What To Give A 5 Month Old For A Cold Making Creamy Cold-Fermented Kefir at Home

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Making Creamy Cold-Fermented Kefir at Home

I love making kefir at home. You can find many resources that teach you how to make kefir, but I know a way to make it that’s a little different. This article assumes you know at least the basics of making kefir. I’ll go over how I make it, but I’m assuming you know all about how long to ferment it and what a properly fermented batch looks like.

Several years ago when I started making kefir, my kefir grains multiplied to the point where I could ferment a gallon of milk at a time. The problem here is that since I’m the only one actually drinking it at the time, and it only takes 24-48 hours to ferment, I couldn’t drink it fast enough. The other problem I had came in the summer. Kefir ferments much faster when warm. I lived in an apartment where it easily reached 80-85 degrees Fahrenheit, and I usually went to my parents’ lake house on summer weekends, so I didn’t want to just leave a gallon of explosively fermenting milk. in the kitchen. We actually turned off the window air conditioners when we went away for the weekend and it was a second floor apartment so the temperatures would actually go much higher. I decided to try a cold fermentation. The lower the temperature, the slower the fermentation. Now, you can mix it up any way you want. You can start it at room temperature to get it started and then put it in the fridge when it has reached the right “done” and leave it there where it will continue to ferment but at a much slower rate. You can take your time getting to it and not worry about it exploding or turning into cheese.

Let’s look at the first part of fermentation, which is the basics of making kefir. Please wash your hands thoroughly before continuing.

First you need kefir grains, which are small white rubbery textures that look like cauliflower florets. No one has been able to figure out where the first ones came from or by what mechanism they were first created. They grow and fall off a little of the larger part and then those parts in turn grow in the milk until they have pieces that fall and grow and it goes on and on. As far as anyone knows, all kefir grains on earth came from the first batches in the Russian-Georgian Caucasus Mountains where Muslim tribes considered them a gift from God like the manna that fed the ancient Israelites in the desert even before that. .

You also need milk. You can use any type of mammal’s milk but cow’s, goat’s and sheep’s milk are most commonly used. I have personally made kefir with both cow’s and goat’s milk. I prefer the taste of goat milk to cow milk and I also like goat kefir better, but I make it in small batches due to the high cost of goat milk. To make a gallon just use cow’s milk as long as you are okay with it and have no allergies to mammary bovine secretions (milk). Where I live, I’m lucky enough to be able to get organic, I guess grass-fed, creamy non-homogenized milk from Jersey cows, which is MUCH creamier and fattier than the more commonly available and waterier milk from Holstein cows. Unfortunately for most people they are stuck with BGH bound and homogenized Holstein milk from grain fed cows. Hey, you use what you have. Kefir will even make this milk fit to drink, but if you can go for organic milk from grass-fed cows.

You will need some bowls and tools. I prefer Pyrex type glass bowls and a plastic spoon and strainer. You need plastic and not metal tools for all of these. Also, try using glass bowls, measuring cups, etc. I also use a Pyrex-style quartz-sized pouring container with a handle. I left paper towels to catch any dripping pages, but no need. You want all your things to be clean. You also need containers to store the strained kefir. I use old cleaned plastic mayonnaise jars. They are made of food grade plastic. Use food grade plastic or glass. This is optional, but really adds to the potion’s potency. A kitchen blender or an electric hand mixer. You should also have at least two large gallon-sized glass jars with tight-fitting lids and rubber gaskets. This is what I use. You can use any glass jar or food grade plastic jar. I recommend a large one to hold all your milk and cereal in one container, but I suppose you can split it all into two smaller ones if the large one is too bulky for some reason. You will also need a large wide mouth funnel. This is also optional, but we’ll see where it comes in handy later.

Place all your things. All of this assumes that you already have enough kefir grains to make this large amount and that they were already fermented at least once to make a batch. You should have mixed it all together and let it ferment and then chilled it in the fridge to slow it down or started it at room temperature and then kept it in the cold longer to allow consumption your to be covered. ferment or maybe you just wanted to take a break from kefir making and drinking for a while.

Remove the cold-fermented pitcher from the refrigerator and, carefully on a towel spread over a counter, gently shake or swirl to mix the curds, whey, and fat that may have separated a little. You want it to flow as freely as possible to pour into the filter.

Put in your plastic strainer, which should have holes large enough to allow the fat mixture to pass through, but not large enough to lose too many of your smaller grains in the kefir. If the holes are too small, you’ll be standing there with a strainer full of kefir that never drains. You may want to experiment with some, but they should be plastic, not metal. The strainer should also be large enough that the lip of the strainer fits right over the rim of the bowl so you don’t have to hold it all the time and there’s enough room under the strainer for the strained milk to collect there.

Open the fermented jar carefully as there is carbon dioxide that will want to escape. Hold the large jar of fermented kefir with both hands and slowly pour as much as you can into the strainer to fill it. There may be some splashing and sloshing as the grains and curds hit the curds. This is normal. Set the jar down and lift the strainer by the handle and gently shake or move the strainer back and forth to stimulate movement and the straining process. If all goes well you should have a strainer full of grains and a bowl full of kefir. Pour the grains in the colander into the other bowl or just keep them in the colander, but for now put the colander in this other bowl to keep everything straight and neat.

The next part is optional, but if you don’t, your kefir will become lumpy, and the lumpy texture will turn off a lot of people, especially kids. Also, this step will slow or stop the tendency of strained kefir in the refrigerator to separate into curds and whey. All you need to do to mix them is give them a slight shake or turn the container upside down a few times, but still.

You can put the strained kefir in a blender, but I prefer one of those handy electric hand mixers. Get a clean plate to spread it between uses, since I assume all the draining up to this point needs to be repeated at least once and it will drip. Simply place the hand mixer in the bowl of strained kefir and mix a few mixes into it by pressing or pressing the button. You can move the mixing tip around to make sure you get it all in, but keep it pretty well submerged or you’ll end up with kefir all over the place. I know this from experience. Now the kefir will have a delicious creamy and silky texture. You can add mango nectar or some other fruit juice or something to it at this point to flavor it if you don’t like the taste of plain spicy kefir. You can mix each container you fill with a different scent. If you do, make sure you don’t overfill it with kefir and leave enough room for the flavoring ingredient AND the end of the mixer. Also, if mixing in a plastic bowl or container, be careful not to touch or scrape the bottom with the mixing tip. You don’t want plastic shavings in your kefir. That’s why I prefer to mix it in a glass bowl.

I want to go off on a little tangent here about taste. Once at an Indian restaurant with an Indian colleague, we had a delicious Mango Lassi, which is an Indian fermented milk drink. It was pale yellow and delicious. It was mango flavored. One day in the supermarket I found some Goya Mango nectar. It comes in glass jars and is quite reasonable. They are of Spanish origin, and unless they discriminate, the sweetened added ingredient is sugar, not the toxic high-fructose corn syrup that plagues sugary drinks made in America. The light bulb came on and I remembered the delicious mango lassi from the Indian restaurant. I bought a few bottles and took them home and mixed some into the kefir until I found the right strength for my taste. It also had the terrible side effect of my 9 year old son drinking the healthy kefir drink, who won’t touch it plain. Chocolate syrup (organic from an organic market) is also a popular flavoring for kids on kefir.

Well, once you’ve filled the kefir jars and the draining bowl is empty or nearly empty, repeat the pouring, draining and mixing process for that batch. Once your jars are full, you can now finish. I have two large gallon jugs, one that has been cleaned since last time and one that I just emptied. If you’re only using one, now is the time to give the jug a good clean and dry it with paper towels. Your regular towels may have germs on them and you want to get any chlorinated tap water out. Then you put the wide mouth funnel on top and use the ladle to scoop your big bunch of kefir grains out of the strainer and into the jug. When it’s done, pour a gallon of fresh milk over them, close it, shake it a few times to inoculate the milk well, then place it on the counter to start the new fermentation. In about 24 hours place it back in the back of the fridge for anywhere from a week to several months if needed.

There you have it, delicious cold-fermented kefir. It’s also worth noting that a lot of times when I make it this way it’s full of tiny carbon bubbles that really make it the champagne of milks!

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