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This unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma. If you like kefir then you will love Bacillus Bulgaricus kefir. Kefir is a healthy super food, made form milk, fermented with lactic acid bacteria cultures, much like yogurt. Some experts claim that consuming kefir has even greater health benefits than those of yogurt because the kefir bacteria remains in your gut longer. One thing is certain tho — drinking kefir is good for you, and now, thanks to our kefir culture, it is super tasty and delicious! Our kefir starter is one of a kind. It makes very thick and creamy kefir of exceptional quality with unique milder taste, creamy texture and aroma. This is a reusable kefir starter with live active bacteria, which means that you can reuse kefir from your previous batch to culture your new kefir batch, multiple times. Our Kefir starter is made and packaged in Bulgaria. It is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. Best Before : Feb 2025 Ingredients: Live active lactic acid cultures (lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar） Storage: Store in freezer. Take out as much as you need in order to make kefir, then reseal the pack and refreeze the remaining starter for later. The starter has 2 years of shelf live. Pack Size: SAMPLE – 1 L / 1 qt HK$ 32 Starter Plus – 4 L / 4 qt HK$ 81 Traditional kefir Yogurt Making Instructions Use this method if you prefer to make your kerif the traditional way, manually or with the help of a yogurt-making machine. 1. let your milk warm p to room temperature (aroud 76°F / 24°C.)on its own,if using pasteurized milk,or if using aw milk,bringing the milk a boil then left a cup of it cool down to roo temperature on it is own. 2. Add the starter from the pack to the milk and gently stir until it dissolves. Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation. 3. Cover the jar with their lids or a towel to keep the milk clean from dust and air-borne particles. towel is may be better because it allows air to still go in,which speed up activation a bit 4.let the milk sit on your counter top for about 12-18 hours and then check if kerif has set. note: kerif has set if it separates somewhat clearly fro the sides of the jar when you till the jar.this kerif is very viscous,almost as thick as yourget,so ou will clearly know when it has set. 5.if it hasn't set in that time.keep if going and check every couple of hours untill it sets.sometimes kerif may take uo to 48hours to set depending on the amblent temperature and other conditions in your envirinmet 6. Move it to the fridge and keep it there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste. 7. Enjoy! Do not forget to save a cup of the ready-made yogurt to use for making your next batch! Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition. Note: If using raw milk keep in mind that it will likely have residual bacteria in it that may interfere with the strains in the starter. In that case, we suggest doubling the amount of starter needed for your volume so you can make sure the strains from the starter dominate the rest.
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