VIVO homemade kefir live bacteria culture probiotic, packaging 2 x 0,5g ZAKWASKI

Composition:
Acetobacter aceti, Streptococcus salivarius ssp. Thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus casei, Saccharomyces unisporus

The unique composition of kefir grains

Kefir VIVO is a real kefir, with the taste and aroma of natural kefir, increasingly rarely recognized, due to the availability of only highly processed products in stores.

Zakwaska Kefir Vivo contains a unique, natural bacterial symbiosis. Provides kefir grain microflora consisting of various species and bacterial strains. This distinguishes VIVO kefir from many products of the biokefir series, which are not related to kefir grains, and which only contain lactobacilli and sometimes bifidobacteria.

How to prepare kefir?

Preparation of kefir Vivo is very simple and looks the same as preparation of yogurt:

STEP 1. Prepare 2 liters of pasteurized milk (if you have unpasteurized milk from a farmer, boil it to get rid of natural lactic bacteria that could prevent the growth of kefir bacteria).
STEP 2. Boil 1 liter of milk and cool the second one in the fridge, then add cold milk to the hot one. In this way you will reach a temperature of about 37-43 degrees, ideal for the development of bacterial cultures and microflora of kefir grains.
STEP 3. Then open the vial, pour some milk into it and dissolve the powder by shaking the vial. If the powder does not dissolve at the bottom, rub it with a spoon and pour the whole into the pot, then mix thoroughly.
STEP 4. Cover the pot tightly and put in a warm place for 6-10 hours (e.g. by a radiator or under a so-called down comforter).
STEP 5. After cutting the milk, put the pot in the fridge to cool the kefir. After cooling, enjoy the taste of kefir for up to 7 days.