How to make sour cream from frozen kefir. Homemade kefir. Kefir from milk on sourdough "Narine"

Kefir is widely recognized as a healthy, 100% natural dairy product, as opposed to many other modern drinks that do more harm than good. However, recently consumer confidence in factory producers of kefir, sour cream and other dairy products has greatly decreased, more and more people prefer themselves or people they personally know as a manufacturer, since this is the only way to guarantee the absence of preservatives and other undesirable additives in a natural product. Kefir is just the product that can be prepared at home without much effort.

Useful properties of the product

Perhaps everyone knows that kefir is very useful, but not everyone can tell why this product is so useful. A feature of the drink in question is that the scope of its beneficial effect on the body is very wide - in some cases it even very effectively helps the body to resist certain ailments.

Kefir is made from milk, but this natural product is rich in all kinds of vitamins and nutrients, since it was created by nature specifically for feeding a fast-growing organism. Even after souring milk, most of these substances do not disappear anywhere and do not lose their properties, therefore kefir should be drunk at least in order to replenish your body with vitamins A, B and H, calcium, as well as trace elements - phosphorus, copper, manganese, chromium and selenium. All these substances are necessary to maintain the human body in a normal way.

Since kefir is a fermentation product, it contains lactic alcoholic acid. Its content is relatively small (no more than 0.6%) to harm the body, and in such quantities it produces rather a medicinal effect, positively affecting the functioning of the gastrointestinal tract. Regular consumption of kefir guarantees a good appetite and helps cleanse the intestinal walls of toxins.

With an approximately equal amount of useful substances in the composition, kefir is somewhat more useful than milk, if only because it is more easily absorbed by the body. The characteristic sour taste helps to quench thirst faster, which is very useful in the hot season.

Getting into the circulatory system, kefir continues its useful work here as well, since the elements contained in it help to strengthen the vascular walls.

People with individual lactose intolerance are deprived of the privilege of drinking such a healthy drink as milk, but we are talking only about a fresh product, but there are no restrictions on the use of kefir. In the process of fermentation, lactose is transformed, ceasing to be an allergen for the body.

Kefir belongs to the dietary products of a universal direction - there are practically no such diets in which its use would be prohibited. If you drink such a drink regularly, you can lose weight by cleaning the body of toxins and, as a result, normalizing metabolism. At the same time, kefir is included in the therapeutic diet for people with various serious diseases, including the circulatory system and the gastrointestinal tract - these include atherosclerosis and gout, diabetes mellitus and hypertension, as well as colitis.

Kefir contains a special substance that you will not find in any other product - polysaccharide kefiran. Recent studies show that this component has a very positive effect as a prophylactic against cancerous growths.

A fermented milk drink helps to activate leukocytes, significantly increasing the ability of the human body to fight against pathogens of various diseases. When they say that kefir is very useful for the younger generation, this factor is often meant.

Experts recommend regularly consuming kefir for women, especially during difficult periods for women's health - during menstruation and menopause, as well as during the entire period of breastfeeding. The fact is that in the described stages, calcium is washed out of the body at an accelerated pace, as a result of which the bones become more fragile and the risk of serious injury increases. Kefir is very rich in calcium and allows you to compensate for the loss of this trace element.

Contraindications

This drink is so massive and in demand that it even seems a little strange that it could have at least some contraindications. However, in some cases, kefir may be contraindicated - for example, its diuretic properties are not very compatible with urolithiasis and other similar diseases. At the same time, the number of diseases in which the doctor forbids the patient to drink kefir at all is relatively small, and this drink can bring potential harm not so much because of the disease, but because of improper use.

For example, experts do not recommend using kefir in combination with other dairy products. The fact is that milk and its derivatives have a slight laxative effect, which is not striking if the drink is combined with ordinary food, but becomes pronounced if you drink conditional cheese with kefir. If there are too many dairy products in the diet of an adult, stomach problems cannot be avoided.

Kefir is useful and nutritious, and also very conducive to weight loss, thanks to which many women who monitor the harmony of their own figure often resort to a diet in which kefir occupies a dominant position, displacing almost any other product. Here you need to understand that this drink, like any other product, is not a panacea, and although there are many useful things in it, it still does not contain all the vitamins and minerals necessary for the body. Over time, the body will begin to lack those substances that are not present in kefir, which may result in the development of new diseases and the appearance of unpleasant symptoms.

Separately, it should be noted that among specialists there is an ambiguous attitude towards the use of kefir by pregnant and breastfeeding women. On the one hand, such a drink is a valuable source of calcium, as well as a number of other useful components that are so necessary for both mother and her child. On the other hand, a potential problem lies in the content, albeit insignificant, of alcoholic acid, because kefir is a fermentation product. Disputes in the scientific community are caused precisely by disagreements about whether such a small dose of alcohol through the mother's body can enter the child's body and harm him. Perhaps it would be absolutely fair to say that in order to avoid risk during this period, it is better for mom to stop drinking kefir in favor of milk.

Cooking methods

There is no particular trick to making kefir from milk at home - this does not require any culinary skills or complex operations. Recipes for making kefir at home are numerous and varied, and therefore the result may vary. Fans of sour-milk products who do not want to trust factory producers can choose the recipe they like best or indulge themselves with an impressive variety by trial and error.

From goat

Goat kefir in our country is a rarity, and the point is not only in the relatively small number of goats, but also in the special specifics of preparing such a drink. The fact is that in most cases, not full-fledged kefir is obtained, but only a kefir product similar to it, which has its own useful properties, but does not have the formal right to be called, in fact, kefir. It is possible to make full-fledged kefir only if there is a culture of kefir fungus, which costs more than ordinary sourdough, but can be used almost endlessly.

However, such a drink also has a certain drawback - for all its usefulness, it does not improve the intestinal microflora in any way. At the same time, goat kefir is somewhat more natural than cow kefir, because the endless preparation of the latter without store-bought starter is almost impossible.

Goat kefir is usually fermented with simple store-bought kefir in a ratio of 1: 10. Due to the specific taste of goat's milk, it would be absolutely useful to add one tablespoon of sugar per liter of milk-kefir mixture to the mixture.

It is necessary to prepare a drink from goat's milk by preheating the main raw material to a temperature of 35-38 degrees or using fresh fresh milk. At the same time, goat milk kefir is much more demanding on conditions than a similar cow drink - for example, during the aging process, the temperature should be in the range of 17-22 degrees. At too low a temperature, a bitter aftertaste is very likely in the finished drink, and if the specified norms are exceeded, excessive acidity of the product cannot be avoided. The drink is prepared from 8 to 14 hours, while in the refrigerator, even in a tightly closed container, it is stored for no more than three days.

The use of old kefir in order to ferment a new one is quite acceptable.

From cow

If you have never had to prepare kefir on your own before, you should start with the simplest algorithm - using sourdough, which today can be found in any large supermarket. The proportion looks like this: one package of sourdough, which usually contains 30 grams of the substance, is enough for about 1.2 liters of milk. The latter can be used both homemade and purchased - in the second case, preference is given to whole cow's milk with a fat content of at least 3.2%.

By the way, if you choose ultra-pasteurized raw materials, then the milk does not even have to be boiled beforehand - it will be enough to heat it up to 40 degrees.

If the milk is still not ultra-pasteurized, it should first be boiled, and then let it cool down to the same 40 degrees. After that, the liquid must be poured into a pre-sterilized container (otherwise the fermentation process may go along an unforeseen path), the leaven is poured into the same place. To make delicious kefir, you should avoid using metal utensils, whether it be a storage container or a spoon for stirring ingredients. You need to find glass or plastic counterparts.

Although the ingredients are mixed in a common container, the process of making kefir is advised to be carried out in small jars, where the thoroughly mixed mixture should be poured. Such dishes should only be covered with a lid, not tightly closed, and wrapped with a thick towel, after which the future kefir is sent to a dark but warm place. One-day kefir can be drunk in some cases even after 8 hours, but experienced chefs recommend letting the drink stand in the refrigerator for a few more hours. However, such a drink will turn out to be quite “weak”, and for those who like it stronger, the aging time in wrapped jars can be extended up to two days. It should be noted that a drink made from sour milk should not be prepared in large quantities, as it is not stored for a long time even in the refrigerator.

With the taste of the finished drink, you can experiment on your own. So, you can add a little sugar to it, fresh berries or nuts will also be a good addition.

People who prepare and consume kefir on their own on a regular basis rarely use store-bought sourdough, since you can ferment new kefir by adding old sour milk to fresh. The proportion of such a homemade starter is approximately 1:6 or 1:7, depending on one's own preferences, the degree of acidity of the starter, and the desired rate of preparation of the new kefir.

Fresh milk is prepared in the same way as in the case of factory sourdough., however, it should be remembered that when mixing the kefir used as a starter, it must be at the same temperature (about 40 degrees) as milk. Secondary kefir is usually infused a little longer - its readiness should be expected in about 12 hours. Although old kefir can be used repeatedly as a new starter, it must be said that the “degree” of such a starter decreases over time, and therefore after 5-6 cycles such kefir will no longer be suitable as a starter.

In a slow cooker

For those who like to trust even the most complex culinary delights to their favorite slow cooker, there is a recipe for making kefir using this miracle of technology. In a slow cooker, milk is fermented using ready-made kefir, which can also be used as a store-bought one, provided that the fat content is not lower than 2.5%. The proportion is traditionally 1:8.

Before cooking, milk must be carefully sterilized, for this it is brought to a boil in a saucepan on a conventional stove. So that the liquid does not “run away”, the fire must be reduced immediately after the first bubbles appear on the surface - milk continues to be heated at this power for about 10 minutes more. Interestingly, homemade cow's milk is advised to be diluted with water in a ratio of approximately 3: 1 before such boiling, and the languishing time on low heat is reduced by about half.

After the procedure is completed, the milk must be given time to cool naturally. Then, pre-purchased kefir is added to the cooled liquid and the mixture is thoroughly mixed. The multicooker must be pre-washed. It is even recommended to scald it with boiling water to prevent foreign microorganisms from entering the mass.

The cooled and thoroughly mixed mixture is placed in a slow cooker and heated (this mode is present in most models) for about 12 minutes. But the drink is not ready yet, so the lid cannot be opened. The heated liquid is allowed to brew in a slow cooker for about an hour, and then heated again, reducing the duration of the procedure to about 10 minutes. After that, kefir is cooled and sent to the refrigerator, where it should stand for at least six hours before use. Kefir from a slow cooker, even in the refrigerator, is stored for no more than three days, so you should not cook it in too large quantities.

Since homemade kefir allows for a certain amount of variability in actions to obtain different results, it should be understood that different recipes will provide not only different tastes, but also different effects on the body. For this reason, you should consider the advice of people who cook kefir at home regularly.

Kefir of a weak strength (the one whose exposure is no more than one day) has the most pronounced effect of a comprehensive cleansing of the body, therefore it is recommended as a useful health product. It should be understood that such an effect is largely possible due to a strong laxative and diuretic effect on the body, because such a side effect is inevitable. Despite some inconveniences, low-aged kefir should be drunk regularly, as it allows you to quickly cleanse the intestines, bladder, liver and kidneys.

Two-day kefir has a less pronounced cleansing effect, but its use is not accompanied by such regular urge to go to the toilet. For diabetics, such a drink is very useful, since it contains practically no sugar. A strong fermented milk drink is recommended for many diseases of the internal organs of various systems. Although cleansing the body of toxins and toxins with such kefir will not be so obvious, it is also very useful for weight loss due to the fact that it prevents the development of cholesterol plaques.

Three-day kefir is relatively rare and has the most sour taste. For most categories of consumers, the use of such a drink is appropriate in the first half of the day, although the older generation is recommended to drink it, on the contrary, at night - its calming effect, which promotes sound sleep, affects. Due to its high acidity, such a drink is strictly prohibited for use by patients with gastric ulcer or kidney disease.

Kefir has a noticeable sedative effect, which is why it is recommended for those who have regular problems with insomnia. A fermented milk product will also help those who cannot fall asleep due to an irregular working day. For a noticeable effect, kefir should be drunk immediately before bedtime, but be prepared for the laxative effect of the drink to affect the body overnight. To offset this shortcoming, the morning must be started with strong brewed tea, which has the opposite effect.

Sugar is widely known as an ingredient that speeds up the fermentation process, so it is often used for a richer result. For a noticeable difference, it is enough to add 20 grams of sugar per liter of potential kefir. The final result will have a sweetish aftertaste and make the finished drink thicker.

Although the preparation of kefir requires heat, direct sunlight is contraindicated for it. Ultraviolet radiation has a devastating effect on the beneficial components of the drink, and the taste will probably deteriorate, which will become more sour and no longer very pleasant. In the process of preparation, kefir is permissible to put on the windowsill. If there are no other obviously warm places in the room, then the jar must be securely wrapped with a thick towel in order to exclude the penetration of light.

Metal appliances and utensils in the process of preparing kefir are contraindicated, and it is also undesirable to drink a finished drink from them. Kefir itself can acquire an unpleasant metallic taste, besides, metal dishes slow down the fermentation processes somewhat, which is why the finished drink will turn out to be unexpectedly weak. It should be noted that the combination of kefir and metal is harmful not only for the first, but also for the second, because iron utensils oxidize under the influence of sour milk and can become unusable, losing integrity and tightness.

How to cook kefir at home, see the following video.

Everyone knows about the beneficial properties of such a delicious fermented milk drink as kefir. Many people enjoy improving their health by using it regularly. This drink is produced using a unique technology and differs from its sour-milk counterparts not only in taste, but also in properties.

The main condition for the preparation of real kefir is the presence of only two main components: milk and sourdough prepared on kefir fungi. It is on them, and not on lactic acid bacteria or any bacterial starter cultures, that this product is produced.

At present, it is very difficult to purchase natural kefir, most of what is presented on the shelves is just an “imitation”, an attempt by manufacturers to wishful thinking. Therefore, many are interested in the question of whether it is possible to make this healthy drink from milk at home and how to do it right?

What should be kefir?

The most useful for our digestive system and the body as a whole is fresh kefir, which has not yet turned 3 days from the date of production. It is this product that stimulates intestinal motility, helps to cleanse the body, helps to get rid of extra pounds and restore harmony to the figure.

However, finding such a product on store shelves is quite problematic, because. all the most " fresh and correct" understood by buyers quickly enough.

In this case, the only way to get a fresh, tasty and real product on your table is to cook it yourself at home. Making a homemade fermented milk drink is not so difficult, the most important thing is to purchase high-quality milk and still get the right kefir to use as a starter.

If you still couldn’t find a good product, don’t be upset, because the second option for making a delicious homemade drink is to use a special sourdough.

It is important to remember that with any method of preparing this fermented milk drink at home, the milk used for these purposes must be subjected to heat treatment.

So, it is enough to bring pasteurized store-bought milk to a temperature of 40 degrees, and whole homemade milk must be boiled. Baked or skimmed milk can also be used.

At the same time, you need to understand that the lower the fat content of milk, the more liquid and “light” the final product will be.

Many people confuse the product that is obtained when milk is sour with kefir. Actually, they are slightly different things.

When milk sours naturally, this process occurs due to the activity of lactic acid bacteria. The result is a product called curdled milk. If the milk is sour, no matter how hard you try to make kefir, it will no longer work out.

Classic recipe

The most popular and time-tested is the so-called classic recipe for homemade kefir.

Ingredients:

• 900 ml of milk;
• 100 ml of natural kefir, certainly fresh (for sourdough);
• Optional 1 tbsp. a spoonful of sugar.

Cooking method:

1. Pasteurized milk must be heated to a temperature of 37-40 degrees (boiled - cool), put 100 ml of starter into it and carefully place.
2. Next, the container with the mixture must be covered with a thick cotton cloth and sent to a warm, dark place for a day.
3. After this time, you need to place the finished drink in the refrigerator for 2-3 hours.
4. It must be stirred before use.

It is best if the resulting fermented milk product is eaten within 1.0-1.5 days, because. during this period of time it is most useful. The most important thing is not to forget to leave 100 ml of the drink for the starter of the next portion.

How to quickly make kefir from milk? In the event that kefir is simply vital for you over the next 6-7 hours, and you do not intend to drink store-bought, you can use a yogurt maker or a slow cooker.

In this case, the preparation of kefir using these devices will take 3-6 hours, depending on the model and type of device. When using a yogurt maker, the cooking time is also affected by the ambient temperature - the lower it is, the longer the kefir will cook.

How to make diet kefir from milk? If you want to use this drink for weight loss, then you must use skim milk for its preparation.

The method of preparation is no different from that described above, only sugar should not be added to it, and it is best to drink such a drink on the second day. Those who, on the contrary, want to get a little better in milk for making kefir, you need to add 3-4 tablespoons of fat sour cream.

Nowadays, buying sour cream is not a big deal. But still, homemade sour cream cannot be compared either in quality or in taste with store-bought. If you think that it is difficult to make it at home, then you are mistaken. Very tasty sour cream can be made from ordinary kefir.

It turns out quite thick, and most importantly, without any thickeners. How much sour cream you get in the end depends on the amount of kefir. For example, from 1 liter of kefir you will get about 350-400 grams of delicious sour cream.
The fat content of sour cream also depends on kefir. The fatter kefir you take, the more calories you get sour cream.

To prepare homemade sour cream, you will need: kefir, colander and gauze.

Take a deep bowl, put a colander on it. Fold gauze in four to six layers and line the bottom and sides of the colander with it.
Gently pour all the yogurt onto the cheesecloth so that it does not overflow over its edges.
Put the entire structure in the refrigerator and forget about it for six to eight hours.

Now look at what you've got.

Thickness remained on the gauze, and all the liquid (serum) was glassed into a bowl.
Transfer the resulting sour cream to a plate or jar.

Based on the numerous reviews of nutritionists, sour-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 simple to implement at home, let's get started.

Kefir from milk: "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 pack.

1. It doesn't matter what kind of milk you use, homemade or purchased, it still needs to be boiled. Pour the product into a saucepan, put on the stove, when the first bubbles appear, remove and cool slightly.

2. Enter kefir (or sourdough, if you use it) into the warm composition. Stir until smooth. Keep in glass, covering the mouth with several layers of gauze.

3. Leave the container in a warm and dark place. Get 8-10 hours. After the allotted time, gently mix the contents, 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 dish, send it to the stove and wait for the bubbling to begin. Turn off the fire, cool the composition slightly.

2. Enter sour cream, stir, leave the ingredients for souring 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 is suitable for babies who are already 8 months old.

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

The easiest 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 stew pot. Send to the fire and wait for the start of seething.

2. Remove from the burner, leave for some time for partial cooling. Milk should not be cold or room temperature, rather warm.

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

Kefir from milk on sourdough "Narine"

• "Narine" - 1 bottle
• milk - 1.5 l.

The whole process is conditionally divided into 2 steps: the preparation of the starter and the kefir itself.

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

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

4. Record 10-12 hours, infuse a fermented milk drink in warmth and darkness. After the specified time, move the contents to the cold for 2 hours and try.

Leftover sourdough can be used as needed. Kefir is allowed to be kept in the refrigerator for no longer than 3 days.

Kefir from milk 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, stir in sour cream with bifidocteria. Leave for 3.5 hours.

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

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