How to Take Care of Kefir Seeds

Kefir is a beverage derived from Russian culture. Kefir is made by fermenting milk (either cow’s milk, goat, or sheep) using either yeast or bacteria. With its sour and tender taste like yogurt, kefir is praised to have the benefit of being a probiotic drink. Kefir can be made easily at home, but initially, you need to buy “kefir seeds,” which are small clumps of bacteria and yeast mixed with protein, sugar, and fat. These seeds can be used continuously if treated properly, so it can be used to make kefir every day. Fortunately, learning how to care for kefir seeds or kefir grains does not take long and a lot of energy.

When receiving kefir seeds, you can wash the solid fats that stick to the seeds if you want, but do not use chlorinated water. Chlorine can kill microorganisms in the seeds. Put the seeds of kefir in a clean jar. Do not use equipment from metal to accommodate kefir seeds because this material adversely affects the health of these microorganisms. Use only plastic equipment.

Fill the jar with milk. The exact comparison of milk with kefir seeds is not very important, but the general rule is to use 1 part of kefir seeds for 20 parts of milk. Milk provides food for yeast and bacteria and will make kefir seeds healthy and active. Do not close the jar too tightly, and place it at room temperature for 12-24 hours.

Take kefir seeds from milk. After 12-24 hours, use a plastic spoon to pick up kefir seeds, which will float on the surface of the milk. Put the seeds in another clean jar. Milk that now turns into kefir, ready to be consumed directly or can be stored in the refrigerator.

Pour the milk into a jar containing kefir seeds. The simplest way to treat kefir seeds is to use them regularly to make kefir. By pouring the milk again into a new jar, you can make a new kefir within 24 hours, after which you can take the seeds. Repeat this process continues to make your kefir seeds healthy and active, and you will continue to get kefir supplies.

Keep the kefir seeds in the refrigerator if necessary. If you are going on a long journey and can not add fresh milk to the jars for several days, put the jar in the refrigerator. This will slow the growth of microorganisms, and fresh milk is added once a week. However, do not let the kefir seeds in the refrigerator for more than 3 weeks without the addition of fresh milk or milk powder because it can make the seeds cannot be used in the future.

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