#probiotic #guthealth #yummy #kefir

Welcome Back:

Today, I explain how to make homemade Kefir in 60 seconds.

Homemade Kefir contains higher number of cultures and probiotics than store bought Kefir, all you need is a starter culture grains.

Obtain kefir grains: You can either purchase kefir grains online or get them from someone who already makes kefir.

1. Add kefir grains to milk: Place the kefir grains in a clean glass jar and pour milk over them. The ratio should be approximately 1 to 2 tablespoons of kefir grains per 1 cup of milk.

2. Cover the jar: Use a breathable cover like a paper towel or a coffee filter, secured with a rubber band, to cover the jar. This allows air circulation while keeping contaminants out.

3. Ferment: Leave the jar at room temperature, preferably around 68-85°F (20-29°C), for about 18-24 hours. The fermentation time may vary depending on the temperature and your preference for the taste.

4. Strain the kefir: After fermentation, gently stir the contents of the jar, and then strain the kefir into another container using a strainer. This will separate the kefir grains from the liquid kefir.

5. Store and repeat: You can store the kefir in the fridge and reuse the kefir grains to make another batch by repeating steps 2 to 5.

Remember that homemade kefir might have a different taste and consistency compared to store-bought versions, but it's packed with beneficial probiotics and nutrients. Enjoy your homemade kefir!

Homemade kefir is often considered healthier than store-bought kefir due to several reasons:

1. Freshness: Homemade kefir is made fresh, ensuring that the probiotics and nutrients are at their peak. Store-bought kefir might have undergone pasteurization or extended shelf-life processes, which can decrease the number of live probiotics.

2. Probiotic Content: Homemade kefir typically contains a higher concentration of live probiotics since it's made with live kefir grains. Commercial kefir may have a lower probiotic count due to processing and storage conditions.

3. Additives and Preservatives: Some store-bought kefir products may contain additives, preservatives, or sweeteners to enhance flavor or extend shelf life. Homemade kefir allows you to control the ingredients, keeping it simple and natural.

4. Strains and Diversity: Homemade kefir made from kefir grains can contain a diverse range of probiotic strains. Store-bought kefir might use specific strains for consistency, potentially limiting the diversity of beneficial bacteria.

5. Digestibility: Some people find homemade kefir easier to digest as they can adjust the fermentation time and milk type to suit their preferences and tolerance levels.

6. Cost-effectiveness: Making kefir at home can be more cost-effective in the long run compared to buying commercial kefir regularly.

However, it's worth noting that not all store-bought kefir products are unhealthy. Some brands prioritize maintaining live probiotics and minimal additives, so reading the labels can help you make a more informed choice. Ultimately, both homemade and store-bought kefir can be beneficial to your health, providing you with essential probiotics and nutrients.

Thank you for watching !

Please, like,share and subscribe,
All About Portions

свернуть