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# Notes

Dairy kefir recipes

https://www.healthyfellow.com/754/antibiotics-and-kefir/

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## Antibiotics and Kefir

January 13, 2011 Written by JP [

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You’ve probably been told by family, friends and possibly even a physician or two to eat yogurt to counteract some of the adverse effects of antibiotics. The justification is that probiotics in yogurt replenish many of the healthy bacteria that are wiped out by such medications. But there’s another fermented dairy product on the block that you might also want to consider. Kefir is a drinkable source of probiotics that generally contains a higher proportion and broader range of active cultures than yogurt. This reality forms a strong theoretical basis for considering kefir during and after any antibiotic regimen.

The December 2010 issue of the Journal of Medicinal Foods makes the case for using kefir alongside antibiotics. An antibiotic regimen known as “triple therapy” is commonly employed to eradicate H. pylori in infected patients. This harmful bacterium is associated with intestinal inflammation, stomach cancer and ulcers. A 14-day randomized, double-blind study examined the effects of combining kefir or a placebo (milk) with an antibiotic-based treatment (amoxicillin, clarithomycin and lansoprazole). The kefir and placebo were given at a dosage of 250 ml or about 8 ounces twice-daily. The participants returned for an examination after 45 days. Questionnaires and a urea breath test were used to assess side effects and treatment success. The patients receiving the kefir-enhanced therapy achieved significantly higher H. pylori eradication – 78.2% vs. 50% in the placebo group. What’s more, those given the probiotic beverage reported “less frequent and less severe” side effects. (1)

Another group of researchers from St. Luke’s Medical Center in Duluth, Minnesota successfully employed kefir in 8 patients with “recurrent episodes of Clostridium difficile-associated diarrhea”. Antibiotic therapy using oral metronidazole or vanomycin was combined with daily kefir consumption. The dosage of antibiotics was gradually reduced and ultimately withdrawn. According to the author of the paper, “All eight successfully resolved their infection and did not experience any further diarrhea after completion of treatment”. Clostridium difficile infection or CDI is a leading cause of hospital-acquired, intestinal disease. Its incidence is increasing and so too is the virulence. New strains of C. defficile are leading to “increasing morbidity and mortality” in vulnerable populations. This is all the more reason why safe and effective adjuncts such as kefir need to be considered and employed where indicated. (2,3,4)

“Designer” Probiotics Display Anti-Bacterial Potential

Source: Gut Pathogens 2010, 2:5 (link)

Kefir was the subject of a highly publicized trial that appeared in the August 2009 edition of the Archives of Pediatrics & Adolescent Medicine. The Georgetown University lead study examined the effects of a popular children’s kefir product on antibiotic-associated diarrhea (AAD). The trial itself was well designed and a most welcome opportunity for kefir to shine. Unfortunately, the findings didn’t reveal statistically significant benefits to kefir with live cultures vs. kefir containing heat-killed microbes. Future interventions using other products may help elucidate whether this finding is specific to kefir used here. Until then, I can tell you that the product in question (Probugs) contains a considerable amount of added sugar. The only type of kefir I recommend and use is the traditional, no-sugar added variety. (5)

Before combining kefir or yogurt with antibiotics, please be aware of the potential for adverse interactions. Many people express worry that taking probiotics in close proximity to antibiotics will nullify the benefits of the probiotics. This is a reasonable concern. However, there’s an even more pressing matter at hand. Dairy products contain a protein known as casein which may negatively affect the activity of select antibiotics. That’s why it’s important to inquire with your pharmacist and/or physician prior to selecting a probiotic food. One can often avoid such problems by consuming dairy a few hours apart from antibiotics or even selecting non-dairy sources of probiotics such as coconut milk kefir. That is also a good strategy to help keep the antibiotics from negating the benefits of the probiotics. (6,7,8)

Note: Please check out the “Comments & Updates” section of this blog – at the bottom of the page. You can find the latest research about this topic there!

Be well!

# Dairy kefir recipes

https://www.fairment.de/wissen/kefir/kefir-tipps/

Hier sind unsere Top Kefir Tipps für richtige Experten!

1. Spülmittel

Achte darauf, dass keine Rückstände vom Spülmittel im Glas sind. Für die Milchkefirkultur können solche Rückstände tödlich sein.

2. Die richtige Milch

Du solltest immer Bio-Milch, Milch von Weiderindern, Alpenmilch oder Heumilch verwenden. Diese Milch enthält mehr Nährstoffe und tendenziell weniger Toxine und Antibiotika.

3. Vermeide homogenisierte Milch

Milch, die ultrahocherhitzt oder homogenisiert wurde, solltest du meiden. Dies schadet den Mikroorganismen und kann Probleme bei der Fermentation bereiten. Wenn möglich, verwende Frischmilch.

4. Anaerobe Gärung

Schraube den Deckel nur locker auf dein Fermentationsglas. Ein bisschen Gas sollte entweichen können. Gleichzeitig darf so wenig frische Luft wie möglich an den Kefir kommen. Es handelt sich um eine Gärung ohne Sauerstoff (anaerob).

5. Pflege der Bakterienkultur

Wasche die Milchkefir-Knöllchen nicht unter fließendem Wasser. Es können dabei gute Hefen und Bakterienkulturen abgewaschen werden, die wichtig sind. So könnte die Flora des Milchkefirs in eine Disbalance geraten. Der Milchkefir wird zwar nicht sterben, jedoch kann es ein paar Braudurchgänge dauern, bis der Kefir wieder genau so schmeckt, wie er schmecken soll.

6. Formen der Gärung

Es gibt 2 Formen der Milchkefir-Gärung:

Gärung bei hoher Temperatur (20-28° Celsius): Hierbei sind bessere Umweltfaktoren für die Bakterien, als für die Hefen gegeben. In diesem Fall trennt sich die Molke (die Wasser-ähnliche Flüssigkeit, die sich unten absetzt) schneller vom Quark (die weiße, cremige Masse mit fester Konsistenz, die sich oben absetzt). Der Kefir hat ein saureres Aroma.

Gärung bei niedriger Temperatur (8-18° Celsius): Hierbei sind bessere Umweltfaktoren für die Hefen als für die Bakterien gegeben. In diesem Fall entsteht mehr Kohlensäure und der Kefir schmeckt milder (weniger sauer). Es entsteht dabei etwas mehr Alkohol. Der Alkohol kann bis zu 1% erreichen.

7. Kohlensäure

Hat sich sehr viel Kohlensäure gebildet, so beeinträchtigt dies die Aktivität der Hefen. Soll die Fermentation fortgeführt werden, ist es ratsam, das CO2 entweichen zu lassen (z.B. mit einem Tuch das Getränk atmen lassen).

8. Konsistenz

Verwende Sahne, Milchpulver oder verlängere die Fermentationsdauer, um eine festere cremigere Konsitsenz zu bekommen.

9. Mindestgärzeit 16 Stunden

Die Mindestgärzeit der Kultur beträgt 16 Stunden. Die Fermentation kann auch durch einen Wechsel der Temperatur während des Gärprozesses beschleunigt werden, indem du die Kultur beispielsweise zuerst wärmer fermentieren lässt, und dann noch mal im Kühlschrank. Eine ideale Gärdauer mit einer Starterkultur von 30g Milchkefir-Knöllchen pro Liter Milch beträgt 24-36 Stunden.

10. Füllmenge

Ein Gefäß mit Milchkefirknollen und frischer Milch sollte nie höher als ⅔ gefüllt werden. Das Getränk kann sich ausbreiten und Druck aufbauen. Die Gefahr besteht, dass der Deckel durch den entstehenden Druck abgesprengt wird.

11. Gärung beschleunigen

Rühren während der Fermentation kann die Gärung beschleunigen. Die Milchkefirknollen können mehr ihrer Oberfläche dem Milchzucker aussetzen, den sie als Nahrung benötigen. Rühren ist jedoch nicht zwingend notwendig.

12. Der Geschmack

Der Kefir schmeckt nicht? Keine Angst! Es kann sein, dass die ersten 2 Chargen nicht so schmecken, wie erwartet. Die fairment Kefirknöllchen wurden durch den Versand per Post womöglich beeinträchtigt. Die Balance von Hefen und Bakterien kann aus dem Gleichgewicht gekommen sein. Bekommt der Milchkefir wieder neue Nahrung in Form von Milch, pendelt sich diese Balance automatisch ein.

13. Knollenmenge

Das Verhältnis Knollen zu Milch sollte ⅕ nicht überschreiten. Ein anderes Verhältnis kann die Milchkefirknollen stressen und so ihr natürliches Gleichgewicht stören.

14. Haltbarkeit

Hat Dein Milchkefir 12-24 Stunden bei Zimmertemperatur gestanden, kannst Du ihn in den Kühlschrank stellen und dort bis zu einem halben Jahr aufbewahren. Willst Du neuen Milchkefir ansetzen? Dann entferne alles davon, bis auf die Milchkefirknollen. Da die Hefe auch im Kühlschrank noch weiterhin etwas aktiv ist, entlüfte die Flaschen im Kühlschrank wöchentlich (kurz öffnen, CO2 entweichen lassen, und wieder schließen).

https://www.fairment.de/wissen/kefir/kefir-moeglichkeiten/

10 Möglichkeiten, was Du mit Kefir machen kannst

1. Milchkefir als Getränk

Milchkefir, Fermentation, Kefir

Kefir ist ein prickelndes, süß-säuerliches, cremiges und erfrischendes Milchprodukt. Es enthält zudem lebendige Mikroorganismen. Du kannst ihn pur genießen oder mit Früchten mixen.

2. Kefirbutter

Wenn Du gerne Deine Butter aufwerten möchtest, kannst Du sie vorsichtig schmelzen und mit ein wenig Kefir vermischen. Dadurch wird sie saurer und es ergibt sich eine säuerlichere Butter.

3. Saure Kefirsahne

Was, wenn Du Deine eigene saure Sahne herstellen kannst, und zwar aus Kefir? Verwende dazu eine Mischung aus Milch und Sahne im Verhältnis 1:1, um Deinen Milchkefir herzustellen. Lasse ihn etwas länger fermentieren, um eine schöne Säurenote zu bekommen, und Du bekommst Deine eigene saure Kefirsahne!

Auf dem fairment Kulturkanal zeigt dir Lisa wie du Kefirsahne selber machst. Schau vorbei und abonniere den YouTube Kanal für mehr Wissen, Rezepte und Inspiration

https://youtu.be/MhT7QZ_X6Ks

4. Kefirfrischkäse

Kefirfrischkäse kannst Du im Grunde sehr einfach selbst herstellen, indem Du dafür sorgst, dass sich der Kefir von der Molke trennt. Lass dazu den Kefir etwas länger fermentieren und achte auf eine leicht erhöhte Temperatur während der Fermentation.

Den fertigen Kefir trennst Du von den Milchkefir Knöllchen und erhitzt ihn auf dem Herd ein wenig. Eine Temperatur von 40 °C ist ideal. Warte so lange, bis sich die Molke (durchsichtig) vom Rest trennt. Die Molke kippst Du weg oder trinkst sie, den Rest kannst Du bereits als Kefirfrischkäse verwenden.

5. Milchkefir Dressing

Kefir Dressing, Milchkefir, fairment

Milchkefir ist süß-säuerlich, cremig und mit einem leichten Fettgehalt. Du kannst ihn also auch als Salatdressing verwenden. Entweder pur oder in Verbindung mit etwas Honig und Olivenöl, Salz und Pfeffer.

6. Milchkefir als Dip

Lasse ihn etwas länger fermentieren oder mische ihn mit etwas Naturjoghurt oder Quark, gib ein wenig Olivenöl, Salz und Pfeffer darauf, und fertig ist der Dip!

7. Ersatz für Buttermilch

Immer, wenn ein Rezept nach Buttermilch verlangt, kannst Du dafür Milchkefir als Ersatz nehmen.

8. Shakes & Smoothies

Dies ist eine Möglichkeit, Shakes und Smoothies lebendiger zu gestalten und sie geschmacklich aufzuwerten. Probier unseren probiotischen Mango-Lassi.

9. Für die Haut

Als fertigen Milchkefir oder püriert mit den Milchkefir-Knöllchen kannst Du ihn zur Behandlung von Sonnenbrand anwenden.

10. Ballaststoffquelle

Besonders die Kefirknöllchen kannst Du pur essen. Wenn Du die Konsistenz nicht magst, empfehlen wir Dir, die Knöllchen zu pürieren und so zu trinken.

https://www.fairment.de/wissen/kefir/kefir-alltagsrezepte/

Wie Du Kefir in Alltagsrezepten verwendest

Im Folgenden erfährst Du ein paar stichfeste Vorschläge für ein paar Kefir Alltagsrezepte:

Verwende ihn als Buttermilch-Ersatz in Rezepten. Dazu gehören neben Pfannkuchen auch Smoothies, kalte Suppen, Müsli und Salat-Dressings.

Nutze Kefir, um Getreide oder Mehl über Nacht einzuweichen, bevor Du damit kochst oder bäckst. Die Mikroorganismen machen das Getreide bekömmlicher, da sie es quasi „vorverdauen“ und sie Deinen Verdauungsapparat nicht so stark belasten.

Verwende Kefir als Salatdressing. Prinzipiell kannst Du ihn pur als Salatdressing verwenden, da er sowohl Säure als auch Fett enthält, um die wertvollen fettlöslichen Vitamine aus dem Gemüse aufzunehmen.

Kefir als Marinade? Aber hallo! Milchkefir kann Fleisch zart machen und ihm Aroma verleihen – denke nur an die ganzen Aromastoffe, die bei der Kefir-Fermentation entstehen! Denkbar ist auch, Fleisch kurz in Kefir zu „dippen“, bevor Du es brätst.

Verwende Kefir in gefrorenen Rezepten. Er eignet sich als Alternative zu Milch, wenn Du Eis, Popsicles oder Smoothies machen möchtest. Dies ist besonders empfehlenswert, da Milchkefir ein Upgrade im Vergleich zur Milch darstellt – mehr Nährstoffe, weniger Laktose, einfachere Verdauung!

Du willst Sauerteig machen? Probiere mal Kefir, um den Sauerteig anzusetzen! Er enthält genau die Bakterien und Hefen, die in normalem Sauerteig zu finden sind (überwiegend), und bedeutet ein schnelleres „Gehen“ des Sauerteigs!

Kefir als Wundbehandlung: Es gibt wissenschaftliche Untersuchungen die andeuten, dass Kefir bei Verletzungen der Haut (Infektionen, Schnitt- und Brandwunden) eine Art Naturmedizin darstellt. Dazu Kefir auf betroffene Hautstellen auftragen und mit einem Verband fixieren.

Kefir bei Sonnenbrand? Na klar! Wenn Joghurt funktioniert, dann wohl auch Kefir, oder? 🙂

Kefir als Shampoo: Klingt komisch, funktioniert aber! Gib 100ml Kefir auf Deine nassen Haare, verreibe ihn kurz, lass ihn 3-5 Minuten einwirken wenn möglich, und spüle ihn dann wieder aus. Du wirst überrascht sein, wie sauber Deine Haare (egal ob kurz oder lang) danach sind!

## Secondary fermentation

### Source 1

https://myfermentedfoods.com/kefir-second-fermentation/

How to Second Ferment and Flavor Milk Kefir

What is Kefir Second Fermentation

The first fermentation happens when milk kefir grains are added to milk and cultured between 12-24 hours depending on if milk is kept in the fridge or on the room temperature.

Once the grains are removed we are left with milk kefir. Milk kefir can be further cultured and flavored depending on the preference.

The culturing process is called the second fermentation. For everyone that is lactose intolerant second fermentation is great as it will reduce the lactose contents.

The lactose content drops because bacteria feeds from the lactose. With the second fermentation the nutrient value increases and it provides a base to create new flavours.

The Best Way to Second Ferment Your Kefir

Before we begin, let us first have a look at the two important facts related to second fermentation:

The second fermentation occurs by the action of the bacteria that have colonized the kefir and are floating freely. This means you do not need to add kefir grains for the second fermentation.

The second fermentation is an anaerobic process that can continue even in the absence of oxygen. Hence, there is no need to cover the fermentation jar with a cloth to allow air to enter to support the process. In fact, you need to close the jar tightly clamping down the lid on the vessel.

Now let us have a look at the step-by-step process of the second fermentation of kefir.

Step 1: Remove kefir grains from kefir milk you have prepared using a strainer.

Step 2: Pour the kefir into a large glass jar with a tight lid. It is advisable to use the clamp-down bottling jars as the tighter lids of these jars can allow the second fermentation to occur at a faster rate without letting carbonation to escape. If you do not have a clamp-down bottling jar, you may use a normal canning jar.

Step 3: You can add flavorings of your choice such as small chunks of fruits, spices, herbs, or juice. You can skip this step if you prefer the plain taste.

Adding flavors enhances the taste of the second fermented kefir and improves its health benefits by infusing it with the nutrients in the form of flavoring agents.

Step 4: Seal the jar tightly and leave it to stand for the fermentation process to continue. It may take up about 24 and 48 hours for the carbonation to build up in the jar.

You can check the contents and taste it once in 2 to 3 hours to keep tabs on when it has fermented as desired. You can stop the second fermentation at any time you feel there is an adequate build-up of carbonation and the sour taste has reduced to your liking.

Step 5: Once you feel the second fermentation is done, pour the contents in any regular glass bottle or jar and refrigerate. In case, you have added flavorings, you may remove them by hand or using a strainer.

If you prefer, you can leave them in the kefir, especially if they were added in tiny bits and pieces and you plan to consume kefir in a reasonable time period.

Alternatively, you can refrigerate the kefir or make it in the fridge itself as given below:

Refrigerating Kefir

If you do not prefer to second ferment your kefir fully, you can pour it into a glass bottle after removing the grains and place it in the fridge. Milk kefir, when placed in the cooler temperature, still ferments, though at a slower rate.

The refrigerated kefir is creamier and develops a mellow flavor over 3 to 4 days. It also tastes sweeter. Hence, if you would like your second ferment to be less sour and more sweet and creamier, you can try this method by letting the kefir ferment in the refrigerator itself.

Fermenting Kefir in the Refrigerator

If you want your second fermented kefir to have less tart and yeasty flavors and be far creamier, you can make kefir in the refrigerator by adding kefir grains to fresh milk. Begin with stashing the container in your fridge to get your regular kefir. It may take about 5 to 7 days to ferment kefir in the fridge.

Later, you can remove kefir grains and place the kefir in the fridge again for the second fermentation. This method will give you more mellow tasting kefir.

How Long is the Second Fermentation of Milk Kefir

Usually, it takes about 24 to 48 hours for the second fermentation to occur. However, it depends entirely on you when you want to stop the process. It is best to taste your kefir frequently during the second fermentation to get an idea of how the sourness and flavors are changing over time.

If you like your kefir to have a less sour taste, you can allow it to ferment for a longer duration.

Also, if you want to delay the process of the second fermentation, you can place the kefir milk in the refrigerator. It may take a longer duration if the climate is colder. In a hot climate, the second fermentation can occur in just 8 to 12 hours.

Benefits of a Second Fermentation

Kefir itself is known to provide a number of health benefits that are primarily attributed to the rich probiotics present in it. The process of second fermentation further enhances the probiotic nature of the drink making it an even healthier option.

The second fermentation mellows the flavor as it takes away sharp acid from the milk. Ensure kefir is kept in a jar with lid with no space for air to come in.

By adding spices and flavorings, you can ensure you have a spicy, sweet, or savory drink at your disposal to please your taste buds.

Let’s take a look at the numerous benefits you could enjoy by second fermenting kefir.

Improves Nutritional Profile

The process of secondary fermentation increases the nutritional content of kefir and even enhances the probiotic bacteria present in it.

Probiotic Bacteria: The process of second fermentation allows bacteria to grow and multiply in kefir thus making it richer in terms of its probiotic nature. The probiotics in kefir help to support the functions of the digestive organs such as stomach and intestines by improving the gut flora.

It could provide relief from acute and chronic digestive troubles like constipation, abdominal pain, bloating, and indigestion.

Vitamin Bs: Kefir contains vitamin Bs such as thiamine, riboflavin, niacin, and biotin. These vitamins can support the ability of your intestines to absorb other nutrients thereby making more vitamins and minerals available to your body to function optimally.

Vitamin Bs also support nerve functions and provide relief from neurological symptoms such as tingling and numbness.

Calcium: The calcium content of milk increases during the process of second fermentation. It is known that calcium is an essential nutrient for maintaining the health of bones and teeth.

Drinking second fermented kefir regularly could make your bones and teeth stronger and reduce the risk of bone fractures, and cavities and caries in the teeth.

Magnesium: The higher magnesium content of the secondary ferment could enable you to avoid sleep disturbances. It can also boost the body’s metabolic processes and improve the breakdown and assimilation of food.

Reduces Lactose

One of the best health benefits of second fermentation is that this process reduces the lactose content in kefir. This effect is of great advantage for people who suffer from lactose intolerance.

The second fermentation allows bacteria to use up all sugars in kefir present in the form of lactose thereby making it lactose-free and so, safer to consume.

Hence, patients with lactose intolerance can drink second fermentation kefir without the risk of developing adverse effects.

It is important to note here that the lactose in kefir is lower when the second fermentation is allowed to occur for a longer duration.

Reduces Sourness

Usually, any food tends to become sourer when it is left to ferment for a longer duration. But, kefir is an exception.

It may sound strange! But, it’s a fact that second fermentation actually makes kefir less sour.

Letting your milk kefir undergo the process of second fermentation can drop its sourness by smoothing out its aggressive tartness.

Creamier Kefir

When you leave milk kefir to undergo secondary fermentation, it becomes thicker and creamier. Most people love the rich, creamy taste of the second fermented kefir.

The consistency also indicates increased carbonation and reduced sugar content as the sugars in kefir get used up during the process.

Opportunity to Add in Flavorings

The second fermentation provides you the perfect opportunity to enhance the flavors of your kefir. You can change the flavors of kefir by adding practically any spices or fruits of your choice.

Also, since the process of fermentation continues in the second ferment, whatever flavoring ingredients you add would be incorporated into the contents making the flavor profile more complex.

Since the method of second fermentation involves removing kefir grains first, it prevents the risk of contamination of the grains by any foreign substance. This means your precious kefir grains would still be safe and reusable.

Increases Carbonation

Secondary fermentation increases the carbonation levels in the kefir. Since the process of second fermentation is carried out in a jar with its lid clamped down or screwed on, the build-up of carbonation is trapped within the jar. It makes your kefir fizzier and more refreshing.

You will love the tingling sensation the excess carbonation leaves on your taste buds for long after you have had a glass of twice fermented kefir.

Second Fermentation of Kefir Flavors

The second fermentation is the perfect time for you to experiment with the flavoring of your kefir. Here are some great flavoring options you can try during second fermentation.

Sweet Flavors

You can add chunks of fruits to kefir to make it sweetish. You can also add other natural sweeteners such as honey, dates, molasses, Maple syrup, or Agave syrup.

The additional sucrose from the fruits or sweeteners encourages the fermentation process by providing more food for the bacteria to survive.

Some really good options of fruits you can add during second fermentation include:

Apple

Berries such as Raspberries, Strawberries, Blueberries, and Blackberries

Pineapple

Citrus fruits

Guava

Cherries

Banana

Mango

Grapes

Spices like sticks of cinnamon, nutmeg, and cloves can also be added in small quantities in addition to the fruits to enhance the flavors further.

You can also use a combination of fruits, spices, and natural sweeteners to create your own complex yet unique flavors.

Savory Flavors

If you plan to use kefir as dips or dressings, you can flavor them with veggies and herbs such as onion, garlic, basil, thyme, chives, parsley, and rosemary.

Tea Flavored Kefir

You can infuse your kefir with tea to enhance its flavors. Usually, teas are added to thin water kefir to make it more flavorful and thicker.

When using tea for flavoring kefir during secondary fermentation, use tea bags. If the tea is loose, you can place it on a piece of cloth and make a bundle. Tie its upper end with a cotton thread or string. Dip this bundle into your kefir.

The secondary fermentation draws out the rich aroma and flavors of the tea, the end result of which could be a highly refreshing and pleasant drink. You can use herbal teas such as green tea, mint, lemon balm, apple mint, lemongrass, and chamomile for flavoring kefir.

How to Store the Second Fermentation of Kefir

Once you feel the secondary fermentation is done to the extent you desire, you can bottle up the contents and store them in the refrigerator.

You may remove the flavorings or leave them within the bottle. If you leave the flavoring agents in the bottle, the flavors continue to infuse into kefir, though very slowly.

If you have added fruit chunks, they may become too soft and even unappetizing over time. Hence, if you plan to store the kefir for more than a week, it is best to remove the flavorings.

### Source 2: 000___Homemade Yogurt Kefir 71 Recipes for Making Using Probiotic-Rich Ferments (Gianaclis Caldwell) (z-lib.org)

#### Infusions

An infusion is basically a tea, and in dairy ferments, we make a “milk tea” with various herbs and spices to add flavor to our creations. It’s most efficient to infuse a portion of the total milk used with the flavoring and then add the infused milk to the rest of the milk. Add the infused milk just before incubation, at about the same time as you add the culture. You can strain the infusion and just add the flavored milk, but if the ingredient you steeped is small and has a pleasant texture (like softened rosemary or lavender), you can add it as well. Here are some infusions I really like; the proportions assume that you will be using the infusion in a ferment of about 1 quart (4 cups) of milk.

COFFEE OR TEA. Heat 1 cup of milk until it just simmers. Turn off the heat and add 1 to 2 tablespoons of ground coffee or tea leaves (any type of tea you enjoy). Stir, cover, and let infuse for 10 minutes. Strain through

a fine-mesh strainer or cheesecloth. Coffee and tea infusions are great with chocolateand amaretto-flavored dairy ferments. If you are a tea lover, you can do what my husband does and simply pour a bit of kefir into your steeped tea!

CARDAMOM PODS, CINNAMON

STICK, NUTMEG, OR ALLSPICE. Use these spices in combination or individually to flavor yogurt. Heat 1 cup of milk until it just simmers. Turn off the heat and add 2 teaspoons of slightly crushed whole spices (to crush the spices, use a mortar and pestle or a cocktail muddler, or put them in a ziplock bag and crush them with a rolling pin). Stir, cover, and let infuse for 10 minutes. Strain through a fine-mesh strainer or cheesecloth.

CHAI SPICE BLEND. Heat 1 cup of milk until it just simmers. Turn off the heat and add half of a cinnamon stick, four cloves, and two crushed cardamom pods (you can vary the amounts according to what you like). Stir, cover, and let steep for 10 minutes. Strain and add to the rest of the milk for your ferment. If you like, try adding black tea leaves to the spice mix.

LEMONGRASS. Found in many Thai

dishes, lemongrass is a subtle herb that lends itself to both sweet and savory dishes. You can find it in segments or whole, fresh or frozen, in most Asian grocery stores and sometimes even in higher-end natural foods stores. You can also find it dried, but as with many herbs, the dried version is a pale representation of the herb’s flavor. To infuse milk with lemongrass, first slice or chop four 1- to 2-inch segments. Bring 1 to 2 cups of milk to a boil, then add the sliced or chopped lemongrass. Turn off the heat, cover, and let stand for 1 hour. Strain and add to the rest of the milk for your ferment.

#### Fruit and Veggie Purées

Fruit and veggie purées make wonderful additions to yogurt, adding fiber, flavor, nutrients, and color. As with most flavorings, you are limited only by your imagination — and possibly the produce section at your local grocery store. Purées should be smooth, close to baby food in texture, with minimal chunks so that they don’t separate in the yogurt. Following are some of my favorite fruit and vegetable mixtures. They will flavor 1 to 2 quarts

of yogurt or kefir. Put all of the ingredients in a blender or food processor and purée until smooth. Mix with the milk just before adding the culture or after incubation and/or draining. If adding a purée makes your drinkable yogurt too thick, just add milk to thin the mixture.

Mango, Banana, and Lime

This recipe comes courtesy of New England Cheesemaking Supply Company.

½–1 whole mango ½–1

whole ripe banana

2 teaspoons honey Juice of 1 lime or 1 teaspoon grated lime zest (for thicker results)

Mixed Berries and Roasted Beets

½ cup roasted cubed beets (regular or Chioggia)

½ cup fresh or frozen mixed berries (blueberries, raspberries, blackberries, strawberries, and so on)

2

1 tablespoon grated orange zest teaspoons honey

Carrot, Ginger, Cinnamon, and Orange

1 cup cubed and cooked carrot or winter squash

2

1 tablespoon grated orange zest teaspoons honey

½ ¼

teaspoon ground cinnamon teaspoon ground ginger

Indian Shrikhand This is a classic Indian flavoring mixture usually combined with drained yogurt (chakka).

1 cup mashed banana or guava, or combination

2–4 ¼

tablespoons honey or another sweetener teaspoon ground cardamom

Pinch of salt Tiny pinch of saffron stamens

#### Chopped Fruit, Jam, and Marmalade

Chunks of fresh fruit, jam, or marmalade can be stirred into any dairy ferment before or after incubation. When added earlier in the process, the fruit chunks tend to settle to the bottom, but this can be a beautiful fruit-at-the-bottom or sundae-style presentation in a glass and fun to eat as well. Use ½ to 1 cup of unsweetened fruit or about ¼ cup of sweet preserves per quart of milk, or to taste.

#### Koumiss

Traditional koumiss is a slightly boozy, nutritious beverage of fermented mare’s milk; it is often fondly referred to as milk champagne. For our recipe, we’ll use cow’s or goat’s milk and shoot for a mild version. By using low-fat milk with added sugar, along with added bacteria and yeast (from kefir or kefir culture), we can come pretty close to the traditional product. There’s quite a bit of wiggle room for experimenting with the ratio of water to milk and sugar. A bit more water will help prevent clumping, but you might need to add more sugar if you increase the water amount. I have played around with using yogurt culture and adding champagne yeast, which worked well and gave the finished product a nice yogurt flavor. Whatever you do, be sure to wrap the bottles in a towel when you agitate them, just in case the pressure exceeds the strength of the glass.

Makes 1 quart

INGREDIENTS

1 quart skim milk

1 cup water

2 teaspoons sugar

⅛ teaspoon powdered kefir culture or ⅛ cup fresh kefir

STEPS 1. Pour the milk into a pan and gently heat on the stove to 195°F (91°C), stirring occasionally. Hold it at 195°F (91°C) for 5 minutes.

2. Remove from the heat, add the water and sugar, and let cool to 80°F (27°C).

3. Add the culture. If using powdered culture, sprinkle it on top of the milk and let sit for 1 minute, then whisk it in. If using fresh kefir, combine the kefir with ¼ cup of the warm milk in a small bowl and whisk until smooth, then add the mixture to the rest of the milk.

4. Incubate at warm room temperature (70°F to 80°F/21°C to 27°C) for 6 to 8 hours.

5. Cool to between 65°F and 68°F (18°C and 20°C) by setting the incubation container in a bowl or sink full of cool water and stirring. Hold the temperature between 65°F and 68°F (18°C and 20°C) for 2 hours, stirring every 30 minutes.

6. Bottle in plastic water bottles or shatterproof, stoppered glass bottles (such as for beer or kombucha) and let cool to 40°F (4°C). Age in the refrigerator for 1 to 3 days, or longer. Before serving, gently agitate the bottles to break up any clumps, then let sit in the fridge for 10 to 20 minutes to let any excess carbonation recede or you may lose a good portion of the contents to foaming when you open it!

#### Yogurt or Kefir Butter

Hand-churned butter is a true delight, both in its simplicity and in its

epicurean enchantment. Butter is made by warming cream to room temperature and then agitating it. When warm, the fat globules in the cream soften. When the agitation causes them to smash into each other, they will stick together, eventually forming a mass of butter and leaving behind a low-fat liquid — the buttermilk.

This recipe calls for adding kefir or yogurt cultures to the cream to make cultured butter. Cultured butter is only slightly tangy and has wonderful layers of flavor, depending on the variety of starter bacteria used. If you are using a yogurt culture, choose one that doesn’t create very viscous results, as these are much harder to agitate properly. If you are using kefir grains, use light cream or even half-and-half instead of heavy cream — it will be much easier to remove the grains from one of these thinner liquids. You don’t need a butter churn to make butter; a glass quart jar will do just fine.

Makes about 1 cup

INGREDIENTS

2 cups cream (heavy or light)

⅛ teaspoon yogurt or kefir culture, ⅛ cup fresh yogurt or cultured kefir, or 2 tablespoons kefir grains

¼ teaspoon salt (optional)

Seasonings to taste, such as herbes de Provence, tarragon, saffron, smoked salt, or roasted garlic (optional)

STEPS

1. Pour the cream into a glass quart jar or butter churn. Add the culture and stir to mix it in.

2. If you are using yogurt culture, incubate at 110°F (43°C) for 4 to 6 hours, then cool to 68°F to 72°F (20°C to 22°C). If you are using kefir culture, incubate at 68°F to 72°F (20°C to 22°C) for 18 hours.

3. Shake the jar or churn the butter until the butter and buttermilk separate. If you are shaking a jar, be sure not to overwarm the cream by holding the jar portion in your warm hands. Instead, grip the lid portion and shake the jar sharply up and down. This step could take anywhere from a few seconds to 10 minutes, depending on your technique and the amount of fat in the cream.

4. Drain off the buttermilk. You can save it for drinking or use it to make delicious biscuits, pancakes, and waffles. Prepare a large bowl of ice water.

5. Remove the glob of wet butter from the jar or churn and place it in a medium bowl. Set the bowl in the bowl of ice water and, using a large spoon, work the butter with the back of the spoon, gently pressing out and draining excess moisture.

7. Work the butter a bit longer, or use a butter press to remove as much moisture as possible. The less moisture in the butter, the longer its shelf life, the better its texture when frozen, and the less likely it will be to splatter when cooking.

8. Press the butter into a butter bell or tub. If you have used a butter press, then the formed butter can be wrapped in parchment or waxed paper. Depending on how much moisture is in the butter, it should keep for many weeks, or even months, in the refrigerator, and indefinitely in the freezer

#### Yogurt or Kefir Ricotta

The word ricotta literally means “re-cooked.” Cheesemaking produces a lot of whey (up to 90 percent of the original milk volume), which contains a lot of whey proteins. When that slightly acidic whey is heated to 180ºF (82ºC) or a bit higher, those proteins spontaneously curdle and float to the top. The traditional ricotta maker then scoops out those curds and drains them. In this way, traditional ricotta is a by-product of making Italian cheeses such as mozzarella. We’ll use plain kefir or yogurt as the acid source to curdle hot milk. The resulting ricotta is much more interesting than whole-milk ricotta, thanks to the flavor of the kefir or yogurt. This is a great use for older yogurt or kefir that is not only more acidic and will curdle the milk more readily but that has already lost a good deal of its probiotic potential. You’ll need cheesecloth for this recipe.

Makes about 2 cups

INGREDIENTS

4 cups milk #

2 cups yogurt or kefir (cultured or from grains)

¼–½ teaspoon salt (optional)

STEPS

1. Pour the milk into a large stainless-steel pot and set it over medium-high heat. Heat to boiling, constantly scraping the bottom with a spatula so the milk doesn’t stick and scorch. Cool to about 195°F (91°C).

2. Gently stir in the yogurt or kefir. You will see the curds form instantly, and the clear whey will begin to separate.

3. Line a colander with cheesecloth and place it over the sink or another pot. Scoop, ladle, or pour the hot whey and curd into the colander. Let the curd drain for about 10 minutes, or until it reaches the desired texture. Every few minutes, gently lift two sides of the cloth and tip the curd back and forth to encourage draining.

4. Mix in the salt, if using, then transfer the curd to a container and cool in the refrigerator. Use within 1 week or freeze.

#### Whipped Yogurt or Kefir Crème Fraîche

Crème fraîche is simply sour cream’s more decadent cousin. The

fat content of sour cream is regulated in the United States to about 18 percent, while the fat content of crème fraîche can vary but is usually closer to that of light cream (20 percent). I make mine with heavy whipping cream (about 37 percent fat) and have no regrets! This recipe is great for desserts of all kinds.

The whipping process demonstrates the amazing effect that temperature has on the milk fat globule. Since the cream is agitated when cold, the fat globules will not stick together (as opposed to when you make butter with warm cream). Instead, air is incorporated into the cream, doubling the volume and creating whipped cream. Cultured heavy cream usually whips into a very thick product. If you don’t want it that thick, use a lighter cream or add about ¼ cup milk to the heavy cream.

Makes 2 cups

INGREDIENTS

2 cups cream (heavy or light)

⅛ teaspoon powdered yogurt or kefir culture or ⅛ cup fresh yogurt or cultured kefir

¼ teaspoon salt (optional)

2 teaspoons sugar or maple syrup (optional)

STEPS

1. Pour the cream into a glass quart jar. Add the culture and stir to mix it in.

2. If you are using yogurt culture, incubate at 110°F (43°C) for 1 to 2 hours, then cool to 68°F to 72°F (20°C to 22°C). If you are using kefir culture, incubate at 68°F to 72°F (20°C to 22°C) for 4 to 8 hours.

3. Place the cultured cream in the refrigerator or in an ice water bath until cold, between 35°F and 40°F (2°C and 4°C).

4. Pour the cultured cream into a bowl. Mix in the salt and sugar, if using. Using a whisk or a hand mixer, beat until stiff peaks form. The whipped crème fraîche will keep in the refrigerator, without losing its t exture, for several days.

#### Yogurt or Kefir Sour Cream

Commercial sour cream is made from milk that contains about 18 percent butterfat (for comparison, half-and-half is about 12 percent butterfat, light cream about 20 percent, and whipping or heavy cream 35 to 38 percent). For this recipe, I prefer using half-and-half to create an incredibly rich and thick sour cream. Many commercial sour creams include quite an array of additives, from thickeners to flavoring agents. You’ll be amazed at how easy, and superior, this sour cream is! Whether to use yogurt or kefir culture will depend simply on which cultures you have and how much time you have. The yogurt version is much faster. If you use kefir grains, note that they are a bit of a challenge to fish out of the thickened cream. This is our go-to sour cream now, and we get probiotics with every rich dollop.

Makes 1 quart

INGREDIENTS

1 quart half-and-half

⅛ teaspoon yogurt or kefir culture, ⅛ cup fresh yogurt or cultured kefir, or 2 tablespoons kefir grains

STEPS

1. Pour the half-and-half into a glass quart jar. Add the culture and stir to mix it in.

2. If you are using yogurt culture, incubate at 110°F (43°C) for 8 to 12 hours, then cool to between 68°F and 72°F (20°C and 22°C) and hold the cream there for 4 to 6 hours longer. If you are using kefir culture, incubate at about 75°F (24°C) for 24 hours. Chill before serving. Store the sour cream in the refrigerator; it will remain fresh tasting for 2 to 3 weeks.

#### Yogurt or Kefir Feta

If you want to start making more complex cheeses, feta is a great place to start. It can be enjoyed fresh or aged in the refrigerator, and it takes very few supplies to make it. Whether or not it is due to my Greek heritage and childhood of enjoying feta I can’t say, but I am picky about feta. Most commercial American feta is not made with the craftsmanship the cheese deserves. Once you get comfortable with this recipe, set a batch aside for aging and see the marvelous wonders that time can work on cheese. You’ll need a thermometer, cheesecloth, and a long knife for this recipe.

Makes 1½–2 pounds

INGREDIENTS

2 gallons whole milk

¼ teaspoon powdered yogurt or kefir culture or ¼ cup fresh yogurt or kefir

⅛ teaspoon calcium chloride diluted in 2 tablespoons cool water (optional; suggested for store-bought, homogenized milk)

⅛ teaspoon double-strength or ¼ teaspoon single-strength rennet diluted just before use in ¼ cup cool, nonchlorinated water

2 tablespoons pure salt (such as sea salt or any noniodized salt with no added anticaking agents)

STEPS

1. Pour the milk into a large pot and place that pot inside a larger pot. Fill the larger pot with enough water to come up the sides of the inner pot. Set over low to medium heat and warm the milk to between 88°F and 90°F (31°C and 32°C). The water in the outer pot will be hotter than the milk, so either turn the heat off before the milk reaches its goal or be ready to remove the milk pot from the water bath.

2. Add the culture. If using powdered culture, sprinkle it on top of the milk and let sit for 3 to 5 minutes, then stir gently for 2 to 5 minutes. If using

fresh yogurt or kefir, combine the yogurt or kefir with ½ cup of the warm milk in a small bowl and whisk, then add the mixture to the rest of the milk.

3. If you are using yogurt culture, incuba te at 105°F (41°C), stirring

occasionally, for 1 hour. If you are using kefir culture, incubate at 88°F to 90°F (31°C to 32°C), stirring occasionally, for 1 hour. You can usually ac complish this by covering

the milk pot and letting it sit in the water bath. Stir in the diluted calcium chloride, if using.

4. Using a slotted spoon or cheese ladle, stir the milk using an up-and-down motion for a few strokes. Hold the ladle over the milk and pour the diluted rennet over it and into the milk. Stir for 1 minute longer, then hold the ladle to the top of the milk in several spots to help still the milk.

5. Cover the pot and let sit undisturbed until a clean break is achieved; that will be 25 to 30 minutes if you are using yogurt culture and about 45 minutes if you are using kefir culture.

7. Gently stir the curds just enough to move them slowly in the pot. Check the temperature. If the yogurt-cultured mixture is not 105°F to 110°F (41°C to 43°C) or if the kefir-cultured mixture is not 88°F to 90° (31°C to 32°C), return the pot in its hot water bath setup to the stovetop and reheat to that temperature. Continue to stir for a total of 20 minutes. The curds will shrink and firm up a bit during this time.

8. Line a colander with cheesecloth and slowly pour the curds into the cloth. Let drain for a few minutes. Alternatively, the curd can be drained in a basket form (as in photo on page 144).

6. Using a long knife, cut the curds into ½-inch columns. With your blade at an angle, make a few horizontal cuts through the columns. Cover and let rest for 10 minutes to allow the curds to firm up a bit.

9. Gather the corners of the cloth into a knot and loop a shoelace or string through the knot. Hang the draining cheese over a pot and allow to drain for 18 hours at room temperature. If using a form, flip the wheel twice over the 18 hours.

10. Remove the cheese from the cloth and slice into 1-inch slabs. Stack in layers in a small container or ziplock bag, and cover all sides with the salt. Cover and place in the fridge.

11. Allow the cheese to lightly age and mellow for a few days. Turn the slabs daily to allow the collecting salty whey (brine) to coat each slice. You can age feta for months in the fridge as long as it is fully submerged in the brine and the air space is filled or covered to the level of the whey with plastic film. If air is touching the brine and/or cheese, harmless but unsightly molds will develop.