How to Make Kefir?

Plamena M.Plamena M.
Nadia Galinova
Translated by
Nadia Galinova

Kefir is a Tibetan mushroom, which causes fermentation in milk. It gives it a specific flavor that everyone likes, but most of all ayran fans. It also loads it with a number of benefits for the human body.

The name kefir also refers to the fermented milk drink originating from the Turkish, Mongolian and Tibetan people inhabiting Central Asia. Recently, interest in it has been renewed, thanks to new research and discovered benefits.

It is easily obtained - after coagulation of cow's, goat's or sheep's milk with the help of kefir grains or the so called kefir mushroom. An unique combination of yeast, beneficial bacteria, proteins, sugars and lipids is found in these kefir grains. They are not made just like that - the kefir grains are obtained by another kefir lover.

In the process of fermentation in milk, kefir grains enlarge and self-replicate. Even the smallest of them double in size in a week. They are white or cream in color, in most cases the size of a walnut. The smallest are the size of grains of rice. On average, kefir grains the size of a walnut without the shell are enough for 200 ml of milk.

To make kefir, you first need to have kefir grains. In our country, this is almost impossible, which is why you have to order them online.

Preparation of kefir

When you have kefir grains, place them in a jar filled almost to the top with milk. Close the jar, so that no air can enter. Place it in a place hidden from direct sunlight at a room temperature of 18-28°C.

After 1-2 days, the jar is removed and its contents are filtered through a coarse and non-metallic strainer. And done. From here you can now vary the kefir-milk ratio – from 1:15 to 1:5. Each ratio brings a different taste, as do different types of milk. To be fully fermented, kefir needs some time to get used to its environment. The drink is best after a few days in the fridge.

When preparing kefir you should follow several tips. Use cold milk to avoid damaging the mushroom and wash it only with cold water. First pour the milk, then place the mushroom in the container.

You can skip straining the resulting kefir. To do this, remove the mushroom with a plastic or wooden spoon and consume the resulting mixture. If the mushroom has become slimy, wash it well with cold water or dry it and reactivate it.

The resulting drink is consumed for 20 days, after which there is a break of 10 days, then another 20 days. In small doses, it can be consumed every day. In specialized treatment with the Tibetan mushroom, it is not desirable to consume alcohol.



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