Instructions for cooking homemade kefir Bashny.Net

Kefir is an invention Caucasian cuisine. There is a legend that in ancient times the prophet Mohammed came to Mount Elbrus and admired the people living there. He took a few peas from his staff (they turned out to be milk fungi) and taught people to make a drink of health and longevity, later called kefir.

The prophet himself forbade to reveal the secret to foreigners, and for many years the mystery of making a miracle drink excited the minds of neighboring peoples. Even Alexander Pushkin, who visited the Caucasus, noted with delight that the local drink is not similar to the well-known milk vodka, kumys or yogurt, but its invigorating and healing properties are akin to a miracle.

And today's edition. "Site" More about the benefits of this amazing drink, and also share a secret. How to prepare kefir at home In just a couple of hours. A little more than 100 years ago for this recipe was ready to gold. We are fortunate to have a drink available to everyone.





How to prepare homemade kefir Kefir loved in the Soviet Union - about 2/3 of all dairy products accounted for this drink. Today, only Canada and Japan have a production license outside the CIS. And finding kefir in stores in Europe or America is difficult. Therefore, it is not superfluous to be able to cook it yourself.





DepositPhotos Ingredients

• 900 ml of homemade milk
• 90–100 ml of store kefir (with sourdough on kefir fungi)

Preparation

1. Boil the milk, then take it off the fire and let it cool to room temperature.
   
   
   
   DepositPhotos
2. Pour the cold milk into the pan, add kefir here and mix well.
3. Put the pan on the fire and heat the contents to 37-38 degrees. By the way, it is convenient to measure the temperature with a kitchen thermometer. Although you can heat and touch – just remove the pan from the fire as soon as the milk becomes barely warm.
   
   
   
   DepositPhotos
4. Take an empty jar of 1-1.5 liters. Give it boiling water - it will kill microbes, and also heat the container itself.
5. Pour from the pan into the jar heated milk, wrap tightly and leave in a warm place for 7-8 hours.
6. At the end of time, the bank will already be ready kefir. Bon appetit!
   
   DepositPhotos
   
   

The resulting kefir can be used to prepare a new product according to the same recipe. There is no such thing as a lot of kefir, is there?

The secret of the drink kefirIt is a symbiosis of several dozen microorganisms. Attempts to create kefir leaven artificially successful so far have not been crowned. Therefore, the basis of any high-quality kefir is natural kefir fungi.

Another biologist Ilya Mechnikov, who studied the processes of aging in the body, praised kefir. The scientist associated aging with putrefactive bacteria in the intestine, poisoning the body from the inside. Ilya Ilyich discovered that kefir destroys many of these harmful bacteria.





Kefir perfectly saturates and quenches thirst, kills intestinal infections and prevents constipation, lowers cholesterol and even calms. The content of a large amount of calcium, phosphorus, protein, as well as B vitamins allows you to abandon a number of other products in favor of this fermented milk drink. generally Kefir is much healthier than milk. No wonder it is called the drink of centenarians in the Caucasus.

Earlier we told how to prepare an effective tool for weight loss with kefir and garlic. And explained in detail how to take kefir to get rid of tired fat deposits. And for those who have a complete physical form, we recommend a recipe for ultra-fast cookies on kefir, which will please even the most fastidious sweet tooth.

Do you like kefir?