One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Kefir is a fermented milk drink made by mixed (lactic and alcohol) fermentation with the use of kefir fungi, which are natural symbiosis of different species of lactic acid bacteria, acetic acid bacteria and yeast. Yogurt is one of the most popular in Russia of dairy products, which accounts for almost 2/3 of their production. But, if we are talking about feeding kids, "industrial" yogurt - not the most suitable for them product. Because of the involvement in the fermentation process of yeast included in the composition of kefir grains, a yogurt must contain alcohol, which a growing child's body will do more harm than good.
Dry sourdough Kefir Yogurtel does not contain yeast, eliminating in the process of preparation of fermented milk kefir drink alcoholic fermentation and is a complete absence of alcohol in the finished product. Thus, bacterial composition of the starter culture selected in such a way to preserve kefir useful properties and to convey as accurately characterized by a refreshing and invigorating taste of the beloved beverage. Despite the complete lack of yeast, carbon dioxide is produced during fermentation is due to special kinds of lactic acid bacteria included in starter.
Bacterial composition: producer Lactococcus lactis subsp. diacetilactis, producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis, Lactobacillus plantarum, L. casei, Leuconostoc mesenteroides subsp. cremoris, Acetobacter aceti.
HOW to make HOMEMADE Kefir:
Boiled for 5 minutes, the milk is cooled to a temperature of 32 – 36 ºC. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Sterilized (UHT) milk before the fermentation is heated to a temperature of 32 – 36 ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature (32 - 35) ° C until the formation of a clot.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
