Sourdough for kefir at home: the recipe and the way of preparation. Starter for kefir in the pharmacy

"If you want to do something good, do it yourself" - surely many of you had this thought in your head when you took a product from a supermarket shelf and read the line-up. Indeed, most food today contains a lot of all kinds of additives. Sometimes it is possible to find only a few more or less understandable ingredients, and everything else: substitutes, stabilizers and other intricate components. But how will this affect your health? Unfortunately, it must be admitted that most manufacturers do not care about the health of their customers. This topic is most relevant for young parents, because such a "modernization" has long affected dairy products. Today we will talk just about one of these. Is it possible to cook at home kefir, what is leaven for kefir and how to use it properly.

About fermented milk products

Let's first determine what is kefir and what is its value for our body. Prepare such a drink from milk. It introduces a special starter for kefir - bacterial cultures and fungi, which, after falling into a favorable environment, begin to grow rapidly and release into the milk the products of their vital activity. Thus, the drink undergoes a certain fermentation, due to which the composition is changed and saturated with useful elements for human beings. Microorganisms that are used for leaven, and in themselves are useful for health - they play the role of probiotics, which positively affect the intestinal microflora and are harmful to pathogenic bacteria. That is why poisoning with low-quality products is recommended to drink kefir. In addition, the drink has a variety of nutrients, raises the immune system, cleanses the body and helps to better assimilate lactose.

About leaven

Today, sourdough for kefir is being sold in a pharmacy, grocery stores and specialty stores. It is enough only to follow instructions on the package - and prepare a home-made yogurt is not difficult. But the leaven is different. You can buy a leaven dry, or you can make it yourself. Purchased starter contains several types of bacteria, they can be used to prepare not only yogurt, but also other, a variety of useful sour-milk products, they are much more convenient to use.

Do you have ready-made kefir at home?

Leaven for kefir is a colony of bacteria, and if in your refrigerator there is kefir, then you can safely use it to make a new portion. You only need to create a favorable environment for the development of fungi, but it is not difficult at all. Boil a liter of fresh milk, and then cool to a temperature of 40 degrees. Milk can be taken home or shop, it's not so important. After add 5-6 tablespoons of ready kefir, cover the container with a lid, wrap it with a towel and put it in a warm place for 12 hours. Such a leaven for kefir will allow you to get a young one-day homemade kefir. Drink medium density will be obtained after a day, but mature and dense kefir will be ready only after 2-3 days. You can use ready-made kefir as a starter for one week.

Dry shop leaven

Dry yeast for kefir is presented in a wide range, you only need to choose the most suitable option for you. How does such a product work, because in fact he does not seem alive at all, can he be trusted? Bacteria that you need are actually live, but are dried in a special way. The manufacturer immerses them in a kind of "hibernation", increasing the shelf life. Once the fungi are in a favorable environment, they are activated and will soon give you a tasty and healthy drink. It's convenient to use such a product, and it always works without fail, you just need to follow the recommendations. To one of the most popular for today is the dry leaven "Vivo kefir". Instructions on how to use it correctly are attached to each package. One bottle of bacteria is enough for 3 liters of milk. It must first be boiled, cool to 40 degrees, and then add the leaven. Tare should be placed in heat for 8-10 hours. It is convenient to use for making yogurt or a conventional thermos, especially if you have a cool home. If it happened that the milk cooled down, and the fermentation process did not take place, do not rush to get rid of it. Heat the milk to the desired temperature, and the beneficial microflora will again begin to develop. When kefir is ready, put it in a cool place to slow the fermentation process.

For everyone and everyone

Many manufacturers are trying to produce specialized types of starter. In each such product, various kinds of fungi and bacteria are optimally combined, which will eventually give the product exactly those qualities that the consumer needs. So, leaven for kefir at home can be prepared for those who adhere to a certain diet or undergo treatment. There are sourdoughs for people leading a sport lifestyle, for expectant mothers or people of age. Each category of buyers needs their own specific balance of nutrients, and today's market is trying to satisfy their wishes. Perhaps, each of us can find exactly what suits him best.

For the little ones

It's nice that manufacturers took care of the smallest of their customers. There is commercially available leaven for kefir for children under one year. The drink will turn out to be soft and gentle, but it will give the baby all the necessary micro and macro elements, relieves of problems with the tummy and will raise immunity. Thus, Vito has several similar products in its arsenal. The leaven "Bififit" will improve the digestive system, help get rid of allergies and stabilize metabolic processes in the body. "Acidolact" will allow you to prepare a useful sour-milk drink that will help you recover from the disease and restore the body if your baby is sick and takes medicine. On the basis of sour-milk bacteria, you can also prepare a natural curd that is so necessary for a growing organism.

Let's sum up the results

It should be noted that this is a very necessary and useful product in the market of goods. It is convenient that such leaven is available for kefir in the pharmacy, in the Internet and even in grocery stores in free access, and each of us can now cook a delicious and, most importantly, very useful product. It can be safely given to the baby, because you now know exactly what your home-made yogurt is made of.

Be healthy!