I became the owner of a beautiful starter cultures for yogurt from OURSSON. And now to make kefir from milk. To do this: 1. To sterilize the utensils for cooking yogurt. I used the thermos OURSSON. 2. Pour the yeast into the milk of any fat content (I have 3,2%) at room temperature. Dosage: 1 sachet of leaven for 1 liter of milk. 3. The milk mixture after inoculation of the starter mix thoroughly with a clean, dry spoon for 2-3 minutes to dissolve yeast. In a thermos to do very convenient, just vigorously shake the mixture in a closed beaker. 4. Put the resulting milk mixture in a glass in a thermos, fill to the mark with boiling water, put in a warm place for 6-10 hours. Cooling to 4-6°C in the refrigerator. The kefir is ready!

Sequentially show the process of cooking. Into a glass flask, pour the milk, put the packet of yeast, close, shake.

Put the glass in the thermos, fill with boiling water. Put in a warm place for 10 hours.

The prepared yogurt refrigerated and use as needed. It is very tasty and useful. I suggest you cook pork on the basis of this yogurt. To prepare the marinade of yogurt, we need... two days. In a jar pour the finished kefir from OURSSON. Add salt and a pod of dry chilli. Put in a cool place, and shaken periodically for 2 days.

Pork (my carb), cut into large chunks, sprinkle with a mixture of herbs, ground black pepper, press out the garlic.

Pour kefir, mix thoroughly, put in the cold for 2 hours for marinating.

Put marinated meat in a convenient form for baking, I like disposable molds. Put in heated to 200 degrees oven and bake 1 hour. You can also fry this meat in a barbecue on the coals.

The meat is served hot! Bon appetit!