- Classic kefir made with your own hands.
- Improves metabolism.
- Helps eliminate excess weight.
A truly delicious yogurt that suppresses the development of pathogenic bacteria – the agents that cause intestinal infections. Kefir improves metabolism and can reduce the risk of cancer. A kefir diet is especially beneficial for people who want to lose weight.
VIVO Kefir is a dairy starter culture for homemade kefir.
The starter contains a unique natural symbiosis – a microflora of kefir fungi consisting of bacteria of various species and strains. This distinguishes VIVO Kefir from several other biokefir products that are not related to kefir fungi and contain only lactobacilli and sometimes bifidobacteria.
Kefir bacteria suppress the development of pathogenic bacteria – agents that cause intestinal infections. Kefir has a beneficial effect on metabolism and may reduce the risk of cancer.
Regular use of kefir starter improves metabolism. This helps reduce weight and body fat percentage.
VIVO Kefir is real kefir, with the familiar taste and aroma known to everyone, but increasingly rare nowadays.
Use VIVO kefir starter to prepare kefir. Unlike yogurt, kefir is fermented at a slightly lower temperature. The optimal temperature for kefir fermentation is between 22 and 23°C.
Therefore, kefir can be prepared at room temperature, as long as it does not drop below +22°C. The warmer the ambient temperature, the faster the kefir will be ready. Kefir is usually ready within 20 to 24 hours at room temperature (+22 to +24°C).
Kefir can also be prepared in a yogurt maker or multicooker that has a “kefir” function or allows direct temperature selection. Use VIVO kefir starter. We recommend fermenting kefir at 30°C for 10–12 hours; otherwise, the preparation instructions for kefir in a yogurt maker or multicooker are the same.
1Prepare the milk. Before adding the starter, make sure the milk is at room temperature!
2Add the VIVO kefir starter to the milk. One sachet is enough to ferment up to 3 liters of milk. You can prepare kefir in the original milk package (it’s convenient and reduces dishwashing) or pour it into a pot for fermentation (the pot must be clean; we recommend scalding it with boiling water before use).
3Fermentation. Leave the mixture to ferment in a draft-free place, such as a turned-off oven or a cupboard. The mixture temperature should not fall below +22°C. The kefir fermentation time is between 20 and 24 hours.
4Refrigeration, maturation, and storage. The thickened product should be stirred and placed in the refrigerator to cool and mature. The best flavor is obtained after 1 day of maturation in the refrigerator, but you can consume the product immediately after it is chilled. The shelf life of ready kefir is up to 5 days when stored in the refrigerator.
In the refrigerator (6°C ±2°C) for 12 months.
Long-term studies show high stability of the starter cultures even with temperature variations during transport and storage.
