Is it possible to make kefir at home? Recipes for making cottage cheese from kefir at home

Alma: | December 17th, 2018 | 12:22 pm

Hello. You just need to boil the milk, cool it so that it is a little warmer than room temperature. Pour it into an enamel pan, put 1 tablespoon of kefir, stir. Cover with a lid, then wrap it well and leave for 6.7 hours. Then put it in the refrigerator
Answer: Alma, yes, of course you can.

Sweta: | October 7th, 2017 | 1:51 pm

DASHENKA THANK YOU FOR SUBSCRIBING, a very necessary site for all mothers, I think, and grandmothers too, I live in Greece, I want to make kefir with Greek kefir, the composition of which is Greek milk and kefir yeast, will the kefir turn out good or not, I’ve already made it, I’ll see what happens tomorrow, thanks
Answer: Sweta, thank you for your warm comment! Good luck with your kefir!

Svetlana: | April 2nd, 2017 | 7:31 pm

Why did the milk separate into whey and some flakes? Looks like I did everything according to the recipe.
Answer: Svetlana, most likely the milk turned sour and did not turn into kefir, that is, it was either over-tempered or there was not enough kefir starter.

Anonymous: | March 22nd, 2017 | 9:11 am

Great recipe.
Answer: Bon appetit!

Vera: | July 9th, 2015 | 6:03 am

It’s normal... you want to make kefir, but you still have to buy it in the store. No, but is it impossible to do without sourdough? We don’t have kefir in our country, so what should we do now? A strange recipe, they would immediately write “kefir from kefir”...
Answer: Vera, I think that any fermented milk product - yogurt or sour cream - is suitable for fermentation. You can also buy kefir starters on the Internet.

Alla Andreevna.: | November 12th, 2014 | 8:10 am

Valentina.Where did you buy kefir grains?? And how many times can you make kefir from it?

Varya: | November 7th, 2014 | 6:55 pm

Your recipe looks very tasty and so does

Elena: | February 3rd, 2014 | 6:32 dp

Where is the starter stored (cold or warm)?

Answer: I store it in the refrigerator.

Anonymous: | April 19th, 2013 | 8:50 pm

Hello! A wonderful recipe! Previously, in children's dairy kitchens, KEFIR fungus was used in the preparation of kefir starter. The milk was boiled, and then cooled to 22 degrees and fermented. For 950 grams of milk, 50 grams of starter. The milk sits at room temperature 22-24 degrees for 18 hours, then you need to put it in the refrigerator or cook the cottage cheese. It’s so bad that now there is no DMK, it’s no longer profitable for the state to feed healthy food to children for free, it’s easier to close it. But our mothers are WELL DONE!!! Don’t give up! I’d just like to add that milk can be fermented NATURALLY SOUR CREAM (cooked with milk and lactic acid fungi!) 3 tbsp per 1 liter of milk. This technology for preparing kefir may be useful to someone. You can make cottage cheese from this kefir.. Ferment the milk in an aluminum pan, put the kefir on the fire the next day and watch what happens would not boil! When the whey separates and tender clots appear, check with a slotted spoon. After the whey has drained, there should remain a mass similar to liquid cottage cheese. Cool everything in cold water, throw the cottage cheese into cheesecloth and let it drain. ALL THE GOOD TO YOU ALL AND SUCCESS IN EVERYTHING !!!

Answer: Thanks a lot!!!

Natalia: | December 27th, 2012 | 1:46 pm

Good afternoon, I want to make kefir from goat milk. Is it possible to add store-bought cow's milk-based kefir to goat's milk? Or is it impossible to mix goat and cow?

Answer: Natalia, to be honest, I have never tried it. Alas, I can’t give you any advice….

Evgenia: | December 16th, 2012 | 7:38 pm

Good afternoon! I want to try to make kefir according to your recipe, but do not place it near the radiator, but leave it in a thermos (because my son can knock over the jar near the radiator, he is still small and spoils). How long do you think it will take to get kefir and not peroxide?

Answer: very much depends on the ability of your thermos to retain heat. I would leave it overnight and check the degree of readiness in the morning.

Elena: | July 15th, 2012 | 6:59 dp

Daria, have you made kefir using Evitalia starter culture? And if I cook according to your recipe, but without sugar, what will happen? Thank you.

Answer: Elena, unfortunately, did not use such a leaven. If you cook without sugar, you will get regular unleavened kefir.

Elena: | July 6th, 2012 | 2:06 pm

I made kefir using your technology with starter from store-bought kefir. I really liked it. When I made it a second time using homemade kefir starter, the milk fermented very quickly, before 24 hours, and even black mold appeared. Have you encountered this? How long can you store homemade kefir for the next starter? Thanks a lot.

Answer: Elena, I only store homemade sourdough for 2 days. My daughter drinks kefir every day, so it doesn’t sit idle. Glad you liked it!

Valentina: | May 9th, 2012 | 1:55 pm

Tibetan milk mushroom and kefir mushroom are two names for the same fungus. In general, fresh kefir is a very healthy and tasty thing. I didn't like kefir before. Now I really like it – it’s homemade fresh.

Answer: thanks, I'll let you know :)

Hope: | May 9th, 2012 | 1:23 pm

Good afternoon Dasha! Happy holiday to you and your family.
Today I accidentally went to your website and saw how to make kefir. Yogurt probably needs to be made the same way as kefir?
And Dasha, I again did not receive a link to my email from you. I can’t understand why it doesn’t work.

Answer: Hello, Nadezhda! Yogurt is also made according to a similar principle, only the starter is different.
About mail. The other day I sent you a letter in which I wrote that when you subscribed to the newsletter, you entered the address with an error. Instead of @mail.ru, we signed up @mai.ru. Therefore, letters are sent to this non-existent address. Please try to subscribe again using the correct address. All other subscribers receive letters (I send updates on Tuesday). If suddenly there are problems again, be sure to write, we will fix it.

Valentina: | May 8th, 2012 | 5:22 pm

Real kefir can be made using kefir grains (Tibetan milk mushroom). During pregnancy, I made myself kefir for constipation (it helped well), because... Only daily kefir weakens, and three days, on the contrary, strengthens the stool. Then the doctor said that I had edema, I needed to limit my drinking, I had to stop using kefir. The mushroom had to be limed. A month ago I bought it again, I put kefir on it every day, drink it myself and give it to my baby (he is 1 year and 4 months old). I bought it in an online store.

Answer: thanks for the tip. I also found it in our city. Just for fun, you can try and cook with it. I met and tried a drink made from the so-called Tibetan kombucha. Perhaps the milk mushroom is something else?

Kefir is a healing fermented milk product. Without it, it is impossible to imagine a healthy diet, dietary table and baby food.

However, not all people who use kefir daily know that it can be used in different ways - and depending on this, receive one or another therapeutic effect.

The benefits of kefir, medicinal properties, composition, calorie content

What makes kefir so beloved and so valuable is its composition. Kefir contains a lot of calcium, B vitamins, vitamins A, H. It contains tryptophan, choline, as well as the minerals phosphorus, chromium, copper, manganese, selenium, and chromium.

Kefir contains traces of alcohol (from 0.2 to 0.6%), as well as lactic acid; kefir stimulates appetite and activates intestinal motility. It quenches thirst well, tones blood vessels and the nervous system.

A number of substances that are contained in both milk and kefir are absorbed much better in the latter. Among them are proteins, fats, calcium, iron, phosphorus. Kefir contains more B vitamins than milk - they are formed by microorganisms during the fermentation process. Kefir can be consumed even by people who suffer from milk intolerance.

Kefir is a product of high dietary value with medicinal properties. For some symptoms, it should be included in the daily diet. Among them are obesity, diabetes mellitus, chronic colitis, atherosclerosis, hypertension, various heart diseases, gout, etc.

According to some unconfirmed data, kefir grains containing the polysaccharide kefiran have antitumor properties.

In addition, it has an immunomodulatory effect, as it improves the functioning of leukocytes responsible for immunity.

Kefir is useful for women who have entered menopause because it is an excellent source of calcium. And calcium is known to help prevent osteoporosis, the risk of which increases during this period of a woman’s life.

Is kefir low-fat or full-fat?

The answer to this question depends on your age and health. If you are young and healthy, full-fat kefir is preferable because it contains more vitamins than low-fat kefir (for example, it contains the important antioxidant vitamin A).

But if you have problems with blood vessels (atherosclerosis) and are quite old, it is better to drink low-fat. The benefits of low-fat and low-fat kefir (no more than 1%) for cardiovascular and metabolic diseases outweigh its vitamin “deficiency”.

The calorie content of kefir with 3.2% fat content is 59 kcal.

Secrets of using kefir

To achieve maximum benefits from consuming kefir, you need to know a few secrets.

Fresh one-day kefir good for treating constipation and three-day- on the contrary, with diarrhea.

One-day kefir Traditionally used in body cleansing programs. Constipation? Are there a lot of waste and toxins? Drink one-day kefir every day.

Two-day kefir recommended for obesity, diabetes, colitis, gastritis, liver and kidney diseases, lungs, bronchitis, anemia, atherosclerosis, hypertension, heart disease, myocardial infarction and stroke. However, it should not be used during exacerbations of gastric and duodenal ulcers.

Three-day kefir the most acidic, and it is even more contraindicated during exacerbations of ulcers. People with high acidity and kidney diseases should not drink it.

Kefir drunk at night, will help you sleep better, as it contains tryptophan.

Kefir and baby food

Kefir is useful and even indispensable in children's nutrition, starting from infancy. It can be prescribed as early as 2 weeks of age, especially if the mother has insufficient or no milk at all. It is prepared in dairy kitchens. First, use kefir, diluted half with rice broth with the addition of 5% sugar (called B-kefir). But they don’t give it to the baby for long, no more than two weeks, replacing kefir with rice water diluted in it by a third (B-kefir). Finally, after 2.5-3 months the baby is transferred to whole kefir (sugar up to 10%).

Kefir has advantages over milk during artificial feeding. Kefir complementary foods help children better absorb nutrients - protein, fat, calcium, iron, phosphorus. Of course, kefir cannot be regarded as a complete substitute breast milk, and consumed on its own, without sweet milk formulas, can lead to the development of acidosis in a child.

Infants should not use only fermented milk mixtures!

How to make kefir at home

Unlike yogurt, matsoni or narine, kefir is rarely prepared at home. Although the question only comes down to getting kefir grains - whether in a dairy kitchen or a factory. Externally, kefir fungus looks like a lump of curd with microorganisms - they are formed during the fermentation of milk.

Preparing sourdough

Start by converting dry sourdough into curdled sourdough. Dry starter is kefir grains, which must first be “activated”. Take 50 g of starter, rinse in a sieve with cool boiled water and place in a clean glass jar, previously scalded with boiling water. Then add 250 ml of warm boiled water to the starter and set aside for about 2 days at room temperature.

Swollen and whitened kefir grains must be sorted out. This is done with a spoon, which you, like the jar, have previously disinfected with boiling water: you need to throw away the grains that are covered with mucus, and continue preparing kefir with the benign ones. Place them in 1% baking soda for 2 hours, then rinse with boiled water and transfer to previously prepared milk.

Milk: it should be low-fat, no more than 500 liters per 50 g of starter, boiled and then cooled to room temperature.

After adding the starter to the milk, leave it for a day. Attention: it is necessary to maintain the temperature regime - 18-20 degrees Celsius. After a day, you can check whether the milk has fermented and whether fungi have surfaced or not. If the fungi have surfaced and the milk has fermented, it must be strained through a sieve, the resulting clots washed with boiled water, poured again with milk and the process repeated.

This should be repeated several times, up to 5 times. High-quality finished sourdough has a sour cream consistency and foams. It can be stored in the refrigerator for up to 2 weeks.

Preparation of kefir

You can use any milk: whole fat or skim milk from powder, pasteurized or boiled. First, pour it into glasses or jars with wide necks. For a 200 gram glass you will need approximately 2-3 teaspoons of starter. The more, the better the taste and the faster the kefir will ripen. To achieve the result, a temperature of 15-20 degrees and approximately 24 hours is required.

But this is if you want to get one-day kefir. If you want a 2-3-day one, you need to keep it for 2 and 3 days, respectively, and at a lower temperature - 8-10 degrees Celsius.

Simplified technology for making kefir at home

You can use not dry starter, but ready-made store-bought kefir, always very fresh. Add 2 tablespoons of kefir to the boiled milk distributed into glasses. The milk should be approximately 35-40 C. Then wrap it tightly and put it in a warm place for a day (in winter you can put it on a radiator). After 4-5 hours the milk will thicken. If this happens, transfer it to the refrigerator - the cold will finish the job.

The next day, use 2 tbsp. spoons of the starter you received and repeat the process with it. You can do this no more than 10 times, then the starter “fizzles out.”

If there is no kefir, you can replace it with sour cream. Then first add sour cream to the jar, then, gradually stirring, pour in the milk. And then - the same as with kefir.

The question arises: why make kefir at home if you can buy it in the store? Especially the second method?

Firstly, sometimes there are circumstances when there is milk on hand, but no kefir.

Secondly, the reason is that 2- and 3-day kefir is not so easy to buy in the store. More precisely, it is not clear what you are buying. Of course, one day becomes two days the next day. And yet it’s not entirely true: the “real” two-day one is cooked at a different temperature.

So the benefits of kefir prepared at home are obvious.

How to use homemade kefir?

In addition to drinking it for health, you can use homemade kefir to prepare soups, sauces, but even more often - dough from which delicious pies, thin pancakes, thick pancakes and various flatbreads are baked. Can you cook paper-thin food?

Try this quick recipe for making simple kefir flatbreads!

For the dough you will need: 100 g of kefir, soda on the tip of a spoon, 1 tsp. sugar, a little salt, 1 egg, 1 tbsp. l. vegetable oil and flour, how much dough will take.

Pour kefir into a bowl, add soda, salt and sugar, break an egg into it and mix everything until smooth. Gradually add flour to this mass, sifting through a sieve, and knead until a soft but elastic dough is obtained. Don't forget to pour vegetable oil into it. Now place the dough for at least half an hour in a warm place, covering the bowl with a towel. When the dough has risen, divide it into the required number of cakes. Bake in the oven on a baking sheet at 180 degrees.

You can - for taste and variety - put the filling on top, turning the flatbread into something like an open pie (pizza). Use something seasonal for this purpose, such as zucchini or eggplant. First, fry the slices of these vegetables on both sides in vegetable oil. Then, having made a depression in each cake blank, place the filling there and bake with it. It turns out very tasty. Sort of like “vegetable bread”.

Kefir and alcohol

Kefir does contain a small amount of alcohol. Many motorists (especially in light of recently adopted laws) have a question: is it safe to drive after drinking a glass of kefir? What will an alcohol test show?

Indeed, it is better to drive a car 15 minutes after you drink this lactic acid drink. By this time, there will be no traces of alcohol in the air you exhale.

Another interesting topic related to kefir: can a child who drinks kefir become an alcoholic? (there is such an opinion) Maybe, but only on the condition that he drinks more than 2 liters of kefir per day. Therefore, such a scenario is unlikely to be realized.

On the eve of the New Year holidays, it doesn’t hurt to remember that kefir is a true friend of the feast, as it sanitizes the body from decay products and is a good remedy for hangovers and heavy feasts.

The effect of kefir during kefir fasting days is based on the same properties of a natural detoxifier: lightness throughout the body, maximum vitamin and mineral benefits and a minimum of calories.

A little history of kefir

Kefir has a rich history. The starter culture for the production of this drink is a specific kefir fungus, and the place where it first appeared is considered to be the Muslim Caucasus.

The starter culture immediately acquired a somewhat mystical reputation (kefir grains were considered the tears of Allah), and the process of making kefir began to resemble a magical ritual. So, the mountaineers put milk with kefir starter in a wineskin on the road, so that anyone passing by would kick it. The more kicks the wineskin received, the tastier the kefir turned out.

The secret of making kefir was kept strictly secret. It was passed down only to family members from generation to generation. It was believed that if a stranger, especially an “infidel,” recognized it, the kefir would immediately and forever spoil.

This continued until the 70s of the last century, when the recipe for the healing drink became public (publication of the journal of the Caucasian Medical Society). But the first Russian kefir appeared in Moscow only at the beginning of the 20th century: at one of the factories its production was established as a drink with healing properties for patients of the Botkin Hospital.

One way or another, kefir quickly took an important place on our table; today, without it, it is unthinkable to prepare many delicious dishes, and simply have good digestion.

Take fresh whole milk, boil and cool it to 50°C. Then pour the cooled milk into a clean glass jar, previously scalded several times with boiling water. Add one tablet of starter to the bowl with milk, cover the milk with clean white paper and place in a warm place (maybe in the sun). After two hours, mix the milk well with a long-handled wooden spoon and leave in a warm place until curds form. This will take from 12 to 20 hours. Then cool the finished kefir to 8-10°C and store at this temperature.

Second way

You can use ready-made kefir as a starter for making kefir at home.. Take 3 liters of fresh whole milk, boil and cool to 50°C. Add 12-15 teaspoons of prepared kefir to the cooled milk poured into a sterilized glass container, mix everything well and leave in a warm place for 10-12 hours. In this way you can prepare thick and dense kefir.

Ready kefir can act as a starter only for 5-7 days. Then the tablets should be used again. The tablets should be stored in a tightly closed tube in a dry, dark and cool place.

The methods described above allow you to prepare weak, one-day kefir. In order to obtain average kefir at home, it is necessary to keep the glass container with fermented milk in a warm place for one and a half days; accordingly, to obtain strong, three-day kefir, the settling or fermentation (fermentation) time increases to two to three days.

To maintain a constant temperature, we recommend using a cotton thermos. Cut two circles with a diameter of 80 cm from gauze. Place cotton wool in an even layer on one and cover it with another piece of gauze. Quilt everything together and pull the lace around the circumference. In the center of the circle made, place a closed glass container with fermented milk, having previously wrapped it in clean white paper. Then wrap the dishes in a cotton circle and tighten the string. If the air temperature in the room where the fermented milk will be located is low, then you can put a heating pad with hot water or a bag of heated salt on top of the paper in which the dishes with fermented milk are wrapped.

Third way

Before preparing kefir, take care of the mother kefir starter.

Pour the milk along with kefir grains, which can be purchased from sourdough laboratories, dairies, and dairy kitchens, onto a sterile sieve and let it drain. This milk, in which kefir grains have been present for 24 hours, is called master kefir starter. It is used to prepare industrial kefir starter.

Rinse the kefir grains remaining on the surface of the sieve with a thin stream of cold boiled water, place them in a sterile jar and fill with pasteurized (boil the container with milk in water for 10 minutes) milk, cooled to 25-30°C. For 10 g of kefir grains you need to take 100 g of milk.

Cover the jar with kefir grains with sterile gauze folded in four layers and leave for a day in a warm place so that the room temperature is not lower than 16-18°C. For the next six days, drain the kefir grains every day.

Place the kefir grains back into a sterile jar and process as described above. You can rinse kefir grains with cold boiled water once a week.

When the master kefir starter is ready, it is necessary to prepare a production kefir starter. To do this, pour whole raw milk into a sterile container (cover with a sterile lid), place it in a saucepan and pour in hot water (60-70°C) so that the level of milk in the container and the level of hot water coincide. Place the pan over high heat and bring the water to a boil. Soak the milk in boiling water for 10 minutes, then cool to 25-30°C and pour the mother kefir starter into the bowl with the milk (at the rate of 5 g per 100 g of milk).

Shake the container with fermented milk and leave in a warm place for 13-15 hours until a curd forms. When a clot forms, the production kefir starter is ready. The finished kefir starter must be stored at temperatures up to 10°C above zero.

Industrial kefir starter can be considered fit for consumption 24 hours after fermentation. The starter should not be separated by whey; it has a sour taste and the consistency resembles liquid sour cream.

To prepare kefir, pour raw whole milk into a pre-sterilized glass container, close with a sterile lid, place in a deep saucepan, the bottom of which is covered with several layers of gauze. Pour hot water (70°C) into the pan to the level of the milk in the glass container, cover with a lid and bring to a boil. Boil the container with milk for 5 minutes, then cool to 25-30°C. Add industrial kefir starter to the milk (at the rate of 50 g per liter of milk), close with a tight lid, shake well and leave in a warm place for 10 hours until a curd forms. Before use, cool kefir to 8-10°C above zero.

One-day kefir is obtained after 24 hours from the moment of fermentation, two-day - after 48 hours, three-day - after 72 hours.

The method of preparing kefir described above is very close in technology to production. Therefore, if you want to get kefir absolutely similar in taste to the factory one, take the time and use the third method.

Often, young children and adults are recommended to drink kefir for medicinal purposes, which is no more than 1-2 days old. A fresh drink improves digestion and acts as a mild laxative, but kefir that is more than 3 days old can cause constipation or heartburn. If you regularly need fresh product, it is better to prepare it yourself.

Technology for making homemade kefir:

1. Check that homemade milk and kefir are fresh. It is advisable to use one-day dairy products.
2. Heat the milk in an enamel pan over low heat to 38-40°.
3. Cool the milk to room temperature and add 100 ml of kefir to it for starter culture.
4. Cover the dish with a cotton cloth and put it in a dark, warm place for 24 hours.
5. After 24 hours, pour the drink into a glass jar and refrigerate for 3 hours.

For the formation of kefir grains, even less time is enough, but to get a really high-quality product, let it sit for at least a day. Homemade kefir should be shaken thoroughly before use.

How to quickly make kefir from milk

There is another proven recipe for homemade kefir, according to which the drink is prepared several times faster.

Required ingredients:

• fresh milk of any fat content – ​​0.5 l.;
• fresh sour cream – 2 tsp.

Method for preparing homemade drink:

1. Pour milk at room temperature into a glass container.
2. Add sour cream and mix thoroughly.
3. Cover the future kefir with a cotton cloth and put it in a warm, dark place for 6 hours.

The main condition in this recipe is the use of milk and sour cream at room temperature. Only in this case does the process of reproduction of lactic acid bacteria proceed faster. After the time has passed, stir the drink and cool it in the refrigerator.

Another way to quickly make kefir is to use a slow cooker or yogurt maker. In a special mode, the drink is prepared from 3 to 7 hours.

Natural fermented milk drink is good for health, both for medicinal and preventive purposes. Learning to prepare it yourself is not difficult, the ingredients are not expensive, and you will always be confident in the quality and freshness of kefir.

Based on numerous reviews from nutritionists, fermented milk drinks should be included in the daily diet. They are useful, so today we will tell you how to make delicious and completely natural kefir from milk. Everything is quite easy to implement at home, let’s get started.

Milk kefir: “classic”

• kefir - 60 ml.
• high fat milk - 500-550 ml.

If you wish, you can replace kefir with sourdough; it is used according to the recommendations on the package.

1. It doesn’t matter what kind of milk you use, homemade or store-bought, you still need to boil it. Pour the product into a saucepan, place on the stove, remove when the first bubbles appear and cool slightly.

2. Add kefir (or sourdough starter, if you are using it) into the warm mixture. Stir until smooth. Keep in glass, covering the neck with several layers of gauze.

3. Leave the container in a warm and dark place. Time 8-10 hours. After the allotted time, carefully mix the contents and wait another 10 hours.

Kefir from milk and sour cream

• high-fat sour cream - 140-150 gr.
• milk - 1 l.

1. Pour the dairy product into a fireproof container, place it on the stove and wait until it begins to boil. Turn off the heat and cool the mixture slightly.

2. Add sour cream, mix, leave the ingredients to sour in a glass container. Be sure to cover the jar with layers of gauze.

3. After 10 hours, the fermented milk drink will be ready. Try it! It is suitable for babies who are already 8 months old.

Now you know how to make natural kefir from milk with sour cream starter. Everything is simple and clear at home!

The simplest milk kefir recipe

• kefir - 330 ml.
• milk - 1 l.

We tell you how to make kefir from milk quickly.

1. Pour the dairy product into a fireproof cooking container. Place on the fire and wait for it to start boiling.

2. Remove from the burner and leave for a while to cool partially. Milk should not be cold or room temperature, but rather warm.

3. Pour kefir into it, stir and transfer the contents into a glass container for infusion. Tie 3 layers of gauze around the neck, time for 12 hours and taste.

Milk kefir with Narine sourdough

• "Narine" - 1 bottle
• milk - 1.5 l.

The whole process is conventionally divided into 2 steps: preparing the starter and the kefir itself.

1. First we make the starter. Measure out half a liter of milk, place on the stove and boil for 15 minutes. Turn off, cool to 38-40 degrees.

2. Sterilize the jar, pour this milk into it and add the starter according to the recipe. Leave for 16 hours until creamy and viscous. Cool, put in the refrigerator and keep there.

4. Time 10-12 hours, infuse the fermented milk drink in a warm and dark place. After the specified time, move the contents into the cold for 2 hours and try.

The remaining starter can be used as needed. Kefir can be kept in the refrigerator for no longer than 3 days.

Milk kefir with bifidobacteria

• bifidobacteria - 5 servings (1 bottle)
• milk - 0.4 l.
• high-fat sour cream - 30 gr.

1. Measure out 0.15 liters. milk, boil it for a quarter of an hour. Cool slightly, mix sour cream with bifidocterium. Leave for 3.5 hours.

2. After a specified time, combine the remaining dairy product with the finished infused starter in an amount of 30 ml. Stir and wait 12 hours. After this time, the kefir will be ready.

Homemade kefir is a tasty, healthy and completely natural fermented milk drink. It’s easy to make it yourself using milk, sour cream or bifidobacteria. Try and experiment!