Yogurt, kefir & co simply homemade

Yogurt, kefir & co simply homemade

Yogurt, kefir & co .: do it yourself
There is a wide variety of dairy products in the supermarket. Many of them can easily be prepared in your own kitchen. The effort is rewarded with the natural taste.

Fans of freshly drawn kefir order »kefir nodules« on the Internet, which contain various lactic acid bacteria and yeast cultures. They convert the milk sugar into carbon dioxide and some alcohol. Take: a mason jar with kefir nodules and room-warm milk. Close well and place in a light-protected place at room temperature. Pay attention to cleanliness and hygiene. After a day or two, the fermented drink is poured through a plastic sieve into a second container. The sparkling, foaming kefir is ready. The cultures are rinsed off and can be reused.

A kind of buttermilk is even easier: fresh lukewarm milk is mixed in a bowl with two tablespoons of vinegar or lemon juice. After only 15 minutes, the mixture has become thicker and is poured into a glass. Covered with a cheesecloth, the homemade buttermilk can be kept in the fridge for around a week.

Anyone who has tried homemade yoghurt will appreciate the difference to the product they have bought. One liter of UHT milk is heated to around 37 degrees Celsius. Then add a pinch of lactic acid cultures or a 200g cup of natural yoghurt. If milk and yoghurt have the same fat content, the yogurt becomes firmer. The mixture is then stirred and the mixture is poured into small jars, which are kept warm in a yoghurt maker for 5-11 hours. It must not be warmer than 45 degrees, otherwise the bacteria will die. In addition, vibrations should be avoided in order not to disturb the lactic acid fermentation. If you don't have a yoghurt maker, you can use the oven - heat to 45 degrees, put the jars in the oven and turn the oven off after 15 minutes.

When the yogurt is ready, put it in the fridge. It can be spiced up with juice, fresh fruit or a little honey. The Turkish yoghurt drink Ayran tastes particularly refreshing. For this, 400 ml of yogurt with 200 ml of cold water and a little salt are whipped until foamy. Then season with a little lemon juice, basil or cumin and serve ice-cold. Heike Kreutz, aid.

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