Kefir is a fermented milk drink that originated in the Caucasus Mountains of Far East Europe where it was used for centuries as a healthy drink and improved longevity. Kefir is a source of beneficial bacteria and yeasts which help maintain a healthy digestive system. These include lactic acid bacteria like Lactobacillus, Lactococcus and Kefir yeasts. Kefir has been found to help with: * gastrointestinal problems * following antibiotic therapy * maintaining healthy intestinal flora * people with lactose intolerance
DIRECTIONS
For best results use a fresh unopened bottle of long life milk (Containing Lactose) Add 1 sachet to half a glass of milk Ensure the Kefir Powder is mixed in well. Serving Suggestion: Serve Kefir with your favourite fruit, or add a pinch of salt to add zest to the flavour. Leave the mixture for 24-36 hours, or until it sets, at room temperature When it is set, you are then able to add 1L more Long Life milk. Incubate mixture overnight or until set. Refrigerate for 24 hours before drinking. To make 25 litres: Collect 1 glass of Kefir - this can be used for a subsequent inoculation of another 1L of milk. Repeat up to another 4 times to make 5L Kefir in total.
INGREDIENTS
Lyophilised Kefir culture, maltodextrin.
PRODUCT DETAILS
Kefir is a fermented milk drink that originated in the Caucasus Mountains of Far East Europe where it was used for centuries as a healthy drink and improved longevity. Kefir is a source of beneficial bacteria and yeasts which help maintain a healthy digestive system. These include lactic acid bacteria like Lactobacillus, Lactococcus and Kefir yeasts. Kefir has been found to help with: * gastrointestinal problems * following antibiotic therapy * maintaining healthy intestinal flora * people with lactose intolerance
DIRECTIONS For best results use a fresh unopened bottle of long life milk (Containing Lactose) Add 1 sachet to half a glass of milk Ensure the Kefir Powder is mixed in well. Serving Suggestion: Serve Kefir with your favourite fruit, or add a pinch of salt to add zest to the flavour. Leave the mixture for 24-36 hours, or until it sets, at room temperature When it is set, you are then able to add 1L more Long Life milk. Incubate mixture overnight or until set. Refrigerate for 24 hours before drinking. To make 25 litres: Collect 1 glass of Kefir - this can be used for a subsequent inoculation of another 1L of milk. Repeat up to another 4 times to make 5L Kefir in total.INGREDIENTSLyophilised Kefir culture, maltodextrin.
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