Water / milk kefir

This is a discussion on Water / milk kefir in the subforum sugar factory process Natural supplements I opened the topic to inform the people of THIS BEAUTIFUL ADDITION ... Forums> Nutrition and Health> Natural supplements Water / milk kefir User Name Remember Me? Password
Water / milk kefir
I opened the topic to inform the people of these beautiful supplements WHICH ONE JOINS pet and liquid refreshing source of health. OBJECTIVE: - MEET WITH WATER AND probiotic dairy kefir - Introduction to biological and chemical properties of the individual components - LIST OF DISEASES THAT ENDS - Exchange of experience - sharing recipes and methods of application sugar factory process - Donating or selling FUNGI .... WHAT IS TO KEFIR? Kefir is a dairy beverage and originates from the Caucasus sugar factory process and Tibet, and because of its benevolent action of the human health sugar factory process known as "drinking stogodinjaka". Kefir is produced by fermentation (pickling) milk with the addition of lactic acid bacteria (Lactobacillus acidophilus), acetic acid bacteria and a unique product made from milk to which are added kVac yeast (Saccharomyces). KVac fungi decompose ECER dairy (lactose) and make kefir unique product of fermetiranog milk which has naturally created by alcohol. PROCEDURE: Purchased or donated kefir wash the plastic strand (sieve) with plenty of lukewarm water and put in a certain amount of milk or water, depending on what type of kefir fungi have. Share fungi in the liquid would not be less than 20%. After 24-48h with liquid yeast Strain through a sieve. Clear liquid poured into a carafe or bottle and keep in the fridge. Drink fluids throughout the day. It is advisable to 1-2.5 liters per day. Fungi in the lurch again, rinse and add new water or milk. Points to remember: - it is considered that intervention metal spoon and holding the metal strand gradually kills the fungus - if you get tired of taking care of kefir fungi can freeze them or refrigerate - every few weeks fungi are doubled in amount, depending on the temperature (and The amount of sugar) - fungi are very rare and it would be desirable when redouble to give them to someone who needs them
Do not believe because it is a wise man said, do not believe because it is common Miljenko not believe because it is written, I do not believe because someone else believes it, but judge the truth and after that it carefully examine and račlani and insights that would do well, living in harmony with it and help others to do the same. Buddha Share Post!
Thanks for the useful sugar factory process post! aceofspade27 (5/13/18), Alison (14-10-11), Buddha (31-10-11), flowers (06/13/05), dodo (4/13/14), sugar factory process Lilith1111 (11-12 -12), Niang (6/13/04), Pepa (16-10-11), Ryuujin (12/05/07)
DAIRY KEFIR: Synonyms: Tibetan mushroom, sugar factory process Caucasian mushrooms, mushroom Caucasian ... Natural Kefir is formed so that the kefir grains, which are in principle symbiosis of bacteria and fungi, the size of grains to the size of a walnut rie added to candles or permanently milk (cow, sheep or goat). Also moe use milk from mares and have been known's account that it was a success and soy milk. At the optimal temperature of 10 C to 25 C fermented milk. The percentage of alcohol varies from Duino fermentation (from 0.2 to max. 2%). Fermentation at temperatures NIIm (kVac fermentation) fasted growing sugar factory process compartment carbon dioxide (vie bubbles) and alcohol ("good" alcohol sugar factory process ethanol), and less lactic acid in the finished product. Being such Kefir virtually ECER (lactose) that turned into alcohol, it is suitable for people who have an allergic reaction to lactose. At higher temperatures (boiling milk-yeast) we obtain kefir vie with lactic acid and less alcohol. In both cases, the percentage of milk fat and protein (whey) corresponds to the percentage of feedstock used milk. The industrial Kefir is different from traditional, maximum in that it usually does not have alcohol, but because laktze (Milky ECER) 2.7-3.9 g/100g and is not suitable for people who are allergic to lactose. Also to be working with ready-made with a mixture sugar factory process of yeast and bacteria, not from kefir grains can adjust the flavor even a year seasons. Such Kefir called "Kefir mild" or slight Kefir. Just a grain of kefir is one ingenious product of nature composed of bacteria, fungi kvačevih, protein and fat, virtually neunitiv, we can freeze, leave the vlanoj cloth or keep it in a liquid of water and milk and will again " work ". The only thing I can not stand the touch of the metal, which we immediately noted the main reason why the kefir in domestic pro