{"id":76,"date":"2018-05-12T05:52:58","date_gmt":"2018-05-12T09:52:58","guid":{"rendered":"https:\/\/myfermentedfoods.com\/?p=76"},"modified":"2019-07-30T22:34:04","modified_gmt":"2019-07-31T02:34:04","slug":"how-make-kefir","status":"publish","type":"post","link":"https:\/\/myfermentedfoods.com\/how-make-kefir\/","title":{"rendered":"How to Make Kefir [the Only Guide You Need]"},"content":{"rendered":"\n

Kefir is a fermented drink traditionally prepared using cow’s milk. There are non-dairy versions of kefir made with almond milk, coconut water, or juice.<\/p>\n\n\n\n

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Kefir is made from \u201cstarter\u201d grains similar to sourdough bread that needs a \u201cstarter\u201d to begin with its preparation.\u00a0<\/p>\n\n\n\n

The lactic acid bacteria in the kefir grains turn the lactose from the milk into lactic acid. This is why kefir has a sour taste just like yogurt, but a thinner consistency.<\/p>\n\n\n\n

The starter is a combination of milk proteins, yeasts, and bacteria that allows the drink to ferment while enhancing its flavors and probiotic value. <\/p>\n\n\n\n

The milk is fermented by adding to it a small quantity of kefir grains<\/strong><\/a>. These are not your usual cereal grains, but the grain-like colonies formed by lactic acid bacteria and yeast having a cauliflower-like appearance. <\/p>\n\n\n\n

The microorganisms in kefir grains can multiply and cause fermentation of the sugars in the milk within about 24 hours turning it into kefir. The grains can be removed from the liquid and used again.<\/p>\n\n\n\n

In short, kefir is a drink, and kefir grains are the starter or culture needed to produce it.<\/p>\n\n\n\n

Kefir is widely accessible in most places. You can buy it from a grocery store or prepare it at home by following a recipe that suits your preferences and health needs the best.<\/p>\n\n\n\n

You can learn more about kefir here<\/a>.<\/p>\n\n\n\n

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