I have an Injera recipe that calls for Kefir? Any tips on how to make it?!
Kefir is a culture made up of yeasts and bacteria used to make a fermented milk product that produces a large amount of friendly intestinal bacteria. This probiotic is also good for lactose-intolerant people because the fermentation process effectively "de-lactoses" milk. Also produced are B vitamins, particularly B1, B6, folic acid, and biotin. This health drink has been used to treat high cholesterol, constipation and digestive disorders.
The exceptional nutritional content of kefir offers a wealth of healthy benefits to people in every type of condition. More than just beneficial bacteria, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body.
How to Make Kefir at Home
There Are Three Ways of Making Kefir:
From a living Kefir, mushroom type that grows in milk
Using instant granules which are good for one batch of milk
Using everlasting kefir granules, freeze dried
The freeze dried Alpha Kefir Granules are everlasting, however, they need to be awakened which is easily done in three phases. Once awakened the granules should be saved according to the instructions for making kefir endlessly, forever!
Kefir is best made with whole milk. The fat in milk makes a thicker Kefir. With 2% or non-fat milk use 1 tablespoon instant milk powder per liter/quart of milk, or 1 teaspoon per cup.
Phase 1 – Awakening The Culture
Open the silver foil envelope, which holds the kefir granules. Place the granules in a ceramic tea ball or enclosed gauze pouch. Then place this into a cup of milk (room temperature), swish it around or dunk it to ensure that the granules are properly moistened. Cover up and place the milk cup on top of the fridge or another warm place in the kitchen. Let it sit to ferment for 18-24 hours, or even longer until the milk has thickened (coagulated). The first time around the thick milk is not quite sour enough; therefore retrieve the granules and discard the milk. Rinse the container of granules lightly under filtered water. Never wash the granules with chlorinated water, as this would kill the culture (lactic bacteria).
Fill a new cup with the same type of milk and float your granules in the milk for a second time. Repeat this process once more for a third time.
Phase II – The Real Thing
Now that you have brought the Kefir granules from a dormant stage back to a living culture it should be ready to sour the milk. You may now use a larger container to make one liter/quart batches of Kefir. After a few weeks , when the culture is well established, you should be able to make even larger batches – up to two liters at a time.
Once the Kefir has soured and coagulated remove the gauze pouch containing the granules, place it in a cup of milk and store in the fridge until you use it again to make more kefir. The culture granules can be kept like this for about 30 days, provided you change the milk every 10 days.
Phase III - The Finished Product
Live Kefir, when refrigerated, keeps up to four weeks. However, it is best to make fresh Kefir several times a week.
Should you require more than two liters/quarts of Kefir to make Kefir cheese, just get a second batch started using another envelope of granules.
Special Tips:
The first few times your Kefir might not set completely in 24 hrs as the culture is still awakening.
Add 1/4 cup whipping cream or 1 cup half Add 1/4 cup whipping cream or 1 cup half & half.
Kefir can be made from any type of milk, cow, goat, or sheep. Like all life organisms the Kefir culture might die when not nourished. It feeds on lactose milk sugar.
Once the kefir is placed into the refrigerator and cooled, the fermentation process is inhibited. You cannot then bring it back out to room temperature to turn your Kefir into cheese.
Answers: Mistress of Spices is correct, making Kefir is not easy. The process is an art.
Kefir is a culture made up of yeasts and bacteria used to make a fermented milk product that produces a large amount of friendly intestinal bacteria. This probiotic is also good for lactose-intolerant people because the fermentation process effectively "de-lactoses" milk. Also produced are B vitamins, particularly B1, B6, folic acid, and biotin. This health drink has been used to treat high cholesterol, constipation and digestive disorders.
The exceptional nutritional content of kefir offers a wealth of healthy benefits to people in every type of condition. More than just beneficial bacteria, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body.
How to Make Kefir at Home
There Are Three Ways of Making Kefir:
From a living Kefir, mushroom type that grows in milk
Using instant granules which are good for one batch of milk
Using everlasting kefir granules, freeze dried
The freeze dried Alpha Kefir Granules are everlasting, however, they need to be awakened which is easily done in three phases. Once awakened the granules should be saved according to the instructions for making kefir endlessly, forever!
Kefir is best made with whole milk. The fat in milk makes a thicker Kefir. With 2% or non-fat milk use 1 tablespoon instant milk powder per liter/quart of milk, or 1 teaspoon per cup.
Phase 1 – Awakening The Culture
Open the silver foil envelope, which holds the kefir granules. Place the granules in a ceramic tea ball or enclosed gauze pouch. Then place this into a cup of milk (room temperature), swish it around or dunk it to ensure that the granules are properly moistened. Cover up and place the milk cup on top of the fridge or another warm place in the kitchen. Let it sit to ferment for 18-24 hours, or even longer until the milk has thickened (coagulated). The first time around the thick milk is not quite sour enough; therefore retrieve the granules and discard the milk. Rinse the container of granules lightly under filtered water. Never wash the granules with chlorinated water, as this would kill the culture (lactic bacteria).
Fill a new cup with the same type of milk and float your granules in the milk for a second time. Repeat this process once more for a third time.
Phase II – The Real Thing
Now that you have brought the Kefir granules from a dormant stage back to a living culture it should be ready to sour the milk. You may now use a larger container to make one liter/quart batches of Kefir. After a few weeks , when the culture is well established, you should be able to make even larger batches – up to two liters at a time.
Once the Kefir has soured and coagulated remove the gauze pouch containing the granules, place it in a cup of milk and store in the fridge until you use it again to make more kefir. The culture granules can be kept like this for about 30 days, provided you change the milk every 10 days.
Phase III - The Finished Product
Live Kefir, when refrigerated, keeps up to four weeks. However, it is best to make fresh Kefir several times a week.
Should you require more than two liters/quarts of Kefir to make Kefir cheese, just get a second batch started using another envelope of granules.
Special Tips:
The first few times your Kefir might not set completely in 24 hrs as the culture is still awakening.
Add 1/4 cup whipping cream or 1 cup half Add 1/4 cup whipping cream or 1 cup half & half.
Kefir can be made from any type of milk, cow, goat, or sheep. Like all life organisms the Kefir culture might die when not nourished. It feeds on lactose milk sugar.
Once the kefir is placed into the refrigerator and cooled, the fermentation process is inhibited. You cannot then bring it back out to room temperature to turn your Kefir into cheese.
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.
Great recipe and information: it's not very easy to make at home
http://www.kefir.net/
You can buy Kefir also, mayn large grocery stores or Whole Foods carry it.