Bacillus bulgaricus kefir starter,cultur
Bacillus bulgaricus kefir starter,cultur
Bacillus bulgaricus kefir starter,cultur
Our unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma.
If you like kefir then you will love Bacillus Bulgaricus kefir.
Kefir is a healthy super food, made form milk, fermented with lactic acid bacteria cultures, much like yogurt. Some experts claim that consuming kefir has even greater health benefits than those of yogurt because the kefir bacteria remains in your gut longer. One thing is certain tho ? drinking kefir is good for you, and now, thanks to our kefir culture, it is super tasty and delicious!
Our kefir starter is one of a kind. It makes very thick and creamy kefir of exceptional quality with unique milder taste, creamy texture and aroma.
This is a reusable kefir starter with live active bacteria, which
means that you can reuse kefir from your previous batch to culture your
new kefir batch, multiple times. Note ? this is not kefir grains, this
is a kefir starter. For more information about the difference between
kefir grains and kefir starter.
Each pack contains loose powder mix, in perfect proportions, of a collection of bacterial strains required to make kefir, amongst which ? the ubiquitous lactobacillus bulgaricus and streptococcus thermophilus.
Our Kefir starter is made and packaged in Bulgaria. It is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
Our kefir starter is not heirloom (there is no such thing as heirloom
kefir starter), however it is strong enough for reusing it several
times, which means that you can reuse kefir from your previous batch to
culture your new batch.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 pack contains durable powdered starter, not perishable kefir grains).
Strength: 1 gram of starter contain more than 25 billion cfu of lactic acid probiotic bacteria. 100% potency guaranteed.
Origin: Produced in Bulgaria.
Each pack contains freeze-dried live active lactic acid kefir starter cultures. Since the bacteria is grown on organic dried milk powder, the pack also contains a minute (very small) quantity of dried organic milk powder, which is completely consumed by the bacteria during fermentation.
Bacillus Bulgaricus kefir starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
It is manufactured and harvested in a strictly regulated sterile environment so it does not contain nor it has been in contact with nuts, soy and other common allergens.
1 gram of the starter contains more than 25 billon cfu of lactobacillus bulgaricus and streptococcus thermophilus in a proprietary formula mix. This is (at least) double the potency of other kefir starters generally available on the market, which guarantees the best results possible. 100% potency guaranteed.
Storage Instructions
Bacillus Bulgaricus Kefir Starter is best kept in a cold dry place. Your fridge or freezer works best for this. You can store the packs in your freezer, at around 0°F (-18°C) or lower, for up to two years. You can store the packs in your fridge, at around 40°F (4°C), for about 6 months. Avoid keeping the packs at room temperature for prolonged periods of time as it will decrease the activity of the lactic acid bacteria in it. Unfreezing the starter and freezing it again (even more than once) is ok.
Transporting the packs will not damage the live culture inside ? we use a freeze-dried process that keeps it alive even during long trips at ambient temperatures. Once you receive your packs tho, pop them in the freezer quickly for best storage conditions.
How Does It Work?
When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus and the rest of the cultures, which starts multiplying and slowly turns the milk into genuine Bulgarian kefir.
These beneficial, transient bacteria work together in the fermentation process that turns milk into a naturally sweet, smooth, fresh-tasting, super thick kefir.
The process takes approximately 12-14 hours to complete.
Kefir is very easy to make! All you need is a pack of our Bacillus Bulgaricus kefir starter and some milk.
You can use any kind of milk you want ? cow?s, sheep?s, goat?s, skim, whole, raw, pasteurized, dairy or non-dairy, it always works!
The following 5 easy steps explain how to prepare your own kefir.
The instructions below are for 2 liters (1/2 gallon) of milk so you need to make more or less than that, adjust them accordingly.
Ingredients
- 1/2 gallon (2 liters) of milk
- 1/4 teaspoon of Bacillus Bulgaricus kefir starter ? that?s a little heap of powder on the tip of a teaspoon
Preparation
- Bring the milk to a gentle boil. The milk should boil in order to kill any existing bacteria in it, which could react with the strains in the starter. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your kefir will inherit the burnt taste. Even if you are using pasteurized milk, it is always recommended to heat up the milk to boiling point as this step realigns the fat molecules in the milk, making it more susceptive to the bacteria in the starter.
- Cool the milk down to 90°F / 32°C. The easiest way to test for the right temperature is to dip your pinky finger in the milk ? if the milk feels cool (but not cold) to the touch, then the milk is just right.
- Add the Bacillus Bulgaricus kefir starter. Mix well ? stir for 2-3 minutes (do not use a mixer, stir by hand)
- Cover the container loosely with a lid. Do not close it air-tight.
- Leave the container on the counter. If its cold in the room, throw a towel or a blanket over it.
The kefir will set in about 12-14 hours. You can easily check if the kefir has set by tipping the container a bit ? its contents will be viscose (a thick liquid) instead of liquid.
For a denser kefir simply leave the milk culturing longer.
Your kefir is now ready to be enjoyed!
Smell it ? doesn?t it smell incredible! It tastes incredible as well!
A quick advice ? for best results, move it to the fridge for a couple of hours before you drink it ? it will get even tastier!
Important: Keep the remaining kefir starter in a Ziploc bag in the freezer. The starter is highly hydrophilic ? if moisture gets inside the pack it will ruin it quickly.
| Brand: | bacillus bulgaricus |
|---|---|
| Isin: | IJKWXFZGRZHI |
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Our unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma.
If you like kefir then you will love Bacillus Bulgaricus kefir.
Kefir is a healthy super food, made form milk, fermented with lactic acid bacteria cultures, much like yogurt. Some experts claim that consuming kefir has even greater health benefits than those of yogurt because the kefir bacteria remains in your gut longer. One thing is certain tho ? drinking kefir is good for you, and now, thanks to our kefir culture, it is super tasty and delicious!
Our kefir starter is one of a kind. It makes very thick and creamy kefir of exceptional quality with unique milder taste, creamy texture and aroma.
This is a reusable kefir starter with live active bacteria, which
means that you can reuse kefir from your previous batch to culture your
new kefir batch, multiple times. Note ? this is not kefir grains, this
is a kefir starter. For more information about the difference between
kefir grains and kefir starter.
Each pack contains loose powder mix, in perfect proportions, of a collection of bacterial strains required to make kefir, amongst which ? the ubiquitous lactobacillus bulgaricus and streptococcus thermophilus.
Our Kefir starter is made and packaged in Bulgaria. It is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
Our kefir starter is not heirloom (there is no such thing as heirloom
kefir starter), however it is strong enough for reusing it several
times, which means that you can reuse kefir from your previous batch to
culture your new batch.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 pack contains durable powdered starter, not perishable kefir grains).
Strength: 1 gram of starter contain more than 25 billion cfu of lactic acid probiotic bacteria. 100% potency guaranteed.
Origin: Produced in Bulgaria.
Each pack contains freeze-dried live active lactic acid kefir starter cultures. Since the bacteria is grown on organic dried milk powder, the pack also contains a minute (very small) quantity of dried organic milk powder, which is completely consumed by the bacteria during fermentation.
Bacillus Bulgaricus kefir starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
It is manufactured and harvested in a strictly regulated sterile environment so it does not contain nor it has been in contact with nuts, soy and other common allergens.
1 gram of the starter contains more than 25 billon cfu of lactobacillus bulgaricus and streptococcus thermophilus in a proprietary formula mix. This is (at least) double the potency of other kefir starters generally available on the market, which guarantees the best results possible. 100% potency guaranteed.
Storage Instructions
Bacillus Bulgaricus Kefir Starter is best kept in a cold dry place. Your fridge or freezer works best for this. You can store the packs in your freezer, at around 0°F (-18°C) or lower, for up to two years. You can store the packs in your fridge, at around 40°F (4°C), for about 6 months. Avoid keeping the packs at room temperature for prolonged periods of time as it will decrease the activity of the lactic acid bacteria in it. Unfreezing the starter and freezing it again (even more than once) is ok.
Transporting the packs will not damage the live culture inside ? we use a freeze-dried process that keeps it alive even during long trips at ambient temperatures. Once you receive your packs tho, pop them in the freezer quickly for best storage conditions.
How Does It Work?
When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus and the rest of the cultures, which starts multiplying and slowly turns the milk into genuine Bulgarian kefir.
These beneficial, transient bacteria work together in the fermentation process that turns milk into a naturally sweet, smooth, fresh-tasting, super thick kefir.
The process takes approximately 12-14 hours to complete.
Kefir is very easy to make! All you need is a pack of our Bacillus Bulgaricus kefir starter and some milk.
You can use any kind of milk you want ? cow?s, sheep?s, goat?s, skim, whole, raw, pasteurized, dairy or non-dairy, it always works!
The following 5 easy steps explain how to prepare your own kefir.
The instructions below are for 2 liters (1/2 gallon) of milk so you need to make more or less than that, adjust them accordingly.
Ingredients
- 1/2 gallon (2 liters) of milk
- 1/4 teaspoon of Bacillus Bulgaricus kefir starter ? that?s a little heap of powder on the tip of a teaspoon
Preparation
- Bring the milk to a gentle boil. The milk should boil in order to kill any existing bacteria in it, which could react with the strains in the starter. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your kefir will inherit the burnt taste. Even if you are using pasteurized milk, it is always recommended to heat up the milk to boiling point as this step realigns the fat molecules in the milk, making it more susceptive to the bacteria in the starter.
- Cool the milk down to 90°F / 32°C. The easiest way to test for the right temperature is to dip your pinky finger in the milk ? if the milk feels cool (but not cold) to the touch, then the milk is just right.
- Add the Bacillus Bulgaricus kefir starter. Mix well ? stir for 2-3 minutes (do not use a mixer, stir by hand)
- Cover the container loosely with a lid. Do not close it air-tight.
- Leave the container on the counter. If its cold in the room, throw a towel or a blanket over it.
The kefir will set in about 12-14 hours. You can easily check if the kefir has set by tipping the container a bit ? its contents will be viscose (a thick liquid) instead of liquid.
For a denser kefir simply leave the milk culturing longer.
Your kefir is now ready to be enjoyed!
Smell it ? doesn?t it smell incredible! It tastes incredible as well!
A quick advice ? for best results, move it to the fridge for a couple of hours before you drink it ? it will get even tastier!
Important: Keep the remaining kefir starter in a Ziploc bag in the freezer. The starter is highly hydrophilic ? if moisture gets inside the pack it will ruin it quickly.
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The fastest way to ensure you get what you want is to return the item you have, and once the return is accepted, make a separate purchase for the new item.
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