Homemade kefir
- 1/4 l of milk
- 1 kefir mushroom (about walnut size)
- 1 glass container with plastic lid
- 1 plastic sieve
- 1 plastic funnel
ATTENTION: in no way come into contact with metal !!!
Put the kefir mushroom in the glass container, pour the milk over it and let stand at room temperature. Ideally 24 hours, the longer the kefir stands, the sourer the taste.
(Allow to ferment for at least 12 hours, otherwise the kefir may cause diarrhea if it is longer than 36 hours, there is a risk of clogging.)
Drain the kefir milk and enjoy the tangy drink.
Put the kefir tuber in the glass container, put the milk on it and leave to stand.
Rinse the kefir fungus under running water once a week and clean the glass container.
The mushroom grows relatively fast, just increasing the amount of milk.
