Kit: Starter for Making Your Own Probiotic Kefir, 6x10g
Discover the secret power of nature in a sachet! This starter for making natural kefir is the gateway to the home ritual of creating a drink full of life. Thanks to a blend of up to 7 selected bacterial cultures, every liter of kefir you create will become a perfect ally for your body, helping it find harmony and balance.
Let your kitchen become a health laboratory – homemade kefir, enriched with these unique microorganisms, is more than just a drink. It's a way to provide daily support, the effects of which can be subtle, yet deeply felt – in well-being, vitality, and energy. Preparing it is not only a pleasure, but also a step towards well-being, where every drop contributes to internal balance.
Prepare according to your own recipe or check out our suggestions.Probiotic kefir recipeYou need:
- MyKefir Starter (1 sachet 2g per 2 liters of milk)
- 2 liters of milk (cow, goat) - fat, e.g. 3.2%
- A pot of appropriate capacity
- Kitchen thermometer
- Mixer/whisk
- Blanket or large towel
Preparation:
Slowly heat the milk to a temperature of 42-43°C. It's recommended to first boil raw milk ("straight from the cow"). Measure a small amount of milk (100-150 ml), add the kefir cultures, and mix until no trace of brown lyophilized product is visible (using a mixer at very low speed or a whisk). NOTE: Do not add the kefir cultures to milk that is too warm. Then, add the milk with the kefir cultures to the remaining milk. Mix until completely dissolved (using a mixer at very low speed or a whisk). Pour into smaller containers (e.g., jars), seal tightly, and set aside in a warm place, covering thoroughly with a blanket or thick towel to prevent heat loss. Also, remember to insulate from cold surfaces, such as tiles. In winter, you can set it near radiators. Let it cool slowly for about 12 hours. If the kefir is still too thin after this time, let it rest until it reaches the desired consistency. NOTE: Be careful not to disturb the milk. Do not stir. When the kefir is ready, place it in the refrigerator to chill (it tastes better that way). Add all flavorings, fruit, etc. to the kefir immediately before drinking. The finished kefir can be stored in the refrigerator for up to 14 days. NOTE: Whey may appear during preparation or storage. This is a natural process and indicates the absence of artificial additives. Whey may also appear if the fermentation time is too long or if the temperature during the kefir production process was high. 1 package contains 5 sachets. 1 sachet is enough to prepare 2 liters of kefir.
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