Men Làm Sữa Chua Kefir - Yogourmet (Kefir Starter)

☑️Brand: Yógourment - France

️☑️How to: Box of 6 packs, each pack 3g

Ingredients: Active fermentative strains: L. lactis, L. cremoris. L. diacetylactis, L. acidophilus, lactic yeast and skim milk

- Kefir is a lactic-fermented food thanks to lactic acid bacteria and alcohol fermentation by yeast, rich in enzymes with beneficial bacteria, helping you to balance the digestive system. It is more nutritious and therapeutic than yogurt. It has many different names: kefir mushroom, kefir seed, milk mushroom, milk yeast, kefir yeast, kefir yogurt.

This Kefir is a living organism that eats raw milk and produces a yeast that is very beneficial to the body. Mushroom milk has the effect of strengthening the body's immune system, restoring weak functions.

- Mushroom milk itself does not make people fat, but it only increases the body's resistance, helping the body to resist invading diseases, thereby eating well and sleeping well. Specifically, diseases such as diseases of the digestive tract, cardiovascular disease, blood pressure, bones and joints ... if eating mushroom milk for a long time, it will basically overcome, even completely cure the disease.

How to make yogurt with Kefir Yeast:

Prepare:

+ 1 pack of 3g made with 800-900ml of fresh milk such as fresh milk, whole cream, condensed milk or can use nut milk, formula milk.

+ Sterilize jars and yoghurt-making tools thoroughly and let them cool.

Perform:

Heat milk to 180F (82C) or to boiling point. Cool to 73-77F (23-25C). Dissolve one 3g sachet with a small amount of cooled milk in a cup. Then, pour in the cooled milk about 35 degrees Celsius and stir well, gently. Continue to pour milk into each jar (jars are steamed or rinsed with sterilized hot water), cover, and let stand at room temperature until the milk solidifies (about 24 hours). Place in the fridge for about 8 hours. When taking out to use, stir well to liquefy and enjoy. Store yogurt in the refrigerator.

***For those who use a yogurt maker, they can leave it for 8 hours of incubation.

- Can use ingredients that continue to cause yeast