Bulgarian kefir - 4 L
This freeze-dried Bulgarian kefir starter produces a very thick and creamy kefir of exceptional quality with a unique soft taste, creamy texture and full aroma. It does not form carbondioxide.
Making kefir using kefir grains is fun, of course, but you have to to take good care of the grains or they will die. Not everyone is equally good at that. This starter does not have this problem. It contains the microorganisms from kefir grains, but without the hassle of the grains. Ideal even for those who do not eat kefir daily (and, for example, are not so great at caring for their plants). Like us. The good thing is: this is a reusable kefir starter with active bacteria, which means that you can use the kefir of your previous batch to grow your new kefir batch.
Our Kefir starter is made and packaged in Bulgaria by the former Bulgarian state factory that has been doing this for decades.
Making Kefir is very simple (see the steps below) and thanks to this starter, your Kefir will be great every time. Guaranteed.
Live active lactic acid cultures and a yeast (lactococcus lactis ssp Lactis, lactococcus lactis ssp. Cremoris, lactococcus lactis ssp. Lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. Bulgaricus, Saccharomyces cerevisiae). 1 gram of starter contains more than 25 billion cfu of lactic acid probiotic bacteria. It is organic and completely natural without preservatives, additives, artificial colors or flavors. It does not contain GMO ingredients and it is gluten-free.
Store in the freezer. Take as much as you need to make kefir, then close the package again (preferably vacuumed or in a ziploc) and freeze the remaining starter for later. The starter has a shelf life of 2 years in the freezer.
Produced in Bulgaria.
You can use any milk - cows, sheep, goats, skim milk, whole milk, raw, pasteurized, sterilized, it always works! No yogurt maker needed.
Ingredients for 1 liter
- 1 liter of milk
- 1 / 4th teaspoon kefir starter
- Heat the milk briefly to around 90 degrees C to kill any bacteria present, which can react with the microbes. Moreover, it provides a firmer structure. Keep stirring so that the milk does not burn. If you use sterilized milk, this is not necessary.
- Cool to 32 ° C. With a thermometer or insert your little finger. It should feel slightly cool or at body temperature, but not cold.
- Add 1 / 8th teaspoon starter and stir very well.
- Pour the milk into the bottle (s) or pot (s) in which you want to ferment it. Cover the containers loosely with a lid. Do not close it airtight.
- You can ferment the yogurt on your countertop or by keep it warm. For example, wrap the containers in blankets , leave them sous vide, put them in a thermos or in an instant pot with yoghurt stand and let them rest.
- After around 12-24 hours the kefir is ready. Check whether it is sufficiently firm. It remains relatively fluid. If necessary, add a few more hours.
- For best results, move it to the fridge for a few hours before you eat it - it gets even tastier!