Kefir at home

Kefir is one of the most useful milk products for the human body. The beneficial properties of this product are caused by its unique ingredients.

Without a kefir, it is difficult to imagine any diet of healthy, dietary, children's and medical nutrition. Many have accustomed to consulating this product daily simply to normalize digestion or for weight loss. However, depending on the various use of kefir, as well as from its view, you can get the necessary healing effect.

Home kefir is several times greater than the store on its healing properties. Such a product prepared independently contains more bacteria useful for the human body, which are responsible for the normalization of metabolic processes, and also positively affect the nervous system and reduce the risk of cancer cells. To date, there are several home kefir recipes that are quite simple in preparation.

History of kefira

This milk product has a rather rich centuries-old history. The special kind of kefir fungus is Rodskaya, which contributes to its production and was widely used for the first time in Muslim countries and in the Caucasus. Such kefir grains were considered "tears of Allah", and the cooking process itself was like a magical ritual.

Milk and Zavskaya in special storms laid on the middle of the road, and each passerby had to push his legs and, the more jolts it was delivered, the more tastier the product was. The recipe for cooking was kept by family members in the strictest secrecy and was inherited. It was believed that when the mystery of cooking would be known to someone else's, then kefir will be spoiled forever.

For the first time, the formulation was published by the Caucasus Medical Journal in the mid-70s of the last century. In Russia, the healing drink was first applied only at the beginning of the twentieth century for the treated hospitals of Botkin, after which its wide production began to be established. After that, a kind of dairy product quickly quickly took the leading position on the table of each house and began to be widely used mainly to normalize digestion.

Home cooking kefir

Therapeutic composition of kefir drink

This common milk product is valued, first of all, for the uniqueness of the composition. The product includes vitamins of group A, B, H, Calcium, minerals (chromium, selenium, manganese, copper, phosphorus), tryptophan, choline. Kefir contains from 0.2 to 0.6% of the alcohol of lactic acid, which helps to increase the appetite and intensification of the intestinal work.

Equal milk drink allows you to quench thirst and maintain the tone of the central nervous system and the circulatory system. Most of the useful elements contained in the cow's milk are better absorbed by the human body precisely in the form of an acidic, and not fresh drink. Iron, animal fats, calcium, milk proteins, phosphorus and group vitamins, which are formed in more precisely in a kefir product in fermentation processes.

Also, this milk product can eat even people with the intolerance to milk and allergies on lactose. With a wide range of diseases (atherosclerosis, hypertension, diabetes, gastric colitis, overweight, gout, and other cardiovascular diseases) This milk drink is used in a daily diet as a dietary and therapeutic product. Recent scientific studies have shown that kefir fungus contains kefira polysaccharide, which helps to prevent malignant tumors.

Kefir stimulates the immune system due to the activation of blood leukocytes. During menopause, this ferocular drink is useful as a source of calcium and for the prevention of bribery. It is in this hormonal period that the women are most susceptible to osteoporosis.

Kefira fatty

What kefir is useful: fatty or vice versa, low fat? The answer to this question directly depends primarily on age, since, for example, home kefir for children should be the most fat, because it contains more beneficial substances and vitamins necessary for the normal development of a growing organism. It is a poor product that contains antioxidants and vitamin growth A.

For adults, nutritionists recommend using a non-fat product to 1% of fats, as it is more useful for the prevention and treatment of diseases of blood and digestive systems. Also, dairy fats are fully absorbed by the body, which, with increased fatty, the product can lead to their excessive accumulation. Fatty dairy products are not recommended for use in atherosclerosis and other diseases of the cardiovascular system, as well as at the risk of occurring oncological diseases, as vitamin growth can provoke the reproduction of malignant cells.

Kefir alcohol

A small percentage of alcoholic vapor in the drink makes it refuse to eat the product of many motorists. However, after half an hour after the use of the fermented milk product, the alcohol pair fully weather. A child daily useing kefir can also not become alcohol dependent, since such a risk may occur during systematic drinking of only more than two liters per day.

But when the hangover or abundant festive overalls, Kefir will be your best assistant to clean and protect the organism from unnecessary food and products of decay of alcoholic beverages. During the diet, kefir serves as a cleaner from toxins, which ensures a feeling of lightness. Also at a minimum calorie drink provides full-fledged nutrition with vitamins, minerals and useful elements.

Healing application kefira

Alone to make home kefir today is quite simple, given the fact that its usefulness exceeds the store product. However, it is worth knowing how to properly use it for the treatment of various ailments with maximum health benefits. For example, it is known that tryptophan contained in the drink allows you to deal with insomnia.

For prevention of constipation, it is preferable to use a fresh one-day dairy product. Fresh drink will help clean the body from harmful toxins and slags if the reception will be daily. But with diarrhea it is better to use a three-day drink.

Make a kefir at home should also be treated with anemia, atherosclerosis, diseases of the kidney and liver, bronchitis, gastritis, hypertension, diabetes, gastric and intestinal colitis, small-class, heart disease and for the prevention of heart attacks and strokes. In such cases, it is worth using a two-day kefir. However, this drink is better to exclude from consuming in exacerbations of peptic diseases of the stomach and intestines.

The three-day drink is characterized by the highest percentage content of dairy acids, therefore, contraindicated in peptic diseases, kidney diseases and with an increased acidic area of \u200b\u200bthe stomach. Children preferably use kefir daily for preventing gastrointestinal diseases during breakfast or lunch. Adults suffering from bloating, meteorism and constipation is recommended to eat drink during dinner or two hours before sleep.

Homemade Kefir for Baby

From the first days of life, this product will be useful in the children's diet, because it is allowed to receive from two weeks old. Such a special product is applied with a lack of breast maternal milk and is prepared separately at home or in children's dairy kitchens. This drink is called a kefir or a mixture of "B", since it is impossible to use pure milk food products, but only mixtures with them.

Prepare home kefir "B" for children up to a year is necessary in proportions 1: 1 with a decoction of rice and the addition of sugar. Such a "B" kefir is given to a child for two weeks, and after a mixture of kefira and rice rice is used in a 2: 3 ratio. Only after 2-3 months of the child can be transferred to a one-piece kefir product with the addition of sugar.

With such an artificial discount, Kefir has a number of advantages compared to cow milk. It is with fermented milk dust that all useful product elements are absorbed much better. However, the complete transition to a kefir product without the use of children's mixtures can lead to an acidosis in a child.

Kefir recipes at home

Preparation of such an acidic product directly depends on the presence of high-quality kefir fungus. Such a specific fungus externally is a curly lump, containing useful microorganisms, which are formed in the process of rolling milk. To prepare a kefir at home, you should start from the stage of the ferment of fresh cow's milk.

Zapvaska for kefira

First of all, a dry fungal enzyme must be turned into a curly mass and activate the grains of dry fungus. Dry enzyme rinse with cold water and put in a sterilized container. To 50 g enzyme add a glass (about 250 ml) warm purified water and leave the product for two days at room temperature.

Next, you should go through kefir flakes with a spoon, disinfailed boiling water. The mucous flakes are emitted, and the rest are used to prepare a drink. Zero grains are placed two hours in a soda solution (1 tsp. Soda on a glass of water), and then rinsed with purified water and placed in the milk designed for kefir.

It is better to choose the skimming varieties of cow milk in the proportions of 500 ml per 50 g of the start, which must be pre-boiled and cool. After placing fungal flakes in milk, it should be stored at least a day at a temperature of from 18 to 20 degrees. If the fungus was formed and surfaced to the surface, then it is necessary to strain and rinse with water, and then pour the milk to the day again.

To obtain high-quality starters, it is necessary to repeat the procedure for about five times. Useful starts will externally resemble sour cream on the consistency and slightly foam. It must be stored in the cold with possible use of no more than two weeks.

Homemade kefir

To prepare a fermented milk drink in this way, any kind of cow milk can be used: fat or skimmed, solid boiled or pasteurized. This milk must be poured over small banks, given that approximately 200-250 g must be used at least 3 hours l. Runs. The taste and speed of making kefir depends on the amount of milk enzyme.

Basically, for no less than a day, it takes no less than a day with a proper temperature mode of storage at 15-20 degrees. Thus, you can get a high-quality one-day drink. To prepare a two or three-day product, a mixture should be stored for a few more days, but at a lower temperature of 8-10 degrees.

Simple method of cooking home kefir

A homely sour milk drink can be prepared without a dry enzyme for break, and with a fresh storey product. Distribute pricked pre-milk and add the store product to it in proportions 2 tbsp. l. by 250 ml. Milk in this case should be a warm temperature from 35 to 40 degrees.

The mixture is left in a warm place at least 6 hours before full thickening, then put in the refrigerator for the night. The resulting starter is used to repeat the process, but not more than 10 times. Shop kefir can be replaced by sour cream, pouring it with milk and thoroughly stirring the mixture.

The benefits of such a home product is definitely more shop, since the useful bacteria necessary for therapeutic and diet purposes is born only with special temperature modes. The store has special additives in the composition, allowing to maintain a long expiration date, which negatively affects the beneficial properties of the drink. Buying kefir in the store, it is impossible to accurately determine the exposure time useful for microflora bacteria.

Using home kefira

In addition to direct use of homemade kefir, this product is widely used for cooking soups, sauces and dough for pies, pancakes, Olades and pellets. Only on the home milk product can be prepared dough for thin as paper and lace pancakes. Also on kefir are preparing fragrant cakes that can be used for lunch with a liquid dish or as a basis for any snack.

Algorithm for preparing simple homepashes:

1. For the test, a mixture of home kefir (100 g), a pinch of soda food, sugar (1 tsp), salt to taste, chicken egg (1 pc.), Vegetable oil (1 tbsp. L.) And flour for dough .
2. In the kefir of self-preparation, add soda, sugar, salt, egg and thoroughly mix ingredients.
3. To such a mass, stirring, add gradually flour until a soft test of elastic consistency is obtained.
4. At the end, add vegetable oil and weathered the dough thoroughly.
5. Cut the mass, we leave in a warm place at least half an hour.
6. The dough approached the equal parts and squeeze the cakes from them.
7. Pre-lubricated with oil baking sheets with cakes put in the oven and bake at a temperature mode of 180 degrees until ready and golden crust.
8. Such pellets can be bakeed with filling of vegetables, meat and cheese, for which it is necessary to make a deepening in pellets.

Video Kefir Video Recipe

Kefir can be cooked according to the following detailed video lesson: