Kefir

GENERAL

• Make classic kefir at home.
• Supports healthy metabolism.*
• Supports weight‑management goals when paired with a balanced diet and active lifestyle.*

A delicious, tangy cultured milk drink made with live kefir cultures. Kefir helps support digestive balance and overall wellness.* It’s also a popular choice for people who want a lighter, more balanced routine.

• GLUTEN FREE
• NON GMO

DETAILED INFORMATION

VIVO Kefir is a starter culture for homemade kefir.

This starter features a unique, natural symbiosis—the classic kefir culture (“kefir grains” microflora) made up of multiple species and strains. That’s what sets VIVO Kefir apart from many “bio‑kefir” products that use only lactobacilli (and sometimes bifidobacteria) and are not true kefir cultures.

Live kefir cultures help support a healthy balance of microorganisms in the digestive tract and support metabolism and digestive comfort.*

Enjoying live‑culture kefir regularly may support metabolic health* and can be a great addition to a weight‑management routine.*

VIVO Kefir delivers the classic kefir taste and aroma many people remember—traditional, tangy, and refreshing.

PREPARATION

Use VIVO Kefir starter culture to make kefir. Unlike yogurt, kefir ferments at a lower temperature.

• Optimal fermentation range: 72–86°F (22–30°C)
• Room‑temperature method: ferment at 72–75°F (22–24°C) for 20–24 hours. (Do not let the temperature drop below 72°F / 22°C.) The warmer it is, the faster kefir will be ready.

You can also make kefir in a multicooker or yogurt maker with a “Kefir” mode or manual temperature control. We recommend fermenting at 86°F (30°C) for 10–12 hours. Other steps are similar to making yogurt in a yogurt maker/multicooker.

Step‑by‑step

1. Prepare the milk: Make sure the milk is at room temperature before adding the starter.
2. Add the starter: Stir in VIVO Kefir starter thoroughly. One bottle cultures up to 3 liters (about 3.2 quarts) of milk. You can ferment directly in the original milk carton (convenient, less cleanup) or pour into a clean container (sanitize with boiling water).
3. Ferment: Leave at room temperature (countertop, pantry, or an OFF oven). Keep the mixture above 72°F (22°C). Ferment 20–24 hours.
4. Chill & mature: Once thickened, stir well and refrigerate to cool and mature. Best flavor develops after about 24 hours in the fridge, but you can enjoy it once chilled. Store finished kefir in the refrigerator for up to 5 days.

INGREDIENTS

• Microflora of kefir fungi:
• Kefir yeast
• Lactococcus lactis
• Streptococcus thermophilus
• Leuconostoc mesenteroides
• Lactobacillus acidophilus
• Bifidobacterium lactis
• Lactobacillus delbrueckii ssp. Bulgaricus
• Lactococcus lactis ssp. lactis

STORAGE & SHELF LIFE

Store unopened in the refrigerator at 36–43°F (2–6°C) for up to 12 months. Long‑term studies have shown starter cultures remain highly stable despite temperature variations during storage and transportation.