they begin using the food product.
The first thing that you need to do is to get a hold of actual kefir grains and not settle for the commercial supplements and the like. When you overcome this somewhat arduous task, you will be well on your way to making homemade kefir. Making the perfect kefir is easy considering that you only need a few regular ingredients to make your concoctions and these everyday household items are namely sugar and milk.
Kefir is a living food since it contains active yeasts and bacteria and this is the reason why milk and sugar are important elements when making your own kefir. These certain components to making kefir are time and temperature and the article will be discussing each one as the article continues.
Kefir is a beverage that is simple to make but needs enough time to culture and become drinkable. In the warmer months of the year, you can expect your homemade kefir to be ready in about eighteen hours from the time you finished combining all of the necessary ingredients. Time is important when making kefir because you should not leave the kefir milk to sit out for too long in room temperature for culturing as it will start forming curdles of whey and cheese; far from the supposed consistency of any beverage.
As any dairy food, when controlled, culturing makes the food a lot better but with kefir when left out too long will start forming lumps and developing sourness which are clear signs of spoilage. Kefir when made right develops into a creamy beverage which is just a bit thicker than milk and of course is a hundred percent drinkable. After getting the consistency you desire for your kefir milk, it is now time to store your beverage inside the refrigerator.
But of course do not forget to shake the kefir milk well enough before doing so; this is also where the concept off temperature starts to do what it does best. The coldness of the refrigerator will continue the culturing process at a relatively slower pace than what occurs when the milk is at room temperature.
Similar with any cooking activity, making kefir is more of art rather than a work of science. You may need some trial and error before you can achieve the kefir that suits your taste the best. Why not try changing the time schedules a bit when making different kefir batches for testing?
You should be aware of your surroundings and of course your kitchen itself when you want to make kefir. A person can often ignore this need but the temperature component of your kefir preparation will greatly depend on these two aspects. There is no reason not to try experimenting on different mixes to achieve the best one that will suit your taste.
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