Natural Probiotic Selection Kefir Starter Culture - Pack of 5 Freeze Dried Sachets

Ottimi fermenti per ottenere un buon kefir cremoso e per niente acido. Ovviamente non è simile al kefir ottenuto direttamente dai grani, però il prodotto che si ottiene è molto interessante dal punto di vista del sapore. Per ora ho utilizzato due bustine su tre ed ho sempre ottenuto un buon risultato. Ho provato anche ad usare il fondo di una produzione, circa 150 gr, per ottenere un'altro litro di kefir. Personalmente uso una normale yogurtiera che mantiene la temperatura costante per la durata del processo, circa 12 ore.

This is not my first time at bat. I've used my last back up of kefir grains before and have baked them and other disasters. Another chance. So, I stirred one packet into a liter of 3.25 MF milk, and put it in the oven with the light bulb on. The temp rose to about 35C. When it stiffened up a bit (about day and a half), I threw it in the fridge. I'm drinking it now. It's fresh tasting, and tart. Good, I like to put a spoonful of sugar and a drop of vanilla in. OMG good. I have started from other grains, and you can tell when it is done by the "cracks" in it. This stuff is very smooth and homogenized from the get go. Give it a tip test to see when it's thick enough for you. It's very polished and tasty. I confess, now there is a shot of vodka in it, and I'm lovin' it. NSFL: I got started on this stuff because I hoped it would help with years if chronic diarrhea. I can't see much difference. I've heard it has helped many other people with digestive problems. I know it does feel like velvet in my stomach, and when I'm lazy or in a rush, it's a great meal replacement. This is the tastiest stuff I have ever had. To the dealer: Amazon alerted me that my parcel was likely lost in the mail. I cancelled my order, got a refund, so you did not get paid. It came later. Email me, I owe you.

Diese Kefirkultur wird tatsächlich stichfest. Zwar habe ich noch nicht herausgefunden wie sich daraus eine richtige Pilzknolle entwickelt aber vielleicht entsteht das ja zufällig.

Worked great and makes amazing kefir! I used it with my raw goat milk. Getting your temperature right has a huge impact on taste and texture. You have to play around with your technique to figure out what you like. You can keep grains from your first kefir batch to keep making more and keep the other packets in your freezer in case you end up killing your kefir culture ☺️

RAS