Traditional starter culture for kefir
5.50€
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• One box contains 10 sachets, each sachet is for 1 liter of milk;
• When adding the famous kefir grains to the composition of yoghurt, it contributes to the good condition of the digestive system and has good antibacterial properties;
• Reduces the risk of osteoporosis;
• Kefir is drinkable yoghurt that can improve the symptoms that accompany allergies and asthma;
• Extremely easy to prepare at home;
• The use of starter cultures more than 1 time leads to the loss of traditional taste;
• Do not forget to wash the dishes before using them;
• Does not contain GMOs and preservatives.
Content: Lactic acid bacteria ( Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. cremoris) and kefir grains.
How to prepare?
1. Boil 1 liter of fresh milk, if the milk is pre-pasteurized, it is only warmed to 35-40 ° C;
2. Pour the contents of one sachet (1g) and stir for 3-4 minutes - during this time the bacteria are evenly distributed in the mixture;
3. 1. Pour the milk into the bowl of the yoghurt set, close it, turn on the machine for 12-14 hours (depending on the raw milk, it usually takes about 14 hours). The status of the product is determined by the taste and density (it must be dense). During this period, the machine maintains a temperature of 35-40 ° C, necessary for the proper fermentation process.
2. If you prepare it according to your grandmother's recipe - make sure that your dishes are well washed and wrapping them in a blanket, you will maintain the required temperature for 12-14 hours.
4. Allow the milk to cool in the refrigerator to 8-10 ° C for about 6-7 hours.
Store in a cool and dry place at temperature bellow 20° C, out of the reach of children.
Тhe microorganisms used for this product are from the private collection of Lactina Ltd.
Manufacturer: Lactina Ltd. - 101 Sofia Street, Bankya, tel: (+359) 2 99 77 508.
Made in Bulgaria.
• When adding the famous kefir grains to the composition of yoghurt, it contributes to the good condition of the digestive system and has good antibacterial properties;
• Reduces the risk of osteoporosis;
• Kefir is drinkable yoghurt that can improve the symptoms that accompany allergies and asthma;
• Extremely easy to prepare at home;
• The use of starter cultures more than 1 time leads to the loss of traditional taste;
• Do not forget to wash the dishes before using them;
• Does not contain GMOs and preservatives.
Content: Lactic acid bacteria ( Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. cremoris) and kefir grains.
How to prepare?
1. Boil 1 liter of fresh milk, if the milk is pre-pasteurized, it is only warmed to 35-40 ° C;
2. Pour the contents of one sachet (1g) and stir for 3-4 minutes - during this time the bacteria are evenly distributed in the mixture;
3. 1. Pour the milk into the bowl of the yoghurt set, close it, turn on the machine for 12-14 hours (depending on the raw milk, it usually takes about 14 hours). The status of the product is determined by the taste and density (it must be dense). During this period, the machine maintains a temperature of 35-40 ° C, necessary for the proper fermentation process.
2. If you prepare it according to your grandmother's recipe - make sure that your dishes are well washed and wrapping them in a blanket, you will maintain the required temperature for 12-14 hours.
4. Allow the milk to cool in the refrigerator to 8-10 ° C for about 6-7 hours.
Store in a cool and dry place at temperature bellow 20° C, out of the reach of children.
Тhe microorganisms used for this product are from the private collection of Lactina Ltd.
Manufacturer: Lactina Ltd. - 101 Sofia Street, Bankya, tel: (+359) 2 99 77 508.
Made in Bulgaria.