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What is Kefir Milk
Milk Kefir is a healthy and yet delicious carbonated fermented drink very similar to buttermilk and yogurt. It has sour taste and a bubbling or effervescent texture. It tastes like a strongly flavoured cultured milk, however the flavour depends on the level of fermentation. Generally speaking, well fermented milk kefir has a strong sour or tart taste and can even be a bit carbonated. Kefir is much easier to make than yogurt and has a lot more probiotics. It has extensive health benefits and a great flavour that is loved by most health-conscious individuals.
Milk kefir can be made from coconut milk, cow milk, almond milk, soy milk or goat milk. Although non-dairy milk can be used, results may be inconsistent. This can be eaten plain or flavoured by adding fresh or frozen fruit, flavourings such as vanilla, sweeteners such as honey, stevia, maple syrup and more. It is a great alternative for mayonnaise, butter, buttermilk and yogurt and can be used as a base for smoothies and salad dressings for healthier options.
- Note: Visit – http://www.benefitsofkefir.com/kefir-recipes/ for more recipe.
Milk kefir can be made into cheese by straining to remove some of the whey, making a type of cheese ranging from a soft kefir cheese to a cream cheese kefir or even a hard kefir cheese. It can also be used to inoculate cream to make cultured butter or sour cream flavoured dressing. Kefir milk can also be used as leavening or to soak flour before baking.
How to make Milk Kefir
Steps on how to make kefir cheese
- Strain the kefir from the grains.
- Set the kefir at room temperature for 12 hours. The kefir will separate into curds and whey.
- After 12 hours, strain the kefir over a sterilized clean cotton with fine weave over a jar with rubber bands, leaving about a fistful of indentation in the cloth.
- Once done, let the cheese drip overnight covered either at room temperature or in the fridge.
- The next day, untie the cloth and turn the cheese out of the cloth into a bowl or plate, leaving whey behind. Whey can be used for making lacto-fermented vegetables, soup or stews or even for baking for added protein.
Milk Kefir Grains are reusable making it economical. Once a batch of milk kefir has finished culturing, remove the grains and put them in fresh milk. The powdered kefir starter culture is also reusable. With gentle precaution, this can be recycled endless times.
Steps on how to brew Milk Kefir
- Combine the milk kefir grains and 1 cup of milk in a clean, wide mouthed container.
- Cover the container and leave it at room temperature for 12-48 hours. (This depends on the milk to grain ratio and temperature.)
- Occasionally, swirl the mixture to help feed the grains and mix the milk with parts that are turning into kefir.
- The endpoint is when you see fine curds clinging to the side of the jar when you swirl it, while the bulk of the milk have become curdy and start to separate into curds and clear yellowish liquid which is the whey.
- Stir the contents with a wooden utensil. The mixture should be smooth and thick like a runny yogurt or thickened milk. It tastes a bit sour and tangy and smells sour and fresh. (The longer time you brew the kefir, the sourer it gets and less lactose it contains.)
- Strain the grains, and place them in another clean jar of milk to start another brew.
Some Helpful Tips
- Do not use metal, aluminium or plastic container when brewing kefir.
- Do not expose milk kefir direct under sunlight.
- It takes a bit longer to make the first batch of kefir milk . But don’t worry, after a few batches, your kefir will brew in a lesser time.
- The kefir grains may be extra separated into solid curds and whey and won’t get thick if there are too much grains. When this happens, add more milk for brewing each batch and remove some grains to give way.
- For proper storage, store your grains in a clean jar of fresh milk. The kefir will brew very slowly or halt in the fridge.
- If stored in the fridge for a long period of time, strain out the grains and add fresh milk every few weeks.
- After a long period of dormancy, the first brew that you make from the grains at room temperature may take a bit longer. Sometimes, this may taste a little yeasty. Don’t panic. After a few batches at room temperature, this should taste normal again.
- Never eat something that taste nasty or unpleasant.