43C for raw milk kefir === 1 L kefir in bowl/silicon lid time to 43~C 1 hour? from room temp ..? hours from fridge (times to be determined by experiment
Stir gently
heat 1 hour more
47 for pasteurised (I guess)
Preheat sous vide (?) .. empty kefir into bowl and seal with silicon
A. from fridge 1 hours 37C
B. room temp
C. left out overnight
..
bring to 43C (Raw milk) 47C? Pasteurised?
stir gently
hold for one hour - check separation
when set strain and hang overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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