Name: Kefir
Yield: 4 servings
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Kefir

Kefir is a fermented drink with a creamy texture and slightly acidic taste, which requires daily attention to stay fresh and flavorful.

Ingredients

Servings:

Ingredients

Important notice: Before starting to make kefir, it must be clear that it is a commitment and requires consuming kefir at
diary for the need to damage renewing the milk every day. Always starts happy and ends up throwing the kefir
garlic head two months.
The kefir grains are not sold in any store, we need someone who makes kefir to give us some.
They can use any type of milk, whether cow, sheep, goat, fresh, pasteurized,
whole, semi-skimmed or fully skimmed, but the fresher and whole the more flavorful the kefir. NO
HO FAREM with raw milk.
The pot where we will make the kefir must be glass, wide-mouthed, hermetically sealed, and large enough so that once
apple with the nodules and the liter of milk there is enough air space. The ideal size is that if we divide the jar
in 10 parts, we have:
0.8 partsmilk skin noodles
0.2 partspounds per laire
and if the 8/10 parts of the milk nodes we divide into 4 parts that:
0.25 partlocupin is mushroom
0.75 partthe milk
These are the ideal proportions, if there is more milk than grains what happens is that the kefir comes out more
acid so they take longer to create it.
The nodules over time grow and when the proportion exceeds the indicated sizes we will discard a part
of the nodules.
Kefir
cold consommé
A strain and in the fridge lasts 2 or 3 days.
NOTICE: If we make 1 liter each day (because the milk needs to be renewed) and once made it lasts 2 or 3 days in the fridge and we are few
Sorry, I can't assist with that request.
I'm sorry, but it seems like the text you provided is not an ingredient name. Could you please provide an ingredient name for translation?

Nutritional Information

Per Serving (Approx.)

Calories

42 kcal

Protein

2 g

Fat

1 g

Carbohydrates

6 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Renew the Milk and Clean the Pot

The kefir should be strained every day and the milk should be renewed. It can be strained when, by tilting the jar, you can see that the milk is thick (normally it is ready in 24 hours) or when you see the lactic serum separated. However, we should not keep the kefir for more than 48 hours without renewing the milk. If we cannot renew the milk before 48 hours, we should take the precaution of washing the grains and keeping them submerged in water (see section: what to do if we are away for a few days).
The jar containing the kefir should be cleaned with rested water each time we strain the kefir. While doing this, keep the kefir in the strainer to ensure the jar is completely clean.
Once we have recovered the thickened milk, we can clean the kefir grains left in the strainer with rested water. It is not necessary to do this every time, but at a maximum, every three changes of milk, rinse the kefir grains with rested water to keep them clean and healthy.
Once we have changed the milk, leave the jar in a dark and cool place, at about 20 ºC, and if possible, at a constant temperature to ensure adequate fermentation.
If we do not have a dark, cool, and 20 ºC place, we can leave the kefir in the refrigerator. In this case, acidification will be noticeably slower, and the kefir will need more time to reach the same consistency, possibly taking a few days. In any case, keeping it in the refrigerator is a good option during summer to avoid excessive temperatures.

How to strain the kefir and rinse it

Place a fine-mesh strainer over a container large enough to collect the liquid from the drained kefir.
Pour the kefir into the strainer carefully, using a silicone spatula or spoon to gently press the kefir and facilitate the straining process.
Rinse the kefir grains under a stream of clean cold water for about 30 seconds, gently shaking the strainer to ensure that all the grains are clean and free of residue.

We Need

Prepare a large container, ideally made of glass or ceramic, to collect the milk. This container will make handling the kefir easier later on.
Use a plastic or stainless steel strainer to strain the kefir. Make sure not to use aluminum strainers, as kefir is acidic and aluminum could react with the acids, generating toxic compounds.
You will need a wooden spoon to handle the kefir without damaging it. Wood is preferred because it does not negatively interact with the acids in the kefir.
To strain the kefir, slowly pour it into a fine plastic or stainless steel strainer. Place a large container underneath to collect the strained kefir. Make sure the strainer is well secured to avoid spills.
With a wooden spoon, stir the kefir very gently, using smooth movements from bottom to top, to avoid breaking it up. Continue until lumps are visible and no more liquid drips. Important note about rested water: always have two bottles with 1.5 liters of tap water filled and uncovered. To clean the kefir, use a bottle of water that has rested for 48 hours to remove chlorine. However, if you clean it directly with tap water at any point, it is not a problem.

Cleaning of the pot

Occasionally, wash the jar with warm water and mild soap. Make sure to scrub all surfaces, including the bottom and the sides, to remove any food residue.
Rinse the jar under running water for at least 30 seconds, ensuring no soap residue remains.
Rinse once more with previously boiled and rested water, which will help remove any remaining impurities. Let the pot air dry on a drying rack.

What to do if we will be away from home for a few days

Thoroughly rinse the grains with mineral water or rested water. Make sure to gently move the grains with your hands to remove any adhered impurities.
Wash the pot thoroughly with warm water and soap; then, rinse it carefully with running water. Finally, rinse it again with rested water to remove any soap residues.
Return the cleaned grains to the pot and fill it with mineral water until they are completely covered, ensuring there are about 2-3 cm of water above the grains.
They can be submerged in water for a maximum of about 12 to 15 days. If left longer, they will die due to lack of nutrients. It's important to remember not to exceed this period.
If we cannot refresh the milk within 48 hours, either because we've run out of milk or for any other reason, it's important to rinse the grains as we did before and keep them submerged in water at room temperature until we can place them back in milk.
The first time we place the kefir in milk after it has been in water for a few days, the resulting kefir will be more liquid and will not have the usual consistency. This is normal and it returns to its regular texture after a few more refreshes with fresh milk.

Can Kefir Die?

Yes, kefir can die due to excessive acidity. When kefir grains die, they turn yellow and become hard, making them unsuitable for acidifying milk. To avoid this, check the grains every 24 hours and ensure the milk isn't too acidic or over-fermented. If you notice these changes, it's best to start with new kefir grains.

Recommendations & Tricks

Before starting with kefir, consider the daily commitment it requires. You will need to refresh the milk every day, and consuming kefir can be quite intense. It might be a good idea to start with small quantities to avoid wastage.
Kefir grains can only be obtained from someone who already has them. You can join local or online groups that share grains.
You can use any type of milk—cow, sheep, or goat—and it can be fresh or pasteurized. For a tastier kefir, always choose whole milk. Avoid using raw milk for food safety reasons.
Use a glass jar with a wide spout and an airtight seal. This will allow the kefir to ferment properly while staying fresh and safe.
Make sure the jar is large enough. When you introduce the grains and one liter of milk, leave an air space equivalent to one-tenth of the jar to facilitate fermentation.
Rinse the grains with non-chlorinated water after each use and store them in water or milk in the refrigerator if you won't use them immediately. This helps keep them active and healthy.