Milk kefir has properties making it ideal for cooking. It has a lower lactose content then plain milk, is slightly acidic which adds tang and helps quick breads to rise and is thick enough to add body to any dressing or sauce. It can be used in soups, stews, baking, sauces and salad dressing. The ideal time to bottle your kefir is when you see little pockets of clear whey forming in the jar. Its tricky to get that spot on but that is the ideal time to bottle if you want really thick kefir. Second ferment. Another trick is to leave your kefir at room temperature in the bottle for another 12-24 hours after you have removed the grains. Mix 1/4 cup of organic cane sugar into each jar. Stir until dissolved. Next, add 1/4 cup of water kefir grains to each jar and stir gently. Cover with a kitchen towel and let sit in a warm place for about 2 days. Then, do a taste test to check how the fermentation process is going. You can find full instructions + ingredient measurements in the recipe card at the bottom of this page. One: Add all the ingredients to a blender. I like to add the kefir at the bottom, as this helps the fruits blend easier. Two: Blend until smooth. You might have to stop and push down the edges with a spatula a few times. Serve the smoothie Kefir is a fantastic cultured beverage that has been used as a tonic in Eastern Europe and the Middle East for centuries. Kefir is traditionally made with cow’s milk or goat’s milk. You can turn any milk or even plain water into kefir by adding a culture starter or kefir grains and a natural sugar to feed the probiotic organisms. You want to use water kefir differently than you use milk kefir. Try adding it to smoothies, healthy desserts, oatmeal, salad dressing or just drink it plain. Since it has a less creamy texture and is less tart, it’s not the best substitute for dairy products in recipes. Risks and Side Effects Storing kefir grains for a week: Place your kefir grains in milk. If you have 1 tablespoon of grains, store them in at least 2 cups of milk, 3 is better. I like to make sure that they have plenty of food to eat. If you have more grains, add more milk accordingly. Then you place this in the refrigerator. This will last for one week. The grains.. you can re-cover with new milk to make more milk kefir. As far as the kefir starter, I just kept feeding it for a few days (no longer). .. I also have a regular “starter” that I made with grapes, flour and water (you can search my site for that one, it’s called Wild Grape Sourdough Starter). That’s the one that I feed more Vay Tiền Cấp Tốc Online Cmnd.

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