Homemade kefir, prepared on the basis of starter cultures from Genesis Laboratories, Bulgaria, contains live kefir cultures that have a beneficial effect on the immune system and improve digestion. The ratio of strains of lactic bacteria in the starter used breaks down lactose with the formation of lactic acid without fermentation products, due to which it is easily digested and recommended for people of all age categories. Rich in mineral elements (calcium, phosphorus, magnesium) and vitamins (A, B1, B2, B6), contains folic acid.
– prevents the development of pathogenic and conditionally pathogenic intestinal microflora;
– has a protective effect against the reproduction of unwanted microflora in the intestine;
– regulates the balance of intestinal microflora;
– promotes the removal of toxins from the body – as a result, it slows down the aging process of the body;
– reduces the level of cholesterol in the blood;
– activates the functions of the immune system;
– prevention of gastritis, colitis, gastric ulcer and intestinal dysbacteriosis.
How to make kefir at home.
Pour 1-3 liters of milk into a container (we recommend using homemade milk), bring to a boil and cool to 28-30 ° C (high temperature is detrimental to bacteria – do not add starter culture to milk with a temperature above 34 ° C!) Then this milk pour into a thermos, yogurt maker or pan, add 1 package of starter culture and mix until completely dissolved. Leave for 6 – 8 hours. In the case of cooking kefir in a saucepan, it must be wrapped to maintain the temperature.
Store the finished product in the refrigerator for 2 days. When preparing the next portion of homemade kefir, leave 100 g of the product to use instead of sourdough. Ready kefir, as a starter, we recommend transplanting no more than 2 times!
It is possible to use additives: sugar, jam, pureed berries, honey, etc.
Very important: an indispensable condition for a good-quality product is the maximum cleanliness of all dishes (pots, thermos, spoons, etc.). Recall that the starter does not contain, except for kefir bacteria / bifidobacteria, any(!) Additional impurities, no other microorganisms.