Culture for Kefir
for 20 litres of milk

Culture for Kefir for 20 litres of milk FS0706

Made in Italy

The Culture for Kefir for 20 litres of milk consists of live microorganisms and lactic acid bacteria that ferment the sugars in milk and convert it into Kefir. The lactic acid bacteria convert lactose in the milk into lactic acid, giving it its characteristic sour taste. The Culture for Kefir for 20 litres of milk has been freeze-dried and is in powder form, which is ideal for 20 liters of milk. One package of Kefir Culture, along with 20 liters of milk, yields approximately 20 liters of Kefir.

• Excellent Quality.
• Bacterium Linens
• Freeze-Dried.
• Powder Form.
• For 20 Liters Milk.
• Perfect for Traditional Kefir.
• Appropriate for Contact with Food.

Dimensions of Package :
• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 10 gr.

Instructions for Use of Cultures

We shake the packet to gather the powder at the bottom. Using sterilized scissors, we open the packet without touching it with our fingers. We pour the culture into 2-3 liters of milk at a minimum temperature of 35 degrees Celsius, which has been pasteurized (using the same milk that we will use for cheese-making)

Using a sterilized stainless steel or glass rod, we stir well to dissolve the powder. We only dissolve the amount of culture we need each time. The solution should not remain for more than 10 minutes before pouring it into the milk. We add the solution to the milk at least 20 minutes before adding the rennet, allowing time for the microorganisms to develop. The lower the coagulation temperature, the slower the pH drop. Always keep the culture sealed and refrigerated.

Instructions for Making Kefir

Pour the Kefir culture into 20 liters of sterilized milk at 22-22 degrees Celsius. Allow it to rest for 24 hours at 20-22 degrees Celsius. The Kefir is then ready.

• It can be stored at around 5 degrees Celsius for about 5 days and at 10 degrees Celsius for about 3 days.
• It is recommended to immediately take 3 tablespoons of fresh Kefir for the next batch.
• For further production, you need to add these 3 tablespoons as soon as possible to 20 new liters of sterilized milk as mentioned above.
• During preparation, ensure proper hygiene to prevent foreign bacteria from negatively affecting the production and reproduction of Kefir.
• Keep the packet cool and dry.