Another cold, miserable day. The sky displayed all of its fifty shades of grey and it rained too.
My sore throat stopped me from getting any sleep all night, so in the morning not in the mood to hear a single word about the current political and economic mess. I soon decided to busy myself in the kitchen.
Made myself some tea and went to the fridge to get the milk. Bottle almost empty! Not only I couldn't have my tea, I couldn't make either my daily yogurt or kefir. Cold, wet, dark outside, not a day for popping out to the corner shop.
Mercifully, the farmer who delivers milk to the whole neighbourhood twice a week, most kindly delivered mine today, instead of tomorrow. So my yogurt is already set and my kefir thickening nicely. Thank goodness for personal service!
I place 3 cups of room temperature whole milk in a jar and add 1 tablespoonful of shop-bought plain kefir, as a "starter". Mix it thoroughly and leave it in a warm room. It thickens slowly, so it takes about 24 hours to become as thick as I like it.
After the first batch, I always keep a little starter of my own in the fridge for subsequent batches.
I use whole milk in the hope that the fat protects the probiotic bacteria in the kefir from the stomach's hydrochloric acid.
If you google it, you'll find many different methods used by others, some using "grains" and others heating the milk too. The choice is yours!
This morning I bought a bottle of kefir and started 2 jars of my own.
After reading several methods of going about it, I decided to try 2 of them. I left one jar with cold milk and starter on the kitchen worktops but I heated the milk of the second a little and then lightly covered it before placing it next to the first.
I have just checked them both; the heated batch is already beautifully set and tastes lovely, so I put it in the fridge; the second is nowhere near ready yet. Hopefully it will be fine after 24 hours or so.
Cold batch of kefir ready too. Tastes even better than the other. Pretty pleased with myself and grateful to Phaidra for mentioning kefir in the first place!
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My sore throat stopped me from getting any sleep all night, so in the morning not in the mood to hear a single word about the current political and economic mess. I soon decided to busy myself in the kitchen.
Made myself some tea and went to the fridge to get the milk. Bottle almost empty! Not only I couldn't have my tea, I couldn't make either my daily yogurt or kefir. Cold, wet, dark outside, not a day for popping out to the corner shop.
Mercifully, the farmer who delivers milk to the whole neighbourhood twice a week, most kindly delivered mine today, instead of tomorrow. So my yogurt is already set and my kefir thickening nicely. Thank goodness for personal service!
Brexit? I'm so tired of the interminable lying...
https://www.dw.com/en/uk-fishing-industry-or-brexits-red-herrings/a-51418061
Thank you for the link @Helen P3. As I suspected. The red herring stinks.
and started 2 jars of my own.
After reading several methods of going about it, I decided to try 2 of them. I left one jar with cold milk and starter on the kitchen worktops but I heated the milk of the second a little and then lightly covered it before placing it next to the first.
I have just checked them both; the heated batch is already beautifully set and tastes lovely, so I put it in the fridge; the second is nowhere near ready yet. Hopefully it will be fine after 24 hours or so.
Thank you again, Phaidra.
🎅
I find the process easier than even making yogurt. So glad with your success!