Five homemade methods how to make milk kefir

Five homemade methods how to make milk kefir

Many wonder how to make milk kefir tasty and healthy at home to be like in the grandmother’s house, and the milk kefir could eat it with a spoon. We have selected several options for preparing a natural and healthy drink.

Method 1:
You will need 1 liter of milk and two tablespoons of sour cream or kefir (100 ml).

Milk must be brought to a boil and cooled to a temperature slightly above room temperature. Add kefir or sour cream to a jar of milk and mix well so that the starter culture is wholly dissolved in the milk. Cover the pot with a lid and place the jar in a dark, warm place. If there is no dark place, no problem, it doesn’t matter. Precisely in a day, your homemade kefir is ready.

Method 2:
You will need 1 liter of milk and two tablespoons of sour cream or kefir.

Pour milk into a jar, add the starter culture, mix thoroughly until the starter culture is completely dissolved. Then place the container in a warm place. Such kefir will be ready in 2 days.

The density of kefir depends directly on the percentage of the fat content of the milk – the fattier the milk, the thicker the kefir, with the so-called “flakes.” A layer of sour cream forms on top. It is advisable to send kefir in the cold for half an hour so that it is easier to collect sour cream.

Method 3:
You will need 1 liter of milk and a slice of rye or brown bread.

Put a slice of bread in a jar of milk and put it in a warm place, covered with a lid or gauze. In 24-48 hours, healthy and tasty kefir is ready. Thanks to such a natural sourdough, the drink will have a soft and pleasant taste.

Method 4:
You will need 1 liter of milk, three tablespoons of sugar, two tablespoons of kefir,

Boil milk with sugar in a saucepan, cool to room temperature. Pour milk into a jar, add regular kefir, wrap the pot, and put in the heat for 12 hours. As soon as the milk thickens, we send it to the refrigerator for 12 hours. If suddenly, the drink does not reduce – leave a little more in a warm place.

Method 5:
You will need 1 liter of milk, 100 ml of kefir, 1 tbsp. l. Sahara

Milk must be brought to a boil and cooled to a temperature slightly above room temperature. Add kefir, sugar to the milk jar and mix well so that the starter culture is wholly dissolved in the milk. Cover the pot with a lid and place the jar in a dark, warm place. If there is no dark place, no problem, it doesn’t matter. Precisely in a day, your homemade kefir is ready.