Homemade kefir in a multicooker (and without it)
Description
The recipe won't take much time. Be sure to use pasteurized milk or boil it yourself. You can buy kefir starter in a store or pharmacy. If you don't have a multicooker, pour the warm milk into a thermos, wrap it up, and leave it on the radiator for 8 hours. Store the kefir in the refrigerator for 3–5 days. Ready to serve.
Instructions
- 1
Step 1
1. Pour the milk into the multicooker and heat it to 40 degrees.
- 2
Step 2
2. Pour a couple of spoons of warm milk into the bottle with the starter culture, shake it. Pour it all back and mix well.
- 3
Step 3
3. Let it ferment for 8-10 hours at a temperature of 35-40 degrees (or in "yogurt" mode).
- 4
Step 4
4. Transfer the resulting kefir into a glass container, let it cool, and place it in the refrigerator.
- 5
Step 5
5. For added flavor, you can add berries or jam to the kefir.