Kefir (Melk-kefir derived from the word köpürmek = foams) is a viscous, carbonated and slightly alcoholic milk drink, originally from the Caucasus and Tibet.
It contains probiotic bacteria (Lactobacillus Cacasicum), which also occur in various types of yogurt. The slightly acidic and fresh taste is similar to that of drinking yoghurt.
The culture is freeze-dried.
Dissolve the contents of this sachet in 1 liter of sterile milk at 20-22 ° C. and leave it at 20-22 ° C for 24 hours. After these 24 hours the acidification has taken place. The kefir milk is can be kept at 5 ° C. for ± 5 days. At 10 ° C. only for 3 days.
Before you use the kefir milk or add something to it, first remove a few tablespoons for the next preparation.
Cultivation takes place by mixing 3 tablespoons of kefir milk from the last preparation with a new liter of sterile milk and letting it grow for 24 hours at 20-22 ° C
Proper hygiene is certainly required when growing. This is to prevent the effects of bacteria, which make the product incapable of consumption.
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