“Simple Tips to Make Kefir Cheese”

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Kefir cheese is a fresh, sweet curd cheese, similar to paneer or cottage cheese . This cottage cheese is quick and easy to prepare, and is a rennet-free cheese.

Ingredients:

  • 1 gal.  Fresh goat milk
  • 2 cups Kefir –preferably an extra sour kefir brewed for 2 days or 2-day refrigerated kefir, although freshly strained kefir will do
  • ½ tsp.  sea salt to taste

Directions:

  • Heat milk to about 140°F.
  • While gently stirring the milk, slowly pour kefir into the milk as a slow steady stream. Do not stir too fast or too vigorously or for too long or the curds will break apart and become un retrievable. The curds should begin separating from the whey– the whey should be reasonably clear and not milky. If the whey is still milky, either increase the heat, or add a little extra kefir (while very gently stirring for a short time only) until the whey becomes reasonably clear. Let sit for 2 minutes.
  • Remove curds by skimming with a strainer.
  • Place curds in either a pre-moistened cheesecloth lined colander, or in a suitable mesh-type strainer. * Optional – (Add a little sea salt in the fresh curd).
  • Let curds drain for about 15 minutes. And that’s it!

* Optional – (A little sea salt to taste may be added to the fresh cheese. You can add sea salt to the fresh milk prior adding kefir, or, add a little sea salt in the fresh curd).

This recipe makes a nutritious, low-fat cheese.

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Homemade Cultured Goat Milk Facial

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This homemade cultured goat milk facial happens to be the easiest you can kick start with homemade facials. Honestly, this is one you really have to give it a try!

It consists simply of applying kefir to the face, leaving it on for about 10-15 minutes to dry, and rinsing.

Kefir is a thick, smooth, creamy substance much like sour cream, but with more body, and you actually feels a lot like facial cream as it is applied. And for more information related to Kefir, read The benefits of kefir and Simple tips to make kefir.

After using this facial continuously for two days, you may realize that your skin is smoother, softer and firmer. Perhaps, even small blemishes had disappeared.

Kefir is a cultured milk product, so it includes the alpha hydroxy acids (AHAs), lactic acid. It has also been shown to have antibiotic effects – among a multitude of other health benefits of kefir, which could potentially be a plus for those with acne problem.

If you only want one, simple homemade facial to use, this is it!

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Simple Tips To Make Kefir

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Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers

Kefir is a natural pro-biotic, containing vitamins and enzymes that encourage digestion and live microorganisms (yeast and bacteria) also help with the digestive process. Fermentation also preserves the kefir for a time, discouraging the growth of less human-friendly molds and bacteria.

There are so many ways of making Kefir, and there is almost no wrong method! Some people like to culture their grains for 12 hours, and some for 24 hours, or more. Some like to tighten the lid on the jar of fermenting kefir making it a fizzy kefir but, be sure to leave extra air space in there if you do, so the jar does not burst. Some people use raw goats milk, while others use cows milk.

Here are some simple instructions to get you started making Kefir :

  1. Place Kefir grains in a clean glass jar.
  2. For every tablespoon (approx.) of grains, add 7-8 ounces of goat milk (making one cup total per tablespoon of culture).
  3. Cover jar loosely, and allow to sit at room temperature, out of direct sunlight. On top of the fridge or in a cupboard are great places to make kefir. Swirl it once or twice a day to agitate the grains and expose fresh surface area to the milk.
  4. After 12-24 hours, strain the kefir using a strainer or colander. You can use a spoon with small holes in it to “scoop” the kefir grains out of the finished bowl of kefir, returning them to the jar.
  5. Enjoy your fresh Kefir, which will keep in the refrigerator for several months. Use the remaining grains to make a new batch, starting over with Step 1.

* You may also consider using your excess grains to culture rice milk, coconut milk, soy milk and etc. but kefir grains that are cultured in non-mammalian milk will cease growing.

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The Benefits of Kefir

kefir

Kefir is Caucasian origin fermented milk product. Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol. Kefir grain includes mix microbial flora. Its size varies between 0,5-3 cm. Kefir is white or white-yellow colored, and has pop-corn like appearance.

Kefir is easy to digest and help cell growth. Kefir is believed to expend life due to preventing flocculation of materials in intestine. Kefir is rich in protein, fat, lactose and minerals and decrease the bad cholesterol level in blood. Kefir decrease tension, dilute urine, evacuate body toxins, accelerate intestine movement, prevents hepatitis, joint diseases, diarrhea, constipation, blood lost, postpartum problems. It also decrease blood sugar but most importantly prevents cancer.

Kefir is an important nutrient for sick people and children, because it is easy to digest and rich in protein.

Researches showed that kefir increase potency of people. Woman use it as face-mask. Kefir is also beneficial for nervous problems, anorexia, ulcer, bronchitis and asthma.

Cultured Goat Milk Products

Goat Milk Yogurt

Goat milk yogurt is one of the major cultured products. It may be made from low-fat, skim or whole milk. Goat milk yogurt can be made in a similar manner to the cow counterpart. It is made essentially the same way as buttermilk, but a different combination of microorganisms is cultured at a higher incubation temperature. Goat milk yogurt is softer and less viscous and often lacks the typical flavor of cow yogurt.

The basic processing procedures of Goat Milk Yogurt include:-

  • Preparation of goat milk
  • Standardization (standardized to 1.0 – 1.7% fat)
  • Pasteurization (72 degree Celsius for 20 second)
  • Cool the pasteurized mix to 46.7 degree Celsius and hold in vat for up to  15 minutes.
  • Inoculation – 45 degree Celsius ( carefully introduce into warm milk or milk mixes 1.25% by weight of active Lactobacillus bulgaricus culture.
  • Packaging (set yogurt)
  • Incubation (permit filled containers to remain in room at 45 degree Celsius for 3 – 5 hours or until a firm, smooth gel has formed to pH4.5
  • Chilling (yogurt is chilled to 7.2 degree Celsius in less than 1 hour)
  • Storage and Distribution (store the containers of yogurt at 4.4 degree Celsius or lower, the shelf life at this temperature is 30 to 60 days).

Buttermilk

Buttermilk is usually made from skim milk (less than 0.5% fat) using the by-product from churning butter out of sour cream. Yogurt is made from whole milk (3.25% fat), low fat milk (0.5 to 2.5% fat) or skim milk. Sour cream must contain 18% fat in most states. Acidophilus milk can be made by the activity of L. acidophilus, which is capable of converting a greater proportion of the lactose to lactic acid (2%).

Kefir

Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol.

Other Cultured Goat Milk Products

Ghee is an Indian clarified butterfat product manufactured by fermenting whole milk into curd and churning out the butter, followed by heat clarification at 105 – 145 degree C.

Additionally, good goat milk products made in India include Chhana, Khoa and Paneer (a cheese). Chhana is an acid and heat-coagulated milk product and a chhana-based sweet is made by kneading chhana and cooking it in sugar syrup over medium heat. Khoa is a heat-desiccated indigenous goat milk product used for various sweets or candy.