Lyophilized starter cultures for kefir BIO 49 g - SUN & FOOD

LYOPHILIZED STARTER CULTURES FOR KEFIR ORGANIC 4.9 g - SUN & FOOD

INGREDIENTS
Lactococcus lactis*, Leuconostoc*, Streptococcus thermophilus*, Lactobacillus subsp. Kefyr*, kefir yeast*, kefir mushroom* (* ingredient from certified organic farming)

NUTRITIONAL VALUE PER 100 g
Energy value – 1530 kJ / 366 kcal
Fat - 0g
of which saturated fatty acids – 0 g
Carbohydrates – 90g
of which sugar – 90 g
Protein - 0g
salt - 0 g

PREPARATION
It is best to use full fat cow's milk or goat's milk.
1. Heat 1 liter of milk to 80ºC to kill foreign bacteria (the first layer appears on the milk surface). If you use pasteurized milk, heat it to 42 degrees C
2. Pour the milk into a vessel (such as a glass jug) and cool to 42°C. Important: The container must have a tight lid!
3. Open bag with bacteria, add to milk, stir and close jar tightly.
4. Allow to ferment for up to 12 hours at around 42 degrees C until the right thick consistency is reached. To do this, you can place the jar in a saucepan with very warm water under the lid, or in a preheated oven, or wrap it in a blanket. Don't shake the bowl!
5. After cooking, remove the lid and store in the refrigerator. The product prepared in this way is suitable for consumption, but also represents a source of bacteria for the next multiplication.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry, shady place. Once PREPARED , the product can be stored in the refrigerator for up to 7 days.
Manufacturer - name and address: SUN AND FOOD SP. Z OO, WĄWOZOWA 28/42, 02-796 WARSAW