{"id":5464,"date":"2022-03-03T22:33:15","date_gmt":"2022-03-03T14:33:15","guid":{"rendered":"https:\/\/kefir.link\/?p=5464"},"modified":"2025-02-27T17:27:51","modified_gmt":"2025-02-27T09:27:51","slug":"how-to-make-kefir","status":"publish","type":"post","link":"https:\/\/kefir.link\/zh-tw\/how-to-make-kefir\/","title":{"rendered":"\u514b\u83f2\u723e\u512a\u683c\u600e\u9ebc\u990a\uff1f\u5b8c\u6574\u88fd\u4f5c\u6307\u5357"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"5464\" class=\"elementor elementor-5464\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5b81a81 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5b81a81\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-39436e5\" data-id=\"39436e5\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3413a7a elementor-widget elementor-widget-text-editor\" data-id=\"3413a7a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>What is kefir yogurt?<\/strong><\/h4><p>Kefir yogurt is a fermented dairy product produced by fermenting kefir bacteria and milk. Kefir strain is a living commensal flora containing lactic acid bacteria and yeast. It can convert lactose in milk into lactic acid, thickening the milk and producing a unique flavor. The taste is between yogurt and yogurt, with natural micro-bubbles. <br \/>In addition, kefir contains a variety of probiotics that help maintain the balance of flora in the body and has become a part of the daily diet of Europeans.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ac7f805 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ac7f805\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-afc025b\" data-id=\"afc025b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-82f5b20 elementor-widget elementor-widget-text-editor\" data-id=\"82f5b20\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>Materials and tools for making kefir yogurt<\/strong><\/h4><ul><li><strong>Materials: <\/strong><br \/><a href=\"https:\/\/kefir.link\/zh-tw\/%E7%94%A2%E5%93%81\/kefir-grains\/\"><strong>Kefir culture<\/strong><\/a> (can be obtained from <a href=\"https:\/\/kefir.link\/zh-tw\/%E7%94%A2%E5%93%81\/kefir-grains\/\">professional merchants<\/a> or relatives and friends) <br \/><strong>Milk<\/strong> (or other milk suitable for fermentation, such as goat milk, soy milk, etc.)<\/li><li><strong>Tools:<\/strong> <br \/><strong>Clean glass jar<\/strong> (avoid using metal containers) <br \/><strong>Wooden or plastic spoon<\/strong> (metal may affect the bacteria) <br \/><strong>Strainer<\/strong> (nylon or plastic material is recommended) <br \/><strong>Cotton cloth or kitchen towel, rubber band<\/strong> (to avoid contamination) <br \/><strong>Plastic spoon\/wooden spoon<\/strong><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5705273 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5705273\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-668b966\" data-id=\"668b966\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d93dc7f elementor-widget elementor-widget-image\" data-id=\"d93dc7f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"700\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-6.jpg\" class=\"attachment-large size-large wp-image-18343\" alt=\"\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-6.jpg 1000w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-6-300x210.jpg 300w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-6-768x538.jpg 768w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-6-18x12.jpg 18w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-6-600x420.jpg 600w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f89d60f elementor-widget elementor-widget-text-editor\" data-id=\"f89d60f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>What kind of milk can be used to nourish kefir?<\/strong><\/h4><ul><li><strong>Whole milk:<\/strong><br \/>the most common choice and has the best fermentation effect.<\/li><li><strong>Raw milk:<\/strong><br \/>milk that has been cooled and not otherwise processed. If you are experienced in hand-fermented foods, raw milk is a good choice because raw milk has not been pasteurized at high temperatures and retains all nutrients. However, it is strongly recommended that you must first have relevant knowledge about raw milk. Because raw milk has not been sterilized, the bacteria it contains may cause fermentation to fail.<\/li><li><strong>Skim milk:<\/strong><br \/>Kefir milk made from skim milk will be very watery because it lacks the fat that the bacteria like to eat, which may harm the bacteria in the long run. Therefore, it is recommended that after each use of skimmed milk, please use whole milk for fermentation again to allow the bacteria to replenish fat and restore vitality.<\/li><li><strong>Goat milk:<\/strong><br \/><span style=\"font-size: 16px;\">Goat milk is rich in vitamins and minerals, so the kefir milk produced has high nutritional value and the texture is thinner than cow kefir.<\/span><\/li><li><span style=\"font-size: 16px;\"><strong>Soy milk:<\/strong><br \/>It is difficult to ferment kefir milk with soy milk. Generally, the fermentation time only takes about 18 hours, and the acidity will not drop much. The acid-base test paper test is not very clear, so you need to observe the texture and taste. Please remember that the bacteria need to consume lactose in milk to grow. After every 6 times of soy milk fermentation, be sure to ferment with milk again to allow the bacteria to replenish energy, otherwise the bacteria will die.<\/span><\/li><li><strong>Coconut milk:<br \/><\/strong><span style=\"font-size: 16px;\">The consistency of coconut milk kefir will be a little thinner than that of milk kefir. Please remember that the bacteria need to consume the lactose in milk to grow. Please be sure to use milk for fermentation every 6 times after using plant milk to replenish energy for the bacteria, otherwise the bacteria will die.<br \/><\/span><span style=\"font-size: 16px;\">When choosing coconut milk, please read the label carefully and do not buy coconut milk with preservatives, because real coconut milk does not require preservatives, and the quality of coconut milk on the market varies. Organic stores are the best place to buy, and 100% pure coconut milk, which is high in fat, is best.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-986b0dc elementor-widget elementor-widget-image\" data-id=\"986b0dc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"700\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-7.jpg\" class=\"attachment-large size-large wp-image-18351\" alt=\"\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-7.jpg 1000w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-7-300x210.jpg 300w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-7-768x538.jpg 768w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-7-18x12.jpg 18w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-7-600x420.jpg 600w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5dc4c89 elementor-widget elementor-widget-text-editor\" data-id=\"5dc4c89\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>Steps for making kefir yogurt:<\/strong><\/h4><ol><li><strong>Prepare the bacteria:<\/strong> <br \/>usually the bacteria will be soaked in the milk, use a filter to filter out the kefir bacteria, and discard the liquid.<\/li><li><strong>Pour the milk and bacteria:<\/strong> <br \/>Put the bacteria and milk into a sterilized glass bottle in proportion. (In summer, the ratio of bacteria to milk is 1:30; in winter, the ratio of bacteria to milk is 1:10) If you are not sure, you can refer to the<a href=\"https:\/\/kefir.link\/zh-tw\/milk-kefir-calculator\/?srsltid=AfmBOopdnMzF3-ghUFOrMAzIvnd5FYq86_YXJivcC4m48b7b6l57sD2T\"> kefir fermentation calculator<\/a> we made.<\/li><li><strong>Cover the mouth of the jar:<\/strong> <br \/>Cover the mouth of the glass jar with cotton cloth or kitchen towel and secure with a rubber band. Do not seal to allow fermentation gases to escape.<\/li><li><strong>Leave to ferment:<\/strong> <br \/>Leave it at room temperature (24\u00b0C is best) for about 24 hours, in a cool place indoors, away from direct sunlight. The longer the fermentation time, the more sour the yogurt will taste, and the more probiotics there will be. It can be fermented for up to 36 hours.<\/li><li><strong>During fermentation:<\/strong><br \/>Shake the bottle occasionally to observe the contents to see if milk-water separation begins.<br \/>\uff0d\uff1e<strong>Successful fermentation:<\/strong> The milk changes texture and becomes thicker, and there is a clear separation between white milky and transparent water.<br \/>\uff0d\uff1e<strong>Failed fermentation:<\/strong> The texture is still like milk. Cover the paper towel back and continue to ferment for up to 36 hours. Until you find that the milk has been fermented into thick kefir milk. If it is not successful after 36 hours, please discard the liquid inside, do not drink it, and try again.<\/li><li><strong>Filtration and separation:<\/strong> <br \/>Please use a spoon to stir and mix the kefir yogurt that has begun to separate, and use a plastic sieve to slowly filter out the bacteria from the milk gram and save it for next use.<\/li><li><p><strong>Refrigerated storage:<\/strong> <br \/>The finished kefir yogurt can be consumed directly, and any unfinished portion should be refrigerated.<\/p><\/li><li><p><strong>Secondary fermentation:<\/strong> <br \/>For those who prefer sour taste, the finished kefir milk can be placed at room temperature for<a href=\"https:\/\/kefir.link\/zh-tw\/milk-kefir-second-fermentation\/\"> secondary fermentation<\/a>.<\/p><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b746e69 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b746e69\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c311a34\" data-id=\"c311a34\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f68cb37 elementor-widget elementor-widget-image\" data-id=\"f68cb37\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"700\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-9.jpg\" class=\"attachment-large size-large wp-image-18381\" alt=\"\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-9.jpg 1000w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-9-300x210.jpg 300w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-9-768x538.jpg 768w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-9-18x12.jpg 18w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-9-600x420.jpg 600w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2e9681e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2e9681e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b041e8b\" data-id=\"b041e8b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c44c60f elementor-widget elementor-widget-text-editor\" data-id=\"c44c60f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>How to tell if kefir fermentation is successful?<\/strong><\/h4><p><strong>Successful Kefir Yogurt:<\/strong> <br \/>\u2714\ufe0f Increases in consistency and becomes milky white. <br \/>\u2714\ufe0f With a slightly sour, refreshing aroma of lactic acid fermentation. <br \/>\u2714\ufe0f There may be a few bubbles on the surface.<\/p><p><a href=\"https:\/\/kefir.link\/zh-tw\/is-my-kefir-grains-dead\/\"><strong>Signs of fermentation failure:<\/strong><\/a> <br \/>\u274c The fermentation liquid is too thin and cannot condense. <br \/>\u274c The taste is too sour or even rotten. <br \/>\u274c<a href=\"https:\/\/kefir.link\/zh-tw\/is-my-kefir-grains-dead\/\"> Discoloration, mold or odor.<\/a><\/p><p>If mold or odor occurs, discard it immediately and confirm the cleanliness of the fermentation environment and tools.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c622c8c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c622c8c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0a70e54\" data-id=\"0a70e54\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4a90d4c elementor-widget elementor-widget-text-editor\" data-id=\"4a90d4c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>How to <a href=\"https:\/\/kefir.link\/zh-tw\/is-my-kefir-grains-dead\/\">identify dead bacteria<\/a>?<\/strong><\/h4><ul><li>Normal kefir strains should be white, beige, granular, and feel rubbery to the touch.<\/li><li>If the culture changes color and becomes soft, it may have lost its vitality.<\/li><li><span style=\"font-size: 16px;\">If there is an odor or mold on the surface, it is recommended to replace it with new strains.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d8bb0d7 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d8bb0d7\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5f99d34\" data-id=\"5f99d34\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ab987c4 elementor-widget elementor-widget-image\" data-id=\"ab987c4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"700\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-8.jpg\" class=\"attachment-large size-large wp-image-18361\" alt=\"\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-8.jpg 1000w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-8-300x210.jpg 300w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-8-768x538.jpg 768w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-8-18x12.jpg 18w, https:\/\/kefir.link\/wp-content\/uploads\/2022\/03\/website-blog-photos-2-8-600x420.jpg 600w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c981fd6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c981fd6\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f3fa5f2\" data-id=\"f3fa5f2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ef9d826 elementor-widget elementor-widget-text-editor\" data-id=\"ef9d826\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>How to store kefir yogurt<\/strong> <\/h4><ul><li><strong>Store in the refrigerator:<\/strong> <br \/>Kefir yogurt should be stored in the refrigerator at 4\u00b0C and will last for about 21 days.<\/li><li><strong>Strain preservation:<\/strong> <br \/>If the kefir strain is not used temporarily, it can be refrigerated in milk and the milk should be replaced at least every 3 weeks to maintain viability.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6b0d5a9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6b0d5a9\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-561f697\" data-id=\"561f697\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cb46b64 elementor-widget elementor-widget-text-editor\" data-id=\"cb46b64\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4><strong>Effects of Kefir Probiotics<\/strong><\/h4><ul><li><strong>Adjusting the body constitution:<\/strong> <br \/>Kefir milk is rich in probiotics, which helps maintain a healthy bacterial ecology.<\/li><li><strong>Calcium supplement:<\/strong> <br \/>Milk kefir based on 100% milk can help the development of teeth and bones.<\/li><li><strong>Help digestion: <\/strong><br \/>Research from universities in the United States, Germany and Ireland has found that probiotics can promote digestion and maintain the balance of flora in the body.<\/li><li><strong>Helps you fall asleep:<\/strong> <br \/>Calcium and nutrients can relax your body and mind and improve sleep quality. <br \/>Welcome to refer to Dr. Berg\u2019s video on Youtube [Drink a glass before bed]<\/li><li><a href=\"https:\/\/kefir.link\/zh-tw\/kefir-for-skin-care-diy-masks-and-natural-remedies\/\"><strong>Beauty and Beauty:<\/strong><\/a> <br \/>High-quality protein and vitamin B complex can nourish the skin and maintain youthful vitality.<\/li><\/ul><p>\u26a0\ufe0fAccording to Taiwanese regulations, some effects cannot be detailed. For more information, please refer to professional books or YouTube videos<\/p><ul><li>&#8220;The Fairy Gift Keffler&#8221; by Professor Lin Qingwen of National Taiwan University\u00a0<\/li><li>&#8220;The Best Probiotic Food&#8221; and &#8220;Drink Half a Cup Before Bedtime&#8221; Dr. Berg&#8217;s probiotic videos\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>\u514b\u83f2\u723e\u512a\u683c\u662f\u4e00\u7a2e\u71df\u990a\u8c50\u5bcc\u7684\u767c\u9175\u4e73\u88fd\u54c1\u4e0d\u8ad6\u4f60\u662f\u521d\u5b78\u8005\u9084\u662f\u767c\u9175\u611b\u597d\u8005\uff0c\u9019\u7bc7\u6307\u5357\u5c07\u5e36\u4f60\u4e00\u6b65\u6b65\u5b78\u7fd2\u5982\u4f55\u88fd\u4f5c\u514b\u83f2\u723e\u512a\u683c\uff0c\u4e26\u4e86\u89e3\u5176\u542b\u6709\u7684\u76ca\u751f\u83cc\u53ca\u5176\u529f\u6548\u3002<\/p>","protected":false},"author":1,"featured_media":18337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[131],"tags":[],"class_list":["post-5464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to-guides"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to raise Kefir bacteria? 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