LYOPHILIZED STARTER CULTURES FOR KEFIR BIO 4.9 g - SUN & FOOD

LYOPHILIZED STARTER CULTURES FOR KEFIR BIO 4.9 g - SUN & FOOD

COMPONENTS
Lactococcus lactis *, Leuconostoc *, Streptococcus thermophilus *, Lactobacillus subsp. kefir *, kefir yeast *, kefir mushroom * (* certified organic ingredient)

NUTRITION VALUE PER 100 g
Energy value - 1530 kJ / 366 kcal
Fat - 0 g
including saturated fatty acids - 0 g
Carbohydrates - 90 g
including sugars - 90 g
Protein - 0 g
Salt - 0 g

A METHOD OF PREPARING
It is best to use full fat cow or goat milk.
1. Heat 1 liter of milk to the temperature of 80 ° C to kill foreign bacteria (the first coat appears on the surface of the milk). In the case of using pasteurized milk, it should be heated to 42 degrees Celsius
2. Pour the milk into a vessel (eg a glass jar) and cool it down to 42 degrees C. Important: The vessel must have a tight lid!
3. Open the sachet with bacteria, pour them into the milk, stir and close the vessel tightly.
4. Leave to ferment for up to 12 hours at about 42 degrees C until the proper thick consistency is obtained. To do this, you can put the jar in a pot of very warm water below the level of the cap or a preheated oven, or wrap it in a blanket. Avoid shaking the dish!
5. After it is cooked, remove the lid and store in the refrigerator. The product prepared in this way is suitable for consumption, but also is a source of bacteria for the next multiplication.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry, shaded place. After preparation, the product may be stored in the refrigerator for up to 7 days.

Producer - name and address: SUN AND FOOD SP. Z O.O., WĄWOZOWA 28/42, 02-796 WARSAW