Sourdough bacterial squash for kefir 3g №5

Live sourdough "Squash" for the preparation of fresh and healthy yogurt at home. Cooking without the use of yogurt maker or multicooker. Home-made kefir is a very healthy product. Delicious, natural drink is very popular among people of all ages. Natural kefir is milk, which in the process of coagulation has turned into a measure of sour, airy drink, entirely composed of healthy nutrients. Just mix the leaven with 1-3 liters of milk, leave at room temperature (24-28) for 10-14 hours and the home-made kefir is ready. Cool the product and drink to your health!

How to cook kefir?

Milk sourdough for squas kefir - a mixture of lactobacilli Lc. lactis, Lc. cremoris, Lc. diacetylactis, Ln. cremoris and yeast Sachomyomy cervisae. One bag of Squaska ferment contains at least 3 billion live lactobacilli.

Choose the fat content of milk to taste, but use only pasteurized product. If the milk is fresh, it is necessary to boil it to destroy pathogens and bacteria. Make sure the milk is still usable.

Pipette the contents of the Squask Pactic into the milk and mix thoroughly. For good solubility of the starter in the milk and the timely fermentation process, use milk at room temperature (up to +25). Always use clean dishes.

It is necessary to leave the mixture at a temperature of 22-28 ℃ for 10-14 hours. This can be done in different ways: to wrap the container in a warm blanket, pour it into jars and put it in a yogurt maker, use a slow cooker, in winter put the container next to the battery...

Souring time may vary depending on milk quality, temperature and other factors. Souring is over when the kefir acquires a thick consistency. Refrigerate the product in the refrigerator for 2-3 hours.

Your home-made kefir is ready to eat. Now the most difficult step has come - choose the way to enjoy the product as much as possible! The finished product is consumed within 3 days. Enjoy your meal!

Do not forget, the longer the product is ripened, the thicker it will be with expressive fermented milk sourness.

Product Parameters

Active ingredient

Only live milk bacteria concentration of at least 10 ^ 9 CFU / g. Powder with no characteristic taste or smell, packed in a film of composite material.

The product contains no allergenic components, such as lactose, nuts, gluten. There are no GMOs and GMMs. Suitable for vegetarians, vegans and people of any religion.

Storage conditions

We do not recommend to store the opened bag. Ferment expiration date from the date of production of 6 months at temperatures up to + 25 and 12 months at T = 4 ± 2 (refrigerator).