Ossetian Kefir Milk

【Latest Kefir Announcement Updated 11.20.2024】 💗 This product is freshly made to order. It will be shipped within approximately 3 days of your order (if in stock, it will ship the same day). 💗 💗 What if I can't receive deliveries during work hours? 💗 We use Black Cat low-temperature refrigerated delivery. If the driver calls and you're unable to receive it, you can ask them to leave it at a nearby 7-11 that accepts refrigerated items. Black Cat will send you an SMS after drop-off. You can then pick it up at the designated 7-11 by providing the last three digits of your phone number and showing your ID. 7-11 will keep it refrigerated for 4 days, so you can collect it at your convenience~ ♥️ https://www.youtube.com/shorts/QJ8jmWpwDyk https://www.youtube.com/watch?v=Iumo_G08EcM 【Gourmet Review】 "The texture of this yogurt drink is thick, somewhere between a beverage and yogurt. The first taste is milky, followed by a slightly stronger fermented note. Initially, I wasn't quite used to such a distinct fermented flavor, but the more I drank, the smoother it became. It feels very refreshing and light." - Food Blogger PingPing 【Kefir ≠ Yogurt? | Differences Between Kefir and Yogurt】 <Origin> Common yogurt originates from the Anatolian plateau of Turkey, Bulgaria, and Greece. Kefir is divided into milk kefir, fermented from animal or plant milk, and water kefir, fermented from fruit juice or sugar water. Milk kefir is widely recognized to originate from Ossetia in the Caucasus region of Central Asia. Water kefir's origin is debated, with suggestions including Mexico and Tibet, and no definitive conclusion has been reached. <Fermentation Starter vs. Kefir Grains> Yogurt is typically prepared by adding water-soluble dried yogurt starter powder to milk or by inoculating liquid yogurt. Kefir, however, is fermented using a naturally occurring, non-dissolving organic culture: kefir grains. <Fermentation Time> Kefir fermentation takes approximately 12 times longer than yogurt. Kefir usually requires around 48 hours for complete fermentation. Yogurt, on the other hand, can be fermented in about 4 to 8 hours. <Process> After yogurt fermentation is complete, the dissolved starter culture does not need to be removed. After kefir fermentation, the kefir grains must be removed to continue the next round of production and fermentation. The act of removing the kefir grains transforms kefir from a semi-solid state to a semi-liquid state. Therefore, kefir's original texture is closer to a yogurt drink. Only after a dehydration step does it become kefir Greek yogurt. <Probiotic Types> Kefir includes a variety of yeasts and lactic acid bacteria, generally more diverse than yogurt. Common yogurt primarily uses *Lactobacillus bulgaricus* and *Streptococcus thermophilus* as its base. Kefir, however, is primarily based on *Lactobacillus kefir*. <Fermentation Temperature> Typical yogurt fermentation favors higher temperatures: around 40-45°C. Kefir fermentation prefers lower temperatures: around 15-25°C. A natural blessing from the Caucasus! Tiliubi, cherishing you! 😊 Aids digestion 😊 Balances constitution 😊 Boosts vitality 😊 Enhances beauty 【Tiliubi - Kefir Practitioners | Sincerely Sharing the Original Flavor from its Origin!】 #RefrigeratedDelivery #MadeInTaiwan #FastShipping The Origin Story of the Tiliubi® Brand (I) Enlightenment Period 2011 The founder, Tiliubi, discovered the art of fermented food production in a university microbiology course and fell in love with the taste of fermentation. 2012 During a core biotechnology course offered in the summer at National Taiwan University, he encountered "kefir grains," a natural probiotic cluster originating from the Caucasus Mountains of the Black Sea, and was greatly amazed. (II) Exploration Period The more academic literature on kefir he studied, the more fascinated he became. To find methods for making delicious kefir, he searched for kefir from various sources across Taiwan and experimented with numerous ways to consume it: fermented fruit juices, yogurt cakes, yogurt garlic dips, yogurt ice cream, yogurt sweet potato mash... (III) Adventure Period 2016 - 2018 To verify the mystery of the origin of kefir in the longevity villages mentioned in ancient texts, and to find readily available kefir products in other countries, he traveled through inland countries rich in sheep's milk, camel's milk, and mare's milk~ The journey included "Adventures in the Mainland," "Mongolia and Kazakhstan," "Asia Minor + The Balkans," and "Abkhazia and Ossetia." He also engaged in technical exchanges with the Department of Microbiology at Moscow State University and the Department of Microbiology at Kosta Khetagurov State University of North Ossetia. (IV) Practice and Feedback Period 2019 Leveraging the brewing techniques learned during his exploratory travels, Tiliubi® offers kefir probiotic polysaccharide health products, assisting those who work with 3C devices, the elderly, and every dear one, to adjust their constitution and enjoy a life of ultimate well-being! 【North Ossetian Pure Strain Grains (kefir grains) Fermented and Produced】Tiliubi® Presents 【Tiliubi Sincerely Shares the Natural Flavor of Kefir With You】 【What is Kefir?】 Kefir is a yogurt drink passed down through generations from the North Ossetian region of the Caucasus, composed of lactic acid bacteria and yeast, rich in nutrients. It is suitable for those looking to adjust their constitution and is an excellent food for nutritional supplementation and health maintenance. 【Kefir Origin:** Caucasus, North Ossetia Republic 【Characteristics】 Kefir's primary native region today is the North Ossetian Republic in the central Caucasus Mountains. It is composed of lactic acid bacteria and yeast and thrives in whole milk. 【Main Ingredients】 Fresh Milk, Live Kefir Culture (Lactobacillus kefir, Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus brevis, Saccharomyces cerevisiae) 【Shelf Life】 2 months (refrigerated) ★ Frequently Asked Questions ★ Q: Is it normal for yogurt and yogurt drinks to have a slight yeasty, wine-like aroma? Is it normal for the seal to bulge? A: Yes, the yeasty aroma and effervescence (gas production) are characteristics of natural kefir yogurt fermentation. Please consume with confidence. Q: Why is there trans fat in the nutritional information? A: Natural fresh milk actually contains trans fat: "Naturally occurring" trans fats are found in pure dairy products. These types of trans fats are harmless to the human body! The trans fats that are generally considered harmful to health are "artificially produced" trans fats. Natural trans fats in dairy products are produced by the digestive tract bacteria of ruminant animals like cows and sheep, which ferment grass. Studies indicate that one type of trans fat from ruminant sources is conjugated linoleic acid (CLA). Trans fats in dairy products are natural and do not have negative health effects. According to the Department of Health regulations, products with trans fat content not exceeding 0.3% can be labeled as "0." Ours is 0.1%, which could also be labeled as 0. Therefore, some fresh milk brands indicate the value while others simply label it as 0. However, we choose to display the original value, as it is a natural and harmless trans fat. 【The following is a DIY guide. Those who drink it directly can skip this section.~】 You can drink this product directly or use it to DIY more yogurt drinks. However, the DIY environment must be kept extremely clean, otherwise, the failure rate is high. Here is the DIY guide: 【DIY Usage Method】 Recommended Fermentation Temperature: 20-25°C; Unused DIY packs must be refrigerated below 7°C. If you do not plan to DIY for more than 3 days, you can freeze them. Procedure: Mix 1 part yogurt with 10 parts whole milk. Once thickened and fermented, reserve 1/10 of the yogurt to culture the next generation. You can culture for about 2-5 generations. Freeze any excess original yogurt culture. Thaw in the refrigerator the day before use. Activate with fresh milk or soy milk the next day. Fermentation time depends on temperature; do not use a rice cooker for heating (it's too hot for N. Pyc). Room temperature fermentation is sufficient. 【DIY Guide】 1. Kefir is a room-temperature fermentation culture, active between 10-28°C. Therefore, placing it at normal room temperature can easily cause gas production. If the DIY yogurt shows color changes like red or blue, do not consume it, as this indicates environmental contaminants entered during the DIY process. 2. Kefir can be used to make Eastern European specialty sauces, which pair well with rice, noodles, toast, or crackers. For detailed recipes, please refer to: https://www.youtube.com/watch?v=sInU39InmQM 【DIY FAQ Summary】 Q: After mixing 1 part yogurt with 10 parts whole milk, and it thickens and ferments, should the remaining 1/10 of the yogurt be refrigerated for the next generation? Is the rest for refrigerated consumption? A: For the DIY pack >> If unused, refrigerate below 7°C. If you do not plan to DIY for more than 3 days, freezing is recommended, and it can be stored for six months. For the DIYed yogurt >> Store any unfinished portion refrigerated below 7°C. Q: After mixing 1 part yogurt with 10 parts whole milk, it thickens and ferments. Does it become yogurt-like or more like yogurt? A: Generally, it becomes yogurt-like. At higher room temperatures or with longer fermentation times, it will become more like yogurt. If you desire a firmer yogurt, you can use a sieve or a colander to strain it, let it sit in the refrigerator for 16-24 hours. The liquid that drains out is whey, which is also drinkable. Q: Approximately how long does fermentation take at room temperature to become yogurt-like? Is this correct? A: At room temperature (20-25°C), fermentation takes about 16-24 hours. Avoid direct sunlight during fermentation. Fermentation time will vary depending on different temperatures and the ratio of DIY pack to milk. It is recommended to record the temperature and fermentation time of your fermentation space during your first DIY attempt for flexible adjustments. Becoming yogurt-like indicates it has reached an intermediate stage. During fermentation, it will go through the following stages, all of which are edible: Milk + DIY pack ---> Semi-thick yogurt drink ---> Yogurt without seepage ---> Separation of water and protein (at this point, the white solid part is hard yogurt, and the liquid part is whey. Both can be consumed separately or mixed together). • In accordance with "Guidelines for Reasonable Exceptions to the Right to Dissolve Distance Contracts," Article 2, Paragraph 1: Goods that are "prone to spoilage, have a short shelf life, or are about to expire upon contract termination" fall under the reasonable exceptions stipulated in Article 19, Paragraph 1 of the Consumer Protection Act. As of January 1, 2016, "fresh food" is not subject to Article 19 of the Consumer Protection Act and does not enjoy a 7-day appreciation period. Returns will only be accepted for product defects or damage incurred during transportation. Yogurt and yogurt drinks are fresh food products, and returns will not be processed for reasons other than product defects.