Starter for kefir Svaskaska sachets 3 g, 5 pcs.

Five strains of lactobacilli are used to produce Caprina Kefi sourdough, which you can buy even just for dietary and healthy eating:

1. Lactococcus lactis.
2. Lactococcus cremoris.
3. Leuconostoc cremoris.
4. Lactococcus diacetylactis.
5. Sacharomyces cervisae.

They belong to the group of mesophilic bacteria, i.e, that is, they are viable at temperatures between 22 and 40 degrees Celsius. The starter is prepared using the lyophilic method and proprietary technology to ensure maximum concentration of colony-forming units and their viability.

For Caprine Kefi starter this value is 10¹¹ CFU/g, which is 2-3 orders of magnitude higher than in a number of other dry starter products. A properly prepared product contains a bacteria concentration of about 10⁸-10⁹ CFU/g, which is 1-2 orders of magnitude higher than that of store-bought kefir and sourdough.

Kefir prepared with Kaprina starter has a delicate thick consistency and a pleasant taste. By increasing the maturation time or the temperature at which it is made it can be made thicker and more aromatic according to your own tastes.

The Kaprina Kefi starter has a complex beneficial effect on the body at a price the average consumer can afford. Regular consumption of home kefir based on the sourdough starter:

1. Promotes the colon colonization by normal flora, creates optimal conditions for its reproduction
2. It is used for the treatment and prevention of dysbacteriosis.
3. Ampressive effect on pathogens.
4. Stimulates the absorption of vitamins and other biologically important compounds.
5. Activates the immune system.
6. Promotes the recovery of the nervous system.
   

Directions for use

One sachet of Caprina Kefir dry starter is designed for one batch of fermentation.

It contains 3 grams of powder which is dissolved in 1-3 liters of cooled boiled milk in a sterilized container.

The product is prepared at room temperature – from 22 to 28 degrees.

The process of fermentation takes 10-14 hours, then the product should be moved to the fridge for 3-4 hours to stop the process.

The longer the fermentation period, the thicker and more flavorful the finished kefir is.

Contraindications

Individual intolerance to the components.

Assignments

Dry Kefi starter from Caprina is designed for the preparation of natural kefir with a medium degree of gassiness.

The five types of bacteria and their high concentration and vitality make it not only a delicious but also a healthy drink. It is recommended while taking antibiotics, for the therapy of gastrointestinal diseases, for bacterial and viral infections, as well as in a number of other pathologies.

It can also be introduced into the diet as a healthy dairy product with a pleasant taste.