Cookbook:Kefir
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| Category | Dairy |
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Kefir is a fermented milk drink said to originate from the Caucasus.[1][2][3][4]
Production
edit
Unlike other fermented milk products, which are made using bacteria only, kefir is produced using a complex mixture of bacteria and yeasts.[4][5][6] These typically take the form of kefir grains, which are essentially a starter culture.[1][7] To make a new batch of kefir, the grains are added to milk and allowed to ferment at cool room temperature.[1][4][5] The grains can then be strained out and reused.[1]
Characteristics
editThe specific population of microorganisms used to ferment kefir produces a thick liquid that is sour, carbonated, and very mildly alcoholic.[2][4][6][7][8] The exact flavor profile will depend on the type of milk used; cow, goat, and sheep kefirs are all attested.[6][7]
Selection and storage
editStore fresh kefir in the fridge.
When kefir grains are not in use they may be stored wet or dry. For the former, they can be refrigerated (~4°C) in water for up to 8–10 days. For the latter, they may be wrapped in cheesecloth and allowed to dry at room temperature for 36–48 hours. These dried grains may be stored at room temperature in an envelope for 12–18 months. Dried kefir grains may be reactivated by several successive growth cycles in milk. The grains are ready for kefir production when the kefir they produce looks and smells like the original (wet) form. This re-growth stage is required to re-establish the correct microbial balance within the culture.
Kefir grains may become contaminated with undesirable bacteria such as coliforms and other spoilage bacteria that shorten the kefir shelf-life. To guard against this, kefir-making containers should be washed and sanitized prior to making kefir. Suitable containers include glass jars such as jam jars or pickle jars, but any suitably sized glass container will work. When necessary to wash kefir grains they should be also washed in pre-boiled and chilled water or fresh milk. Use of chloraminated tap water should be avoided, but if necessary it should be de-chloraminated.
Use
editKefir may be consumed as-is or incorporated into other products. For example, it can be included in salad dressings, various batters and doughs, and beverages.[4][7] It can also be used in small quantities to help make a sourdough starter, as it contains yeasts and bacteria that will serve as leavening and flavoring.
Substitution
editButtermilk and kefir can generally serve as reasonable substitutes for each other.[4][6][7]
Recipes
editReferences
edit- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f Sharma, Nik (2021-04-02). Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes. HarperCollins India. ISBN 978-93-5422-313-6.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d El-Waylly, Sohla (2023-11-02). Start Here: Instructions for Becoming a Better Cook. Random House. ISBN 978-1-5299-1408-5.
- ↑ a b c d e Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.