Homemade kefir

Category: Dairy and egg dishes
Homemade kefir

Ingredients

milk 1 l
starter culture 1 sachet

Cooking method

  • The kefir turned out to be very tasty, I would say the most tender! This kefir is just for those who like soft taste. It cannot be compared with the store one.
  • 1 sachet of starter culture is designed for 1 liter of milk. One package contains 5 such bags.
  • Sterilize the dishes.
  • Pour the starter culture into milk at room temperature (22-24 ° С) and mix thoroughly.
  • Homemade kefir
  • Place the container with the milk mixture in a yogurt maker or multicooker (I fermented in a multicooker, about 8 hours)
  • She mixed the finished kefir with a spoon and put it in the refrigerator (for at least 2 hours)
  • All! Kefir is ready to eat.
  • Homemade kefir
  • Pancakes with homemade kefir

  • Leningrad-style pancakes with caviar (GruSha)

    Homemade kefir


Lilida
GruSha, and what temperature was set?
IvaNova
Very relevant!
I believe that the "yogurt" mode in the cartoon will do.
What kind of leaven? Where did you buy it?
If you can't give the info openly, I will be grateful for the link in a personal
Kras-Vlas
Quote: IvaNova
What kind of leaven? Where did you buy it?
If you can't give the info openly, I will be grateful for the link in a personal
I join the request
GruSha
Quote: Lilida
GruSha, what temperature was set?
Lydia, in the Orson multicooker the "yogurt" mode, 40 degrees, if I'm not mistaken
Quote: IvaNova
What kind of leaven? Where did you buy it?
Irina, Olga, it is not a problem to buy starter cultures, oursson starter cultures can be bought at Auchan and HyperGlobus in the dairy department
Borisyonok
GruSha, Gulsine
Thanks for the kefirchik! And for the "trial" and review!
I also bought these starters. I typed a lot and different ones. Now I will cook from them, since the previous ones are over.
Borisyonok
IvaNova, Kras-Vlas, sent to "thank".
Kras-Vlas
Thank you Lenochka!!!
GruSha
Elena, I also have different ones, I slowly try different ones :)
shoko11
I also took a yoghurt starter for a sample in Ashan. It turned out very liquid, so I weighed it out - and the chic, soft curd is ready. It's a pity the way out is small.
GruSha
Elvira, I made yogurt the other day in the fermenter. It turned out very thick!
shoko11
Gulya, I'm in an ordinary electric yogurt maker. There are still bags, so I'll try another brand of milk.
Zamorochka
I took the topic to bookmarks, I need to visit our Auchan for the leaven.
Elena Bo
Do not forget to look at the fermentation temperature of kefir. 40 degrees (this is on the Yogurt mode) is a lot for kefir. You need a temperature up to 30 degrees.
GruSha
Quote: shoko11
try another brand of milk.
Elvira, exactly! Almost everything depends on milk!

Galina, highly recommend to try it!
Elena Bo, Thank you:)
Deva
Gulsine, how much is the ferment for kefir in Auchan.
RepeShock

Gulsine, Well, thank you! The photo with traces on the glass shows that kefir is good
ninza
Gulechka, thank you for the excellent, as always, kefir recipe! As soon as I buy the leaven, I will definitely do it. In the meantime, bookmark.
GruSha
Quote: Deva
Gulsine, how much does yogurt ferment cost in Ashan?
Look at the Orsik. ru, there when ordering from 700 rubles. delivery to the pick-up point is free.
The price is about the same, probably.
GruSha
Irina, Nina, thanks, girls, great!
Mouse-Mouse
Good day! For the first time in my life I am going to make kefir with sourdough from "Orsik": 1) Is UHT milk suitable with a fat content of 1.5% or is a higher fat content required? 2) what is the optimal cooking time (on the packaging with the starter culture it is indicated from 6 to 10 hours)?
GruSha
Any milk will work, but I haven't tried it myself. I set the time to 5-6 hours, but after 4 hours I already start to look
Mouse-Mouse
Quote: GruSha
Any milk will work, but I haven't tried it myself. I set the time to 5-6 hours, but after 4 hours I already start to look
And what fat content of milk do you use? (I ask, because the 6th hour is already ending, and kefir (future!) is not guessed in cans, very liquid ...)
GruSha
I usually take 3.2
Mouse-Mouse
Hurray, everything worked out, in 6 hours 30 minutes. (I think it would have turned out faster, because about 2 hours after the multicooker, the kefir was in the jars outside the refrigerator). Thank you!
GruSha
Mouse-Mouse, uraaa !!!!
Kestrel
GruSha, girls, is it a thin kefir? For a long time I have been looking for a leaven so that DRINKING sour milk comes out, and not dense.
In my experience, this does not correlate with the fat content of milk.

And at the same time I’ll ask right away, then I’ll google the composition - is it not a kefir fungus in the sourdough, just bacchteria? It doesn't matter to me, but it's probably not just kefir?
Mouse-Mouse
Quote: Kestrel
girls, is it a thin kefir? For a long time I have been looking for a leaven so that DRINKING sour milk comes out, and not dense.
In my experience, this does not correlate with the fat content of milk.

And at the same time I’ll ask right away, then I’ll google the composition - is it not a kefir fungus in the sourdough, just bacchteria? It doesn’t matter to me, but it’s probably not just kefir.
I got a homogeneous, liquid kefir. The composition of the starter culture "from Orsik" is a leaven based on kefir fungi.
shade
Peace be with you bakers!

Well, do not tell from Orsik kefir if you can eat per liter with a fork, if for two then with a spoon, but not drinking

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
Mouse-Mouse
Quote: shade
Well, do not tell from Orsik kefir if you can eat per liter with a fork, if for two then with a spoon, but not drinking
Yesterday (06/03/2017) I made kefir for the first time in my life, I used box milk with a fat content of 1.5% and one packet of Orsik kefir starter culture per 1 liter of milk, I made it in a multicooker, in liter jars without lids, 6 hours 30 minutes in a multicooker at a temperature of 37, then 2 cans stood outside the refrigerator for hours, then in the refrigerator, the next day - a wonderful tender and pouring kefir!
shade
Peace be with you bakers!
If I do a liter in a yogurt maker - see the result
And if two liters, then in March in a closed container and pour water into a bowl
And there and there 7 o'clock well, and another hour on the table to cool the fry
Mouse-Mouse
Quote: shade
If I do a liter in a yogurt maker - see the result
And if two liters, then in March in a closed container and pour water
And there and there 7 o'clock well, and another hour on the table to cool the fry
I made 3 liters (three liter cans) in a REDMOND multicooker (with an open lid, with water!). My goal is pouring kefir, not the one that needs to be “knocked out” from the can. I had a marta - I overestimated the temperature, and if I also had the lid closed ...
Kestrel
Quote: Mouse-Mouse
The composition of the starter culture "from Orsik" is a leaven based on kefir fungi.
Mouse-Mouse, Thank you . I didn't get to Google, see the composition. Thank you for writing, with such a composition I will take it all the more to try.
mamusi
Girls, and you can link to an online store, where you have already taken it.
There are no Ashanov in my city.
... really want to buy
Itself has rummaged now - I can not find.
Wanderer

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