Kefir: how to do it , conservation and more

Originally from Caucasus, kefir is a type of water-alcohol fermentation of milk. The longevity of the people who traditionally have used it is so popular in Europe since the beginning of the century. This creamy drink similar to yogurt, has several distinctive features: 7 bacteria involved in fermentation, compared to 3 or 4 of the yogurt and serum lactic, where most of its elements are beneficial, not removed. It is completely digestible, regulates the digestive system and restores the intestinal flora destroyed by a poor diet, use of antibiotics and other aggressive treatments for such organs. It could be said therefore that the kefir is the best and the only healthy way to drink milk. Not readily available, but its simple design allows take home.

Kefir ferment is composed of various yeast and bacteria, among the most important are the Sachromyces kephir, Lactobacillus bulgaricus and Leuconostoc Caucasus.

The main difference between the process of fermentation of kefir and yogurt is that in the first, milk fermented by a lacto-alcoholic reaction, while the yogurt is just lactic. In the fermentation of kefir, the milk can decompose in the digestive nutrients making it more simple and tolerable by people who do not tolerate lactose. It also provides micro-organisms that regenerate the intestinal flora and compete effectively against the pathogenic bacteria of the bowel. You can take the kefir without the need to boil or sterilize the milk in its production, so that can take advantage of all the beneficial properties of raw milk.

Preparation

Ingredients needed:

• ¾ l. of milk
• 150 gr. Nodules of kefir
• 1 glass of 1 liter

For the first time to make the kefir you need a big spoonful of nodules and one quarter of a liter of milk. Slowly nodules will grow and then you have to add more milk. Proportions also depend on whether we prefer to be clearer or thicker.

Development:

• We put the milk, at room temperature in the container. Add nodules kefir, cover and let rest.
• Strain nodules. The kefir will have an astringent effect if we strain past 36 hours and gently laxative if past 24 hours.
• Once strained, it is reintroduced into the milk.

Conservation

• You should wash the nodule and the container with water once a week.
• You need to protect from excessive heat or cold.
• To make the fermentation process slower, if we take a few days, we can put it in the fridge. If we are going to be more than a week without taking it, we can conserve water and nodules in the refrigerator. To re-activate, we let 2 or 3 days with the same milk.

It should be noted that:

• The limitation period is 28 days.
• The tools we use to prepare kefir (a bowl and a strainer), better avoid aluminum because the material is not stable in acidic media, as in the kefir, and could transfer harmful particles.
• In preparing kefir, we should not use milk that is more than 35 degrees, because we can alter the bacteria and yeast it. The ideal temperature is the environmental.
• Kefir provides the benefits of the milk but does not hamper the digestive process. Regenerates the intestinal flora and has antibiotic and antiviral effect. In external use, it is a powerful antiseptic that helps heal wounds.

If we are to going on holiday and we have no possibility of taking with us, we leave 3 or 4 days in water with sugar in the fridge, if we are going to be longer, it will be necessary to drain, dry and freezing, this form endures several months. However, after thawing should be very gradually, before putting in the refrigerator and, if possible, rehydrate with water and sugar a few days before consumption. After this freezing process, it appears that kefir is not growing at the same pace as it did earlier, with milk the first few days can leave more than 24 hours and change some warm milk to help their recovery.

The kefir allows multiple culinary possibilities from taking milk kefir, the liquid obtained after straining, such as making smoothies with vegetables, fruit, wheat germ and honey for breakfast, to prepare delicious cream cheese , leaving a rag on a bush on a strainer and bowl underneath to collect the serum that emerges from the milk kefir. At about 24-36 hours to get the rag to a creamy kefir, that with a little good olive oil and salt (preferably herbal), we have a creamy base ready to be combined with nuts (walnuts cheese) avocado, garlic and parsley, herbs, etc.

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