Cómo hacer KEFIR DE LECHEMay 04, 2020
o lapacho amistad si ferment istas I'm cat and from the blog I'm facha mixed and from the facebook group I'm permeen tista and today we're going to prepare the milk
kefirthe one that loses milk is a probiotic drink a fermented drink is a very fermented dairy similar to yogurt but it is usually more liquid than yogurt in a slightly more sour taste and even there if
kefircan be made effervescent the one that closes milk has a more diverse microbial composition than yogurt so it has more probiotic power I love it eat yogurt and I also love to eat or drink kefir I am not saying that one is better than another I always say that the ideal is to consume a variety of ferments in order to ingest a variety of microorganisms because I am recording the video of what milk is today because just today I went to pick up my raw goat milk if this milk is raw milk without pasteurizing without boiling without heating I drink raw milk so it is a very controversial issue and for baby I am supporting the consumption of raw milk from any farm if you are going to buy and drink raw milk without heating it it has to come from a farm that knows how to handle the issue and that they know that their consumers are drinking raw milk however if you do not have access Nothing happens to raw milk you don't have to feed your milk coffee beans with raw milk you can use any type of milk you have of course if the milk quality is better the coffee quality will also be better when I don't have access to raw milk which I don't always have so tried looking for pasteurized milk but full fat base whole milk from cows that have eaten grass that have been grass fed now let's get to know the grains they are also called nodules or milk kefir bulgars the milk coffee beans that thanks to them we can ferment the milk and produce kefir this is how the grains of milk closure look like the nodules the Bulgarians are fluffy white they look alike a bit to the cauliflower point 2 to the grains that lose water these milk coffee beans are for fermenting milk and the typical ones that is, the grains and growing water are for fermenting sugar water the milk kefir grains are unesco busy the is kobe â€‹â€‹the same word that we use with the mother of kombucha that is, he is kobe of kombucha is kobe means a symbiotic community of bacteria and yeasts so grains and milk kieffer are a community of bacteria and yeasts that live together in a healthy ecosystem you give them milk and they give you that closes you can't create kseir or milk coffee beans you have to get those from someone who is already fermenting the 'milk fair at home and who can share a portion of it with you them so that you can also ferment the milk that you make at home if you don't know where to get the grains of milk kiefer you can upload to my group on facebook I am a cervantista but there are also a lot of dedicated groups to / exchange of crops and social ferment not only to exchange coffee beans for milk but also a lot of other crops for example he is kobe of conduct and if you can't find someone on facebook they can give you the beans some grains I encourage you to look for them in a bio-fair in front of the city an eco-shop in your city I am sure there is at least one person another alma fer lie wherever you are to prepare a liter of milk coffee you need a 1-liter glass jar you also need a small cloth a coffee filter with a rubber to cover it you need a tablespoon of kefir grains and you need milk a good question is what kind of milk should be used with milk coffee beans the truth is that they are good containers here I have goat's milk raw but I don't always have goat's milk sometimes I use cow's milk you can use sheep's milk you can use whatever kind of milk you get and it can be whole milk skimmed milk I like to use whole milk but or sometimes I use the cream the cream to make butter so with the milk that I have left without the cream I make kefir the grains that are made from milk need lactose to survive you can put them in vegetable milk for example in coconut milk that I like because It has a lot of fat, very good, but it cannot be every batch, every feeding.
I would say that every four or six batches you could feed your desire for milk kefir with a type of milk that does not come from an animal, that is, from a vegetable milk, then with the type of milk you have with your equipier grain soup spoon you put us in the jar you cover them with the milk it can be cold milk or it can be milk that has been heated to room temperature if you use very cold milk it can take a little longer for fermentation which is fine cover the milk kefir grains with your milk cover it and let it ferment in a little corner of the kitchen out of direct sunlight how long do you have to leave the kefir fermenting it goes away a from the fridge well it depends on you and it depends on your grains and maybe milk from their perspective of the kefir nodules ideally feed them every 24 hours with new milk fresh milk strain the grains harvest your what phil and put fresh milk back on on top of the grains so that they are fermented in another new batch 24 hours is ideal according to their perspective but we are talking about your perspective harvesting a liter of kefir every day every 24 hours is a lot for me for example I can't drink so much kefir maybe I could if If you had a very large family to share your kefir with then if you don't want a liter of kefir every day you can ferment the ferrer out of the fridge on the kitchen counter for 48 hours instead of 24 and that's fine you get a very rich kefir but beware that means that you will have a liter of kefir every 48 hours and you keep it in the fridge and you do not have to drink it immediately but very easily and the kicker will accumulate lots of kepper of milk so another thing you can do is feed them milk and novelty fresh milk and instead of leaving it out of the fridge you can ferment it inside the fridge and just strain and feed it and again once a week week instead of a whiting once every two days because it will have to be in the fridge the fermentation continues although more slowly it is another option the truth is that the grains and that outside of milk are very resilient sometimes if I am honest I leave days and days not even a jar outside from the fridge fermenting I forgot to take care of it because I have so many experiments and they are fine they are still alive because I am not always a perfect mom with my babies and who wants my babies kefir from time to time I like to put them in raw milk since milk raw is a superfood a super probiotic and it makes my pimples very happy and that closes and I like to feed them every 24 hours for several batches just once in a while so they get strong and healthy and another stage of laziness sorry kefir of laziness with my grains and that iron except in the case that you expose them to very intense heat very strong it is unlikely that you will be able to kill your grains that it was a good sign that your grains that pierre are happy is that you see them multiplying, that is, growing not only in quantity but also in size and you will see that the day comes when you not only have a tablespoon of grains and what if you do, but that you have two and at that moment you can eat yourself the grains that you have left over as a super probiotic or you can give someone else your grains and what to tell you milk and they can also make homemade milk now what happens next on the day of the two days of the week of fermentation here I have a to be that it has been fermenting for 48 hours it is out of life of course the longer you ferment the milk kefir the more sour its flavor becomes so you can ferment less time if you want a slightly lighter taste a little milder or longer if you like the taste very sour another thing they say that almost all the lactose after 48 hours will have been consumed by the bacteria within which the lactose signs is the sugar within the milk so it is another reason to ferment for a little more time for two days instead of one day now I have less than a liter of kefir because the other day I didn't have enough milk to fill the whole jar it's okay now we are going to strain our kefir to separate it from the grains and that closes I know many of you are going to tell her but Katy you can't use metal with two ferments.
You yourself told us that you can't and you're right. In general, we want to avoid metal with ferments because ferments are acidic and can oxidize in metal, however, in this case it is also a very brief contact, what we really want to avoid is that the metal has prolonged contact with our events. In this case, we are going to very quickly strain in here. some of me had very serious contact with the metal and we returned the grains to the jar here we have the kefir harvested to my desire to make it I am going to give you more milk this time I have enough milk to fill the entire jar there is no need to wash your fermentation jar every batch I wash it only one out of two times a month cover it up put it in his vomit and leave it to ferment another day another two days on the kitchen counter out of direct sunlight in case I want inside the fridge what happens to me ask if I want to go on vacation what do I do with my grains and I would like to be sure you can take them they are your pets they are your babies but if you don't want to take us and you don't have a babysitter for them then what you can do is feed them fresh milk new milk and in Instead of just putting a little cloth on it, it's a stage.
You see, I'm leaving the little cloth to serve as a barrier between the metal and the one that closes this door, and I keep it in the fridge so I can keep my kiefer grains from him. I can do it up to three months if I go on vacation or I can do it if I wanted to rest from drinking so much that was now the big question first. As you know, our closing is delicious. We can keep it in a jar, cool it and drink it whenever we want or we can do with this that making a second fermentation is what you and I are going to do right now you can do the second fermentation of your what phil if you want it to become more effervescent but also if you want it to have a flavor for example today I'm going I'm going to make a choice of cinnamon and blueberries, so I don't have a recipe, I put a half tablespoon of cinnamon inside another jar, a handful of blueberries, what I'm going to give you a little, how delicious are blueberries that I myself collect from a local farm and I put that is to say inside now I put a little cloth here to protect the ferment from the metal although I am not very worried because the ferment acquires it is well below the metal but just in case there p Because now we are going to shake it, I mix everything and let it ferment for another 24 hours out of the fridge and out of direct sunlight with the lid tight, gases will accumulate inside and that is why after another day of fermentation we are going to have an effervescent kit the truth is that I was doing it very quickly you can crush the blueberries more if you want it to have a more blueberry-like flavor you can do the same with fruit juice with other herbs species with other bits of other fruits it is done Very creative and that's it, so tomorrow I'm going to have my what to lose now, Alice doesn't tell us this to take because I'm in my stage as a good mom, I'm going to feed my coffee beans again with fresh milk or even distance We are done and we finish with the video about milk kefir.
I wish you a lot of health for you and also for the microbes that live inside your intestines. If you have not yet subscribed to the channel, click below. I have many videos about fermentation, ecology and nutrition here on this channel and we are waiting for you in the facebook group I am fer mentÃs there are many many fer mentÃs you are very nice who can support you with your experiments they have lost milk today in another thing thank you very much that fermented food is your medicine bye
If you have any copyright issue, please Contact