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Preparation
15 minutes
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Processing
23 hours
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Difficulty
Easy
Kefir mushrooms were once one of the foods trusted by many women due to their miraculous effects. Today, TasteVN will join you in the kitchen to make yogurt from these Kefir mushrooms.
Ingredients for Yogurt from Kefir mushrooms For 2 people
Kefir mushrooms 5 g Fresh milk 100 ml
How to make Yogurt from Kefir mushrooms
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Wash the mushrooms
Prepare a little boiled water that has cooled in a plastic bowl. Place the mushrooms into a strainer to remove the water, and the mushrooms will appear. Keep the mushrooms in the strainer, dip it into the bowl of water. Gently move the strainer a few times to clean the mushrooms.
Note:
- It is not necessary to wash the mushrooms; you can remove the water and put the mushrooms directly into the milk.
- The tools for making Kefir yogurt should not be made of metal because when in contact with metal, Kefir mushrooms can produce harmful substances for health.
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Making yogurt
Use a wooden or plastic spoon to scoop the kefir grains and gently place them into the prepared glass jar. Add 500 ml of prepared milk and cover the mouth of the jar with a light cloth, then place it in a cool area away from sunlight.
After 30 – 48 hours, open it to check; if the milk has thickened and has a fragrant smell of yogurt, it is ready.
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Straining yogurt
Use a plastic strainer to filter the yogurt, being careful not to be rough. The remaining kefir grains should be gently scooped back into the jar and fed with new milk as before. The yogurt can be stored in the refrigerator and used gradually.
Note: The handling of kefir grains and moving the yogurt jar must be very gentle; otherwise, the grains will die.
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Final product
The yogurt from kefir grains has a distinctive aroma. When eating, you must use a wooden or plastic spoon; absolutely do not use a metal spoon. You can add ingredients such as fruits, cocoa, etc., to the yogurt to enhance its flavor.
Kefir grains – what are Tibetan kefir grains?
Kefir grains, also known as Tibetan snow fungus, snow lotus fungus, kefir yeast, kefir yogurt, kefir seeds… are a type of lactic fermented food thanks to thermophilic lactic bacteria and alcoholic fermentation by yeast, rich in enzymes with beneficial bacteria that help balance the digestive system.
How is yogurt made from kefir grains different from regular yogurt?
Kefir yogurt contains: Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species – which are beneficial bacteria not found in regular yogurt.
Notably, kefir contains two yeasts, Saccharomyces kefir and Torula kefir. These two types of yeasts can penetrate the mucous membrane to form a SWAT team, eliminating harmful bacteria and enhancing immunity for the intestines.
Yogurt made from kefir grains is more beneficial for the digestive system because the size of the yeast and beneficial bacteria from kefir yogurt is smaller than that of regular yogurt, making it easier to penetrate. Therefore, yogurt from kefir grains is very good for infants, the elderly, and those who are weak.
Notes and how to recognize dead kefir grains
- All utensils used to handle mushrooms must be clean and made of glass, plastic, or fabric (do not use metal). Because mushrooms can corrode metal, producing substances harmful to health.
- When the mushrooms turn ivory yellow, they need to be cleaned before use.
- Do not wash the mushrooms frequently and more than twice in a row because the outer layer on the mushrooms is a beneficial yeast layer.
- The process of changing the milk must be gentle to avoid killing the mushrooms.
- Mushrooms rising to the surface of the milk does not mean they are dead; they will sink back down on their own.
- The fermentation time depends on the weather and temperature; the colder it is, the slower the fermentation rate of the mushrooms.
- To determine whether the mushrooms are alive or dead, after adding milk to the Kefir mushrooms, if they are normally activated, within about 20 minutes to a maximum of 4 hours (dormant mushrooms), tilting the bottom of the jar will reveal a layer of thickened milk surrounding the mushrooms.
- Extreme caution must be taken in keeping the Kefir mushrooms in the refrigerator regularly as this can disrupt the balance of yeast and beneficial bacteria in the Kefir as well as reduce the growth of the Kefir grains.
- If there are other fermented products being made or kept at home (vinegar, kombucha, pickles, kimchi,…) maintain a minimum distance of 4 meters when culturing or making yogurt in an open environment. In the refrigerator, they can be kept close but must be tightly sealed.
- You can use Kefir mushroom culture to make yogurt; however, the amount of probiotics in yogurt made from culture is much lower than when made directly from Kefir mushrooms.
See more:
Kefir yogurt has many benefits, why not try making it once for your family to enjoy together. Wishing you success.
*Refer to the information, images, and recipe from cooky.vn and namlimxanh.com.
