Tips on Making Kefir Grains

Posted by Jane Grace on 02:49 AM, 16-May-12

Making kefir is not as difficult or complicated as it may seem. In fact, even those who are completely clueless about making them can easily get the hang of things provided that they are willing to learn. If you think about it, making kefir is not that complex. In fact, the whole process is very simple. You will only need to put the culture in the milk and leave it to ferment. If you want it the kefir to be sweeter and a little thinner, it is recommended that you leave the culture for about 12 hours. 24 hours is the suggested waiting time but you can also leave it for 48 hours if you want your kefir to be thicker.



Putting the culture in the milk and leaving it to ferment is the usual way of making kefir. However, there are several different styles in making kefir. This means that there is a wide variety of styles when it comes to making kefir. People have varying tastes and kefir is one of the many foods that can vary in taste depending on the people who are making it. As a result, you will be able to see literally dozens of variations of kefir nowadays.


One of the most common factors that can affect the way the kefir turns out is the time that you leave the culture to ferment. If you want the kefir to be sourer, you should leave the culture to ferment longer. People who want their kefir to be thinner and sweeter should leave it for only about 12 hours. If you want your kefir to be stronger and more active, it is highly advisable that you leave it for 2 or 3 days. Also remember that temperature can also affect the rate of the culture's fermentation.


The Wonderful Benefits From Kefir

Posted by Jane Grace on 02:49 AM, 16-May-12

ThumbnailHave you heard of Kefir? Sounds interesting right? Kefir is a milk drink that has been fermented. Kelf comes from a Turkish word which means good feeling. It is also known as kephir, kiaphur, kefer, knapon, kepi and kippi. This kind of drink has been originated from the shepherd who carries their milk in the Caucasus Mountains; it has been... [Read More]