Recipe for kefir

  1. Boil 1 liter of fresh milk, if the milk is pre-pasteurized, it is only warmed to 35-40 ° C;
  2. Pour the contents of one sachet (1g) and stir for 3-4 minutes – during this time the bacteria are evenly distributed in the mixture;
  3. 1. Pour the milk into the bowl of the yoghurt set, close it, turn on the machine for 12-14 hours (depending on the raw milk, it usually takes about 14 hours). The status of the product is determined by the taste and density (it must be dense). During this period, the machine maintains a temperature of 35-40 ° C, necessary for the proper fermentation process.
  4. If you prepare it according to your grandmother’s recipe – make sure that your dishes are well washed and wrapping them in a blanket, you will maintain the required temperature for 12-14 hours.
  5. Allow the milk to cool in the refrigerator to 8-10 ° C for about 6-7 hours.

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