Yogurt with Fruit Salad
The kefir is beginning to be introduced in vegetarian restaurants and commerce of natural products. It is very easy to prepare continuing some very simple rules. In the scholarly treaties it is evident that was traditionally done with camel milk, but for our elaboration housekeeper we comply with us the ones that finds in the market or with it obtained of ours own animal milkmen; that of goat seems to be the favorite one for many experts. This peculiar product is achieved with grains of kefir, a mixture of bacteria and mushrooms; inside there the sugar in lactic acid is transformed, alcohol and dioxide of carbon. The casein is hasty in the shape of clumps or small lumps and is digested in part. Later, a housekeeper elaboration procedure is indicated.
Kefir
Ingredients
Goat milk, cow and sheep (that of camel turns out to be difficult to find)
Grains of kefir, acquaintances also as "millet of the Prophet" (some prescriptions give the proportion of 200 g by liter, but is better to be all reported to acquire the kefirógeno
5 g of sugar by liter of milk (optional)
Preparation
Put raw milk in an or several bottles of 1 liter of capacity, without filling them (some ¾ of liter by bottle). The containers should be very clean, better even sterilized. "Sow" in the milk the grains of kefir. Leave to rest for 24 hours the bottles closed to temperature environment; necklace then the milk transformed already in kefir and to add new fresh milk to the bottle where has remained "the millet of the Prophet", that should be always in contact with the milk the same as before, one fourth of the empty bottle will be left: the air aid to the transformation this operation can be repeated several times, but after.
Another possibility is to distribute is first kefir obtained in four bottles of half a liter and to add them fresh milk, leaving the camera of air, as has been said. The first one serves as the agent multiplier and in little time we will have kefir to consume and for continue producing more. By the temperature environment we understand a tepid, average temperature. The rowboat with the ferment should not become never in the refrigerator: the cold is enemy of the process of the fermentation.
The kefir and his different times of fermentation
The experts classify the kefir in three varieties that depends on the duration of the fermentative process according to this be more or less long, there a lot in the contents of lactic acid, alcohol and carbonic acid turns out to be very important to know it, because the properties of the kefir changes also at 24 o'clock of incubation, we have the call "kefir n.º1 or weak", slightly laxative; at 48 o'clock the n is obtained. º2,” kefir Somehow astringent; the content of alcohol can oscillate since 1% al 2,5 or the 5% that, as we notify some boards of composition of the food, can come the homemade kefir reach. If it does not know the kefir, decide to try it. Presents a creamy consistency, generally less thick than that of the yogurt, and has a pleasant flavor acidulous. Sweeten it or not, according to your preferences.
Culinary prescriptions with Yogurt
The kitchen dishes which intervenes the yogurt as ingredient highly recommendable are very numerous here we should limit us to a few examples, recalling, all reader that will be able to expand us without difficulty continuing its own initiative and its personal flavor.
Desserts Recipes The historic journey of the yogurt Other Germinated Milks Natural Yogurt Yogurt with Fruit Salad Yogurt Dressing for Salads and Vegetables Oriental Yogurt Cream and Cucumber Yogurt Biscuits
View the original article here
Kefir
Ingredients
Goat milk, cow and sheep (that of camel turns out to be difficult to find)
Grains of kefir, acquaintances also as "millet of the Prophet" (some prescriptions give the proportion of 200 g by liter, but is better to be all reported to acquire the kefirógeno
5 g of sugar by liter of milk (optional)
Preparation
Put raw milk in an or several bottles of 1 liter of capacity, without filling them (some ¾ of liter by bottle). The containers should be very clean, better even sterilized. "Sow" in the milk the grains of kefir. Leave to rest for 24 hours the bottles closed to temperature environment; necklace then the milk transformed already in kefir and to add new fresh milk to the bottle where has remained "the millet of the Prophet", that should be always in contact with the milk the same as before, one fourth of the empty bottle will be left: the air aid to the transformation this operation can be repeated several times, but after.
Another possibility is to distribute is first kefir obtained in four bottles of half a liter and to add them fresh milk, leaving the camera of air, as has been said. The first one serves as the agent multiplier and in little time we will have kefir to consume and for continue producing more. By the temperature environment we understand a tepid, average temperature. The rowboat with the ferment should not become never in the refrigerator: the cold is enemy of the process of the fermentation.
The kefir and his different times of fermentation
The experts classify the kefir in three varieties that depends on the duration of the fermentative process according to this be more or less long, there a lot in the contents of lactic acid, alcohol and carbonic acid turns out to be very important to know it, because the properties of the kefir changes also at 24 o'clock of incubation, we have the call "kefir n.º1 or weak", slightly laxative; at 48 o'clock the n is obtained. º2,” kefir Somehow astringent; the content of alcohol can oscillate since 1% al 2,5 or the 5% that, as we notify some boards of composition of the food, can come the homemade kefir reach. If it does not know the kefir, decide to try it. Presents a creamy consistency, generally less thick than that of the yogurt, and has a pleasant flavor acidulous. Sweeten it or not, according to your preferences.
Culinary prescriptions with Yogurt
The kitchen dishes which intervenes the yogurt as ingredient highly recommendable are very numerous here we should limit us to a few examples, recalling, all reader that will be able to expand us without difficulty continuing its own initiative and its personal flavor.
Desserts Recipes The historic journey of the yogurt Other Germinated Milks Natural Yogurt Yogurt with Fruit Salad Yogurt Dressing for Salads and Vegetables Oriental Yogurt Cream and Cucumber Yogurt Biscuits
View the original article here
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