Kefir Grains /búlgaros/

Milk kefir grains are a live active culture consisting of yeast and bacteria existing in a symbiotic relationship. Milk kefir, or búlgaros, is a fermented milk drink made with kefir “grains” a fermented substance.

I put the kefir culture in the glass jar, then fill it with fresh milk about full. Covered the jar with the lid with a rubber gasket so it will not let out any pressure.

I wrapped the jar in the heated jacket and wait for 48 hours in order that it will make a thicker, sourer kefir. The temperature effects how quickly the culture works so I used the jacket. When it’s ready strain the kefir into a clean jar.

While it’s fermenting the kefir grains will float to the top of the milk along with any cream. You use a wooden spoon to scoop out the culture from the kefir as the culture is easy to feel and separate from the liquids.

The kefir culture produces a jelly like polysaccharide substance that develops around the grains as they grow. As you remove the grains you may find them coated with a gel like substance. This is the kefiran. Giving the kefir a good stir will distribute the kefiran in the kefir and it contributes to the thickness of the finished kefir. Kefiran has been shown to exhibit certain medicinal qualities[citation needed], and it contributes to the organoleptic (mouth-feel) qualities of kefir.

After straining, the grains are placed straight back into a clean jar without washing them first. Fresh milk is added to the grains to make the next batch.

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