What will you receive with the product?
- Two freeze-dried (lyophilized) cultures in sachets so that you can keep one as reserve.
- Detailed step-by-step manual for the preparation of yoghurt and its necessary care More information
- Some delicious recipes that use yoghurt as a main ingredient.
- We resolve any doubt related to its culture through our website.
- Sanitary and probiotic quality guarantee. More information
What can you find in the care manual?
Along with your Yoghurt culture, you will receive a care manual and a recipe book with delicious and easy recipes. The topics covered in the manual are:
- How to make yoghurt and tips on fermentation, times, steps etc.
- How to take care of your mother culture and feed it in a simple way.
- Frequent questions and doubts on yoghurt’s.
What is yoghurt? Preparing yoghurt is easy, we explain the steps
What is the yoghurt?
Milk + Bacteria = Yoghurt! .
To make yoghurt, we only need two ingredients, milk and lactic acid bacteria. The fermentation transforms the sugar in milk, that is, lactose, into lactic acid, which reduces the pH and coagulates the milk generating texture typical to yoghurt. In addition to the change in appearance, digestibility and nutritional changes are important and, depending on the bacteria type used there are indications of potential positive effects on health.
Three simple steps to make yoghurt at home
- As an optional step we can heat milk to boiling temperature which improves its texture. But this step is not necessary and is often used with thermophilic cultures. Leave milk to cool up to about 30°C.
- Mix the starter culture with the recommended milk quantity. And let it stand at the temperature indicated, if the culture is thermophilic about 40°C or at room temperature if the culture is mesophyll.
- Once the fermented milk has thickened it can now be consumed, sweetened or mixed with fruit and stored in the refrigerator.
- Always save a little bit of unsweetened yoghurt to perform the same steps and produce more yoghurt, but substituting the initiator powder, with the obtained yoghurt fermentation. These steps are general indications, you must follow the instrucciones exact instructions sent along with the product.
Techniques to obtain an optimal taste, thicken the yoghurt, clarification on frequently asked questions, best milk types and other information are also mentioned in our care manual we send with all our products.
Recommended milk types
- Heat treatment: We recommend that you always use pasteurised milk. UHT milk can also be used but certain milk brands do not provide a consistent result, we recommend you to try different brands if the result is not good.
- Fat percentage: The percentage of fat is not an important factor and whole, skimmed or semi skimmed milk can be used. The more the amount of fat content, greater will be the consistency of end product but as we stated earlier, the end result may be inconsistent with certain combinations of brands and fat content.
- Milk source: The milk source can be cow, goat or sheep.
Lactose intolerance
Many of the microorganisms present in Kefir feed on lactose and its content is greatly reduced at the end of the fermentation, hence people with mild or average intolerance are capable of consuming kefir without any problem or at least significantly reduce their adverse symptoms. However, despite the significant reduction of lactose, it is not completely eliminated and people with high intolerance may continue to have problems. We recommend our customers to exercise caution and make trials and evaluate their tolerance level. If you cannot consume dairy products at all, please note that Water Kefir is a great alternative to make kefir.
Do you think our cultures are very expensive? In reality, you are saving a lot with our cultures!
Due to the storage, transport and industrial manufacturing requirements, the commercial kefir or kombucha that we find in the supermarkets lack the probiotic qualities of kefir or kombucha made at home using a traditional culture. In addition to the culture quality, the mid-term cost to the consumer is much lower. Although the initial cost of a traditional culture may vary between 20 to 30 Euros, these cultures allow you to produce kefir or kombucha indefinitely, and even increase in size over time to produce large quantities of kefir or to give away if you wish so. On the contrary, the commercial low quality probiotic products have a periodic cost per month if you want to have it on a regular basis. Below, we provide a table comparing the various commercial options with kefir or kombucha:
| Type | Reusable ensuring the same probiotic quality | Probiotic quality level | Approximate price | Cost during 3 months, consuming 1/2 litre per day or recommended probiotics dose |
Probiotic pills. | No | Depends on the brand and depends to a large extent on shipment, refrigerated storage and industrial manufacturing. Medium-High
| 2€/capsule | 120-240€ depending on the exact dose. |
 
Supermarket Kefir (Yaranza, Cantero de Létur, Mercadona etc.) | No | Depends to a large extent on shipment, ideal refrigerated storage and industrial manufacturing. Medium-Low | 5€/litre | 225€ |
 
Kefir powder in capsules or sachets. | No | Depends to a large extent on shipment, ideal refrigerated storage and industrial manufacturing. Medium-Low | 4€/litre | 180€ + milk cost |
   
Traditional Kefiralia Mother Cultures of Kefir, Kombucha and Yoghurt’s | Yes and it increases in size, so that you may give to family or friends | You can have it almost immediately, the ingredients are picked by the customer and there is no industrial processing that eliminate microorganisms that may be beneficial. Very high | 25€/culture | 25€ + milk or water/tea cost + sugar in case of water kefir or kombucha |
Therefore, with home-made traditional kombucha, kefir or yoghurt cultures we can get a superior high quality drink or yoghurt and much more economical than their commercial counterparts.
Sanitary and probiotic quality guarantee
Kefiralia is a trademark of Burumart Commerce S.L., with Tax ID No. B75070599 and with sanitary registration number 31.003004/SS on manufacturing, transformation and processing of enzymes. To ensure and maximize the probiotic effect of our cultures we conduct periodic tests to measure factors such as
- The activity level of the probiotic microorganisms present in the cultures to maximize effective colonisation in the digestive tract.
- The amount of colony-forming units generated by our cultures and to ensure that they meet the required minimums to maximize the survival of the probiotic microorganisms to the digestive acids.
- The existence of bacteria, fungi and yeasts genera that are able to colonise the digestive tract in its various areas in our cultures
In addition, from the food safety point of view, and according to the European legislation we conduct safety tests to rule out the presence of pathogens such as
- Coliforms (ISO 4831, ISO 4832)
- Escherihia coli (ISO 7251)
- Salmonella species (ISO 6579)
- Staphylococcus aureus (6888-1-3)
- Listeria monocytogenes (ISO 11290-1)
