How to make kefir and sour milk

Kefir and sour milk are both fermented milk products, but they are produced using different microorganisms and methods. On a carnivore diet, they can be a welcome addition to the food list, provided you don't have a sensitivity.

Here is a walkthrough of the two processes, if you want to try it yourself:

Kefir

Kefir is made by fermenting milk with kefir grains, which consists of a symbiotic culture of yeast and bacteria. The process is as follows:

Ingredients:

You will need milk (preferably whole milk for rich flavor and texture) and kefir grains.

Preparation:

Place the kefir grains in a container with milk. Preferably use glass or ceramic, as metal can negatively affect the kefir grains.

Fermentation:

Leave the container at room temperature for 12-48 hours. The time depends on the desired flavor and consistency. Longer fermentation will produce a stronger and more acidic flavor. Stir gently occasionally to ensure even fermentation.

Strain and reuse:

Once the kefir has finished fermenting, strain it to separate the kefir grains from the liquid.
The kefir grains can then be reused in a new batch of milk.

Storage:

The finished kefir can be drunk immediately or stored in the refrigerator for a gentler maturation.
Kefir has a complex flavor, with a combination of sour and slightly yeasty aromas. It contains a wide range of probiotics, including lactic acid bacteria and yeast.

Sour milk

Sour milk, or buttermilk, is made by fermenting milk with specific lactic acid bacteria, usually from the genera Lactococcus and Leuconostoc. This process is simpler than kefir production and involves the following:

Ingredients:

You will need milk and a starter culture (either commercial buttermilk or a specific bacterial culture).

Heating:

Warm the milk to around 20–25°C (room temperature). It is not necessary to boil the milk, as the bacteria need raw milk or lightly pasteurized milk to grow.

Inoculation:

Add the starter culture to the milk. If you are using ready-made buttermilk as a starter culture, you can use 2–3 tablespoons per liter of milk.

Fermentation:

Leave the milk covered at room temperature for 12–24 hours. The lactic acid bacteria break down the lactose in the milk and produce lactic acid, which gives the sour milk its characteristic sour taste and thicker consistency.

Cooling and storage:

Once the sour milk has reached the desired taste and texture, place it in the refrigerator to stop fermentation.
Sour milk has a milder and cleaner taste than kefir, and it mainly contains lactic acid bacteria without yeast.

Differences in taste and texture

Kefir has a slightly carbonated feel and a complex, full-bodied flavor due to the yeast and wide range of bacteria. Sour milk, on the other hand, is softer and less complex, with a mildly sour flavor.

Both are healthy, but kefir is known to contain several different probiotic strains, while sour milk is easier to make and has a slightly more subtle flavor.

SOURCES

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