Introduction: Make Your Own Kefir With Probiotics Supplements
Is that possible to get fermented milk product by using probiotics bacteria?
If you have unused probiotics supplements, you can make your kefir or yogurt.
All you need is a half bottle of milk and few pills with probiotics bacteria.
Probiotics are live micro-organisms which, when administered in adequate amounts, confer a health beneﬁt on the host.
This bacteria are often use during antibiotics therapy. But you can alsouse them to make your own fermented milk drinks.
Lactic acid bacteria (Probiotics) added to milk are able to converd lactose (the main milk sugar) to lactic acid in biochemical process of fermentation.
Lactic acid are responsible for sour flavor in milk products like kefir or yogurt.
Fermented milk drinks are perfect for lactose - intolerate people.
Step 1: What You Will Need
- 0,5 l/ 2 cups milk
- 6- 8 pils with probiotics
Step 2: Add Probiotics Culture to Milk
Open pills and add its contents to milk.
Next mix it.
Step 3: Incubate Your Product
Leave milk with lactic acid bacterias in warm place (about 25 - 30°C/ 77 - 86°F) for two days. (or more it depends of bacterial strains you use)
I left my milk near radiator because there is good temperature but you can find another place worm like that.
Step 4: Biochemical Process During Fermentation
In process of lactic fermentation we usually use bacteria like Lactobacillus, Lactococcu or Bifidobacterium. During incubation colony of bacterias are growing. Culture of probiotic bacteria increased when there was a large amount of the nutrient (lactose), when the substance is over the colony was slowly die. In final part of experiment we have concentration about 10^10 colony forming units per 1 ml. When number of bacterias are growing they are producing more lactic acid so pH is falling. That make your product sour and tasty.
The taste of the product depends on the strain of bacteria in pills. For exemple in my pills were Lactobacillus acidophilus, Bifodobacterium animalis susp. lactis, Lactobacilllus rhamnosus, Lactobacillus reuteri and Lactobacillus gasseri.