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Kefir Culture - Yeast-Free (5 x 2g sachets) - Image 1
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Kefir Culture – Yeast-Free (5 x 2g sachets)

R140,00

🥛 Kefir Culture – Yeast-Free
Our Yeast Free Kefir is a freeze-dried starter culture used to make fermented kefir-type drinks. It is a specialised, multi-strain blend of lactic acid bacteria (LAB) and probiotic strains that provides a controlled, consistent product without the maintenance and growth of grains. It is specifically formulated without the gas-producing yeasts typically found in Kefir, resulting in a milder flavour and more uniform texture.

Contains:
Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides
And Probiotic Strains:
Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii ssp. lactis, Lactobacillus rhamnosus

How to Make Yeast Free Kefir
Making the First Batch:
In a suitably sized clean and sanitized jar add the contents of the sachet to up to 3 litres of room temperature pasteurised cow, goat or sheep milk.
Mix well and incubate at the optimal temperature, which is 25 to 37°C.
Ferment until the desired pH and consistency are reached (typically pH 5.4 in about 6 hours at 34°C).
Refrigerate once set.
Making Subsequent Batches:
You can culture subsequent batches by using a few spoonfuls of your previous kefir in fresh milk, the balance of the multiple bacterial strains will begin to shift with each generation so it is recommended to ensure consistent quality, flavour, and microbial composition that you only do this up to 3 times then you should start with the fresh, Yeast Free Kefir culture powder sachet.

Usage Rate: 1 sachet of culture (2g) can be used to treat up to 3 litres of milk, pack contains 5 sachets of 2g each.

Storage: Unused culture must be stored in a sealed container in the freezer where it will keep for 12 months. Can be transported at room temp for up to 10 days.

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SKU: DRYKEF001 Category:
Description

Description

🥛 Kefir Culture – Yeast-Free
Our Yeast Free Kefir is a freeze-dried starter culture used to make fermented kefir-type drinks. It is a specialised, multi-strain blend of lactic acid bacteria (LAB) and probiotic strains that provides a controlled, consistent product without the maintenance and growth of grains. It is specifically formulated without the gas-producing yeasts typically found in Kefir, resulting in a milder flavour and more uniform texture.

Fermentation Process
Type of Fermentation: The process is primarily Lactic Acid Fermentation.
Microbial Action: The bacteria convert lactose (a type of milk sugar) into lactic acid, which lowers the pH and causes the milk to thicken (coagulate) into a soft, creamy curd, giving the kefir its characteristic tangy taste and texture.
The optimal temperature range for the growth and activity of the culture’s various strains is 25 to 37 °C.

Kefir Culture – Yeast-Free contains:
The culture consists of carefully selected strains of the following bacteria, including some probiotic strains:
Streptococcus thermophilus
Lactococcus lactis ssp. lactis
Lactococcus lactis ssp. cremoris
Lactococcus lactis ssp. lactis biovar diacetylactis
Leuconostoc mesenteroides
Probiotic Strains:
Bifidobacterium lactis
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus casei
Lactobacillus delbrueckii ssp. lactis
Lactobacillus rhamnosus

Nutritional & Other Benefits
Kefir is a nutrient-dense food with a diverse microbial content, that offers lots of potential health benefits:
Nutrient Dense: Good source of bioavailable protein, calcium, B vitamins (B-12, Biotin), Vitamin K2, Vitamin A, and Vitamin D.
Probiotics: Provides a wide and diverse population of beneficial bacteria and bioactive compounds, which help with:

  • Improving Digestion and restore balance in the gut microbiota.
  • Improved Lactose Digestion (may be suitable for many with lactose intolerance, as the LAB break down lactose).
  • Supporting Bone Health (due to calcium and Vitamin K2).
  • Modulating the Immune System and may reduce the inflammatory response associated with allergies.

Studies on the Bioactive Effects of kefir consumption indicate a potential for anti-inflammatory, anti-oxidative, and anti-microbial effects as well as helping to manage blood pressure and cholesterol levels.

Additional information

Additional information

Weight 0,05 kg
Dimensions 8 × 5 × 1 cm