Rich in vitamins A, B, C, and K, carotenoids and folic acid, kefir is a good source of magnesium, calcium, potassium and minerals.
Often recommended as an alternative to yoghurt, it is an excellent probiotic, reduces cholesterol and balances blood sugar levels.
750 ml fresh whole milk
Milk kefir grains
1 L 'Lock-eat' jug
You can use all available sizes by increasing or decreasing the quantities in the recipe.
(e.g. for this recipe 2 x 500 mL "Lock-eat" jugs)
Take a 1L "Lock-eat" jug and pour the live kefir globules (easily available online) inside.
Add the milk, cap and shake well.
Leave the closed container at room temperature of 18 to 30°C (64° to 85°F) for 12 to 24 hours (the warmer it is, the faster the process will be).
When, while moving the jug, you notice that the milk has completely congealed, let it rest in the fridge overnight.
Uncork the jug, taking care not to spill the liquid, strain it through a sieve and leave it to drain well in the fridge for about an hour.
Recover the grains and start the process all over again.
Kefir milk can be consumed as is or after draining on a colander with a cloth, resulting in a consistency similar to Greek yoghurt.
The shelf life of the resulting products is about 1 week if kept cold.
Recipe created in collaboration with @ALMA The International School for Italian Cuisine by Chef Fabio Vailati
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