前幾次直接吃小克菌母, 效果好像更好, 所以查查資料, 讓小克努力增產.
以下為我翻譯及註解國外養小克專家Dom寫的說明, 我非常有同感!
牛奶克菲爾菌母繁殖的最佳環境 (Dom's Kefir FAQ)
- 不用清水沖洗克菲爾菌母, 只接觸牛奶
- 使用已認證的新鮮有機生牛奶, 以避免奶中含有抗生素 (台灣好像沒這東西, 牛奶至少都加熱殺菌煮熟過)
- 置於攝氏22度(華氏77度)左右環境 (太低溫的環境下乳酸菌會變少, 酵母菌太多會過酸)
- 將菌母置於大量牛奶中發酵, 菌母:牛奶 1:30 或 1:50
- 儘量讓小克處於pH 4.5環境 (檸檬汁酸度為pH2.3)
- 預防過度發酵過酸, 每隔24小時更換牛奶一次
- 更換牛奶時, 保留一點發酵乳不要全部瀝乾 (發酵乳中的酒精可促進小克菌母生長)
- 發酵期間, 偶爾搖動瓶子, 讓小克菌母可接觸尚未發酵的牛奶, 獲得養份
Original Text
* The grains are not rinsed with water between each milk change.
* Using fresh certified organic raw milk [possibly due to Certified Organic milk does not contain antibiotics as do most commercial milk types].
* Optimal temperature of 22ºC or 77ºF.
* Using milk ratios between 1 : 30 to 1 : 50 [grains-to-milk by volume].
* Preventing the pH from becoming too low or too acidic [no less than pH 4.5] over extended periods.
* Preventing over-fermentation by fermenting no longer than 1 day in the same milk.
* Straining only 3/4 of the kefir i.e. leaving amounts of previous kefir in the following batch [possibly due to the presence of alcohol, which is required for kefiran synthesis by kefiran-producing encapsulated organisms].
* Agitating the fermenting vessel frequently during fermentation [provides fresh nutrients for the microorganisms of the grains].