YOGOURMET Kefir Starter, 1 OZ
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Neither I nor my husband refrigerate the packages.
The box contains a number of packets
Heating the milk is primarily intended to change the structure of the protein (casein) in the liquid. As a result of heating, a grid-like effect is created Fermented cultured dairy products such as yoghurt and kefir have more of a casein structure, leading to thicker, creamier products. There is no effect on the nutritional value, only on the consistency of the end product.
Selected User Reviews For YOGOURMET Kefir Starter, 1 OZ
It is so easy to make that it is a must try if you like yoghurt. Don't follow the instructions, simply add half a packet to 1/2 gallon of milk and leave it out at room temperature for 24 hours We have 36 hours until the sun Once it has been placed in the fridge, you can use it as needed for up to five days There are 7 days in a week. Add a cup full of plain flour to a half gallon of water and leave out to start the next batch before running out. You can get the timing just right, then the new batch is ready just when the old one is running If you repeat the process seven times, it would cost about 10 cents plus the cost of half a gallon of milk. I got rid of my IBS with kefir and homemade sauerkraut. The recipe for a simple, healthy chocolate milk is as follows add one heaping teaspoon of chocolate powder to 8 cups of milk Kefir with 10-15 ounces of stevia powder or liquid. I don't use much stevia since I like it tart.
Try it with raw full fat milk, it's divine, but it takes 48+ hours to set. Please visit http//www. improveyourhealthwithnutrition(DOT)com. Thanks for reading.
You don't need to bring the temperature of filtered milk up and down if you use Fairlife filtered milk. . . . I just put it directly into a glass jar and shake it up. It was delicious. It is so yummy, however, and I don't care what the downside is. I haven't had much luck making a batch from the prepared kefir of this product.
The kefir I'm drinking right now is my favorite. There is a creamy thickening to it, but not too much. It might be similar to eggnog's consistency. The recipe calls for 24 hours of blending, then putting it in the fridge and either flavoring it or drinking It is also a favorite of my dogs, so I would think it is good for them as well.
There's a little bit of work involved, since you have to heat milk, then cool it, and then add the starter to the milk. I found this recipe to be delicious and it worked well.
The idea appeals to me.
I purchased a starter this time, but it isn't working, with everything else going as it usually does. Doesn't make sense to me.
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