Eco Kefir Starter
Contains bacterial cultures:
- Lactococcus lactis subsp,
- Leuconostoc subsp,
- Streptococcus thermophilus,
- Lactobacillus subsp,
- Kefir Hefen,
- Kefirknollen Microflora.
Alternating with yogurt, L + is beneficial for constipation and after antibiotic treatment.
1 pc/sachet is enough for 1 liter of milk. So from 1 sachet, we get 1 liter of Kefir.
For the best results, use whole cow's or goat's milk only!
How to make Kefir:
Heat 1 liter of milk to 176 °F to eliminate any foreign bacteria.
If you're using pasteurized or grain milk, only heat it up to 108 °F.
Pour the milk into a container and cool it down to about 108 °F.
Important: Make sure the container has a tight lid.
Now, open the sachet with bacteria, pour it into the milk, mix well, and close the container tightly.
Let it ferment for up to 16 hours at around 108 °F.
Wait until it reaches the desired thick consistency. It's usually best to check after 12 hours.
If the yogurt hasn't formed yet, heat it up and leave it for a few more hours to allow it to multiply.
You can place the jar in a pot of warm water or use a yogurt-making machine. Alternatively, wrap it in a blanket.
Avoid shaking the container!
If you're using pasteurized or grain milk, only heat it up to 108 °F.
Pour the milk into a container and cool it down to about 108 °F.
Important: Make sure the container has a tight lid.
Now, open the sachet with bacteria, pour it into the milk, mix well, and close the container tightly.
Let it ferment for up to 16 hours at around 108 °F.
Wait until it reaches the desired thick consistency. It's usually best to check after 12 hours.
If the yogurt hasn't formed yet, heat it up and leave it for a few more hours to allow it to multiply.
You can place the jar in a pot of warm water or use a yogurt-making machine. Alternatively, wrap it in a blanket.
Avoid shaking the container!
After making, we put 4 tablespoons into a separate container/jar as a leaven for the next multiplication, or we eat already made kefir and at the end leave about 4 tablespoons.
Does not contain gluten.
Does not contain genetically modified ingredients.
It does not contain sugar, thickeners, or any chemical additives.
They are prepared according to ecological rules.
They do not contain trace amounts of allergens.
Free from: gluten products (cereals), eggs, fish, soybeans, peanuts, celery, mustard (mustard), sesame, sulfur dioxide and disulfide, crustaceans, molluscs, lupine.
YOU CAN ALSO MAKE CHEESE FROM OUR KEFIR. Then both cheese and whey are suitable for consumption and cosmetic purposes.
The product complies with the EU Directive 1829/2003 and 1830/2003 of the European Parliament and of the Council of September 22, 2003
Net weight: 4.9g +/- 0.05g