Sourdough for kefir at home: recipe and cooking method. Starter for kefir in a pharmacy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

“If you want to do something well, do it yourself” - probably many of you had this thought in your head when you took a product from the supermarket shelf and read the composition. Indeed, most food products today contain a lot of all sorts of additives. Sometimes it is possible to find only a few more or less understandable ingredients, and everything else: substitutes, stabilizers and other intricate components. But how will this affect he alth? Unfortunately, we must admit that most manufacturers do not really care about the he alth of their customers. This topic is most relevant for young parents, because such a “modernization” has long affected dairy products. Today we will talk about just one of these. Is it possible to make kefir at home, what is kefir sourdough and how to use it correctly.

Ohdairy products

Let's first define what kefir is and what is its value for our body. This drink is made from milk. A special starter culture for kefir is introduced into it - bacterial cultures and fungi, which, once in a favorable environment, begin to grow rapidly and release their metabolic products into milk. Thus, the drink undergoes a certain fermentation, due to which its composition changes and is saturated with elements useful for humans. Microorganisms that are used for sourdough, and in themselves are beneficial to he alth - they play the role of probiotics, which have a positive effect on the intestinal microflora and at the same time are detrimental to pathogenic bacteria. That is why, in case of poisoning with low-quality products, it is recommended to drink kefir. In addition, the drink has a number of nutrients, boosts immunity, cleanses the body and helps to better digest lactose.

About starter cultures

Today sourdough for kefir is sold in pharmacies, grocery and specialized stores. It is enough just to follow the instructions on the package - and making homemade he althy kefir is not difficult. But starters are different. You can buy dry sourdough, or you can make your own. Purchased starter cultures contain several types of bacteria at once, they can be used to prepare not only kefir, but also other, a variety of useful fermented milk products, it is much more convenient to use them.

Do you have ready-made kefir at home?

Sourdough for kefir isa colony of bacteria, and if there is kefir in your refrigerator, then you can safely use it to prepare a new portion. You only need to create a favorable environment for the development of fungi, and this is not at all difficult to do. Boil a liter of fresh milk, and then cool to a temperature of 40 degrees. Milk can be taken home or store, it is not so important. After that, add 5-6 tablespoons of ready-made kefir to it, close the container with a lid, wrap it with a towel and put it in a warm place for 12 hours. Such a starter for kefir will allow you to get a young one-day homemade kefir. A drink of medium density will turn out after a day, but mature and dense kefir will be ready only after 2-3 days. You can use ready-made kefir as a starter within one week.

Dry shop sourdough

Dry sourdough for kefir is presented in a wide range, you just need to choose the option that suits you best. How does such a product work, because in appearance it does not seem alive at all, can it be trusted? The bacteria you need are actually live, but dried in a special way. The manufacturer immerses them in a kind of "hibernation", increasing the shelf life. As soon as the fungi get into a favorable environment, they are activated and will soon give you a tasty and he althy drink. It is convenient to use such a product, and it always works flawlessly, you just need to follow the recommendations. One of the most popular today is the dry sourdough "Vivo kefir". Instructions on how to properlyuse, enclosed with each package. One bottle of bacteria is enough for 3 liters of milk. It must first be boiled, cooled to 40 degrees, and then add the leaven. The container must be placed in heat for 8-10 hours. It is convenient to use a yogurt maker or a regular thermos for cooking, especially if your home is cool. If it happens that the milk has cooled down, and the fermentation process has not taken place, do not rush to get rid of it. Heat the milk to the right temperature, and the beneficial microflora will begin to develop again. When kefir is ready, put it in a cool place to slow down the fermentation process.

For everyone and everyone

Many manufacturers are trying to sell specialized types of starter cultures. In each such product, various types of fungi and bacteria are optimally combined, which in the end will give the product exactly the qualities that the consumer needs. So, sourdough for kefir at home can be prepared for those who follow a certain diet or are undergoing treatment. There are starter cultures for people leading a sports lifestyle, for expectant mothers or people of age. Each category of buyers needs its own specific balance of nutrients, and today's market is trying to satisfy their wishes. Perhaps each of us can find exactly what suits him best.

For the little ones

It's nice that the manufacturers have taken care of the mosttheir little clients. There is a starter culture for kefir for children up to a year on sale. The drink will turn out soft and tender, but it will give the baby all the necessary micro and macro elements, relieve problems with the tummy and raise immunity. So, Vito has several similar products in its arsenal at once. Sourdough "Bififit" will improve the functioning of the digestive system, help get rid of allergies and stabilize metabolic processes in the body. "Acidolact" will allow you to prepare a he althy fermented milk drink that will help you recover from illness and restore the body if your baby is sick and takes medication. Based on lactic acid bacteria, you can also prepare natural cottage cheese, which is so necessary for a growing body.

Summarize

It should be noted that this is a very necessary and useful product in the goods market. It is convenient that such a starter for kefir is sold in a pharmacy, on the Internet and even in grocery stores in the public domain, and each of us can now prepare a tasty, and most importantly, very he althy product. You can fearlessly give it to your baby, because now you know exactly what your homemade kefir is made of.

Be he althy!