Table of Content
It won’t hurt you to take more, but you’ll be able to avoid any gas or adjustment issues if you take it slow. You might notice that the grains are covered in a “slime” when you strain them. That slime is called kefiran and is a sign of healthy grains. When you start to see small pockets of whey, the kefir is probably ready, but you can taste it at the different stages to find the stage that you prefer. Learn how easy it is to make probiotic milk kefir.
The success depends on the culturing conditions and the health of the pre-made kefir. Making milk kefir from pre-made kefir is a gamble. If you want to make milk kefir from pre-made kefir, either store-bought or from a friend, then you may have success one, two, three, or even four times. Repeat the fermentation process for another hours. Set the jar in a warm place that is between 60–90 °F (16–32 °C). Check it after 12 hours to see if it has thickened, separated, and smells kind of sour.
Finding your Kefir grains
Cultures for Health is a great online resource for home fermentation and they have a great kefir starter kit. In addition to the milk kefir grain, there is a non-dairy source of kefir in the form of water kefir grains. Water Kefir grains can be purchased in a dry dehydrated form. Put harvested kefir grains into a jar with 4 cups (946.35 mL) of animal milk. Place the grains you strained out of a batch of kefir you made carefully back into the jar you used to make the kefir or a clean jar.
The formation of a layer of yellow whey at the top of the cup is normal. Lactobacillus brevis bacteria has been identified as the species responsible for the production of the dextran polysaccharide that forms the "grains." Read more about the health benefits of kefir in our expert health guide. Making kefir is very easy and you’ll generally have what you need in your kitchen already.
HOW TO MAKE KEFIR FROM STORE-BOUGHT KEFIR
They are thought to originate from Mexico where they thrived in the sugary water of the Ountia cactus. Freeze kefir grains in fresh milk for up to 6 months. Put your extra kefir grains into a clean, sealable plastic container. Pour in enough fresh milk to cover them, put the lid on the container, then place it at the back of the freezer. If you don’t want to make another batch right away, place kefir grains in a clean glass jar and fill it with small amount of milk.
Learn our tips for fermenting in your kitchen and try our delicious serving suggestions. Kefir is acidic and will react negatively with metal. Make sure you use a plastic or nylon mesh strainer. If your kefir gets moldy, it'll look like bread mold and will be blue or reddish in color. Keep the grains though and rinse them before starting a new batch.
How do I know if my kefir grains have gone bad?
Like the ones people use for kombucha or home brew beers. Can I use more cane sugar and omit the coconut sugar due to my son’s allergy? You can tell if the grains are “hungry” by tasting the liquid- if it is not sweet, but tangier, they are probably ready to be fed. If the water is sweet, they are not hungry and do not need to be fed. Fill two, half-gallon mason jars with 4 cups cool tap water in each.
The water is kept at a room temperature range of 20–30 °C (70–85 °F). If the temperature is towards the upper end of this range, the fermentation period is shortened. A typical recipe might contain the tibicos culture, a citrus fruit, and water. Some ingredients will inhibit fermentation, such as chlorine in tap water or preservatives in dried fruit .
Multiplying the Grains
Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol , and carbon dioxide gas, which carbonates the drink. In between batches, keep the grains covered in a little jar of milk on the worktop for up to a week or up to three weeks in the fridge. Change the milk if you’re still not using them or they will starve. Kefir grains are living organisms and will gradually grow .
It might separate upon standing – don’t worry, shake or whisk with a fork to re-homogenise it. Try it in our kefir breakfast smoothie, or blend it with frozen banana for an instant ice cream. You can also try adding a pinch of salt and strain to make labneh . Make a creamy kefir dressing and pair with our charred veg & tuna niçoise salad. If you haven’t had kefir, think of it as drinkable yogurt. It naturally has a thick creamy texture, similar to a smoothie, while tasting very much like yogurt, just a little tangier.
They are happiest when they are actually making water kefir, so I usually make a jar a week. A lot of people have access to only pasteurised milk, which is not the best milk for kefir. If that is the case, you should add some milk cream to this milk and your kefir should be just fine and grains will remain healthy. Once you have your grains clean and ready to go, the process is very easy.
Put the jar somewhere where you can keep an eye on it. Try to catch it when just set for a milder flavour. If it separates into curds and whey, don’t worry, as it can be easily mixed back together. With practice, you’ll be able to time it just right.
No comments:
Post a Comment