How to break kefir

Kefir is an acidic product, which is very useful due to its bacteria, but quickly loses its initial properties. Therefore, it is better to make kefir yourself, the more it is simple.

Kefir can be made of boiled or pasteurized milk and fristed. For the first way, it will take: milk - 1 liter, kefir - 2 tablespoons and a glass jar.

You can take a kefir soldering in the store or in dairy kitchen. In cooled milk after boiling or heated pasteurized up to 33-40 degrees, add a start-up, mix well with a wooden spoon, cover with a lid and leave in a warm place for fermentation for 12-24 hours. The waxing time of the kefir depends on the temperature, the ideal is considered to be 20-24 coarses, in a cool place it wanders slower.

How to check whether the dairy product is ready: kefir has a dense texture, looking like a jelly, taste - slightly sour and gentle.

The shelf life of a kefir is 2-3 days, as it produces alcohol, which bears the harm to the body. Keep it needed in the refrigerator. Two-day kefir is not recommended to take infants.

You can also start the kefir using a tablet or a liquid starter. In a glass jar, add milk 2 liters and a solder, mixing thoroughly, put it in a warm place and wait until the kefir is completely prepared.

The advantage of homemade kefir in its naturalness and freshness, there are no different additives. Kefir has a beneficial effect on a children's body that saturates its useful bacteria enhancing immunity.