2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Due to its unique composition, fermented milk products are very popular not only in cooking, but also in cosmetology. The high protein content allows the natural product to be present both in the usual diet and in dietary, medical nutrition. However, not everyone knows how to quickly ferment milk to get kefir or curdled milk.
Benefits of dairy products
Milk for the human body is a source of vitamins, trace elements and nutrients that help ensure a full-fledged metabolism. Kefir is obtained by fermenting natural milk with special bacteria. In the process of digestion, they create beneficial microflora in the intestines, help to eliminate toxins and decay products.
Fat-free dairy products are indispensable for weight loss. Protein, which is part of cottage cheese, sour cream, kefir, yogurt, is easily absorbed by the body. In addition, it has the property of rapid saturation,reduces the need for sweets, which is important when dieting.
Kefir or curdled milk?
In the process of fermenting milk, you can get different types of natural products. With natural souring, yogurt is obtained, a dietary product that has retained all its beneficial properties. Milk sourdough of a certain type will help to get yogurt or kefir. There are many disputes and contradictions about the beneficial qualities of fermented milk derivatives. To understand this issue, you should understand the difference between kefir and yogurt.
In terms of nutritional value, products do not differ much from each other. To obtain kefir, a special culture is used, which is added to pasteurized milk. As a result, the kefir fungus absorbs lactose, while making the drink accessible to people with allergies to milk sugar. Both products can be prepared at home, but before making kefir from milk, you should choose the right raw materials.
How to choose milk
To ferment a he althy product on your own, it is better to purchase high-quality milk. It is undesirable to use products with a long shelf life. During processing, preservatives are added to it, which reduce the usefulness and quality of raw materials.
When choosing milk, you should pay attention to its fat content, the higher it is, the longer the souring process will take. In stores, you can often find a dairy product, for the manufacture of which dry powder is used. Such raw materials are not suitable for obtainingnatural kefir or curdled milk.
Kefir at home
To make kefir from milk, as a rule, a special fungal starter is required. You can use the usual purchased kefir. You will need boiled milk, cooled to a temperature of 20-22 degrees, in which kefir fungus is bred and left warm until a clot forms.
The fermented milk is placed in a dark, cool place and left for 48 hours to mature. The drink obtained at home can be consumed after full maturation. Part of it is left for later cooking.
Milk sourdough in the kitchen
The development of advanced technologies allows you to get in your own kitchen not only kefir or yogurt, but also hard cheese, yogurt, sour cream and other fermented milk products. They are obtained by adding special starter cultures.
Before you quickly ferment milk, you should decide on the choice of the active ingredient. Usually dried cultures are packaged in portion bags and have a fairly long shelf life. In order to get a high-quality and he althy product at the output, it is undesirable to divide the sourdough into several times. Leaking packaging often results in damage to an important component.
In order to quickly ferment milk into yogurt, as mentioned above, you can use a special sourdough. However, there is another way. Pre-pasteurized milk (boiled) is cooled to a temperature of 35-40 degrees. To start the process of natural fermentation into itadd sour cream, purchased yogurt. The milk container is wrapped and kept in a warm place for at least one day.
Handmade cheeses
Homemade cheese is of excellent taste and quality. Not everyone knows how to ferment milk for cheese correctly in order to get the expected result. You can get a product for further use by natural fermentation of milk or with the addition of fermented milk derivatives. To significantly speed up the process, you can add a piece of bread to the milk.
Unleavened cheese is obtained by boiling curdled milk, followed by straining. The clot, sagging and freed from excess whey, is placed under a press, the density of the cheese will directly depend on the severity of the load and the pressing period. There are several ways to prepare this type of cheese.
- Bring fresh milk to a boil, add vinegar or lemon juice to it. Under the influence of acid, the milk curdles, forming an elastic lump, which must be placed under the load.
- Before fermenting milk quickly, it is boiled and cooled to human body temperature. Then add sour cream or yogurt, s alt, spices to your liking and heat again on fire. The curdled product is filtered through a thick gauze, a raw egg is added and put on fire again. As soon as the mass begins to slightly reach for the spoon, it is transferred to a cloth bag and pressed down with a press.
- Another interesting type of homemade cheese is made from sour cream. In 1 liter of the product add 1 tbsp. spoonlemon juice or vinegar, fresh herbs and s alt. Everything is mixed and left warm for 4 hours. After that, the sour cream is filtered and kept under load to the desired density.
Fermented milk products obtained at home can be given to children without fear, because every housewife knows what components they consist of.
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