Old Fashioned Cream Corn Made With Milk From The Corn Making Creamy Cold-Fermented Kefir at Home

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Making Creamy Cold-Fermented Kefir at Home

I like to make kefir at home. You can find many resources that teach you how to make kefir, but I know a way to make it that is a little different. This article assumes you know at least the basics of making kefir. I’m going to go into how I make it but I guess you all know how to stretch it and what a properly folded cover looks like.

A few years ago when I started making kefir, my kefir grains were so large that I could brew a gallon of milk at a time. The problem here is that since I’m the only one who actually drank it at the time, and it only takes 24-48 hours to soak, I couldn’t drink it fast enough. The next problem I had came in the summer. Kefir melts much faster when heated. 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 leave a gallon of exploding milk alone. in the kitchen. In fact, when we went away for the weekend and it was a second floor apartment, we would turn off the window air conditioner, so the temperature would get really high. I decided to try a cold brew. The colder the temperature, the slower it develops. Now, you can mix this up any way you want. You can start it at room temperature to get it going and then put it in the fridge when it has reached the appropriate “consistency” and leave it there where it will still continue to cool but at a much slower rate. You can take your time and get to it and it doesn’t have to explode or become cheesy.

Let’s move on to the first part of fermentation, which is the basics of making kefir. Please wash your hands well before walking.

First you need kefir grains, which are white rubbery balls that look like flower buds. No one has been able to figure out where the first ones came from or by what mechanism they were created. They grow and fall off a little bit from the big part and then those parts grow in the milk until the parts fall and grow and it goes on and on. As far as anyone knows, all kefir grains on earth came from the first Russo-Georgian regions of the Caucasus Mountains, where Muslim tribes considered it a gift from God, like Manna, which fed the ancient Israelites in the desert before that. .

You also need milk. You can use any type of mammal’s milk, but the most commonly used are cow’s, goat’s and sheep’s milk. I myself have made kefir with both cow’s milk and goat’s milk. I prefer the taste of goat’s milk to cow’s milk and I like goat’s kefir even better, but because of the high price of goat’s milk, I make it in small portions. Use only cow’s milk to make a gallon, as long as you are fine with it and are not allergic to bee milk (milk) secretions. Where I live, I’m lucky enough to be able to get organic, grass-fed, I assume, non-homogenized milk from Jersey cows, which is made with more milk than conventionally available milk and more water from Holstein cows. fatter and fatter. Unfortunately for most people they are stuck with BGH’s dressed and homogenized Holstein milk from the cows they feed on. Hey, you use what you have. Kefir will also make the milk delicious, but if you can go for organic grass-fed milk.

You will need some bowls and utensils. I prefer Pyrex-style glass bowls and plastic bottles and straws. All these require plastic and non-metal tools. Also, try to use glass bowls, measuring cups, etc. I also use a Pyrex-style quartz pouring container with a handle. I put down paper towels to catch any drips but it’s not necessary. You want all your things to be clean. You also need containers to store the dried kefir. I use recycled old plastic mayonnaise jars. They are made of food grade plastics. Use food grade plastic or glass. This is optional but it really increases the ability to drink. A kitchen blender or hand held electric mixer. You should also have at least two large gallon glass jars with screw-top lids and rubber gaskets. This is what I use. You can use any glass or plastic food container. I recommend a large one to keep all your milk and cereal in one container, but I suppose you could split it all up into two smaller ones if the larger one is too bulky for some reason. You will also need a large wide mouth. This is also optional but we will see how it comes in handy later.

Remove all your belongings. This is all assuming that you already have enough kefir grains to make this large amount and that it has already been dried at least once to make a batch. You had to put it all together and brew it and then chill it in the fridge to slow it down or start it at room temperature and then let it chill longer to allow the drink to brew. reach you your frugality or maybe you just wanted to take some time off from making kefir and drinking it.

Remove the bowl from the chilled refrigerator and carefully shake or swirl a few times on a towel spread over a rack to mix the whey, whey, and oils that may separate slightly. You want it to flow as much as possible to pour into the strainer.

Your plastic strainer, which should have holes large enough to allow the butter mixture to pass through, but not so large that it loses too many of its smaller grains in the kefir. If the holes are too small, you will end up with a kefir full of kefir that never flows. You may want to experiment with a few, but they should be plastic, not metal. The strainer should also be large enough that the squeegee covers just the rim of the bowl so you don’t have to constantly carry it and leave enough space under the strainer for the condensed milk to collect.

Open the fermenter carefully as there is carbon dioxide that wants to escape. Hold the large bowl of fermented kefir with both hands and slowly pour as much as you can into the bowl until it is full. There may be some spillage and spillage as the cereal and milk rub against the milk. This is normal. Lower the bowl and pick up the bowl by the handle and gently shake or roll the bowl back and forth to encourage movement and the drying process. If all goes well you should have a strainer full of wheat and a bowl full of kefir. Dump the beans in the bowl into another bowl, or just leave them in the bowl, but for now put the bowl in that bowl to keep everything neat and tidy.

The last part is optional but if you don’t do it your kefir will be soggy and the messy sticky texture will irritate a lot of people, especially kids. Also, this step will slow or stop the tendency of refrigerated kefir to separate into curds and whey. All you need to do to mix them is shake them lightly or turn the container a few times, but still.

You can put the thin kefir in a blender, but I prefer one of those hand held electric mixer things. Get a clean sheet to put it on between uses because I’m guessing all the slime up to this point has to be redone at least once, and it will leak. Simply insert the hand mixer into the strained kefir bowl and give it a few stirs with the push of a button or push of a button. You can swirl the mixing end around to make sure you get it all but keep it under the water very well or you’ll end up with kefir everywhere. I know this from experience. Now your kefir will have a nice creamy texture. If you don’t like the taste of plain sour kefir you can add mango nectar or other fruit juice or anything else at this time to make it sweeter. You can mix any container you will fill with a different scent. If you make sure not to fill it with kefir and leave enough room for the flavoring component AND the end of the mixer. Also, if you mix in a bowl or plastic container, be careful not to touch the end of the mix or touch the bottom. You don’t want plastic bottles in your kefir. So I prefer to mix it in a glass bowl.

I want to make a small comment here about the flavor. Once at an Indian restaurant with an Indian colleague, we had some lovely Mango Lassi, which is an Indian processed milk drink. It was yellow and delicious. It tasted like mango. One day in the supermarket I found some Goya Mango Nectar. It comes in glass jars and is very flexible. It’s Spanish in origin and unless they make the distinction, the added sweetener is sugar, not the toxic high fructose corn syrup that plagues sweetened beverages made in America. The lamp went on and I remembered the delicious mango lassi from the Indian restaurant. I bought a few bottles and took them home and mixed some in kefir until I found the right strength for my taste. It also had the amazing effect of making my 9-year-old son drink a healthy kefir drink, which he simply wouldn’t touch. Chocolate syrup (organic from an organic market) is also a popular children’s flavor of kefir.

Well, once you’ve filled the jars with kefir and the kneading bowl is empty or nearly empty, repeat the pouring, pouring and mixing process for this dough. When your cups are full, you can finish now. I have two large gallons, one that has been cleaned since last time and one that I just emptied. If you only use one, then it’s time to clean the bottle well and dry it with paper towels. Your regular towels may have germs on them and you want to remove the chlorinated water from the tub. You then place the wide mouth scoop on top and use the scoop to scoop your large batch of kefir grains out of the strainer and into the bowl. When it’s done pour a gallon of fresh milk over them, cover it, shake it a few times to mix the milk well, and then put it on the stove to start the new fermentation. Put it back in the fridge for about 24 hours, a week to a few months if needed.

There it is, delicious cold kefir. It’s also worth noting that a lot of times when I make it this way it’s loaded with little bubbles of carbon that really make it a milky champagne!

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