Кефир
Use the VIVO starter for the preparation of kefir. Unlike yogurt, kefir is matured at a lower temperature. The optimal temperature for kefir fermentation is: 22-30°C.
Homemade kefir can be prepared at room temperature, provided it is not lower than +22°C. The higher the fermentation temperature, the faster the kefir is ready for consumption. It can be ready within 20-24 hours at room temperature (22-24°C).
Kefir can be made in a multi-cooker or yogurt maker that has a "kefir" mode or direct temperature selection. Apart from that, kefir preparation is no different from preparing yogurt in a yogurt maker or a multi-cooker.
1 Prepare the milk.
Before adding the starter, make sure the milk is at room temperature!
2 Add the Kefir starter to the milk.
Stir well. One bottle is enough to ferment up to 3 liters of milk. You can prepare kefir in the milk's original packaging (it's convenient, no need to wash dishes) or pour the milk into a pot for fermentation (the pot must be clean; it is recommended to treat it with boiling water).
3 Maturation.
Leave the mixture to mature in a place sheltered from the wind. You can leave the milk with the starter in a cupboard or an unheated oven. The temperature of the mixture should not fall below 22°C. The fermentation time for kefir is 20 to 24 hours.
4 Cooling, maturation, storage.
The ready-to-use product must be stirred well and then placed to cool in the refrigerator. The best flavor is achieved during the maturation process in the refrigerator over one day, but you can consume the product immediately after cooling. The shelf life of the ready-to-use yogurt is up to 5 days.
