Bacillus Bulgaricus Starter Cultures for 4L Bulgarian Kefir | 2 g

Bacillus Bulgaricus Kefir is a healthy dairy product, fermented with lactic acid bacteria cultures, similar to yogurt. Some experts claim that eating kefir has even greater health benefits than yogurt because the kefir bacteria remain in the intestines longer. One thing is for sure, drinking kefir is good for the body and thanks to the kefir cultures, it is now super delicious!

The kefir starter kit is unique. It makes thick and creamy kefir of exceptional quality with unique mild taste, creamy texture and aroma.

This is a reusable kefir starter with live active bacteria, which means you can use the kefir from your previous batch multiple times to grow your new batch of kefir.

Our kefir starter is made and packaged in Bulgaria. It is organic and completely natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and is gluten free.

Ingredients: Live active lactic acid cultures (Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Cremoris, Lactococcus lactis ssp. Lactis biovar diacetylactis, Streptococcus thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Lactobacillus delbueckii ssp. Bulgaricus, Saccharomyces cerevisiae).
Type: kefir starter culture (the package contains durable powdered starter cultures, non-perishable kefir grains).
Strength: 1 gram of starter cultures contains more than 25 billion probiotic lactic acid bacteria.
Origin: Made in Bulgaria.

Preparation:

Kefir is very easy to make! All you need is a packet of Bacillus Bulgaricus Kefir starter and some milk.

You can use any kind of milk you want - cow, sheep, goat, skim, whole, raw, pasteurized, dairy or non-dairy, it always works!

The following 5 simple steps explain how to make your own kefir.

The instructions below are based on 2 quarts of milk. So if you want to prepare more or less milk, you will need to adjust the amount accordingly.

Ingredients:
    1/2 gallon (2 liters) milk
    1/4 Teaspoon Bacillus Bulgaricus Kefir Starter - this is a small pile of powder on the tip of a teaspoon.

Preparation:
Bring the milk to a gentle boil. The milk should boil to kill any bacteria that may be present and react with the strains in the kefir starter. The milk will boil at about 100 ° C. Be careful not to burn it or your kefir will take on the burnt taste. Even if you are using pasteurized milk, it is always recommended to heat the milk to the boiling point, as this step realigns the fat molecules in the milk, making them more susceptible to the bacteria in the starter.
    Allow the milk to cool to 32 ° C. The easiest way to test for the correct temperature is to dip your pinky finger into the milk - if the milk feels cool (but not cold), then the milk is correct.
    Add the Bacillus Bulgaricus kefir starter. Mix well - stir for 2-3 minutes (do not use a blender, stir by hand).
    Cover the container loosely with a lid. Do not close it airtight.
    Leave the container on the counter. If it is cold in the room, throw a towel or blanket over it.

The kefir will set in about 12-14 hours. You can easily check if the kefir has set by tilting the container slightly - its contents will be viscous (a thick liquid) instead of liquid.

For a denser kefir, simply leave the milk culture longer.

Your kefir is now ready to be enjoyed!

A quick tip - for best results, move it to the fridge for a few hours before drinking - it will be even tastier!

Important: Store the remaining kefir starter in a Ziploc bag in the freezer. The starter is highly hydrophilic - if moisture gets into the packet, it will quickly be destroyed.

Contents: Makes up to 4 liters of kefir.
Contains 2.0 grams of starter cultures.
This is the perfect size for beginners or those who are just starting out and want to experiment.