Editing Kefir

Jump to: navigation, search

Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.

The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then save the changes below to finish undoing the edit.
Latest revision Your text
Line 5: Line 5:
  
 
==Ingredients==
 
==Ingredients==
* 50 [[Gram|grams]] (1¾ oz) of kefir grains (see note)
+
* 50 [[Cookbook:Gram|grams]] (1¾ oz) of kefir grains (see note)
* 500 [[ML|ml]] (1 pint) fresh [[Milk|milk]] (see note)
+
* 500 [[Cookbook:ML|ml]] (1 pint) fresh [[Cookbook:Milk|milk]] (see note)
  
 
==Preparation==
 
==Preparation==
# Remove kefir grains from previous batch of starter, using a [[Sieve|sieve]] or [[Colander|colander]].
+
# Remove kefir grains from previous batch of starter, using a [[Cookbook:Sieve|sieve]] or [[Cookbook:Colander|colander]].
 
# Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk)
 
# Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk)
 
# Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10
 
# Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10
Line 29: Line 29:
  
 
==Production of kefir==
 
==Production of kefir==
To make kefir, milk should be inoculated with kefir grains (5% w/w) and incubated until a smooth [[yoghurt|yoghurt]]-like consistency develops. This is generally 12 hours at 18 - 22°C. Carbonated kefir may be produced by sealing the fermented product into beer bottles for ripening (1 to 3 days at 10°C). Kefir should be kept out of direct sunlight. If you have no means to regulate the temperature of fermentation, then the top of a warm refrigerator or a cupboard above the stove are suitable places. In warm to hot climates, kefir may be produced by placing the fermentation vessel into the refrigerator during the day and on the counter top at night.
+
To make kefir, milk should be inoculated with kefir grains (5% w/w) and incubated until a smooth [[Cookbook:yoghurt|yoghurt]]-like consistency develops. This is generally 12 hours at 18 - 22°C. Carbonated kefir may be produced by sealing the fermented product into beer bottles for ripening (1 to 3 days at 10°C). Kefir should be kept out of direct sunlight. If you have no means to regulate the temperature of fermentation, then the top of a warm refrigerator or a cupboard above the stove are suitable places. In warm to hot climates, kefir may be produced by placing the fermentation vessel into the refrigerator during the day and on the counter top at night.
  
 
# Strain the prior day's kefir batch with a sanitized sieve.
 
# Strain the prior day's kefir batch with a sanitized sieve.
Line 39: Line 39:
  
 
==Kefir as leavening agent==
 
==Kefir as leavening agent==
Kefir can be used as a [[Leavening Agent|leavening agent]] when baking [[Bread|bread]], because it contains active yeasts and bacteria. It can be used directly in a recipe, by replacing the yeast and half the water with kefir. Recipes that specify [[Buttermilk|buttermilk]] or [[Yogurt|yoghurt]] can be made just as well (or better!) with kefir.
+
Kefir can be used as a [[Cookbook:Leavening Agent|leavening agent]] when baking [[Cookbook:Bread|bread]], because it contains active yeasts and bacteria. It can be used directly in a recipe, by replacing the yeast and half the water with kefir. Recipes that specify [[Cookbook:Buttermilk|buttermilk]] or [[Cookbook:Yogurt|yoghurt]] can be made just as well (or better!) with kefir.
  
Alternatively, kefir can be used to create a [[Sourdough Starter|sourdough starter]]. Add ½ teaspoonful of kefir to ½ cup flour and ½ cup water, mix well, and set aside to ferment for 12 - 24 hours.
+
Alternatively, kefir can be used to create a [[Cookbook:Sourdough Starter|sourdough starter]]. Add ½ teaspoonful of kefir to ½ cup flour and ½ cup water, mix well, and set aside to ferment for 12 - 24 hours.
  
 
==Kefir Beverages==
 
==Kefir Beverages==

Please note that all contributions to Recidemia may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here.
You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource (see Recidemia:Copyrights for details). Do not submit copyrighted work without permission!

Cancel | Editing help (opens in new window)
Retrieved from "http://recidemia.com/Kefir"