Product Type: Yogurt,
Certification: GMP, ISO, Ceres,
Age Group: Adults,
Processing Type: Raw,
Flavor: Original,
Form: Solid,
Packaging: Sachet,
Brix (%): 0,
Coagulation: 0,
Fat Content (%): 3,
Color: white,
Shelf Life: 2 years,
Volume (L): 0.024,
Place of Origin: Bulgaria,
Brand Name: OEM,
Model Number: G11115,
Ingredient: Made with Non-GMO Ingredients

SKU: 973ae501c761 Category:

Price: $4.53 – $8.40
MOQ: 1000 Unit/Units
Packaging Details: Box with 4 foil pouches of culture, 1g each Box with 10 foil pouches of culture, 1g each Units in Masterbox – 192,Port: Varna, Bulgaria


Box with 4 foil pouches of culture, 1g each
Box with 10 foil pouches of culture, 1g each

Kefir is a traditional Caucasian drink, known since ancient times for its healing properties. The secret of Kefir is his kerchief – the beans. It is a unique symbiotic association of lactic acid microorganisms, acetic acid bacteria and special kephir yeasts. The metabolic products of the joint fermentation activity are the basis of the probiotic properties of the beverage. Kefirous microflora survives and multiplies in the gastrointestinal tract, improves its ecosystem, exerts antimicrobial activity against unwanted microbial species, maintains excellent digestive tract, removes toxins from the body and activates immune protection.

Method of preparation: The milk is boiled. Allow to warm for 30 min. Cool to 29 C. Add the starter from one bag, mix thoroughly until it dissolves, and pour into suitable containers. The cured milk is allowed to ferment at 29 C for 14 16 hours without stirring. To maintain the fermentation temperature, a yoghurt or a thick-walled vessel is used which is warmed. If the ripening is done in the evening, milk will be coagulated the next morning. Runs in the refrigerator without stirring. After cooling to 10 C the kefir is edible. (Carefully cool in the refrigerator without stirring before consumption).

The quality of the finished product depends on the quality of the fresh milk you use. If unsatisfactory, try another milk.

Storage of starter: The expiry date depends on the proper storage of the product 2 years at a temperature of 0 to 10 C. 1 year at temperatures up to 20 C in a dry, dark place away from sunlight. Do not store an open sachet.

Ingredients: Viable cells in one capsule (at the date of manufacture) are not less than 25 billion.

The strains are isolated from natural sources and are not genetically modified. Each sachet is for the souring of 1 to 5 liters of milk.