Saturday, February 2, 2013
Kefir
Kefir is a pro-biotic dairy drink with a thick and creamy texture and a refreshing sour taste, sometimes with a yeasty tone. Depending on the fermentation period it might be slightly fizzy and even contain between 0,08% and 2 % alcohol.
The kefir grain is a complex composition of specific bacteria and yeasts in one symbiosis, that contains a micro flora which develops its characteristic white, spongy form. The appearance reminds a little of a coral or cauliflower.
In order to make kefir, milk (raw or pasteurized, whole or skim milk) is steeped with the kefir grain in a suitable jar. The fermentation time is about 24 hours at room temperature (between 10 and 25 ° C).
After fermentation, the finished kefir is poured through a sieve in order to separate it from the grain. The grain is optionally washed and immediately reattached with fresh milk. This process can be continued indefinitely and with good care a kefir grain will last a lifetime!
The finished kefir can be consumed immediately or stored for later use in the refrigerator.
After some time, the grain begins to multiply and grows. Finally, you are able to either increase the amount of milk (to make more kefir) or share the grain with someone else. The passing on to family members or friends is not only fun, if anything happens to one's own grain, there is still an alternative available.
But there is also the possibility to freeze or even dry the grain.
Buttermilk by contrast is the remains from butter making and contains less than 1% fat and valuable lecithin.
Source: http://www.kefir.at/wasist.php (in German)
The kefir grain is a complex composition of specific bacteria and yeasts in one symbiosis, that contains a micro flora which develops its characteristic white, spongy form. The appearance reminds a little of a coral or cauliflower.
In order to make kefir, milk (raw or pasteurized, whole or skim milk) is steeped with the kefir grain in a suitable jar. The fermentation time is about 24 hours at room temperature (between 10 and 25 ° C).
After fermentation, the finished kefir is poured through a sieve in order to separate it from the grain. The grain is optionally washed and immediately reattached with fresh milk. This process can be continued indefinitely and with good care a kefir grain will last a lifetime!
The finished kefir can be consumed immediately or stored for later use in the refrigerator.
After some time, the grain begins to multiply and grows. Finally, you are able to either increase the amount of milk (to make more kefir) or share the grain with someone else. The passing on to family members or friends is not only fun, if anything happens to one's own grain, there is still an alternative available.
But there is also the possibility to freeze or even dry the grain.
Buttermilk by contrast is the remains from butter making and contains less than 1% fat and valuable lecithin.
Source: http://www.kefir.at/wasist.php (in German)
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