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Lactoferm Kefir Culture 5g

  • £7.99

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  • Brand: Lactoferm
  • |
  • Product Code: Kefir Starter Culture
  • |
  • Availability: In Stock



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Lactoferm Kefir Culture
  • Content 5g. For 1 litre culture. One culture will be enough for around 15 lots of kefir before you need to use a new culture.
  • Freeze dried culture of superior quality. Can be compared to the so called 'kefir grains' and makes 1 litre of kefir based on milk
  • Can be re-cultivated many times. Does not grow 'grains', but it does produce kefir.
  • This culture contains pure kefir flora, made from the well-known kefir "flowers", in freezedried form, and has got special lactobacillus (streptococcus and lactobacillus).
  • Kefir made with this dry culture, is very tasty and less bitter than the kefir made from the fresh "flowers".

This culture contains pure kefir flora, made from the well-known kefir “flowers”, in freezedried form, and has got special lactobacillus (streptococcus and lactobacillus). Kefir made with this dry culture, is very tasty and less bitter than the kefir made from the fresh “flowers”. This kefir may contain small amounts of alcohol, as well as 0,8-0,9% lactic acid. 80% of this lactic acid is dextrorotary (L+).

Instructions

• Dissolve the kefir culture in 1 litre of sterilised milk at 20-24°C. You can use full-cream, semi-skimmed or skimmed milk. If you are using fresh milk boil it first, to kill any foreign bacteria.

• Let the milk cool down to room temperature (20-24°C). Temperature MAY NOT be higher !

• Stir until everything is dissolved and well mixed.

• Pour the milk in a sealable, well cleaned recipient.

• Leave to ripen for about 20-24 hours at a temperature of 20-24°C.

• Then place the kefir in the fridge for ripening another 12 hours.

• Your kefir is ready ! You can keep this kefir for several days in the fridge.

For the next batches you just add several dessert spoons of kefir with 1 litre of milk and follow the instructions above. So don’t forget to keep 3-4 dessert spoons of kefir per litre of milk for your next batch ! One culture will be enough for around 15 lots of kefir before you need to use a new culture.

ENJOY !



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Reviews (1)

Severin 11/06/2019

Ihr flüssiges Lab zur Käseherstellung hat uns den entscheidenden Vorteil für unseren Kefir-Schittkäse "Kefirella" gebracht.
Im nächsten Step werden wir eine kleine Anlage testen und auf Sie als Lieferant für das Lab zurückgreifen!

Auf dem BLOG DAS-NETZCAFE unter dem Suchbegriff "Kefirella" finden Sie unseren ersten Kefir Schittkäse beschrieben.

Mit freundlichen Grüßen
IDS UG | Stade Herrr Severin Bandak


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