Homemade Kefir Live Bacteria Cultures Probiotic Pack 2 x 05g ZAKWASKI VIVO

Composition :
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 less and less recognized due to the availability in stores of only highly processed products.

Zakwaska Kefir Vivo contains a unique natural bacterial symbiosis. It provides a kefir grain microflora composed of various species and strains of bacteria. This distinguishes VIVO kefir from many biokefir products unrelated to kefir grains, which contain only lactobacilli and sometimes bifidobacteria.

How to prepare kefir?

Preparing Vivo kefir is very simple and is similar to preparing yogurt: p>

STEP 1. Prepare 2 liters of pasteurized milk (if you have unpasteurized milk from the farmer, boil it to get rid of the natural lactic acid bacteria that could prevent the kefir bacteria from multiplying).
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 allow you to reach a temperature of approximately 37-43 degrees, ideal for the development of bacterial cultures and the microflora of the kefir grains.
STEP 3. Then open the bottle, pour a little milk into it, and dissolve the powder by shaking the bottle. If the powder does not dissolve at the bottom, rub it with a spoon and pour it all back into the jar, then mix thoroughly.
STEP 4. Cover the jar tightly and place it in a warm place for 6 to 10 hours (for example, near the radiator or under the so-called.
STEP 5. Once the milk has curdled, place the jar in the refrigerator to cool the kefir. Once cooled, enjoy the taste of the kefir for up to 7 days.

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