VitaLac Products

Kefir Starter Culture

Definition

The fermented milk product called Kefir is a refreshing sparkling drink, rich in tradition, in which, along with lactic acid fermentation, a slight amount of CO2 is produced.

Kefir originally comes from the Caucasus, where inhabitants have been consuming this beverage regularly from childhood on.

The long life expectancy of the Caucasians and the absence of civilizational diseases have given Kefir its reputation as “the drink of the centenarians”. Kefir has also been enjoyed in Europe for approximately 100 years.

Benefits Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.

Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!

Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home.

Kefir Vital-Ferment Sachetes can be stored in the refrigerator (4-6°C) at least 12 months.

Ingredients and Equipment Needed:

• Milk: 1 Liter of  milk (raw, grade-A, whole milk, skimmed milk, milk prepared from milk powder or UHT milk).
• Kefir Starter Culture: 1 sachet

Content: Kefir Starter Culture contains freeze-dried Kefir flora or beneficial bacteria as: Lactococcus lactis, lactococcus cremoris, Lactococcus diacetyl lactis, Leuconostoc mesenteroides, Lactobacillus Kefyr (thermophilic), Klyveromyces marxianus var. marxianus, and Saccharomyces unisporus, dextrose as a carrier (not from corn) and yeasts (among others: Candida keyfr).

Kefir is usually made with cow's milk but can be made with soy, coconut, rice, goat, or sheep milk (some varieties of milk yield a more watery kefir than cow's milk).

Preparation, Product yield and Shelf-life

• Preparation: Very simple specially if you use UHT-type Milk. Depending on ambient temperature, a batch is finished in 20-24 hrs. Full instructions accompany the product.

• Product yield - 1 sachet, used 14 times repeatedly, yields 14 Liters of Kefir

• Shelf life of Finished Product - Lactic acid produced by lactic acid bacteria has a preserving effect. During this time, however, the acid content will increase, since the microorganisms (mesophilic culture) maintain moderate activity even in the refrigerator - take this into account as you may have to progressively lessen the fermentation time with each new batch.

Problem	Possible causes	Our tips
Kefir is too fluid	The Kefir was stored too long before being used to inoculate the 2nd batch	No later than 3 days after preparing the 1st batch, remove 4-6 Tablespoons of Kefir and inoculate the next batch
	Fermentation temperature & time: The milk temperature was too hot or too cold  when starter culture was added, or fermentation time was too short   - the ferment/culture  was damaged.	Observe the fermentation temperatures & times  indicated
	Inhibition of the microorganisms	Rinse equipment with clear boiling water before use
Taste is too sour	Fermentation temperature was too high -  the lactic acid bacteria develop faster and dominate and  the yeasts are inferior, resulting in the absence of CO2 production.	Carefully observe fermentation time indicated in order to allow the yeasts to promote the metabolic process  sufficiently
Unusual    taste and/or surface mould	The undesired breakdown of the milk components due to the possible presence of foreign microorganisms resulting from unclean working procedure	Prepare Kefir under sanitary conditions to prevent contamination by foreign bacteria.
	Sources of contamination: insufficiently heated milk, water, air, unclean equipment	Rinse equipment with boiling water, scald the milk, avoid long exposure to air
		Dispose of the entire batch! Do not consume the defective batch and do not use it to inoculate a new batch - Start a new batch with a new Starter Culture/Ferment!

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