Kefir from cow's milk. How to make kefir at home

Kefir is widely known as healthy, 100% natural milk product as opposed to many other modern drinks that do more harm than good. However, recently consumer confidence in factory producers of kefir, sour cream and other dairy products has greatly decreased, more and more people prefer themselves or people they personally know as a manufacturer, since this is the only way to guarantee the absence of preservatives and other undesirable additives in a natural product. Kefir is just the product that can be prepared at home without much effort.

Useful properties of the product

Perhaps everyone knows that kefir is very useful, but not everyone can tell why this product is so useful. A feature of the drink in question is that its scope useful influence on the body is very wide - in some cases, it even very effectively helps the body to resist certain ailments.

Kefir is made from milk, but this natural product rich in all kinds of vitamins and nutrients, as it was created by nature specifically for feeding a fast-growing organism. Even after souring milk, most of these substances do not disappear anywhere and do not lose their properties, therefore kefir should be drunk at least in order to replenish your body with vitamins A, B and H, calcium, as well as trace elements - phosphorus, copper, manganese, chromium and selenium. All these substances are necessary to maintain the human body in a normal way.

Since kefir is a fermentation product, it contains lactic alcoholic acid. Its content is relatively small (no more than 0.6%) in order to harm the body, and in such quantities it produces rather a medicinal effect, positively affecting the work gastrointestinal tract. Regular consumption of kefir guarantees a good appetite and helps cleanse the intestinal walls of toxins.

With approximately the same amount useful substances As part of kefir, it is somewhat healthier than milk, if only because it is easier to digest by the body. The characteristic sour taste helps to quench thirst faster, which is very useful in the hot season.

Getting into the circulatory system, kefir continues its useful work here as well, since the elements contained in it help to strengthen the vascular walls.

People with individual lactose intolerance are deprived of the privilege to drink such healthy drink like milk, but it's only about fresh product, but there are no restrictions on the use of kefir. In the process of fermentation, lactose is transformed, ceasing to be an allergen for the body.

Kefir belongs to dietary products universal direction - there are practically no such diets in which its use would be prohibited. If you drink such a drink regularly, you can lose weight by cleaning the body of toxins and, as a result, normalizing metabolism. At the same time, kefir is included in the therapeutic diet for people with various serious diseases, including the circulatory system and the gastrointestinal tract - these include atherosclerosis and gout, diabetes mellitus and hypertension, as well as colitis.

Kefir contains a special substance that you will not find in any other product - polysaccharide kefiran. Recent studies show that this component has a very positive effect as a prophylactic against cancerous growths.

A fermented milk drink helps to activate leukocytes, significantly increasing the ability of the human body to fight against pathogens of various diseases. When they say that kefir is very useful for the younger generation, this factor is often meant.

Experts recommend regularly consuming kefir for women, especially during difficult periods for women's health - during menstruation and menopause, as well as during the entire period of breastfeeding. The fact is that in the described stages, calcium is washed out of the body at an accelerated pace, as a result of which the bones become more fragile and the risk of serious injury increases. Kefir is very rich in calcium and allows you to compensate for the loss of this trace element.

Contraindications

This drink is so massive and in demand that it even seems a little strange that it could have at least some contraindications. However, in some cases, kefir may be contraindicated - for example, its diuretic properties are not very compatible with urolithiasis and other similar diseases. At the same time, the number of diseases in which the doctor forbids the patient to drink kefir at all is relatively small, and potential harm this drink can bring not so much because of illness, but because of improper use.

For example, experts do not recommend using kefir in combination with other dairy products. The fact is that milk and its derivatives have a slight laxative effect, which is not striking if the drink is combined with ordinary food, but becomes pronounced if you drink conditional cheese with kefir. If there are too many dairy products in the diet of an adult, stomach problems cannot be avoided.

Kefir is useful and nutritious, and also very conducive to weight loss, thanks to which many women who monitor the harmony of their own figure often resort to a diet in which kefir occupies a dominant position, displacing almost any other product. Here you need to understand that this drink, like any other product, is not a panacea, and although there are many useful things in it, it still does not contain all the vitamins and minerals necessary for the body. Over time, the body will begin to lack those substances that are not present in kefir, which may result in the development of new diseases and the appearance of unpleasant symptoms.

Separately, it should be noted that among specialists there is an ambiguous attitude towards the use of kefir by pregnant and breastfeeding women. On the one hand, such a drink is a valuable source of calcium, as well as a number of other useful components that are so necessary for both mother and her child. On the other hand, a potential problem lies in the content, albeit insignificant, of alcoholic acid, because kefir is a fermentation product. Disputes in the scientific community are caused precisely by disagreements about whether such a small dose of alcohol through the mother's body can enter the child's body and harm him. Perhaps it would be absolutely fair to say that in order to avoid risk during this period, it is better for mom to stop drinking kefir in favor of milk.

Cooking methods

There is no particular trick to making kefir from milk at home - this does not require any culinary skills or complex operations. Recipes for making kefir at home are numerous and varied, and therefore the result may vary. Fans of sour-milk products who do not want to trust factory producers can choose the recipe they like best or indulge themselves with an impressive variety by trial and error.

From goat

Goat kefir in our country is a rarity, and the point is not only in the relatively small number of goats, but also in the special specifics of preparing such a drink. The fact is that in most cases it is not a full-fledged kefir that is obtained, but only a kefir product similar to it, which has its own characteristics. useful properties, but has no formal right to be called, in fact, kefir. It is possible to make full-fledged kefir only if there is a culture of kefir fungus, which costs more than ordinary sourdough, but can be used almost endlessly.

However, such a drink also has a certain drawback - for all its usefulness, it does not improve the intestinal microflora in any way. At the same time, goat kefir is somewhat more natural than cow kefir, because the endless preparation of the latter without store-bought starter is almost impossible.

Goat kefir is usually fermented with simple store-bought kefir in a ratio of 1: 10. Due to the specific taste of goat's milk, it would be absolutely useful to add one tablespoon of sugar per liter of milk-kefir mixture to the mixture.

It is necessary to prepare a drink from goat's milk by preheating the main raw material to a temperature of 35-38 degrees or using fresh fresh milk. At the same time, goat milk kefir is much more demanding on conditions than a similar cow drink - for example, during the aging process, the temperature should be in the range of 17-22 degrees. At too low a temperature, a bitter aftertaste is very likely in the finished drink, and if the specified norms are exceeded, excessive acidity of the product cannot be avoided. The drink is prepared from 8 to 14 hours, while in the refrigerator, even in a tightly closed container, it is stored for no more than three days.

The use of old kefir in order to ferment a new one is quite acceptable.

From cow

If you have never had to prepare kefir on your own before, you should start with the simplest algorithm - using sourdough, which today can be found in any large supermarket. The proportion looks like this: one package of sourdough, which usually contains 30 grams of the substance, is enough for about 1.2 liters of milk. The latter can be used both homemade and purchased - in the second case, preference is given to whole cow's milk with a fat content of at least 3.2%.

By the way, if you choose ultra-pasteurized raw materials, then the milk does not even have to be boiled beforehand - it will be enough to heat it up to 40 degrees.

If the milk is still not ultra-pasteurized, it should first be boiled, and then let it cool down to the same 40 degrees. After that, the liquid must be poured into a pre-sterilized container (otherwise the fermentation process may go along an unforeseen path), the leaven is poured into the same place. To prepare delicious kefir, you should avoid using metal utensils, whether it be a storage container or a spoon for stirring ingredients. You need to find glass or plastic counterparts.

Although the ingredients are mixed in a common container, the process of making kefir is advised to be carried out in small jars, where the thoroughly mixed mixture should be poured. Such dishes should only be covered with a lid, not tightly closed, and wrapped with a thick towel, after which the future kefir is sent to a dark but warm place. One-day kefir can be drunk in some cases even after 8 hours, however experienced chefs It is recommended to let the drink stand in the refrigerator for a few more hours. However, such a drink will turn out to be quite “weak”, and for those who like it stronger, the aging time in wrapped jars can be extended up to two days. It should be noted that the drink sour milk do not cook in large quantities, as it does not keep for a long time even in the refrigerator.

With the taste of the finished drink, you can experiment on your own. So, you can add some sugar to it, good addition will also fresh berries or nuts.

People who prepare and consume kefir on their own on a regular basis rarely use store-bought sourdough, since you can ferment new kefir by adding old sour milk to fresh. The proportion of such a homemade starter is approximately 1:6 or 1:7, depending on one's own preferences, the degree of acidity of the starter, and the desired rate of preparation of the new kefir.

Fresh milk is prepared in the same way as in the case of factory sourdough., however, it should be remembered that when mixing the kefir used as a starter, it must be at the same temperature (about 40 degrees) as milk. Secondary kefir is usually infused a little longer - its readiness should be expected in about 12 hours. Although the old kefir as new starter can be used repeatedly, it must be said that the “degree” of such a starter decreases over time, and therefore, after 5-6 cycles, such kefir will no longer be suitable as a starter.

In a slow cooker

For those who like to trust even the most complex culinary delights to their favorite slow cooker, there is a recipe for making kefir using this miracle of technology. In a slow cooker, milk is fermented using ready-made kefir, which can also be used as a store-bought one, provided that the fat content is not lower than 2.5%. The proportion is traditionally 1:8.

Before cooking, milk must be carefully sterilized, for this it is brought to a boil in a saucepan on a conventional stove. So that the liquid does not “run away”, the fire must be reduced immediately after the first bubbles appear on the surface - milk continues to be heated at this power for about 10 minutes more. Interestingly, homemade cow's milk is advised to be diluted with water in a ratio of approximately 3: 1 before such boiling, and the languishing time on low heat is reduced by about half.

After the procedure is completed, the milk must be given time to cool naturally. Then, pre-purchased kefir is added to the cooled liquid and the mixture is thoroughly mixed. The multicooker must be pre-washed. It is even recommended to scald it with boiling water to prevent foreign microorganisms from entering the mass.

The cooled and thoroughly mixed mixture is placed in a slow cooker and heated (this mode is present in most models) for about 12 minutes. But the drink is not ready yet, so the lid cannot be opened. The heated liquid is allowed to brew in a slow cooker for about an hour, and then heated again, reducing the duration of the procedure to about 10 minutes. After that, kefir is cooled and sent to the refrigerator, where it should stand for at least six hours before use. Kefir from a slow cooker, even in the refrigerator, is stored for no more than three days, so you should not cook it in too large quantities.

Because kefir home cooking allows a certain variability of actions to obtain different results, it should be understood that different recipes will provide not only different tastes, but also a different effect on the body. For this reason, you should consider the advice of people who cook kefir at home regularly.

Kefir of a weak strength (one whose exposure is no more than one day) has the most pronounced effect of a comprehensive cleansing of the body, therefore it is recommended as a useful health product. It should be understood that such an effect is largely possible due to a strong laxative and diuretic effect on the body, because such side effect inevitable. Despite some inconveniences, low-aged kefir should be drunk regularly, as it allows you to quickly cleanse the intestines, bladder, liver and kidneys.

Two-day kefir has a less pronounced cleansing effect, but its use is not accompanied by such regular urge to go to the toilet. For diabetics, such a drink is very useful, since it contains practically no sugar. A strong fermented milk drink is recommended for many diseases of the internal organs of various systems. Although cleansing the body of toxins and toxins with such kefir will not be so obvious, it is also very useful for weight loss due to the fact that it prevents the development of cholesterol plaques.

Three-day kefir is relatively rare and differs most sour taste. For most categories of consumers, the use of such a drink is appropriate in the first half of the day, although the older generation is recommended to drink it, on the contrary, at night - its calming effect, which promotes sound sleep, affects. Due to its high acidity, such a drink is strictly prohibited for use by patients with gastric ulcer or kidney disease.

Kefir has a noticeable sedative effect, which is why it is recommended for those who have regular problems with insomnia. Will help fermented milk product and those who are unable to sleep due to the irregular working hours. For a noticeable effect, kefir should be drunk immediately before bedtime, but be prepared for the laxative effect of the drink to affect the body overnight. To offset this shortcoming, the morning must be started with strong brewed tea, which has the opposite effect.

Sugar is widely known as an ingredient that speeds up the fermentation process, so it is often used for a richer result. For a noticeable difference, it is enough to add 20 grams of sugar per liter of potential kefir. The final result will have a sweetish aftertaste and make the finished drink thicker.

Although the preparation of kefir requires heat, direct sunlight is contraindicated for it. Ultraviolet radiation has a devastating effect on the beneficial components of the drink, and the taste will probably deteriorate, which will become more sour and no longer very pleasant. In the process of preparation, kefir is permissible to put on the windowsill. If there are no other obviously warm places in the room, then the jar must be securely wrapped with a thick towel in order to exclude the penetration of light.

Metal appliances and utensils in the process of preparing kefir are contraindicated, and it is also undesirable to drink a finished drink from them. Kefir itself can acquire an unpleasant metallic taste, besides, metal dishes slow down the fermentation processes somewhat, which is why the finished drink will turn out to be unexpectedly weak. It should be noted that the combination of kefir and metal is harmful not only for the first, but also for the second, because iron utensils oxidize under the influence of sour milk and can become unusable, losing integrity and tightness.

How to cook kefir at home, see the following video.

Ingredients:

• Milk - 1 l (cow or goat)
• Kefir - 1/2 cup (1-2 tbsp. In this case, the fermentation process will be longer)
• Sugar - 1 tbsp

Cooking technology:

1. Milk will be heated to a temperature of 36-40 degrees. (milk is warm, approximately body temperature. Do not allow overheating, because at a temperature of more than 50 degrees, kefir fungi will die).
2. Add kefir and sugar to a saucepan with milk. We mix. Pour into a one liter jar.
3. We put the jar in a warm place (for example, near the battery) and cover it with a cotton cloth to ensure lactic acid (anaerobic) fermentation.
4. After 24 hours we will get a weak kefir - one-day kefir. We will take 100 ml of kefir as a starter for the subsequent preparation of kefir at home. Enjoy your meal!

How to store kefir starter

We will talk about the storage of liquid kefir starter obtained at home.

Liquid sourdough kefir obtained at home is

• a serving of kefir, prepared from factory sourdough,
• a portion of kefir from the store is also a sourdough,
• a portion of your homemade kefir is also a leaven.

Kefir is a product based on the symbiosis of live lactic acid bacteria and yeast.
To ensure their life, a nutrient medium is required - milk. As kefir fungi grow, it is required to update the nutrient medium 1-2 times a week, in other words, this is the optimal period for cultivating and selling the starter.
The shelf life of kefir starter in the refrigerator is up to 10 days at a temperature of 8-10 °C. For further life and cultivation of the culture of kefir fungi, a new nutrient medium is required - a new portion of milk.

Alma: | December 17th, 2018 | 12:22 pm

Hello. You just need to boil the milk, cool it down so that it is a little warmer room temperature.pour into enamel pan, put 1 tablespoon of kefir, stir. close the lid, then wrap well and leave for 6.7 hours. then put in the refrigerator
Answer: Alma, yes, of course you can.

Sweta: | October 7th, 2017 | 1:51 pm

DASHENKA THANK YOU FOR SUBSCRIBING A very necessary site for all mothers, I think grandmothers too, I live in Greece, I want to make kefir with Greek kefir, the composition of which is Greek milk and kefir yeast, will it turn out good kefir or not, I already put it, I'll see what happens tomorrow thank you
Answer: sweta, thanks for the kind comment! Good luck with kefir!

Svetlana: | April 2nd, 2017 | 7:31 pm

Why did the milk separate into whey and some flakes? Looks like I did everything according to the recipe.
Answer: Svetlana, most likely the milk turned sour, and did not turn into kefir, that is, either it was overexposed in time, or there was not enough kefir sourdough.

Anonymous: | March 22nd, 2017 | 9:11 am

Great recipe.
Answer: Enjoy your meal!

Faith: | July 9th, 2015 | 6:03 dp

Fine… you want to make kefir, but you still have to buy it in the store. No, can't you do it without sourdough? We don’t have kefir in our country, and what should we do now? A strange recipe, they would immediately write “kefir from kefir” ..
Answer: Vera, I think that any sour-milk product - yogurt or sour cream - is suitable for sourdough. Also, kefir starter cultures can be bought on the Internet.

Alla Andreevna.: | November 12th, 2014 | 8:10 am

Valentina. Where did you buy kefir fungus?? And how many times can kefir be made from it?

Varya: | November 7th, 2014 | 6:55 pm

You have a very delicious recipe in appearance and so

Elena: | February 3rd, 2014 | 6:32 dp

Where is the sourdough stored (cold or warm)?

Answer A: I keep it in the fridge.

Anonymous: | April 19th, 2013 | 8:50 pm

Hello! a wonderful recipe! Previously, in children's dairy kitchens, KEFIR fungus was used in the preparation of kefir sourdough. Milk was boiled, and then cooled to 22 degrees and fermented. For 950 grams of milk, 50 grams of sourdough. Milk sits at room temperature 22-24 degrees for 18 hours, then you need to put it in the refrigerator or boil the cottage cheese. How bad that there is no DMK now, it has not become profitable for the state to feed for free healthy food kids, it’s easier to close it. But our moms are GOOD!!! Don’t give up! I just want to add that milk can be fermented with NATURAL SOUR CREAM (prepared with milk and lactic acid fungi!) 3 tbsp per 1 liter of milk. Maybe someone will need this technology for making kefir. You can cook cottage cheese from this kefir .. Ferment milk in an aluminum pan, put kefir on fire the next day and make sure it doesn’t boil! When the whey separates and tender clots appear, check with a slotted spoon. cottage cheese. Cool everything in cold water, discard the cottage cheese in gauze and let it drain.

Answer: Thanks a lot!!!

Natalia: | December 27th, 2012 | 1:46 pm

Good afternoon, I want to make kefir from goat's milk. Is it possible in goat milk add store-bought kefir based on cow's milk? Or can't you mix goat and cow?

Answer: Natalia, to be honest, I have never tried it. Alas, I can't tell...

Evgenia: | December 16th, 2012 | 7:38 pm

good afternoon! I want to try to make kefir according to your recipe, but put it not by the battery, but leave it in a thermos (because the son can knock over the jar near the battery, he is still small and pampers). How long do you think it will take to get kefir and not peroxide?

Answer: very much depends on the ability of your thermos to keep warm. I would leave it overnight and check the doneness in the morning.

Elena: | July 15th, 2012 | 6:59 dp

Daria, did you make kefir using Evitalia's sourdough? And if you cook according to your recipe, but without sugar, what happens? Thank you.

Answer: Elena, unfortunately, did not use such a leaven. If you cook without sugar, you get the usual unleavened kefir.

Elena: | July 6th, 2012 | 2:06 pm

I made kefir according to your technology with sourdough from store kefir. I liked it very much. When I did it a second time using homemade kefir starter, the milk fermented very quickly, before a day, and even black mold appeared. Have you experienced this? How long can you store homemade kefir for sourdough next? Thanks a lot.

Answer: Elena, I only keep homemade sourdough for 2 days. My daughter drinks kefir every day, so she does not lie idle. Glad you liked it!

Valentine: | May 9th, 2012 | 1:55 pm

Tibetan milk mushroom and kefir mushroom are two names for the same fungus. In general, fresh kefir is a very healthy and tasty thing. I didn't like kefir before. Now I really like it - it's homemade fresh.

Answer: Thanks I'll know:)

Hope: | May 9th, 2012 | 1:23 pm

Dasha good afternoon! Happy Holidays to you and your family.
Today I accidentally went to your site and saw how to make kefir. Yogurt is probably the same as kefir should be made?
And Dasha, I again did not receive a link to my mail from you. I can’t understand. Why it doesn’t work.

Answer: Hello, Hope! Yogurt is also made according to a similar principle, only the sourdough is different.
About mail. I sent you a letter the other day, in which I wrote that when subscribing to the newsletter, you indicated the address with an error. Instead of @mail.ru subscribed @mai.ru. Therefore, letters go to this non-existent address. Try to subscribe again with the correct address. All other subscribers receive letters (I send updates on Tuesday). If suddenly there are problems again - be sure to write, we will eliminate it.

Valentine: | May 8th, 2012 | 5:22 pm

Real kefir can be made using kefir fungus (Tibetan milk mushroom). During pregnancy, I prepared myself kefir for constipation (it helped well), because. only daily kefir weakens, and on the contrary, three-day one strengthens the chair. Then the doctor said that I had edema, I needed to limit my drinking, I had to stop drinking kefir. The fungus had to be exterminated. I bought it again a month ago, I put kefir every day, I drink it myself and give it to my baby (he is 1 year old 4 months). Bought from an online store.

Answer: Thanks for the tip. Also found in our city. For the sake of interest, you can try and cook with it. I have met and tasted a drink derived from the so-called Tibetan kombucha. Perhaps the milk mushroom is something else?

The article offers popular recipes for making kefir at home, which are easy to cook at home with your own hands and at no significant cost.

Classic recipe

Would need:

1. Homemade milk - 1 liter;
2. 2 - 3 tbsp. l. sourdough (fresh kefir or kefir sourdough).

Cooking:

Homemade milk is brought to a boil and immediately removed from heat. Cool to a temperature of 38 - 40 °. The cooled milk is poured into half-liter jars and 1 tablespoon of kefir starter is added (you can use fresh kefir purchased at the store as a starter). Everything is thoroughly mixed. Banks wrap or put in heat. After 12 hours, kefir should ripen and thicken. If kefir is not thick enough - let it stand for a couple more hours in warmth. Ready kefir should be snow-white in color, the clot should be homogeneous in consistency, but it can be mixed with a mixer, as shown in the video. It remains for another 3 hours to keep it in the refrigerator so that the bacteria finally ripen and the drink is ready to drink.

Kefir at home recipe by Yulia Vysotskaya

Ingredients:

1. Milk 2.5\% 1 liter package;
2. 2 tbsp. spoons of sourdough (sour cream or kefir);
3. Brown sugar 1 tbsp. a spoon; vanilla, cinnamon or jam - to taste.

Cooking:

Milk, especially if it has just been taken out of the refrigerator, is slightly warmed up. Add 1 spoon of sugar and 2 - sourdough. Everything is thoroughly mixed. The container is covered and left for 6-8 hours in a warm place. In order to better retain heat and the process of fermentation of kefir bacteria occurs more intensively, the container can be additionally wrapped by wrapping it with a soft towel. After 6 hours, the future kefir is placed in the refrigerator, where it will ripen for at least 6 more hours.

In ready-made kefir, just before use, to enhance the taste, add a pinch of vanilla or cinnamon. The drink will turn out even tastier if you pour a few tablespoons of your favorite jam syrup into it. It remains to move everything well and you can drink. Such kefir can be stored in the refrigerator for up to three days, but it will be most useful on the first day.

Kefir at home recipe 90s

Ingredients:

1. homemade milk (or fat content 3.2 \%) - 900 ml;
2. kefir mushroom - about 7 cm in diameter;

How to cook:

Kefir mushroom is placed on a strainer and washed well. After the water drains, the mushroom is placed in a jar and poured with milk at room temperature. You do not need to cover the jar with a lid, you just need to cover it with some kind of dense cloth so that the sun's rays do not fall. Under such conditions, the kefir fungus will develop better and after 18-20 hours the milk will ferment and become thick, and a white clot will appear on top of its surface - an overgrown kefir fungus. It remains to carefully strain it through a sieve.

The resulting kefir is desirable to use on the first day.

Kefir at home recipe without sourdough

Ingredients:

1. milk (homemade or store bought) - 1 liter;
2. a crust of black bread.

Cooking:

Kefir (it would be more correct to call yogurt) can be made using, as a starter, a crust of stale black bread. Pour milk from bag into jar homemade milk pre-pasteurized and cooled to room temperature) and put bread in it. Keep the jar with the contents for 10 hours at a temperature of 28 - 30 °. Then carefully pull out the bread, mix the kefir and cool.

Kefir at home recipe in a slow cooker

1. Pasteurized milk 3.2% - 2 l;
2. Kefir - 1 cup (or sourdough - 1 sachet).

Cooking:

Mix milk with kefir (or kefir sourdough, sold in a pharmacy) until smooth. Pour the mixture into a saucepan and place it in the slow cooker. Set the "Multi-cook" mode and the temperature to 35 ° (the heating mode is turned off). Cooking will take 6 hours. After that, kefir must be poured into a glass container and cooled.

Kefir at home recipe for a child

Would need:

1. Pasteurized milk 1 l;
2. Kefir 3 tbsp. spoons;
3. Sugar (optional) 1 tbsp. a spoon.

Fresh kefir is added to pasteurized milk heated to 40 ° (home-made milk is first brought to a boil and cooled to the required temperature). Mix thoroughly so that the kefir is evenly distributed throughout the milk. In the absence of allergies in a child, a spoonful of sugar is added to the mixture - it enhances the fermentation process and kefir turns out to be tastier. The container is covered with a thick cloth and kept warm. After 10 hours, kefir will ripen and be ready for use.

The next portion of kefir can be prepared from homemade kefir. However, you can use homemade kefir as a starter no more than 4-5 times, since kefir bacteria lose their beneficial properties over time.

Kefir at home recipe for weight loss

Not every yogurt promotes weight loss. For this purpose, nutritionists recommend using only fresh (one-day) and low-fat kefir. In order for the body to receive the maximum of nutrients and vitamins, sitting on the so-called "kefir diet", you can significantly diversify your diet by introducing honey, cinnamon, rosehip syrup and other useful ingredients into kefir. In winter, it can be bananas and frozen berries, in summer - fresh berries and fruits.

Fresh kefir for breakfast or dinner can be prepared by yourself. All you need is a carton of milk and a little kefir for sourdough. If there is a yogurt maker, then it would be perfect option. But you can do without it. There is only one principle: the milk-kefir mixture (1 liter of milk and 3 tablespoons of kefir) is placed in a warm (28 - 30 ° C) place for 10 hours. The resulting drink is cooled for some time in the refrigerator - kefir is ready.

Based on it, you can prepare healthy fortified cocktails. You just need to grind your favorite fruits and berries with a blender and add kefir to the resulting puree. For a glass of kefir, you will need approximately 200 g of puree.

Kefir cottage cheese can be quite easily made at home. It should be noted that such a granular product is much tastier and healthier than the one sold in the store.

General information

Before telling you about how to cook kefir cottage cheese, you should tell what this product is.

Cottage cheese is not only very tasty, but also useful ingredient, which contains a huge amount of calcium and other nutrients. That is why such a dairy product must be present in the diet of every person, and especially young children and pregnant women.

If you want cottage cheese to bring only benefits to your body, then it is not recommended to buy it in a store. After all, very often negligent entrepreneurs add various substances to it that improve the taste of the product and increase its shelf life. In this regard, we decided to devote the presented article to how to make cottage cheese from kefir on our own.

The easiest homemade cottage cheese recipe

Did you know that frozen kefir cottage cheese is very tender, tasty and nutritious? It should be noted that this method of preparing a dairy product is the simplest and easiest. To see for yourself, let's imagine detailed recipe. For this we need:

Cooking process

Thus, kefir in the package must be placed in the freezer and kept there for several hours. During this time, the product should completely harden.

After the kefir is frozen, it must be removed from the cardboard packaging by cutting it with scissors. In this case, the contents of the container should be laid out in a very fine sieve. Having set a colander over a pot or bowl, you must wait until the kefir has completely thawed. In the process of this, it needs to be kneaded regularly with a spoon.

After that, the frozen milk mass will completely melt, a very tender and tasty curd should remain in the sieve. It should be put in a bowl and immediately served with sour cream and sugar. As for the liquid that the glass is in the bowl, it should not be poured out. After all, this whey can serve as an ideal basis for kneading dough for pies or other pastries.

We make delicious and nutritious cottage cheese for a child

Kefir cottage cheese for a child should not be very greasy, have a soft and delicate texture, and also contain a large number of vitamins and macronutrients.

To make such a product at home, we need medium-fat kefir - 1 liter.

Cooking method

To make cottage cheese from kefir, which can be fed even to small children, you should take a large container, pour water into it and bring to a boil. Next, you need to place the dairy product in a smaller bowl and set it in a bubbling liquid.

Thus, kefir needs to be boiled in a water bath until it begins to curdle. In this case, it is desirable to reduce the fire to a minimum. During this procedure, the formed clots must be carefully moved away from the center of the pan to its edge. In this state, it is desirable to warm the product for about 10 minutes more, and then remove it from the stove.

Ta hot water, with which we made water bath, we don't need it anymore. In this regard, it can be carefully poured. As for dishes with kefir mass, it is recommended to remove it for half an hour in a cool place.

After the curdled drink has cooled down, you should take a colander, put multilayer gauze into it, and then completely pour the heat-treated dairy product into it. Next, the edges of the mesh must be carefully tied together. As a result, you should get a small but tight bag that should be hung over a container of serum. After a few hours, kefir cottage cheese will be completely ready for use. It should be noted that such a product is very tender, tasty and healthy.

Homemade kefir cottage cheese: a recipe for cooking in a slow cooker

You can make delicious homemade cottage cheese from a fermented milk drink not only from a frozen product or using a stove, but also using a slow cooker. To do this, we need medium-fat kefir - 1 liter.

Step by step cooking recipe

So, to make cottage cheese from kefir, you should pour a fermented milk drink into the multicooker bowl, and then set it to the “Multi-cook” mode. In this case, it is desirable to set the temperature to 80 degrees, and the time - to 10 minutes.

After the device completes its work, you need to open the lid, under which you can see curdled kefir. This mass should be carefully poured onto multilayer gauze and tightly tied. Hanging the bag over the bowl, it is recommended to keep it in this position for several hours. During this time, all the whey will drain from the product, leaving only the most delicate and delicious cottage cheese in the gauze.

It should be noted that such a granular product can be cooked not only using the “Multi-cook” mode, but also using the heating program. To do this, pour kefir into the container of the device and set the time for 15-20 minutes. In this case, it is recommended to keep the lid open.

After whey appears in the multicooker, the milk mass should be carefully poured into a colander, on which it is necessary to put gauze folded several times in advance. Hanging the bag in the same way, it should be held over the bowl until the curd has lost most of its moisture. In the future, the dairy product must be removed from the gauze, put into a bowl and served.

It should be noted that as a result of such actions, about 250-270 grams of fresh and delicious cottage cheese. As for the remaining whey, it can be used to make pancakes and other baked goods.

We independently make kefir and cottage cheese from it

If you do not like cottage cheese, which is obtained from store-bought kefir, then such a fermented milk product can be prepared at home. For this we need:

• fresh high-fat milk - 1 l;
• sour cream 30% thick - about 5 large spoons;
• thick kefir - a full glass.

Step by step cooking method

Before preparing cottage cheese from kefir, you must independently make a fermented milk product. To do this, put sour cream in fresh fat milk and mix everything thoroughly. Next, pour kefir into the same container. Leave the ingredients warm for 10-15 hours. As a result, you should have a fatty and thick fermented milk drink. From it you will get a very tasty and tender cottage cheese. To do this, homemade kefir needs to be heated in a water bath so that it completely curls up. Next, the resulting whey with flakes should be poured into a colander, pre-coated with multilayer gauze. After waiting until the serum has partially drained, it is necessary to make a bag out of the mesh by tightly tying its ends. Next, the cottage cheese needs to be hung over a deep dish and kept in this position for several hours. If you want to get a drier dairy product, then the gauze bag must be put in a bowl and pressed firmly with oppression.

After the cottage cheese has lost all the whey, it must be removed from the mesh and placed in a bowl.

How to use?

Homemade cottage cheese can be consumed just like that, flavored with sour cream and sugar, and added to pastries. For example, cheesecakes, pancakes, khachapuri and so on are very tasty from such a product.