Kefir

Name: Kefir
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup of soy milk soy; 1 bag (yogurt starter) Yogurt powder; Some Sugar; Some jam

by Enron ar

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Fermented with soy milk and yogurt starter to make a thick soy milk similar to yogurt. I remember that I saw it in the introduction of a yogurt machine before, but it failed. It was not easy to shape. Another time, it was made thin. The thin taste is not good. I used to use commercially-available plain yogurt as the primer. As for whether this is the reason, I am not sure

There is not much information worth referring to on Baidu. This time I used fermented yogurt powder to ferment, and I boiled the soy milk directly from the soymilk machine to strengthen its concentration, and it was made. If it tastes like, It varies from person to person. Just like yogurt, it’s not something everyone is used to drinking. As far as I’m concerned, I think it’s okay. Compared with yogurt, its acidity is softer and has a light soy milk fragrance. I think I am very used to eating, and I don’t have the beany smell that many people say

After fermented soy milk, many nutrients have become more conducive to absorption, and for those who are lactose intolerant and those who cannot accept dairy products, it is also a way to replenish high-quality protein, and the fermented probiotic flora is also It can well protect our gastrointestinal function"

Ingredients

1 cup of soy milk Soy
1 bag (yogurt starter) Yogurt Powder
Some Sugar
Some Jam

Kefir

1. Wash the dried soybeans and soak hair

2. Make soy milk with a soymilk machine

3. Filter out the bean dregs

4. Scald yogurt bottles and cups with boiling water and sterilize them at high temperature

5. Pour the filtered soy milk into a clean milk pot and simmer for 20 minutes on a low heat to increase the concentration of the soy milk. When the soy milk becomes thicker, you can turn off the fire and let it cool naturally when you hang the shovel on the wall.

6. After the soy milk cools, add yogurt powder (yogurt starter) in proportion. This one I use is 1 liter of soy milk and 1 g starter

7. Stir the starter and soy milk thoroughly

8. Then pour the mixed solution into the pre-sterilized yogurt bottle

9. Finally put the lid on

10. Pour warm water into the inner pot of a clean rice cooker and put in a clean thick towel

11. Put all the yogurt bottles just filled in

12. Put the inner pot of the rice cooker into the pot, press the "warm" button for 6-8 hours, it will be fine

13. The finished product is taken out, it has a very fine and smooth texture, and the solidification is very good

14. I added some homemade jam and it tasted better

Tips:
1. All containers and tools made need high temperature disinfection

2. Don't get oil in the whole process, it won't work out like that

3. After my failure experience, high-concentration soy milk will condense better and taste better

4. Put a clean thick towel inside the rice cooker to prevent the bottom of the baby bottle from directly contacting the bottom of the pot. The high temperature will kill the probiotics. Of course, if there is a yogurt maker, then nothing is needed.

5. Generally, it can be formed in 6-8 hours, and it will be more sour after a long time, so you can master it by yourself