KEFIR Hansen
R677.35
100U Freeze-dried direct-to-vessel starter culture (DVS) for kefir-type products. Microbial composition: A blend of mesophilic aromatic strains (type LD), a thermophilic bacterial strain, and yeast. The culture is designed to produce kefir with high texture, a yeasty flavour and moderate CO₂ (carbonation). It is kosher dairy (excluding Passover) and does not contain genetically modified organisms (non-GMO). Storage: Keep frozen (e.g., at −18 °C) until use to maintain viability.
2 in stock
1 Bag of Kefir
Composition:
This combination imitates part of the symbiotic bacteria-yeast community found in traditional kefir grains but is in a standardized, powder form.
Debaryomyces hansenii ( yeast)
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc
Streptococcus thermophilus
100% organic and GMO free
Manufacturing/Processing
- Remove from freezer just before use; do not thaw before inoculation.
- Sanitize the pouch exterior before opening to maintain hygiene.
- Add the freeze-dried powder directly to the pasteurised milk or dairy base with gentle agitation.
- Agitate for ~10–15 minutes to distribute the culture evenly.
- Incubate/ferment at 20–30 °C. Specific temperatures and incubation times should be determined based on your dairy product and production setup — check technical guides or lab protocols.
One sachet of eXact KEFIR 1 can inoculate up to about 1000 L of milk, making it suitable for large-scale production as well as smaller laboratory or artisanal batches, depending on dilution and fermentation goals.
Kefir produced with this culture will typically:
- Have a thicker texture than yoghurt.
- Be slightly fizzy from CO₂ production.
- Feature yeasty and tangy flavour profiles characteristic of kefir-type fermented milks.
| Weight | 0.05 kg |
|---|
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