Kefir - a fermented milk drink produced from cow's milk, fermented cultures of bacteria and concentrate kefir grains.
Kefir differs from other dairy products with a unique set of bacteria and fungi, in its composition.
The Kefir is product for mass consumption, which is useful for people of all ages. He has a probiotic effect - that is a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on the ability to inhibit microbial lactic bacteria and yeasts, including “mycobacterium tuberculosis”. Additionally, kefir has immunity, calming and mild diuretic effect.
Lactic acid bacteria, Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. Cremoris, Candida kefyr, Lactobacillus kefyr.
The cell concentration of at least 10 9 cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild kefir flavor and aroma.
5 foil-packets of culture (1 gram each for 1 liter milk product).
Boil 1 liter milk until it starts bubbling. Cool it down to 30° - 32 °C. Add the starter culture 1 gram of dry culture in 1 liter of milk and stir very well /use electric mixer or egg beater/. Pour the mixture into a flask and leave for 12-14 hours by keeping the temperature at the same level of 30° - 32 °C (put in a thermos or use an yogurt maker). Readiness of the product is determined to taste and consistency (should be moderately dense). The finished product can be mixed. Pour into a storage container and store it in a refrigerator (+2 +6 °C) up to 72 hours. In case you use yogurt maker follow the applied instructions.