Kefir for infants at home
Description
A product prepared by hand is always healthier and tastier. And when it comes to a small child, extra care is essential! The utensils used must be not only clean but also sterilized. After boiling, milk should be cooled only at room temperature, because refrigerating it immediately will significantly reduce its nutritional value. Using this recipe, you can prepare kefir for an infant using either cow's milk or goat's milk—the method remains the same. As a starter culture, you can use not only sour cream but also bifidobacteria or the same kefir you receive from a milk kitchen. Always place the finished fermented milk product into the refrigerator immediately after preparation—this stops the fermentation process. Serve it chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Fresh milk should be boiled before cooking. To do this, pour it into a saucepan.
- 3
Step 3
Place on the stove and let it simmer for about 2-3 minutes. Then cool at room temperature.
- 4
Step 4
After cooling, add the starter culture to it. For 1 cup of milk, I use 2 tablespoons of sour cream. Let the milk sour, covering the container with gauze, for about 10-12 hours at room temperature. If you find the kefir is not thick enough, simply increase the amount of starter. Over time, you will learn exactly how much sour cream is needed to make the perfect drink.
- 5
Step 5
I usually mix the ingredients at night, and in the morning I already have fresh, non-sour kefir ready for my baby. This kefir can be stored for about 4 days, as the product is completely natural.