Homemade Kefir vivo live bacterial cultures Probiotic pack 2 x 05g ZAKWASKI VIVO

Construction:
Acetobacter aceti, Streptococcus salivarius ssp. thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus casei, Saccharomyces unisporus

-align: center; " Unique composition of kefir grains

VIVO Kefir is real kefir, with the taste and smell of natural kefir, which is becoming increasingly rare because only highly processed products are available on the market.

Vivo sourdough kefir contains a unique, natural bacterial symbiosis. It offers a kefir grain microflora consisting of various bacterial species and strains. This distinguishes VIVO Kefir from many organic kefir products that have nothing to do with kefir grains, which contain only lactobacilli and sometimes bifidobacteria.

How do you prepare kefir?

Vivo Kefir PREPARATION is very simple and looks exactly like yogurt PREPARATION :

STEP 1. Prepare 2 liters of pasteurized milk (if you use unpasteurized milk from the farmer, boil it to get rid of the natural lactic acid bacteria that could prevent the growth of kefir bacteria).
STEP 2. Boil 1 liter of milk and chill the second liter in the refrigerator, then add the cold milk to the hot milk. This will achieve a temperature of approximately 37-43 degrees Celsius, ideal for the development of bacterial cultures and the microflora of kefir grains.
STEP 3. Then open the vial, pour in some milk, and dissolve the powder by shaking the vial. If the powder doesn't dissolve at the bottom, rub it with a spoon and pour it all into the pot, then mix thoroughly.
STEP 4. Cover the pot tightly and place it in a warm place ( e.g. next to the heater or under the so - called " terracotta " ) for 6-10 hours .
STEP 5. After the milk has curdled, place the carafe in the refrigerator to chill the kefir. Enjoy the delicious taste of kefir for up to 7 days.