Kefir sourdough in a multicooker Philips HD3060

Kefir sourdough in a multicooker Philips HD3060

Category: Dairy and egg dishes

Ingredients
UHT milk 3.2% fat	100 ml
Kefir	2 tsp

Cooking method

• Kefir fermented in a glass from the kit (100 ml) from 2 hours. l. ready-made kefir and 100 ml of ultra-pasteurized milk 3.2% fat. Both milk and kefir were from the refrigerator.
• The glass, lid and spoon, which was used to stir the mixture of kefir and milk, were previously sterilized.
• I put a silicone mat on the bottom of the bowl, put a glass of milk mixture on top, covered it with the top of the lid.
• She poured water into the bowl (up to the shoulders of the glass), the initial temperature of which was 31.5 ° С
• 
• "Manual" mode 30 ° C 6.5 hours.
• You can start checking after 5.5 hours (if the milk was preheated, then you can start checking earlier ... somewhere after 4.5-5 hours). The actual temperature in this mode is within 34.4 ° С (more often about 32-33 ° С), therefore it is fermented slowly, but also without overheating, which is good for kefir and sour cream.
• After fermentation, we put the kefir in the refrigerator for ripening.
• The result is a rather thick kefir
• 

The dish is designed for

100ml

Time for preparing:

6.5 hours

Cooking program:

Manual 30 ° C

[Mannochka]

The glass, lid and spoon, which was used to stir the mixture of kefir and milk, were previously sterilized.

Mannochka, and how do you sterilize?

I heard that it is enough just to pour over it with boiling water ...

Or is that not enough?

And your yogurt came out tasty, the consistency is so generally gorgeous !!!

Is store kefir good for sourdough?

I want such a baby slow cooker !!!

Uuuh, I would use it for kefirchik !!!

[Tiny]

Tiny, thank you dear!

I pour boiling water over and hold it for a couple of minutes. I also want to buy an egg cooker from China ... All the time it doesn't reach it (all the time something else is bought more importantly). Then I will sterilize it for a couple.

Yeah, the consistency is great

As a leaven, of course, it is better to use special. sourdough. But if they are dumb, then it is possible at the store, but of good quality and very, very, very fresh, so as not to ferment what you would like. But I would be afraid to give such a kefir (on store-bought kefir) to children.

[Mannochka]

As a leaven, of course, it is better to use special. sourdough.

Mannochka, and which ones do you use?

I'm not in them boom-boom ...

I use euitalia for yoghurts (it never gives a pull), and for sour cream, kefirs (sometimes bifidum) lactin.

[Mannochka]

Mannochka, Thank you !!!

And re-ferment Mona)?

Dap once?

Have you tried Lactina for fermented baked milk?

Where do you buy these leavens?

[Tiny]

You can rewind. Manufacturers recommend re-fermentation no more than 3 times.

Tiny, here HERE look. There are links to my tests of a yogurt maker, including starter cultures

I buy starter cultures at the pharmacy. Evitalia is in the pharmacy next to the house. And I buy Lactina in Moscow.

Tell me plz - and if kefir is needed to feed a baby who is not yet a year old (but will soon be), then:
1. What is the best fermentation?
2. How long can you store?
3. As far as I understand, it would be better to ferment in small jars (I saved up from baby purees) and then put lids closed in the refrigerator?

1. What is the best fermentation?

With sourdoughs from the pharmacy. Ready-made kefir from stores will not work for this!

2. How long can you store?

The shelf life of sour milk is no more than 5 days.But for a very little baby, I would recommend no more than 2 days - this period is recommended for secondary re-fermentation.

3. As far as I understand, it would be better to ferment in small jars (I saved up from baby purees) and then put lids closed in the refrigerator?

Yes. And ferment, covering the jars with the same lids, without twisting.
It is imperative to sterilize all dishes that come into contact with milk with sourdough!

1. And in Filka 3197 to ferment kefir just on the Yogurt mode?
2. Bifidum will probably be the best for the baby?

1. And in Filka 3197 to ferment kefir just on the Yogurt mode?

Yes. It is low-temperature there.

2. Bifidum will probably be best for a baby?

So recommend. But I am not an expert in this matter.

Bifidum or bifivit (from Vivo)?
I'm a slowpoke ))))

[Ulyana]

Ulyana, Vivo's sour milk lasts less. Even Lactin's bifidum began to stretch strongly. By Lactoferm ECO more good reviews. You can also see here:

All-Russian Scientific Research Institute of the Dairy Industry 🔗, it is located on Lyusinovskaya street.
They are sold in the ferment shop. My aunt advised me to acidophilus, mechnikovskaya (yogurt) and "Tonus". Detailed instructions are given to them. I tried everything, only "Tonus" did not fit - there are acetic acid bacteria, it did not suit us.

And with the help of only acidophilus, she practically coped with the consequences of chemotherapy. Mechnikovskaya is the same yogurt - Bulgarian stick + lactic acid streptococci - not stringy, tasty.

Yes, these starter cultures (bacterial concentrate) are stored in an unopened bottle for no more than 6 months in the freezer - and when you make the starter culture, then no more than two weeks in the refrigerator.

Moscow, st. Lyusinovskaya, 35, building 7. - address, just in case. There is a phone number on the site, or, behold, I found (499) 236-72-16.

[Ulyana]

kefir is needed for feeding the baby

Ulyana, do not be too lazy to go to Lyusinovskaya street. There Nii dairy industry. Or as advises Manna, in the pharmacy sourdough


Oh, while I was looking for and writing, Manna already told everything

[Lelka]

Lelka, and you bought starter cultures at Lyusinovskaya? Tell me when and how they work?

[Sedne]

Sedne, Svetlana, bought, but not now. Periodically. Call them +7 (499) 236 31 64.

[Lelka]

Lelka, well, on weekends they do not work, I will call of course, but I just want to know.

[Sedne]

Sedne, didn’t go on the weekend.