Although it took a long time to make Kefir Yogurt, there were a lot of problems. The amount of information on the Chinese website was very small, so I went over the wall and went to the Internet. Kefir yogurt seems to be simple to make, but there are still some tips. I first met Kaifei from the kitchen red man Sunny Kreglo, Sunny's milk Kaifei feeding guide link https://www.xiachufang.com/recipe/101830986/ Since the introduction has word limit, so Baidu is directly given Link Kaifei simple introduction http://blog.sina.com.cn/s/blog_6bbcaa340100m9a4.html What is Kaifei http://blog.sina.com.cn/s/blog_6bbcaa340100mbud.html Kaifeier species Introduction http://blog.sina.com.cn/s/blog_6bbcaa340100maar.html In addition to the above Baidu listed, in fact, there are many effects of Kaifeier yogurt, accelerate metabolism, fight cancer, treat allergies, detoxify the liver, As well as increasing bone density, treating osteoporosis (Kefir yogurt also contains calcium, magnesium, vitamin K2), treating acne and so on. Drinking a certain amount of Kefir Yogurt every day can not only detoxify, but also play a role in weight loss (of course, combined with exercise to fully exert its effects). Therefore, Kefir yogurt is also very suitable for infants, pregnant women, middle-aged and elderly people, fitness and weight loss people, and lactose intolerance. Pets are also suitable for drinking. My dog is very fond of drinking. Just starting to feed Phil yogurt to the dog is also a little bit more to increase the amount of drinking, wait for the dog's stomach to adapt and then slowly increase, our home The current consumption of the two dogs is 200ml per dog per day, divided into two drinks, more than 9:00 in the morning, and once in the evening before going to bed, drinking in a few months, the shape of the stool is much better than before. Congenital stomach is not good, especially the sled three silly, it is very recommended that the dog dad try to open the Phil yogurt, absolutely better than any health care products, and the cost is low, they are absolutely safe, lie to you It is a puppy. The difference between milk kefir and yogurt (this paragraph is transferred from Sunny Kreglo's milk Kaifei feeding strategy) is simply summarized as: Kaifeier yogurt can be fermented at room temperature; yogurt is divided into room temperature and high temperature two Kind. Kefir yogurt beneficial bacteria can be rooted and propagated in the intestines, and it is a “resident resident”; yogurt beneficial bacteria only provide “food” to the existing good bacteria in the intestines, only the upper intestines stroll, and are 24 hours old. Metabolized, it is a "tourist"; Kefir yogurt has a wide range of beneficial bacteria, as many as 32 kinds; there are only 1-7 kinds of different types of yogurt strains. See the Kyrgyz yoghurt strains at: http://www.culturesforhealth.com/learn/milk-kefir/milk-kefir-grains-composition-bacteria-yeast/yoghurt strains: http://www.culturesforhealth .com/learn/yogurt/choosing-a-yogurt-starter-culture/#Compare_Yogurt_Cultures (listed the amount of yogurt in 11 yogurt, Greek yogurt and Caspian yogurt are so pitiful) moved from youtube to some about the benefits of Kefir yogurt The video has no subtitles. If you are interested in knowing English, you can check out http://v.youku.com/v_show/id_XMjg1OTMyMjM5Ng==.html?f=50243782http://v.youku.com/v_show/id_XMjg1OTMxNzkyOA==. Html?f=50243782http://v.youku.com/v_show/id_XMjg1OTM1NjEyMA==.html?f=50243782How to make a video of Kaifeier yogurt without subtitles, when I translate Chinese, I will upload a subtitle version. http://v.youku.com/v_show/id_XMjg2MzMyMzQ3Mg==.html?spm=a2hzp.8244740.userfeed.5!2~5~5~5!2~A Kaifei yoghurt fermentation process video, starting to appear milk Clear separation means over-fermentation, I have made Chinese subtitles. http://v.youku.com/v_show/id_XMjg2MzMwNDQ5Mg==.html?spm=a2hzp.8244740.userfeed.5!3~5~5~5!2~A&f=50243782 How to calculate the fermentation When the bottle is shaken, the milk inside is gelatinized and the fermentation is completed. I also took the video but didn't have the clarity of this foreigner, so I used him, and I don't need subtitles to understand. http://v.youku.com/v_show/id_XMjg2Nzg0MTEwOA==.html?f=50243782 Friendly reminder, don't wash the bacteria with water, several parents have made the same mistake, the bacteria do not need to wash, wash It can only be washed with milk. When the bacteria touch the water, it will reduce the vitality. The bacteria with strong vitality may be saved, but some may not survive.
Put the milk Kefir strain into a glass bottle and use 15 ml of bacteria per 250 ml.
Pour the milk in, do not overfill, be sure to leave at least 1 cm away from the mouth of the bottle. After the strain is fermented, it will float up. Milk can never be heated, high temperature will burn the bacteria, and it can be taken directly from the refrigerator and poured into the bottle. It is best to use chilled fresh milk with a shelf life of 7-15 days. The normal temperature milk with long shelf life is ultra-high temperature sterilization, which will affect the fermentation and reproduction of the strain.
Then cover the lid and put it in the cabinet to close the cabinet door for fermentation. My bottle is a 1L bottle, but the milk is only 900ml.
If your cap is screwed, just cover it gently and don't tighten it.
When I started to raise milk in Kaifei, I covered the bottle with gauze according to what the seller said, and then fixed it with rubber bands. But after reading a lot of youtube videos, most experienced milk Kaifei family members said that gauze or coffee filter paper is not good, there will be bad bacteria into the milk, so they are covered with lid fermentation, and some even A cloth was placed on the outside of the bottle that covered the lid. Many foreigners put the bottles in the cabinet for fermentation, in order to protect themselves from light and dust.
When you find that the bacteria floating on the milk are obviously floating a lot, and the milk around the bacteria has already condensed together, it proves that fermentation has begun. When the milk in the bottle shows the same condition, it seems that the milk near the bottle is relatively solid, but the milk below is still liquid. At this time, you can stir it with a spoon, so that the strain can be contacted. To the unfermented milk below, the fermentation will be more even. After stirring, the room temperature fermentation can be continued, or it can be placed in the refrigerator for refrigerating fermentation.
At room temperature, after a few hours, the milk in the bottle shows the state as shown in the figure. The milk below the dotted line has not been fermented. At this time, the spoon can be stirred a few times. The refrigerated fermentation can be stirred or not stirred. Because the refrigerated fermentation is relatively stable, it takes about 24-48 hours, and the milk becomes thick and acid is fermented. . If you are browsing the web version, you may not be able to open the link, or enlarge the picture. You need to register the kitchen and download the kitchen app to see it.
After mixing, pay attention to the condition of the milk. Once the milk below the dotted line is solidified, it means that the fermentation is completed. When the bottle is shaken, the milk will appear as a gel. In the tips I have posted a video link that fermented the milk into a gel. The appearance of water at the bottom of the bottle like this picture represents a bit excessive fermentation. Over-fermented yoghurt will blend together by shaking or stirring, but will still separate after a while. The over-fermented yoghurt is not bad at all, the nutrients inside are still there, even more, but the taste and the selling are not very good. Click on the image to see the full picture.
After the yogurt is fermented, repeat the first step, filter out the strain with a sieve, do not wash it, put it back into the fermented bottle and pour fresh milk into a new bottle of yogurt. Many people on youtube say that the bottle for fermentation should never be washed. If the bottle is dirty, wipe it off with a paper towel, so that the strain adapts to the environment and the fermentation is relatively stable. But in fact, I still wash it, I don’t think it has much impact. The key is to master the state of fermentation and the method of using it. Fermented yoghurt can be drunk directly or subjected to secondary fermentation. The second-fermented yoghurt will not only be thicker, but the biggest advantage is that it can release more nutrients such as probiotics, but the milk will be more sour. The second fermentation means that the yoghurt filtered out of the strain is fermented again, either at room temperature or in cold storage, because the micro-probiotics in the yoghurt after fermentation (the baby of the strain can not be seen by the naked eye), they will Continue to work hard to eat the lactose in the milk, so the milk will be more sour and thicker.
When the second fermentation, you can add some flavoring agent, which is to provide more food to the micro-probiotics, and secondly, it can absorb a little acidity. The flavoring agent may be dried fruit, such as raisins, dried cranberries, dried figs, etc., and may also be fruits such as blueberries, strawberries, pineapples, mangoes, and oranges. In the video on how to make Kefir Yogurt, Donna Schwenk has a demonstration, she also added orange peel, which I have not tried. The one I use the most is the raisins. In this picture, the raisins are drawn. Because the milk is very thick, most of the raisins will not sink.
When the whey separation occurs at the bottom of the bottle, it means that the second fermentation is completed. There is also a gel-like milk in the shaking bottle. The refrigerated fermentation may not necessarily be there. As long as the milk becomes thicker, the fermentation is completed.
This is the Kefir yogurt finished in the second fermentation, which is significantly thicker than the one fermentation. The palate is a combination of yogurt and champagne, which is wonderful. Bottled refrigerated can be stored for at least one week, several days at room temperature, depending on the temperature.
This is the yoghurt that I just started to grow, and I did not stir it during the fermentation.
This is also a form of Kefir yoghurt, once fermented, without agitation.
If you want to make cheese, you need some tools. I bought the cheese cup with the blue lid in the shop where I sold the strain, and the seller also presented the coffee filter paper.
The method of making is very simple. Put the cheese cup on the cup, open the coffee filter paper into the cheese cup, and pour the yogurt into the coffee filter paper.
There are some large holes in the bottom of the cheese cup, and the whey will flow from the inside of the hole into the cup.
Cover and place the cup in the refrigerator for 12-24 hours.
The cup was taken out the next day, and the cheese in the coffee filter was cheese.
The degree of fineness of the cheese produced depends mainly on the delicateness of the yogurt, and the amount depends on the amount of whey of the yogurt. This cheese was made when I first started to open the philadelphia. The yoghurt was not very good. Some whey was separated and not very thick. Therefore, the amount of cheese made was not too small, and it was not very delicate. The 2 bottles of yogurt in the step only produced 74 grams of cheese.
For the finished yogurt, you can add the right amount of bananas and use a cooking machine to make a milkshake.
A cup of Kefir milkshake within 15-30 minutes of exercise not only helps to restore strength quickly, but also accelerates the burning of fat. A cup of milkshake in the morning, not only has a strong sense of fullness, but also very refreshing, the milkshake made from the frozen yogurt added to the room temperature banana is normal temperature, do not like to drink ice yogurt in the early morning, you can try it. Absolutely delicious.
The mouth feeling of Kefir yoghurt is a combination of champagne and yogurt or carbonated drink plus yoghurt. If you make it very thin, and there is milk taste, it means that the fermentation is not in place. The time of fermentation of Kefir yoghurt varies with temperature. The summer temperature is high and the fermentation is fast, and the winter is just the opposite. It took me only a few hours to ferment this 900ml yoghurt at room temperature. Refrigerated fermentation may take 24-48 hours. The advantage of refrigerated fermentation is that the yoghurt made is relatively stable, even if it is not stirred on the way, it can be fermented more evenly. The disadvantage is that it takes a long time. If it is too troublesome to ferment at room temperature, do not know how to look at the state or often proliferated at room temperature, or should choose refrigerated fermentation (refrigeration room is 4 degrees or more), provided that your strain is very viable, just bought the vitality unknown. The strain is still cultivated slowly at room temperature. Summer is still recommended for refrigerated fermentation. After several times of milking, the Kefir strain will produce more strains, and the summer temperature will also breed faster. If the strain is too much to take care of, you can send a friend to a relative, or you can eat it directly. If you want to go far, you can feed more milk to the strains, put it in the refrigerator, and lower the temperature. It will not die for two to three weeks. Just re-take it out at room temperature and it will be slower. After a day or two, it will restore its former vitality. The special feature of the Kefir strains is that they are alive and live on the lactose in the milk, so they will die if they leave the milk. Kefir strains can be recycled indefinitely, and it is good to take care of them for a lifetime. Many people on youtube have been raised for decades. Milk Kefir is superior to water Kefir, with more nutrients such as probiotics. Special attention should be paid to the production of Kefir yoghurt. Tools that are in direct contact with the bacteria cannot be metal. In addition to drinking, Kefir Yogurt can also be used as a mask. It has a very good effect on acne muscle. Apply the Kefir yoghurt directly to the face with a brush or finger. After 15-20 minutes, wash it off with water. Kefir yoghurt and honey are mixed in a ratio of 3:1 to make a mask, which has the effect of moisturizing and hydrating. Kefir mask video please poke here http://v.youku.com/v_show/id_XMjg3MzAyMDMwNA==.html?spm=a2h3j.8428770.3416059.1 Just start drinking Kefir yogurt should be gradual, slowly add from 100ml per day Drinking amount allows the stomach to adapt. Everyone's gastrointestinal condition is different. The body sensation that occurs during the detoxification period is also different. People with more toxins in the body may react more strongly. There may be constipation, dizziness, nausea and other symptoms. Once the detoxification period has passed, the symptoms will disappear. My husband and I, our two dogs drinking Kaifei yogurt for a few months have no obvious detoxification reaction, but my father drank constipation, after about a month of adaptation to pass the symptoms of detoxification . The foreign website said that because the protein content of Kefir yoghurt is very high, and the second is because the probiotics in Kefir yoghurt rooted in the body and killed some bad bacteria. These bad bacteria will die later. The release of toxins, the body needs time to metabolize these toxins, so it may lead to constipation. The protein needed by the elderly is relatively low, so drinking too much syrup may be constipated. Kefir yoghurt is a tempered yogurt. You can't drink a few bottles at the same time as other yoghurts. If you have a constipation, you should drink too much. You should reduce the amount of drinking. I have been drinking for almost nine months since last summer, and the dog at home has not only reduced the phenomenon of diarrhea, but the older six-year-old Alaska has a lot of white eyes. I no longer have stomach. In the case of flatulence, the spots on the face are also a lot faded (have not changed the skin care products, and are not used as high-grade skin care products). After Dad drank, not only the gastrointestinal tract is no longer constipated, but also the elderly spots on the face are much less. . We are going to drink for a lifetime.