Homemade kefir in a slow cooker
Composition / ingredients
15
Servings:
Cooking method
1. Unpasteurized milk must be boiled, the film removed and cooled.
2. Pour into the bowl of a slow cooker, close the lid and select the "Multi-cooker" mode, the temperature is 35-40 degrees for 8-10 hours.
3. Start the program and after about 5 minutes, when the milk warms up to the appropriate temperature, add kefir starter culture to the milk, dissolving it in a small amount of milk.
4. Close the lid and continue the execution of the specified program until the end signal.
5. Let cool to room temperature and can be consumed or stored in the refrigerator. Kefir is stored in the refrigerator for up to 5 days.
Be healthy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sourdough - 29 kcal/100g
