Probiotic Kefir Preserved Milk

This recipe uses probiotics and natural antimicrobial agents instead of frog proteins!

Ingredients:

• 1 liter of fresh, whole milk (pasteurized for safety)
• 1 tablespoon of kefir grains (or a kefir starter packet)
• 1 tablespoon of raw honey (optional, adds antimicrobial benefits)
• 1-2 cloves of garlic (peeled and optional, for an additional antibacterial boost)

Instructions:

1. Warm the Milk: In a clean pot, warm the milk over low heat to about 32°C (90°F). Do not let it boil; we want it just warm enough for the kefir grains.
2. Add Kefir Grains: Place the kefir grains in a clean glass jar, then pour the warmed milk over them. Stir gently with a wooden or plastic spoon (avoid metal as it can interfere with the fermentation).
3. Optional Ingredients: Add raw honey for its natural antibacterial properties, and/or garlic cloves to mimic the historical methods with a twist!
4. Cover and Ferment: Cover the jar with a cloth and secure it with a rubber band. Let it sit at room temperature for 24-48 hours, depending on the desired thickness and tanginess.
5. Strain and Refrigerate: Once fermented, strain out the kefir grains (if using) to reuse in another batch. Transfer the kefir milk to a clean container, seal, and refrigerate.
6. Enjoy or Use for Preservation: Your kefir-preserved milk can be enjoyed on its own, or used in smoothies, baked goods, or even salad dressings.

Benefits:

The probiotics in kefir provide an antibacterial environment, helping preserve the milk naturally while promoting a healthy gut. Enjoy this in place of the frog method!