Kefir Sparkling Wine

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 3 hrs 12 mins
Course Drinks
Cuisine European
Servings (Default: 1)

Ingredients

  • 1.2 liters milk
  • 1 tuber / n kefir mushroom, walnut-sized
Kefir Sparkling Wine
Kefir Sparkling Wine

Instructions

  1. First, put 400 ml of milk in a well-sealable glass or a plastic container with a sufficiently large opening, e.g. a screw-top glass. You can also use fresh milk, which is heated briefly and then cooled. The fat content does not matter. Now add the piece of kefir mushroom and put the well-closed vessel in a dark, warm place.
  2. The fungus remains in the milk for 24 hours and from now on the glass has to be shaken every hour (you can sleep through the night, it doesn`t need to be shaken).
  3. This fermentation process already produces a low alcohol content, so the glass can hiss properly when opened.
  4. Then the kefir is strained through a plastic sieve and (without the mushroom!) Filled into a 1.5 liter plastic mineral water bottle. To do this, give the remaining 800 ml of milk and squeeze most of the air out of the bottle (not all of it, you still have to be able to shake it) and close it tightly. In any case, a plastic bottle must be used that may not be more than 4/5 full, anything else would not be able to withstand the pressure.
  5. The bottle is now slightly dented, but it will inflate again during fermentation. Now shake vigorously every hour for the next 60 hours (you don`t have to go without sleep here either). The bottle should be stored at room temperature during this time. Not much has happened on the first day, but on the second day the bottle regains its old shape.
  6. After these 60 hours, the bottle is first cooled well and then, since it is under pressure, CAREFULLY opened (preferably over the sink). Now you have an alcoholic, foamy, fresh-tasting kefir sparkling wine that tastes best when chilled. Since there are small flakes of casein in the kefir sparkling wine that interfere with drinking, it should be poured into the glass through a sieve.
  7. I hope that I have explained everything clearly. It`s a bit of a laborious thing, but it`s definitely worth it and I find the whole thing very exciting and amazing that it works.

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