Monday, 7 November 2011

Ways of making kefir

Kefir is a fermented milk products originating from the Caucasus mountains. With menginokulasikan kefir seeds

    (Kefir grains) in the milk then the milk changes in biochemical and have specific characteristics, such as the fresh sour taste and thickens and is more durable and can be stored in the refrigerator 4-10A ° C for 2 weeks.

    Seeds kefir contains lactic acid bacteria (LAB) and yeasts. Lactic acid bacteria and yeast in kefir seeds among other things, and Lactobacillus lactis Lactobacilus kefirgranum that play a role in the formation of lactic acid. Lactobacilus kefiranofaciens kefr cause clotting so that it becomes thick, Leuconostoc (type of LAB and yeasts) forming diasetil, and Candida kefir as a shaper of ethanol and CO2.

    The composition of kefir in general is 2.88% lactose, protein 3.91%, 2.57% fat and 0.94% ethanol. Kefir has a characteristic pH of 3.77 to 4.19 and the degree of acidity of 1% with a sour taste fresh sting.

    Kefir health benefits because of LAB in kefir and fermented milk on

    generally act as a probiotic that can suppress pathogenic bacteria in the human body, especially in the digestive tract. Kefir can also be consumed by people with lactose intolerance and is believed to lower blood serum cholesterol, increases HDL and lowers LDL and triglyceride values. Some experts argue that LAB can reduce the risk of cancer and digestive tract tumors.
Raw Materials

    1 liter of cow's milk

    Seeds 50-60 grams of kefir

    Cold boiled water to taste

    Sugar solution (sugar: water = 1: 1) according to taste

    Food coloring or essences and fresh fruit according to taste





    milk containers / bottles,

    melamine spoon,

    plastic filter,

    packaging container, and

Making way

    Pasteurized milk in the container to kill pathogenic bacteria and milk to prepare kefir as a medium for seedling growth. Lower the temperature of the milk until it reaches 30A ° C which is the optimum temperature for seedling growth of kefir.

    Inokulasikan kefir seeds 5-6% of the volume of raw materials.

    Stir until blended and peram at room temperature for 24 hours without shaking.

    Strain the kefir seeds. The results of the filter (filtrate) can be consumed as kefir with added sweeteners, essences, and dyes, or you can add fresh fruit.

Wash kefir grains with cold boiled water until clean.

Seeds that have been washed kefir can be used again to create a new kefir.

Pack kefir and store in refrigerator and serve in a cold state