Produce lactose-free kefir: with soymilk

Because of extreme chronic bronchial problems, I switched to soy products that are supposed to work well (of course, after checking for soy allergies that can cause respiratory distress), so I tried to feed my kefir mushroom as well. I was worried if the milk was rich? is enough to make him grow: It works!

Who does not know the kefir mushroom:

Kefir is originally from the Caucasus and is not a solid tuber, but consists of a kind of loops that clump together to form a loose tuber. When rinsing, small pieces tear off and later form new, young kefir rolls. Thus, the kefir propagates again and again. The small Kefirknolle is reminiscent of cottage cheese.

Fixing kefir is very simple:

  1. A piece of kefir in the size of a hazelnut is sufficient for 300 ml of soy milk.
  2. Place the tuber in a larger jar (never allow the tuber to come into contact with metal) or a plastic container with a lid, pour over 300 ml of soy milk and place in a light-protected place for 2 days.
  3. It is important to close the glass so as not to impair the fermentation process by oxygen.
  4. Strain the milk through a plastic sieve and place in a drinking glass. In the fridge, the milk keeps for several days.
  5. The mushroom is put back into the container and topped up again with milk. It is not absolutely necessary to wash it every day, every four to five days is quite enough.
  6. You should be careful and rinse it in the sieve with water.
  7. If the mushroom is left in the milk for a longer time, the mass becomes plump like buttermilk or yoghurt and can be spooned or served in the kitchen as a salad sauce or to refine sauces. Very good kefir also tastes slightly salted and filled with mineral water or refined with herbs, lemon juice, ginger and pepper. Whether one enjoys in pure, the sweet or the hearty variant prefers, is pure taste thing. The best way to drink the kefir in the evening. Since it is very filling, it also replaces a meal.
  8. If you want a particularly creamy kefir, stir it after a day with a plastic spoon (I use a thick straw) vigorously.

Kefir not only refreshing and tasty, but also healthy:

  • It helps with intestinal infections as it kills some pathogens and can restore a healthy intestinal flora.
  • Daily consumption of kefir has a positive effect on the immune system. Also, problems of chronic fatigue, insomnia and restlessness can be alleviated. Likewise, kefir has a positive effect on allergies, diseases of the liver, gallstones, intestinal spasms, high blood pressure and periodontitis. The organism is cleaned, slags are removed and the memory is improved.
  • Whether everything is scientifically proven or not: In any case, it tastes very good and does not hurt.
  • Kefir contains vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, folic acid, niacin as well as the minerals calcium, iron and iodine (iodine).
  • If you want to or have to take a small break from the kefir because of your absence, the mushroom is covered with milk and milk powder and not stored too tightly in the fridge. So he keeps about 3 weeks. Then it has to be thoroughly cleaned, the milk is disposed of and the fungus is re-scheduled. It may take a few days for the approach to work as usual.
  • The mushroom doubles every 3-4 weeks and then has to be shared. There are certainly many customers around environment for the healthy mushroom.
  • I have my mushroom from the internet. There you get a portion for about 1 Euro, but usually you know someone who is the proud owner of the mushroom and likes to share.
  • Of course, the kefir can be used with any other milk.

????????❤️How to make vegan milk kefir with soy milk / drink - quick & easy! Tasty vegan kefir recipe | March 2024