My.Yo Kefir cultures Lacto Pro 3x 5 g organic

Product detailed description

Lacto Pro Kefir Cultures

They are suitable for the following types of milk:
• all types of long-life milk, optimal for 1.5% fat
• fresh milk (must be boiled first)
• lactose-free milk
• high-quality soy drinks

Lacto Pro®: good, smart lactic acid bacteria that enter your intestines alive. Kefir has a fresh, slightly fermented taste. Kefir production has a long tradition in its areas of origin (Tibet, Caucasus). With this starter culture, you can easily make your own kefir.

Preparation:Mix 1 liter of milk with kefir culture and let it ripen in a yogurt maker for 24 hours at 37 - 42 °C.

Inoculation:After ripening for 24 hours, the kefir can be stored in the refrigerator for about 7 - 10 days. If we want to inoculate the kefir, it is recommended to do so within the first three days. To do this, we take about 150 ml of the first batch and mix it with 1 liter of milk. However, we pay attention to the cleanliness of the containers and hygiene so that foreign germs do not multiply!

Tips: • It is best to first mix the cultures with a little milk, and then pour in the remaining milk.
• Do not move the yogurt maker too much during ripening.
• The milk must not be cold, but should be at least room temperature (20 °C). It is best to warm it up slightly in the winter months (the milk must not be warmer than 40 °C during preparation).

Ingredients: Maltodextrin* 98%, strains Lactococcus lactis species, Leuconostoc spezies, Streptococcus Thermophilus, Kluyveromyces marxianus and probiotic LA-5
*from organic controlled farming