Kefir culture for 20 liters of milk. It consists of live microorganisms and lactic acid bacteria that cause the fermentation of sugars in the milk and transform it into Kefir. The lactic acid bacteria convert the lactose in the milk into lactic acid, giving it the characteristic sour taste.

• Excellent Quality.
• Freeze-Dried.
• In Powder Form.
• For 20 Liters of Milk.
• Perfect for Traditional Kefir.
• Suitable for Food Contact.

Packaging Dimensions:

• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 10 g.

Instructions for Use of Cultures:

Shake the package to settle the powder at the bottom. Using sterilized scissors, open the package without putting your fingers inside. Pour the culture into 2-3 liters of milk that has been pasteurized and is at least 35 degrees Celsius.

With a sterilized stainless steel or glass stick, mix well to dissolve the powder. Only dissolve as much culture as you need each time. The solution should not remain for more than 10 minutes before adding it to the milk. Pour the solution into the milk at least 20 minutes before adding the rennet.

Instructions for Making Kefir:

Pour the kefir culture into 20 liters of sterilized milk at 22-22 degrees Celsius. Let it rest for 24 hours at 20-22 degrees Celsius. The kefir is then ready.

It can be stored at 5 degrees for about 5 days, and at 10 degrees for about 3 days. It is best to take 3 tablespoons of fresh kefir immediately for the next production. For further production, these 3 tablespoons should be added as soon as possible to 20 new liters of sterilized milk.

During preparation, ensure proper hygiene so that foreign bacteria do not negatively impact kefir production and reproduction. Keep the package cool and dry.