kaasajastamiseks
Kaasajastamiseks is a traditional Estonian method of preserving milk, typically cow's milk, by fermenting it with specific lactic acid bacteria. This process is often used to create a variety of dairy products, such as kefir, kefir grains, and sour milk. The term "kaasajastamine" translates to "fermentation" in English.
The process of kaasajastamiseks involves several steps. First, the milk is heated to a specific temperature,
Next, the milk is inoculated with kefir grains, which are a symbiotic culture of bacteria and yeast.
After fermentation, the milk can be strained to remove the kefir grains, resulting in a liquid product
Kaasajastamiseks is a sustainable and traditional method of preserving milk, which has been practiced in Estonia