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KEFIR DE LECHE - segunda fermentación (darle sabor)

Mar 28, 2024
ok your dog hello I'm a kitten I'm going to turn off the light well super hello I'm a card from this channel I'm per lied I hope you can hear me lately I'm making more live videos on my Instagram account because sometimes it's easier to do a live video because then I don't have to edit it and the same here now as this afternoon I was going to record a video about milk

kefir

but I'm going to do it live because I don't want to edit videos it's a lot of work and I know What can I do?
kefir de leche   segunda fermentaci n darle sabor
I want to get to the point where I can hire someone to edit my videos but it's very expensive so I'm like there's little by little no so in this video we're going to talk about milk

kefir

that loses milk water a wonderful super the milk kefir I have a video that I recently published about the ideal consistency for a milk kefir which is a creamy texture that does not separate and you can watch the video about me that fher milk kefir I know that many people have questions why I think that Most of the milk ends that I see, for example, the Facebook groups, the milk is separated, and even if it doesn't even reach 24 hours of fermentation, the ideal is that it doesn't separate and it starts to separate, it separates here.
kefir de leche   segunda fermentaci n darle sabor

More Interesting Facts About,

kefir de leche segunda fermentaci n darle sabor...

Down here there is a little bit of separation but it's because I got in I put my spoon in but well right now I'm going to strain it this one I want to ferment for 24 hours I know at room temperature it's expected leave me here the light is not so good but I think health will be It was super powerful ok you see that is what I show you in my video this what a fire it is wonderful see its light texture wow super so now now we are going to strain this one here and we are going to prepare a second fermentation with the type of milk I think many You know how to do, many of us know what you can do a second fermentation with the typical water you can do a second fermentation with the kombucha in the second fermentation and we are giving flavor to the ferment and many times we are also classifying it But it could be the same with fer de

leche

, of course, we are not necessarily looking for it to have a lot of gauze than fer de

leche

, but the truth is that it does, although fer de leche that has gone through a second fragmentation also depends on what type of ingredient you add. to the second fermentation the donkey can have as much as enough and that flavor has been an acidic flavor that already has to be from first fermentation milk from 24 hours of fermentation so we are going to strain this or the visit ah in my other video What I show you, although strong ideal milk, many people in the comments tell everyone what a horrible face how you treat your Bulgarians, you are crushing them a lot with the spoon but you know, I mean, I think I am treating them the way they like it because and how I don't know why They are producing kefir like wonderful and super healthy and they know that the chat is not working I don't see the chat which helps me a lot to not get distracted because when I see the chats a lot it is a lot of distraction but that's what I kind of wanted it mention because there are many comments that made me laugh a little I also saw that people tell me today no kitty no metal is used with kefir it is not done but many times I have used a metal spoon to strain and nothing happens and I know that it is not nothing happens because I am producing batch after batch so behind batch feeding after feeding I am close although it serves super good quality milk with a wonderful texture all this has led me to the conclusion that I don't even think that one that is a conclusion being so bad is not either something so like there are those who discreetly distance you from thinking this noble that the quality of your pierre depends on the quality of your milk declared if I am using a milk of super good quality I am not using a rough milk a milk to two by two a milk and not homogenized a milk with all its fat is from a cow so of course what you want is coming out super well because I have access to this milk I am not saying that you can't do what to say about milk with a milk and not so ideal because I think that That's the beautiful thing, the power of the Bulgarians is to give new life to your pasteurized milk, so sometimes also Bulgarian foods with organic but pasteurized and homogenized milk, each one has to find their point in the universe, we are not in the ideal, but you know what I I really like my teacher, it must be about cheese, I really like that he teaches us the ideal, perfection because he gives us a reference, no, here it is, here are the teachings of age of duty, no, and where we are within our context, where we are and how to get us out. as much as possible to that ideal, understanding the non-ideal context in which we live, I mean blake, but it is also what I teach you about the ideal texture with kefir and I believe that I can achieve that because of the quality of the milk that I have, not also I think it is important to say that the ideal is to feed your Bulgarians every 24 hours, that is something that they buy, understanding more over the years because I think that I will grow with milk, like the main video that I have on the channel, I think that I kind of think that I say something like each is fine every 24 48 hours and every 48 hours is fine it depends on the shape of the bell curve if you don't know what I'm talking about and if it's not working but well like each fragment is a bell curve no So the ideal is to make the ferment reach a peak in 24 hours and give it new food and so we are always in search of this beautiful bell curve.
kefir de leche   segunda fermentaci n darle sabor
If you don't know what I'm talking about, don't worry. You know what can help you a lot. Look at my guide on milk that I have on the blog where I have a summary of all the videos and all the articles about milk and you can find out more and if you don't want to find out more, that's okay because well here we are and what I'm telling you It's every 24 hours you are going to feed your Bulgarians here I have few I mean look at how little I have here in my jar there is no need to change the jar every letter each batch it is not necessary please you do not have to wash your Bulgarians with water that is not done no If that is done, it would be very unfriendly for the ecosystem that is the Bulgarian.
kefir de leche   segunda fermentaci n darle sabor
No, I think that every five batches, I decided to put my Bulgarians in a new jar, you know, but not for now, and why every five because when it reached five batches, there is a lot of kefir in the jar? jar and that accelerates the fermentation not because this is what to say it has already fermented is the microbial lineage of kefir and it goes together with the Bulgarian the Bulgarians are going to cultivate the fresh milk that I give them so there is a lot of kefir and Bulgarian cultivation in a tiny jar which is half a liter, it can be fermented quite quickly or too quickly and that changes the bell curve so in general I say a generous tablespoon of boleros for each one-liter jar and so I have half a tablespoon with this jar of half a liter of visit super so we have sneaked here the milk driver these Bulgarians I give them their new milk to ferment for 24 hours more it is metal metal if the kefir I am not going to touch it and it is not going to touch the lid if you want to protect despite being Like 200 percent sure that it won't work for you, it won't touch the metal, the kefir can put a cloth underneath like that or you can look for a plastic stage as well.
Now I want to show you the second fermentation because it can add flavor, you have to leave there are several translations and I am going to add honey and cinnamon you can also add fruit juice you can add some chopped fruit you can add other species you can not add anything and do a second fermentation with just the kefir because I do that when I do a second fermentation without flavor, that is, this is covered and you let it ferment for another 12 hours or so. I do it precisely so that it separates into liquid whey and solid in the kefir and I want it to separate like this in the second fermentation without flavor to be able to cut that and make it smell easier to be able to make cheese spreadable kefir cheese but I hope that makes sense.
When we make the kefir with in the first fermentation we don't want there to be separation because the Bulgarians are present and it is a good sign that there is no There is a lot of separation and when it starts to separate, that is, when we see the difference between the solid and the liquid, we are going to see that if it stops down here in the second fermentation, the Bulgarians will no longer separate and it will separate quite a bit, so we can let it separate. a little more and then strain this and make a spreadable kefir cheese that I can make in another video now I'm going to add honey and I'm going to add cinnamon when they don't come like that and cinnamon a cap now I can take it ok super delicious I can, although I want it to be cold, it is not cold, I cannot put it in the refrigerator and then drink it once it is cold.
I can also leave it to ferment for another 12 hours or so. If I ferment it for longer, it can be separated. We have already talked about it. It can be separating it can cause cramping because kefir has yeast, it is not a different culture than yogurt, for example, yogurt is almost pure bacteria, kefir has a mixture of bacteria and yeast, that plus the honey from the plus the honey from the yeast makes it That there is a little bit of alcohol, or not at all, is enough so that children cannot drink, but a little bit is not and it can be classified as a little bit.
It is the champagne of milk, that's why they call it the champagne of milk, so I can Let it ferment for another 12 hours and then placed it in the refrigerator. You have to remember that the refrigerator is good at preserving food and once preserved it has already meant the kefir after its first fermentation and also after its second if you have chosen. do a second fermentation the kefir is already it has been it is already preserved or it is already preserved it is super good so you can put it in the refrigerator and you have it there for as long as you want you are going to ingest it and finish before it is sung No, it already has a low pH of 4.6 or lower, so in the refrigerator it is very good.
Now I am going to show you a milk kit that I used to do a second fermentation with peaches and ah, this is what I did a couple of weeks ago and Of course, in the refrigerator it continues to ferment, that is, the refrigerator, thanks to the cold, slows down the transformation of food but it does not pay for it because no one stops it at all for the transformation of life and nothing, so look, it is super separated, super and basic, it is a bit, it is like a larraz that you eat like a cheese and I know that it has a lot of gas because you can touch this type of stage like that but look I don't know if I'm going to be able to open it but I made this with chopped fruit with chopped dorado so I also want you to know and I want you to know what you can do, it smells like a soup but you know although they have been at the king for a couple of weeks, wonderful figures and it's basically it's it's a champagne it's a champagne I have I'm drinking champagne it's six in the afternoon this also made of champagne coming this is this foam wow you know the truth is that it tastes alcoholic this I don't know I don't think it's for children but it's the yeast in the kefir plus the extra sugar from the orgasm and a long time of bone fermentation yes it's good everything is good a strong flavor but it's not bad, you know, it's not bad, it's not that something is going to expire because the refrigerator is good at preserving already preserved food, no, so I'm going to leave this honey and cinnamon thing alone for a couple. of hours that has a little more acidic touch and has a little more effervescence.
I put it in the refrigerator to consume this week or probably tomorrow for breakfast. I'm not going to take this or maybe take a little bit and give it away and give the plants what I don't drink but you also know this I can strain this and use it as a medium wait and use it as a culture for my fermented sodas that would be a wonderful culture of fermented sodas but no wow this liquid that is basically the whey of peach flavored milk kefir I had a super culture for any single fermented no so this is another option nothing is wasted in a front kitchen nothing nothing nothing good that's all not like an ideal milk produce an ideal type of milk if you don't have ideal milk you can ferment that efe de milk and give new life to a pasteurized and homogenized milk.
You can give it flavor and leave it in the refrigerator. You cannot give it a flavor like honey and cinnamon and let it ferment for up to about 12 hours, the longer the time, the more acidic the more. gas is going to have so your palate is your guide not your taste is your day now I know that many people are going to ask maybe they are wondering in the chat but I'm not there I can't see the chat that happened once I also think that the video that I made live of the one that loses water but that honey is antimicrobial it cannot be mixed with tender you know that I highly recommend you I have an article written on the blog that I can put the link in the comments once the live broadcast ends In this video I have a link to an article I wrote about two years ago.
I don't know about honey. How can I make a very probiotic with an antibiotic because saying that honey has antibacterial power does not mean that it kills all or microbial life, that is, it is a natural antibiotic. but it is also probiotic, that is, something can be antibiotic and probiotic. I think that the dance that the microbes do inside our body on our skin throughout the universe, that cosmic dance versia we understand the point 0 0 0 0 0 0 0 0 0 0 1 % of life we ​​really understand very little, no, so I believe that you can use honey with pleasure, not with pleasure, with freedom and of course, that is, how wonderful they took that iron from milk that is 24 hours old is different from the one they took that was from milk that you have left.
In the green region weeks this time is different microbiologically speaking of growing with cinnamon and honey is different microbiologically than weaving with peach that is, it is wonderful that everything that all the ecosystems of the world eventhe microbial positives like the one that fer are so dynamic no then it is not that this one is better than another that is to say better than another no there are no rules there are no guidelines but there are no rules and it is nice to experiment and try not only university of diversity and ferment but a diversity of the same ferment and so you are ingesting a diversity of ecosystems and that is something that is something beautiful although the truth is that I think it is more important than the ferments it is that you are sunbathing it is that you have good relationships and you have like laughter for what part of your daily life that you have some type of practice of praying, meditating or singing or whatever you want to connect with the divine that you walk barefoot that you take care of another being, be it a plant or an animal dog with a bug hello a little piece of land that is, there are many things that I think are more important, one could say, with whom the ferments but the truth is that all at the same time it is not the it is a path we are on a path of life we ​​are on a path of life and They say in the Andes 'they say causa and pac in Quechua and what I understand from the translation of causa and pacas for life then we are praying with our life we ​​are praying for life and that is what we do with the fragments also no then well This is all, thank you very much I hope you dare to do a second fermentation with your words and I loved that they were live videos because I don't have to edit ok that's all thank you everyone is very well I'm going to walk with my visit to ipad the world bye bye

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