[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.bringer.sk\/poznate-rozdiel-medzi-kefirom-a-acidkom\/#Article","mainEntityOfPage":"https:\/\/www.bringer.sk\/poznate-rozdiel-medzi-kefirom-a-acidkom\/","headline":"POZN\u00c1TE ROZDIEL MEDZI KEF\u00cdROM A ACIDKOM?","name":"POZN\u00c1TE ROZDIEL MEDZI KEF\u00cdROM A ACIDKOM?","description":"Kef\u00edr \u00a0 Niekto ho nem\u00e1 r\u00e1d a niekto ho zbo\u017e\u0148uje. Kedysi bol spolu s jogurtom skoro jedin\u00fdm kyslomlie\u010dnym v\u00fdrobkom na slovenskom trhu. Pred\u00e1val sa v bielozelen\u00fdch hranat\u00fdch plastov\u00fdch n\u00e1dobk\u00e1ch podobne ako kysl\u00e1 smotana alebo \u0161\u013eaha\u010dka. \u00a0 K v\u00fdrobe kef\u00edru s\u00fa potrebn\u00e9 kef\u00edrov\u00e9 zrn\u00e1, ktor\u00e9 za pomoci r\u00f4znych kme\u0148ov kvasiniek (napr. Lb acidophilus, Lb.brevis, Lb. delbrueckii […]","datePublished":"2018-02-05","dateModified":"2023-04-26","author":{"@type":"Person","@id":"https:\/\/www.bringer.sk\/author\/#Person","name":"","url":"https:\/\/www.bringer.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/ac70c9e5ac34d1687bd81eed3e0a5127e2920111fdfe832b53d740bc4b86c4fd?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ac70c9e5ac34d1687bd81eed3e0a5127e2920111fdfe832b53d740bc4b86c4fd?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"bringer.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.bringer.sk\/wp-content\/uploads\/img_a286618_w16534_t1522935754.jpg","url":"https:\/\/www.bringer.sk\/wp-content\/uploads\/img_a286618_w16534_t1522935754.jpg","height":0,"width":0},"url":"https:\/\/www.bringer.sk\/poznate-rozdiel-medzi-kefirom-a-acidkom\/","wordCount":361,"articleBody":"Kef\u00edr \u00a0Niekto ho nem\u00e1 r\u00e1d a niekto ho zbo\u017e\u0148uje. Kedysi bol spolu s jogurtom skoro jedin\u00fdm kyslomlie\u010dnym v\u00fdrobkom na slovenskom trhu. Pred\u00e1val sa v bielozelen\u00fdch hranat\u00fdch plastov\u00fdch n\u00e1dobk\u00e1ch podobne ako kysl\u00e1 smotana alebo \u0161\u013eaha\u010dka.\u00a0K v\u00fdrobe kef\u00edru s\u00fa potrebn\u00e9 kef\u00edrov\u00e9 zrn\u00e1, ktor\u00e9 za pomoci r\u00f4znych kme\u0148ov kvasiniek (napr. Lb acidophilus, Lb.brevis, Lb. delbrueckii susb. bulgaricus, Lb. plantarum, kluyveromyces lactis, k.bulgaricus, saccharomyces lactis at\u010f) vytv\u00e1raj\u00fa \u013eahko perliv\u00fd, mlie\u010dny n\u00e1poj, ktor\u00fd obsahuje mal\u00e9 mno\u017estvo alkoholu.\u00a0Kef\u00edr si m\u00f4\u017eete vyrobi\u0165 doma aj sami, sta\u010d\u00ed si k nemu zohna\u0165 kef\u00edrov\u00e9 zrn\u00e1. Dokonca sa s nimi d\u00e1 kr\u00e1tkodobo fermentova\u0165 aj kokosov\u00e9 mlieko \u010di smotana \u010do ur\u010dite pote\u0161\u00ed \u013eud\u00ed, ktor\u00ed maj\u00fa intoleranciu lakt\u00f3zy.\u00a0Kokosov\u00fd kef\u00edr1 plechovka kokosov\u00e9ho mlieka alebo smotany1 PL kef\u00edrov\u00fdch z\u0155nKef\u00edrov\u00e9 zrn\u00e1 vlo\u017ete do sklenenej alebo porcel\u00e1novej n\u00e1doby a zalejte mliekom. Nechajte st\u00e1\u0165 pri izbovej teplote 24-36h. D\u013a\u017eka fermentovania z\u00e1vis\u00ed od teploty vo va\u0161ej kuchyni. N\u00e1poj priebe\u017ene premie\u0161avajte a ochutn\u00e1vajte. Akon\u00e1hle z\u00edska \u013eahko kysl\u00fd n\u00e1dych kef\u00edr je hotov\u00fd. Po preceden\u00ed ho umiestnite do chladni\u010dky, s n\u00edzkou teplotou sa konzistencia e\u0161te viac zahust\u00ed.\u00a0Acidko alebo acidofiln\u00e9 mlieko\u00a0Acidofiln\u00e9 mlieko sa dostalo do m\u00f3dy len p\u00e1r rokov dozadu. Je to vlastne mlieko fermentovan\u00e9 probiotickou kult\u00farou Lb. Acidophilus s pridan\u00edm zahus\u0165ovadiel a r\u00f4znych pr\u00edchut\u00ed. Z h\u013eadiska zdravia je toto probiotikum ve\u013emi prospe\u0161n\u00e9 pre na\u0161e zdravie. Vytv\u00e1ra \u201ezdrav\u00fa\u201c mikrofl\u00f3ru v tr\u00e1viacom trakte a t\u00fdm napom\u00e1ha k zlep\u0161eniu odolnosti organizmu.\u00a0Vi\u0161\u0148ovo-vanilkov\u00e9 Acidkohrs\u0165 vi\u0161n\u00ed1 vanilkov\u00e9 Acidkovanilkov\u00fd luskmedVyk\u00f4stkovan\u00e9 vi\u0161ne rozmixujte alebo od\u0161\u0165avte, z\u00e1le\u017e\u00ed na tom \u010di v\u00e1m vadia alebo nevadia \u0161upky. \u0160\u0165avu alebo mix pridajte do Acidka spolu s vanilkovou dre\u0148ou a medom. Vy\u0161\u013eahajte s metli\u010dkou za vzniku bohatej peny a m\u00f4\u017eete servirova\u0165 vychladen\u00e9 zo slamkou v hor\u00facich letn\u00fdch d\u0148och.                                                                                                                                                                                                                                                                                                                                                                                        4.6\/5 - (10 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"POZN\u00c1TE ROZDIEL MEDZI KEF\u00cdROM A ACIDKOM?","item":"https:\/\/www.bringer.sk\/poznate-rozdiel-medzi-kefirom-a-acidkom\/#breadcrumbitem"}]}]