Kefir Culture, Freeze dried. 1 sachet. Not suitable for Vegans.
Dissolve the content in 1 litre sterile milk of 20-20 0C en let it rest for 24 hours (use a thermosflask). After the 24 hours the cultured milk is ready and has a shelflife of apx. 5 days at 5 0C or 3 days at 10 0C.
When you start using the kefir milk, remove 3 table spoons which you then use to inoculate the next itre of sterilised milk, repeating the process described above.
Keep a good hygiene, so you can do this a number of times before you have to use a fresh culture.
|Description multi species culture with kefir grains|
|Composition Lactococcus lactis subsp.
kefir grains microflora
carrier dextrose, waterfree
|Character fast acidifying starter for kefir|
|Packaging PE-Al-PET laminated foil|
|Fermentation dosage: 1 sachet / l UHT-milk
incubation and fermentation temperatur: 24 °C pH-value after 20 h: 4,60 ± 0,10