Tips For Making Your Kefir Creamy Again. Let your kefir ferment for a shorter time and watch it closely to see when it gets thick, then strain it; or you can add more milk or fewer grains and this will help slow the fermenting down too. If your house is really warm it can be done in less than 24 hours. It can even be done in half the time, or
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. In short, kefir is a drink, and kefir grains are the starter or culture needed to produce it. Kefir is widely accessible in most places.
Kefir grains are the most traditional, economical, and nutrient-dense way to make kefir. However, it is not always practical to maintain kefir grains on a daily basis. In situations where it is more practical to make kefir only periodically, we recommend opting for the powdered kefir starter.
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Add 2 TB of kefir grains to the sweetened water. Cover with a plastic lid, cloth cover or Fermentation Cap. Let sit for 24-48 hours – no longer than 72 hours or the grains will begin to disintegrate. The water kefir recipe will produce a slightly fizzy beverage with a pleasantly sweet taste.
Kefir is a cultured, fermented beverage that tastes a great deal like a yoghurt drink. It’s made using ‘starter’ grains – just like sourdough bread has a ‘starter’. The starter for kefir is a combination of yeasts, milk proteins and bacteria. It has a tart, creamy flavour and is loaded with pro-biotic health benefits.
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kefir starter vs kefir grains
