Contains: 3 foil-packets of culture (1 gram each for 1 liter milk product). Storage conditions the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months. The cell concentration of at least 10⁹ cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild kefir flavor and aroma. Instructions: Boil the 1 liter milk. Cool at 30 – 32 °C. Add 1 g of dry culture in 1 liter of milk and mix thoroughly. The resulting mixture was poured into the flask and leave for 12- 14 hours by still keeping the temperature (put in thermos or use yogurt maker). Readiness of the product is determined to taste and a bunch of (should be moderately dense). The finished product can be mixed . Pour into a storage container. Store in a refrigerator (+2 +6 º C) up to 72 hours. In case you use yogurt maker follow the applied instructions. Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year of age. Storage conditions: Keep in a cool place in the refrigerator. Consume in the the next 2-3 days(72 hours).
- Kefir – a fermented milk drink produced from cow’s milk, fermented cultures of bacteria and concentrate kefir grains. Kefir differs from other dairy products with a unique set of bacteria and fungi, in its composition.
- The Kefir is product for mass consumption, which is useful for people of all ages. He has a probiotic effect – that is a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on the ability to inhibit microbial lactic bacteria and yeasts. Additionally, kefir has immunity, calming and mild diuretic effect.