Definition:

The fermented milk product called Kefir is a refreshing sparkling drink, rich in tradition, in which, along with lactic acid fermentation, a slight amount of CO2 is produced.

Historical background:

Kefir originally comes from the Caucasus, where inhabitants have been consuming this beverage regularly from childhood on. The long life expectancy of the Caucasians and the absence of civilization diseases has given Kefir its reputation as ?the drink of the centenarians?. Kefir has also been enjoyed in Europe for approximately 100 years.

Bionic Kefir Vital-Ferment contains freeze-dried Kefir flora: special mesophilic lactic acid bacteria, yeasts (among others Candida keyfr), and glucose. Since the microorganisms of the
Vital-Ferment do not promote the growth the cauliflower type Kefir grains, no special care is necessary.

Bionic Kefir Vital-Ferment can be stored the refrigerator (4?6°C) at least 12 months.

Ingredients and Equipment

? 1 sachet BIONIC Kefir Vital-Ferment.

? 1 liter milk (raw, grade-A, whole milk, skimmed milk, milk prepared from milk powder, UHT & pasteurized milk).

? a closable vessel

? a milk thermometer

Bring 1 liter milk (raw, grade-A, whole milk, skimmed milk, or also milk reconstituted from milk powder) close to the boiling point
(85? 90°C) to eliminate possible contamination by foreign microorganisms; this also generally applies if milk powder is added. With UHT milk or pasteurized milk heating is not required.

Cool the milk to room temperature (20?24°C).

Add 1 sachet Kefir Vital- Ferment to the milk cooled to 20?24°C and stir until the ferment has dissolved thoroughly.

Pour the inoculated milk into a closable vessel.

Ferment at 20?24°C for 20?24 h while avoiding any agitation.

After fermentation set the Kefir in the refrigerator for 12 h to ripen. Enjoy this treat - the best kefir you have tasted!

Save 4?6 tablespoons from each batch to inoculate the next liter of milk instead of using a new ferment.

This procedure can be repeated up to 7 - 10 times.

Lactic acid produced by lactic acid bacteria has a preserving effect. During this time, however, the acid content will increase since the microorganisms (mesophilic culture) maintain moderate activity even in the refrigerator.

You will find Kefir Vital - Ferment in our web store by clicking: http://www.danlac.com/store/index.asp?category=4&product_id=85

Minimum order is 2,000 units or we can refer you to distributors.

Other products from bionic: http://www.danlac.com/bionic/index.html (for private labeling)

?Yoghurt Vital-Ferment

For the preparation of Yoghurt with a traditional yoghurt flavour. Also appropriate for the fermentation of goat?s milk.

?Yoghurt L+ Vital-Ferment

For the preparation of mild fermented Yoghurt with approx. 98% L (+) lactic acid (dextro-rotary) in the total lactic acid. Also appropriate for the fermentation of Soya and rice drinks.

?Yoghurt Probiotic Vital-Ferment

For the preparation of Yoghurt Mild, the daily contribution to your wellness, containing the Probiotic culture ?Bifidobacterium longum BB 536?.

?Set Milk Vital-Ferment

For the preparation of fermented milk, the oldest form of an acidified milk product. It can serve as the basis for making ?quark? (sour curd cheese) and fresh cheese using Bionic Rennet Tablets

?Sourdough Vital-Ferment

For the preparation of a sour base (leaven) whose lactic acid production effects the rising and baking quality of rye flour.

?Pickled Vegetables Vital-Ferment

For the preparation of Pickled Vegetables such as sauerkraut or pickled cucumbers.

?Rennet Tablets ? not available any longer, we have Valerin RenNet though. (1 gr. /100 Liter milk)