Ossetia kefir milk

[kefir's latest announcement 112.9.61 update] 💗This product is freshly made after receiving the order. It will be shipped within about 3 days after you place the order (if it is in stock on the same day, it will be shipped on the same day) 💗 💗What should I do if I can’t collect the goods at work during the day? Shuangbei opens night delivery service! 💗 Delivery is carried out by Black Cat low-temperature home delivery (no delivery at night) or Tilubi special car delivery (limited to North and South China, delivery during the day and night), no over-the-counter pick-up is provided~♥️ [Old gourmet experience sharing] "This yogurt has a thick texture. Between a drink and yogurt As soon as you enter the mouth, there is a milky aroma and a slightly stronger fermentation flavor at the end. When I first started drinking it, I wasn’t used to such an obvious fermentation smell. But the more you drink, the better it becomes. It’s a very refreshing and unburdened feeling” -Food blogger PingPing 【kefir ≠ yogurt?｜The difference between kefir and yogurt】 <Place of Origin> The origins of common yogart are the Anatolian Plateau of Türkiye, Bulgaria and Greece. Kefir is divided into milk kefir, which is fermented from animal milk or plant milk, and water kefir, which is fermented from fruit juice or sugar water. The origin of milk kefir is currently recognized as Ossetia in the Caucasus region of Central Asia, while the origin of water kefir is said to be in Mexico and Tibet, but there is no conclusion yet. <Baking powder and kefir grains> Yogurt is mostly prepared by pouring water-soluble yogurt dry fermentation powder into dairy products, or by inoculating and fermenting liquid yogurt. Kefir is fermented from a naturally occurring, non-melting organism: kefir grains. < Fermentation time > Kefir takes about 12 times longer to ferment than yogurt. Kefir usually takes about 48 hours to fully ferment. Yogurt can be fermented in about 4 to 8 hours. <Process> After the yogurt fermentation is completed, the melted mother bacteria do not need to be removed. After the kefir fermentation is completed, the kefir grains must be removed before the next round of production and fermentation can continue. The action of taking out the kefir grains will change the kefir from semi-solid to semi-liquid, Therefore, the original taste of kefir is actually more yogurt, And after the step of removing water, it will become kefir Greek yogurt. <Types of probiotics> Kefir includes a variety of yeast and lactic acid bacteria, often more diverse than yogurt. The common yogurt is based on two probiotics, Bacillus bulgaricus and Streptococcus thermophilus, In kefir, Lactobacillus kefir is the main substrate, <Fermentation temperature> Generally, yogurt fermentation production prefers high temperature: about 40~45 degrees Celsius, Kefir fermentation production prefers low temperature: about 15~25 degrees Celsius. A tribute to nature from the Caucasus! Tilupi, baby! 😊Helping digestion 😊Adjust your physique 😊Enhance physical strength 😊Beauty and beauty [Tilubi-Kefir kefir practitioner｜Sincerely share with you the delicacy from the place of origin!] #冰冷家配#台湾Production#Quick Shipping The Origin of the Tirubi® Brand (1) Enlightenment period year 2011 The founder, Thelubi, learned about fermented food production from a university microbiology course. Since then, I have fallen in love with the taste of fermentation. 2012 A core biotechnology course offered in the summer at National Taiwan University, It was the first time I met "kefir grains", a natural probiotic clump that originated in the Caucasus Mountains of the Black Sea, and was amazed. (2) Exploration period The more you study kefir academic literature, the more deeply you are attracted to kefir In order to find out how to make delicious kefir Search for kefir from various sources in Taiwan And tried various ways to eat: Fermented fruit juice, yogurt cake, yogurt garlic sauce, yogurt ice cream, yogurt sweet potato puree... (3) Adventure period 2016-2018 In order to verify the mystery of the origin of kefir in longevity village recorded in ancient books, And looking for kefir products readily available in other countries, Travel around inland countries full of goat milk, camel milk, and horse milk~ Itinerary includes "Exploration of the Mainland" and "Mongolia Sak" "Asia Minor + Balkans", "Abz and Ausetia" We also conducted technical exchanges with the Department of Microbiology of Moscow State University in Russia and the Department of Microbiology of Guo Shiji University in the Republic of Alanya. (4) Practice Feedback Period 2019 Tilupi® uses the brewing techniques learned during the exploration journey, Provide kefir probiotic polysaccharide health products, Assist the 3C family, the silver-haired family and every dear you Adjust your physique and enjoy an extremely happy life! 【North Ossetia purebred kefir grains fermented production】produced by Tilupi® [Tiliubi sincerely shares the natural flavor of "Kefir" with "you"] 【What is kefir?】 Kefir is yogurt that has been handed down from generation to generation in the North Ossetia region of the Caucasus. Composed of lactic acid bacteria and yeast, it contains rich nutrients and is suitable for people who want to adjust their physique. It is a high-quality food for nutritional supplement and health maintenance. [Origin of kefir] Caucasus, Republic of North Ossetia 【characteristic】 Kefir's current main native place is the Republic of North Ossetia, located in the middle of the quiet Caucasus Mountains. It is composed of lactic acid bacteria and yeast and likes to grow in full-fat fresh milk. 【Main ingredients】 Fresh milk, kefir live bacteria (Lactobacillus kefir Lactobacillus kefir, Lactococcus lactis Lactococcus lactis, Leuconostoc mesenteroides Leuconostoc mesenteroides, Lactobacillus brevis, Saccharomyces cerevisiae yeast) [Shelf life] 2 months (refrigerated storage) ★FAQ★ Q: Is it normal for yogurt and yogurt to have a slightly yeasty wine taste? Is it normal for the seal to swell? A: Yes, the yeast flavor and bubble taste (gas production) are the characteristics of the natural fermentation of Keferyog, please feel at ease to eat. Q: May I ask why there are trans fats in the nutrients? A: In fact, there are trans fats in natural fresh milk: "Naturally occurring" trans fats are found in normal, pure dairy products, This type of trans fat is harmless to the human body! It is generally recognized that "artificially produced" trans fats are harmful to the human body. The natural trans fat in dairy products is due to the special digestive tract bacteria of cows, sheep and other ruminants, which ferment pasture to produce trans fat. Studies have pointed out that one of the trans fats derived from these ruminants is conjugated flax oil. Acid (CLA), the trans fat in dairy products is natural and does not cause negative health effects. In addition, according to the regulations of the Department of Health, trans fat content can be labeled as "0" if it does not exceed 0.3%. Ours is 0.1%, but it can also be labeled as 0. Therefore, some fresh milk on the market is labeled and some are labeled directly. 0, but we still mark the original value, after all, it is natural and harmless natural trans fat ~ [The following is a DIY guide, those who drink directly can skip it~] You can drink this product directly, or use this product to DIY to make more yogurt, Only the DIY environment must be kept fairly clean, otherwise the failure rate is high, the following is the DIY guide: [DIY usage] Recommended fermentation temperature: 20~25 degrees; DIY bags must be refrigerated below 7°C when not in use. If DIY is not used for more than 3 days, it can be frozen. program: Yogurt 1 becomes thicker than full-fat fresh milk 10. After fermenting, leave 1/10 of the yogurt each time to continue raising the next generation. It can be raised for about 2~5 generations, and most of the original bacteria yogurt are frozen. Thaw in the refrigerator the day before use and add fresh milk or soy milk the next day. The fermentation time depends on the temperature. Do not heat it with an electric pan (too hot for N. Pyc), just ferment at room temperature 【DIY Guide】 1. Kefir is a normal-temperature fermentation bacteria group that is active at a temperature of 10-28 degrees Celsius. Therefore, it is easy to ferment and produce gas when placed at normal temperature. If the yogurt appears red or blue after DIY, please do not eat it. This represents DIY. During the process, there are environmental bacteria entering. 2. Kefir can be used to make Eastern European special sauce, which goes well with rice, noodles, toast or biscuits. For detailed recipes, please refer to: https://www.youtube.com/watch?v=sInU39InmQM [Compilation of DIY FAQs] Q: Yogurt milk 1 is thicker than full-fat milk 10. After fermentation, 1/10 of the yogurt is left to feed the next generation. The rest should be refrigerated for consumption? A: The part of the DIY bag>>When not in use, it must be refrigerated below 7°C. If you will not DIY for more than 3 days, it is recommended to freeze it, and it can be stored for half a year. DIY yogurt >> Store the unfinished portion refrigerated at 7°C or below Q: 1 to 10 full-fat milk. After it becomes thick and fermented, will it look like yogurt or yogurt? A: It usually takes the form of yogurt, but if the room temperature is higher or the fermentation time is longer, it will take the form of yogurt. If you want a more solid yogurt, you can cut it with a filter or a water cutting box, and let it stand in the refrigerator for 16-24 hours. The filtered liquid is whey, which is drinkable. Q: How long does it take to ferment at room temperature for a yogurt-like shape? A: Normal temperature (20~25 degrees) fermentation time is about 16~24 hours, Avoid direct sunlight during fermentation, different temperature and DIY bag placement ratio, The fermentation time will increase or decrease. It is recommended to record the fermentation space when DIYing for the first time. Temperature and fermentation time can be adjusted flexibly. The appearance of yogurt means that it has been fermented to the middle stage. During the fermentation process, it will go through the following stages, all of which are edible: Milk + DIY package-->Semi-viscous yogurt-->No leakage yogurt--->Water out, protein separation (at this time, the white solid part is hard yogurt, and the liquid part is whey, the two are respectively You can eat it or mix it evenly and eat it) • According to Article 2, Paragraph 1 of the "Applicable Guidelines for Reasonable Exceptions to the Right to Terminate Communications Transactions": Goods that are "easily corruptible, have a short shelf life, or are about to expire when the contract is terminated" are Reasonable exceptions mentioned in the proviso of Article 19, Paragraph 1 of the Consumer Protection Act. Since January 1, 105, [Fresh Food] does not apply to Article 19 of the Consumer Protection Act and does not enjoy a 7-day appreciation period, except for defects in the product itself or damage caused during transportation. Only then can your return request be accepted. Yogurt and yogurt products are fresh foods, and we cannot return or exchange them for non-commodity defects.