VIVO is a starter for making homemade kefir. VIVO is real kefir with a taste and aroma familiar to everyone from childhood, but increasingly rare today.
The starter contains a unique natural symbiosis - the microflora of kefir fungi, consisting of bacteria of various species and strains. This distinguishes VIVO kefir from many products of the biokefir line, which are not related to kefir fungi, consisting only of lactobacteria and sometimes bifidobacteria.
Kefir bacteria inhibit the development of pathogenic bacteria – causative agents of intestinal infections. Kefir has a positive effect on metabolism and significantly reduces the risk of cancer.
Regular consumption of live kefir increases the metabolic rate. This helps to normalize body weight and fat content in the body.
Preparation
To make kefir, use VIVO Kefir starter. Unlike yogurt, kefir ferments at a lower temperature. The optimal fermentation temperature for kefir is 22 - 30°C.
Therefore, kefir can be prepared at room temperature, as long as it does not fall below +22°C. The higher the temperature, the faster the kefir will be ready. At room temperature (22-24°C), kefir will be ready in 20-24 hours.
You can also make kefir in a multicooker or yogurt maker that has a kefir mode or direct temperature selection. Use VIVO kefir starter. We recommend fermenting kefir at 30 ° C for 10-12 hours. Otherwise, making kefir is no different from making yogurt in a yogurt maker or multicooker.
Prepare the milk.
If you are using homemade (raw) or pasteurized milk, boil it and let it cool to room temperature before using it. Ultra-pasteurized milk does not need to be boiled. Make sure the milk is not hot (not above +32°C) before adding the starter!
Pour the milk with VIVO Starter Kefir.
Mix thoroughly. One bottle is enough to ferment up to 3 liters of milk. You can make kefir in the original milk bag (this is convenient - no need to wash dishes) or pour the milk into another container for mixing (the container must be clean, it is recommended to scald it with boiling water).
Fermentation
Leave the mixture to ferment in a warm place without drafts. You can leave the milk with the starter in a cupboard or in a turned-off oven. In the cold season, you can leave the mixture near a radiator. The temperature of the mixture should fall below 22°C. The fermentation time of kefir is 20-24 hours.
Check the result
After the fermentation time, check to see if the product has thickened. If not, wait another 1-2 hours and check again.
Cooling, ripening, storage
When the product thickens, it should be thoroughly mixed (shaken) and placed in the refrigerator to cool and mature. It takes one day for the full flavor to develop and mature in the refrigerator, but it can be drunk immediately after cooling. It can be stored for up to 5 days.
Re-fermentation
All VIVO starters can be re-fermented. The essence of the method is to use a previously prepared lactic acid product instead of a starter from a bottle at the rate of 3 spoons per 1 liter of milk. For re-fermentation, only a fermented milk product that was prepared with a bottled starter can be used. The product prepared by fermentation is intended for consumption and cannot be re-fermented.
The product is suitable for repeated consumption for 5 days. It is very important to ensure that foreign bacteria do not enter the fermented product. If you use a yogurt maker, you can leave one jar for re-canning. If you cook in a jar or saucepan - immediately after cooking, transfer part of the product to a separate container, scalded with boiling water.
Milk selection
The taste and consistency of the finished product directly depend on the quality of the milk. We recommend using only high-quality milk.
composition
Acetobacter aceti; Saccharomyces unisporus; Streptococcus salivarius subsp. thermophilus; Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. diacetylactis; Lactobacillus acidophilus; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus casei.
For adults and children from 6 months.
Storage conditions
In the refrigerator (at a temperature of +2 to +8 °C) - 12 months from the date of manufacture in a tightly closed package.
Dry yeast cannot be stored in an open bottle.
