Starter Cultures for Kefir and Cultured Sour Milk, 5 g

Want to enjoy natural, wholesome kefir without unnecessary additives, sweeteners, or chemicals? Use this perfectly balanced blend of freeze-dried lactic acid bacteria cultures - it lets you quickly and easily make a refreshing kefir in your own kitchen!

• High quality - a variety of lactic acid bacteria strains, including probiotic strains, deliver a great flavor experience along with the right creaminess and acidity. These cultures remain active and retain their full properties for a long time.
• Simple, natural composition - by choosing our cultures, you have full control over what you consume. Carefully selected strains help you create a drink with potential health-supporting properties.
• Economical pack - one pack of these cultures makes up to 100 L of kefir! Just use about 0.5–2 g of cultures per 10 L of milk to get ready-to-drink kefir with ideal consistency and the flavor you’re after.
• Easy to prepare - heat the milk, add the right amount of culture, stir thoroughly, and leave in a warm place. The higher the temperature and the longer the fermentation, the more intense and tangy the kefir will be.
• Not just for kefir - you can also use these cultures to make soured milk, broadening your range of natural homemade dairy.

With these perfectly matched cultures, you and your loved ones can enjoy excellent kefir with its signature, lightly refreshing flavor and creamy texture. It’s a great staple for a wholesome, everyday diet, including its potential probiotic properties.

These cultures work at moderate temperatures (25–30°C), which makes fermentation easy to do at home—either with a yogurt maker or without any extra equipment. Simply heat the milk, add the cultures, and leave in a warm place; after about 24 hours you can enjoy your finished kefir. Adjust time and temperature to fine-tune the flavor and acidity.

The exact instructions for using the cultures and making kefir are provided on the product packaging and in the Recipe Book tab at www.browin.pl

Store finished kefir in the refrigerator for 3–5 days for best quality.

NOTE: After weighing out the amount of cultures needed for your chosen batch size, seal the remaining cultures tightly and store them in the freezer.

Dosage - use the conversion:

approx. 0.5–2 g of bacterial cultures + 10 L milk (UHT or pasteurized) = approx. 10 L kefir

Fermentation activity of the product: 1 U

Culture weight may vary and is not an indicator of activity.

With these cultures you can also make soured (clabbered) milk.

Ingredients: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis,

Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc spp., Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, lactose.

Store at ≤4°C.

Net weight: 5 g

Making homemade kefir has never been so easy—try it today!