How long does it take to make kefir?

Up to 36 hours. The milk and kefir tablet stand in a bottle in steady warmth the whole time, and the bottle must be shaken often and vigorously along the way.

What ingredients do I need?

Only two things: 1 kefir tablet and 1/2 liter of freshly strained milk (fresh, newly strained milk straight from the cow).

Why must the bottle be shaken so often?

The shaking distributes the kefir culture through the milk and keeps it from separating into lumps, so the drink turns out even and smooth.

What was kefir used for in 1914?

The recipe appears in the chapter on nursing and food for the sick in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 659), that is, as an easily digestible drink for the sick.

Kefir

Name: Kefir
Prep time: 10 min
Cook time: 35 h 50 min
Total time: 36 h
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 1 pcs kefir tablet (kefir culture); 5 dl milk (freshly strained, fresh whole milk)

Erken's kefir for the sick: 1/2 l fresh milk and a kefir tablet are set in a bottle in steady warmth for up to 36 hours and shaken vigorously often.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 659 (falt i det fri)

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About the dish

Kefir made with purchased kefir tablets was recommended as an easily digestible milk drink for the sick. The recipe appears in the sick-food chapter of "Stor kokebok" (1914).

How to make it

1
Fill the bottle
Pour the milk into a clean bottle and add the kefir tablet.
2
Let it stand warm
Let the bottle stand in steady warmth for up to 36 hours.
3
Shake often
Shake the bottle often and vigorously during this time, and put the kefir in a cold place when it is ready.

Changes from the original

The milk quantity is interpreted as 1/2 liter based on incomplete OCR. "Freshly strained milk" is kept as a description; in a modern kitchen fresh whole milk is used.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 659) → 1949 (korrekturlest, s. 793)~43% av teksten endretfjernetlagt til

1 ~~kefirtablet 1/2~~ kefirtablett ½ l. ~~nysilet~~ ny silt melk. Melken og tabletten ~~haves paa~~ has på flaske, ligger i jevn varme ~~indtil~~ inntil 36 timer, rystes ofte og sterkt.

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Frequently asked questions

How long does it take to make kefir?: Up to 36 hours. The milk and kefir tablet stand in a bottle in steady warmth the whole time, and the bottle must be shaken often and vigorously along the way.
What ingredients do I need?: Only two things: 1 kefir tablet and 1/2 liter of freshly strained milk (fresh, newly strained milk straight from the cow).
Why must the bottle be shaken so often?: The shaking distributes the kefir culture through the milk and keeps it from separating into lumps, so the drink turns out even and smooth.
What was kefir used for in 1914?: The recipe appears in the chapter on nursing and food for the sick in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 659), that is, as an easily digestible drink for the sick.

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