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It is easy to create dozens of probiotics and enzymes by making a soft and slightly dull Keiper cheese!
Kefir cheese is probably the easiest and vital cheese that can be made in a house with little or no cheese manufacturing experience.
This method is almost the same as creating homemade yogurt cheese or raw cream cheese, but the result is much more therapeutic to the intestines and the microorganisms.
Most people do not recognize that Kefir has dozens of probiotics than yogurt. The same is true even if yogurt is made of crude oil and fermented for 24 hours.
In addition, the microbial strains of kefir are therapeutically treated (destroying the pathogenic strains and actively re -adjusting the microbial cluster), a temporary species of yogurt (only helps only when passed).
This is why Kefir has a tango taste than yogurt. This is a little familiar to get used to it!
The only catch that enjoys all the advantages of Kefir cheese is to cultivate homemade Ke Pier in living grains.
This type of Kefir cannot be purchased in the store. Sometimes it can be obtained from a local dairy farm, but it is not a powder starter, but a live kefir grain that ferments kefir for 24-36 hours.
** When we talk about “Kefir Grain”, it is not like grains such as wheat or rice kernels.
Kefir grains are living microorganisms with consistency of Gumi bears.
If you don’t have a friend who can give you something:
Therefore, people who do not eat grains such as wheat, rice, and corn for health reasons (eg, even though the gap is gap) can use the kefir grain (preferably primitive).
Preparation tips
I make Ke Pear Cheese, which is cultured in the half -gallon mason jar with 50% of the total crude oil and 50% heavy raw cream.
If you strain this “Ke Pear Ice Cream”, it’s creamy, thick and decadent! Try it!
Homemade Ke Pier cheese
How to make Kefir cheese, a soft and dull cheese that creates and loads enzymes and enzymes!
guideline
Sprinkle white cotton dishes on the floor of the glass bowl (use this). Pour kefir in the middle of the tableware.
Collect the ends and tie it with a rubber band. Put the rubber band in a bowl of one of the upper cabinets into the handle, hinge or other fixing device to catch the water droplets of liquid wax.
Make sure the liquid oil is completely drained from Kefir. It takes hours or overnight.
If the oil is no longer falling in the bowl, remove the bag from the kitchen utensils and place it at the counter. Remove the rubber band and lay the tableware flat.
It has a hard but moist texture in the container (preferably glass) while spreading fresh ce -peer cheese. Enjoy the room temperature immediately with a small amount of jam, fruit or raw honey.
See Kefir cheese in a glass container (preferably) with a hard fitting lid for up to two months. During this period, the flavor is slowly stronger.
Nutrition
Homemade Ke Pier cheese
The amount of serving per serving (2 tablespoons)
calorie 62
50 calories
% Daily value*
province 5.6g9%
4g saturated fat20%
Multiple unsaturated fat 0.5g
1g of single unsaturated fat
Cholesterol 20mg7%
potassium 50mg1%
carbohydrate 1.5g1%
protein 1.5g3%
calcium 40mg4%
* Daily value is based on 2000 calorie diets.
