莹莹
Elfo(restal)He vuelto a experimentar con el #kéfir comercial. Os cuento mi experiencia por si os interesa:
Día 1: Por la noche, mezclé 100 mL de kéfir de supermercado con 100 mL de leche entera y lo dejé a temperatura ambiente en un recipiente hermético.
Día 2: Había comenzado a fermentar pero no estaba listo, añadí otro poco de leche (como 80 mL), removí y lo cerré.
Día 3: Por la mañana se había formado suero por encima y lo removí. Por la noche estaba listo, tenía buena consistencia y era ácido, pero de sabor no estaba muy allá. Me tomé la mitad y rellené con leche.
Día 4: Por la mañana no se había separado el suero tanto como el día anterior, pero aun así lo removí. Por la noche me lo he tomado. Se parece bastante al producto original en cuanto a sabor y textura, pero no efervesce, a pesar de que el de la botella sí lo hace cuando la abres. Está muy rico. Me lo he tomado todo porque me voy fuera el finde y paso de atenderlo. La semana que viene empiezo de nuevo.
#fermenting
bioTrèmol¡De #vacas felices, #lácteos #ecológicos irresistibles! 🐮🐄🥛
Desde la #biogranja Casa Grande de Xanceda en #Galicia (dedicados a la producción #responsable desde hace 50 años en un espacio #natural protegido) recibimos una surtida variedad de #yogures, #quesos, #leche, #kéfir y #mantequilla.
Disponibles en tu espacio #bioTrèmol más cercano.
Heather EvansGood morning tooters. Another sleep in for me today & while I’m still a little itchy, I slept quite well. The non drowsy Claratyne doesn’t stop me from sleeping, it actually helps as it aids in lessening the itch. I feel pretty well rested & as I have no major morning jobs I think I’ll take myself off for a walk once I’ve finished my brekky of omelette & coffee.
It’s currently 20c & will be reaching 27c today, so still fairly warm for this time of year but very nice. I fed my sourdough starter this morning as well & that means there will be fresh bread on the agenda by tomorrow or maybe the next day - fingers crossed 🤞🏼. I fed my kefir yesterday & that is still not fully awake either & should finish its ferment today.
Hope everyone has a great #Wednesday #HumpDay, stay safe out there 🌻. #Weather #ChickenDustMiteBites #Itchy 😖 #Exercise #Sourdough #Kefir
It’s currently 20c & will be reaching 27c today, so still fairly warm for this time of year but very nice. I fed my sourdough starter this morning as well & that means there will be fresh bread on the agenda by tomorrow or maybe the next day - fingers crossed 🤞🏼. I fed my kefir yesterday & that is still not fully awake either & should finish its ferment today.
Hope everyone has a great #Wednesday #HumpDay, stay safe out there 🌻. #Weather #ChickenDustMiteBites #Itchy 😖 #Exercise #Sourdough #Kefir
Jörg 🇩🇪🇬🇧🇪🇺So, der #Kefir ist auch wieder angesetzt. Ab morgen gibt es dann wieder frischen selbst gemachten Kefir.
N Jay Sorensen🥄 Why is kefir trending with big brands and consumers?
It’s not just a fermented drink—it’s a gut-health powerhouse packed with probiotics, protein, and potential. From microbiome support to culinary versatility, kefir fits today’s wellness-forward, functional food movement. 🧬🥛
#RDN #GutHealth #FermentedFoods #FoodInnovation #Microbiome #NutritionLeadership #HealthyLiving #FunctionalFoods #Kefir #Probiotics https://www.beveragedaily.com/Article/2025/04/17/why-kefir-is-winning-over-big-brands-and-consumers/
deantoir_ceardaiochtaAre any of my #mastodaoine in or around Waterford making their own #kefir ? I'm looking for a starter culture, hoping for an offcut. Could perhaps offer some aquarium plants in trade (java fern and a floating plant)
Seb ∞@actuallyautistic @actuallyadhd @actuallyaudhd What are your latest interests/fixations?
- Over the past few months I've gotten into #lactofermentation, especially #kefir.
- I also took a hard dive into #linux, given that my laptop can't handle the impending windows update.
- Which led me to #selfhosting, which has been a steep learning curve. Love/hate it.
- Also had a #moustache phase that I'm always considering going back to.
Now you!
Feth
RDNA pilot study found that acidification of raw whole milk (with citric acid) to a pH of 4.1-4.2 for 6 hours resulted in complete inactivation of the bird flu (H5N1) virus.
There was an indication that the effectiveness of inactivation may be dependent on fat content of the milk.
These pH levels are within the range resulting from fermentation (4.0-4.5).
#Science #Health #BirdFlu #H5N1 #Milk #RawMilk #Fermentation #Kefir