Organic Milk Kefir Cultures (Makes 100 Litres)

Organic Milk Kefir Cultures (Makes 100 Litres)
Brand: The Kefir Company
£13.95

Availability: In stock

Make up to 100 litres of your own probiotic drink, using your favourite kind of milk. These Organic Milk Kefir Cultures are compatible with all kinds of milk including cow's, sheep's, goat's or even non-dairy milk alternatives. Each packet contains 3x5g sachets of Kefir cultures.

Description

Details

-Make up to 100 litres of Kefir
-Contains 7 strains of probiotics
-
An easy and fast way to prepare your own health drink
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Supports and boosts your intestinal flora, digestive system and immune system
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Supports bodily functions and resistance to diseases
- 100% Organic 

Each packet features detailed instructions on how to prepar Kefir.

 

The Kefir Cultures are Dairy Free and can be used with soya or dairy free milk.

 

Kefir is a living ferment with a variety of positive bacteria and yeasts. In order to maintain the correct composition of these bacteria we recommend using a new packet after 4 to 5 weeks. 

 

Ingredients: Lactococcus lactis subsp. lactis / Lactococcus lactis subsp. cremoris / Lactococcus lactis subsp. diacetylactis / Leuconostoc mesenteroides subsp. cremoris / Lactobacillus kefyr (thermophilic) / Saccaromyces unisporus / Kluyveromyces marxianus / Non-GMO dextrose as a carrier (consumed during fermentation)

 

Important: Kefir Cultures must be refridgerated upon delivery.

 

How to Make Milk Kefir using Kefir Cultures (Powder)

Step 1. Dissolve the content of one sachet of Kefir cultures in 1 litre of milk which is not refrigerated (preferably in a glass with lid). Stir well. Leave this mixture for 48 hours at room temperature.

 

Step 2. After 48 hours take out 3 tablespoons from the mixture. Do not refrigerate or add any flavouring before you have done this. The remaining Kefir is ready for consumption.

 

Step 3. Now you can prepare the next batch of Kefir using the 3 tablespoons of Kefir you took from the bottle at “Step 2 above” -  you can add as much milk to this batch as you are going to consume, up to a maximum of a litre. Stir and leave it at room temperature for 24 hours.

 

Please note that all further batches from this original sachet only need 24 hours to culture. For each fresh batch, remove 3 tablespoons as above and repeat process. After 4 to 5 weeks, when the Kefir is beginning to get thin and watery, use a new packet of Kefir and restart the cycle. Prepared Kefir should be stored in the refrigerator and consumed within 48 hours.

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