Kefir is very beneficial for the intestinal flora, which is very important for the health of the body. This effect provides the lactic acid fungus, which is made from milk kefir. These fungi streptococci, kefir coli, bacteria and yeast improve pathogenic flora, inhibit pathogens of gastrointestinal diseases and tuberculosis.

Yogurt is useful to take for the goiter to restore the immune system, chronic fatigue and sleep disorders.

If there is no desire or ability to buy kefir in the store, you can do it at home, the main thing – to make kefir correctly.

How to make yogurt at home?

Yogurt at home you can cook multiple, fundamentally different ways:

  1. To skachivat kefir using kefir (Tibetan) of the fungus.

  2. To skachivat kefir starter cultures of lactic acid dry type "Narine".

  3. To make their own yogurt from milk by using a kefir starter.

The common point for all three methods is to handle the heat-homemade milk, to avoid the possibility of Contracting salmonellosis and other diseases that cause the bacteria contained in raw milk.

Kefir can be made at home from pasteurized or skimmed milk. Here is the simple recipe how to make yogurt.

You need the right amount of milk to pour into a saucepan and heat on low heat. As soon as you begin to climb the milk foam, the pan needs to be removed from the fire and leave in a cool place. After cooling, the milk is poured into a glass bowl, add the leaven – a small amount of yogurt and close the lid.

1 liter of pasteurized milk taken 6-8 tsp starter culture (yogurt daily).

The resulting mixture is best kept in a warm place, because the fermentation processes in this case are more intense than in cold places. A day fermented milk can be put in the refrigerator. After a few hours of daily kefir is ready.

If the yogurt is made from pasteurized milk, it is better to use it one day, because depending on the maturity of yogurt changes its properties. Daily (low) has on the stomach a laxative effect and three-day (strong) yogurt – crepe.