Kefir de casa

Acum vreo 2 saptamani am primit de la prietena mea D cateva ciuperci de kefir (chefir). Ciuperci e putin spus, pentru ca e de fapt o cultura de bacterii si fungi (ciuperci) vie, care trebuie ingrijita ca sa se dezvolte. Coloniile arata ca niste buchetele de conopida.

Pusa in lapte si lasata la temperaturi caldute de 20- 25 C fermenteaza si produce bautura cu acelasi nume: kefir. Culturile cresc in lapte si de aceea, in 2 saptamani cantitatea se va dubla. Ceea ce nu folosesti, doneaza prietenilor tai, ca sa-i faci si pe ei fericiti ­čÖé . Daca vrei sa pastrezi cateva zile cultura, o poti pastra in apa, la frigider.

Din ceea ce am citit pe net, kefirul poate fi folosit ca un remediu in unele boli, dar noua ne place mult bautura in sine, asa ca in loc sa cumpar kefir „imbogatit” cu cine stie ce agenti de ingrosare, mai bine il fac eu in casa.

Ingrediente:

  • 2 linguri cultura de kefir
  • 1 l lapte dulce

Cum se face:

  • Intr-un castron de sticla, lemn sau plastic (nu din metal) pune laptele si culturile de kefir.
  • Acopera cu o farfurie si lasa 24 de ore pe masa din bucatarie., amestecand din cand in cand. Poti lasa mai mult, daca vrei kefirul mai acru.
  • Amestecand cu o lingura (nu de metal) strecoara kefirul printr-o strecuratoare fina.
  • Clateste ciupercile ramase in sita si amesteca-le din nou cu lapte ca sa faci mai departe kefir
  • Pastreaza kefirul in frigider

 

English version
 
About 2 weeks ago I received from my friend D some kefir grains, from which a drink with the same name is made. Here in Romania we drink this milk beverage, which has a thick, creamy consistency and tastes a little like yogurt.
Beside its nice taste, kefir is healthy. I found this on net, about it:
„Kefir is a refreshing, probiotic cultured milk drink that originated in the northern Caucasus Mountains many centuries ago. Many aromatic compounds contribute to its unique flavour and distinctive pleasant aroma. Kefir has a slight natural carbonated effervescence, and contains between 0.08 – 2 % alcohol

 

Kefir is unlike most other dairy products because it is easily digestible and contains little sugar (lactose), especially if you let it ferment for a longer period. The proteins in the milk are also broken down, and are virtually in a pre-digested state. I drink it on its own, as a meal in itself, and a source of protein. Some people combine it with fruit or muesli, or use it to make a smoothie. The whey makes a great starter for sourdough breads, cakes, and all forms of baking. If, like most people, you have a damaged digestive system, a glass of kefir is a soothing and healing product. You may find that during the hours after drinking it, your stomach feels settled and stable.

Unlike yogurt, kefir contains around thirty strains of bacteria and yeast, including lactobacillus bacteria. The culture comes in little translucent balls called grains, though these grains have nothing to do with any kind of cereal. It has anti-tumour properties, preventing the development of metastasis. It is an anti-inflammatory and is an excellent stimulant for your immune system. The grains produce their own antibiotics. Kefir is rich in minerals and vitamins, particularly the B group, and vitamin K2. Kefir slows the aging process and has many healing properties, helping with heart and artery disease, lowering cholesterol levels and regulating blood pressure. It assists your digestive system, healing the liver, kidneys, spleen, pancreas, gall bladder and stomach ulcers, and soothing your digestive and urinary tracts”

 
I don’t know if it does these all, but it worth try it.
 
How to make KEFIR:
  • Mix 2 tablespoons of kefir grains with 1 l milk, in a non- metallic container.
  • Cover the container with a plate and leave it 24 h on the kitchen table.
  • Using a non- metallic strainer, strain the drink. Clean the grains under water.┬á
  • Use the grains again.
  • Kefir grains grow in milk, so if you have too many make happy your friends, and donate them.
  • You can keep the grains under water, in the fridge, if not used.

 

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