Kefir, ib zaug tseem hu ua mis champagne, yog lub qab thiab muaj mis haus zoo rau cov mis haus. Thaum nws cov neeg tawm tsam, yogurt, yuav tsum muaj qhov chaw ntawm cov cua sov rau kev ua kom haum, kefir yog yooj yim rau kev ua kom sov ntawm chav sov. Ib qho yuav tsum tau ua ua ntej kom tau kefir yog qhov muaj qhov tshwj xeeb sourdough, zoo ib yam li cov paj zaub paj elastic inflorescences. Cov no yog cov haiv neeg ntawm cov poov xab thiab cov kab mob (lactobacilli) nyob hauv symbiosis.
Nws yog qhov tsim nyog
- - 2 diav ntawm kefir sourdough;
- - 1 liter ntawm mis;
- - 3 liter iav hwj;
- - daim ntaub nyias nyias;
- - roj hmab;
- - ntawv kas fes lim;
- - ntoo spatula rau tov.
Cov Lus Qhia
Kauj ruam 1
Tsis yog ib qho mis twg uas tsim nyog rau kev ua kefir. Pasteurized mis yog qhov kev xaiv tsim nyog, tab sis mis tsis muaj menyuam yuav tsis ua haujlwm. Tsis tas li, qhov tsis txaus ntseeg, tsis muaj dab tsi yuav tawm los ntawm tag nrho cov mis nyoos - nws muaj ntau dhau ntawm nws tus kheej cov kab mob uas yuav tiv thaiv cov kab mob quav mis nyuj los ntawm kev tsim. Yog tias koj xav ua kefir los ntawm mis tshiab, koj yuav tsum tau rhaub nws ua ntej.
Kauj ruam 2
Npaj 3 lub khob iav. Koj yuav tsum tsis txhob noj kefir rau hauv cov thawv ntim hlau - nws tuaj yeem ua kev puas tsuaj rau lub hnub qub kab lis kev cai, tab sis yog tias koj muaj lub thawv ntim ntawm cov ntim ntawm tib lub ntim, siv nws.
Kauj ruam 3
Ncuav cov mis rau hauv lub hwj. Ntxiv sourdough. Maj mam muab txig nrog ntoo lossis yas. Nws tseem yog qhov tseem ceeb ntawm no kom tsis txhob muaj cov khoom hlau - siv dhau, ntxhi, thiab lwm yam. Npog lub caj dab ntawm lub hwj nrog daim ntaub nyias nyias lossis, yog tias koj tsis muaj, nrog daim ntawv so tes. Ruaj ntseg nrog ywj ywj band.
Kauj ruam 4
Tawm hauv lub hwj hauv qhov sov li (18-24 ° C) rau 12-48 teev. Tshawb xyuas txhua 12 teev kom pom tias cov dej haus tau npaj txhij. Hauv kev sov, tab sis tsis kub, cov chav, kefir yog fermented nrawm dua, hauv chav txias - qeeb qeeb. Kefir fungus yog cov kab mob muaj sia, yog li nws tsis yooj yim sua kom paub tias yuav sai npaum li cas nws yuav zom cov mis nyuj.
Kauj ruam 5
Ua tib zoo saib tias tsis muaj lub ncuav, kombucha, txiv hmab txiv ntoo thiab zaub ob peb kaum ntawm centimeters ntawm cov khoom noj mis, kom tsis txhob muaj qhov xwm txheej uas cov kab mob sib txawv cuam tshuam nrog lwm txoj kev txhim kho.
Kauj Ruam 6
Tseem ua tib zoo saib lub chav sov. Nws yuav tsum tsis txhob hloov ntau tshaj li ntawm ob peb qib. Qhib cov qhov rai, kiv cua, cua txias yuav raug cais nyob hauv chav uas koj xav tau kefir. Yog tias koj tuaj yeem tso cov kaus poom ntawm cov mis los rau hauv qhov cub thiab tawm lub teeb rau lub sijhawm fermentation tag nrho, koj yuav tsim cov kev mob zoo rau kev haus.
Kauj Ruam 7
Cov dej haus ua tiav zoo li mis nyuj tuab, nws muaj ntxhiab tsw tshiab. Yog hais tias tiav lawm kefir yog hnov li cas sib cais mus rau hauv whey thiab curd loj, koj tau overexposed nws. Lim lub tiav lawm kefir los ntawm kev nquag yas colander los yog daim ntaub nyias nyias kom ntws tawm kefir nceb thiab rov siv nws.
