Culture Starter cultures selected for their purity and high probiotic qualities, isolated from natural sources, cultured in a pure atmosphere and freeze dried.
The Best Probiotic
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Unbeatable number of viable active cells per sachet: between 70-100 billion CFU.
Only a home-made fermented food with such pure cultures can be considered the best probiotic for human consumption. No commercial yogurt, kefir or pill can beat in number, variety and quality of probiotics your own “Home Probiotic factory”, producing fresh and rich fermented foods, packed with the best living nutrients and microorganisms.
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The richest and more varied selection of lactobacilli and yeasts for homemade fermented foods in the market:
-Five types of yogurts: Original Bulgarian, Bulgarian with Bifidus, Acidophilus, Acidophilus with Bifidus, Traditional Western.
-Four types of kefir: Original Kefir (with lactobacilli and yeasts), Kefir with Bifidus (with no yeasts), Water kefir (with lactobacilli and yeasts), Mild kefir (with no yeasts)
-Five types of fermented drink/milk: Laban, Bifidus drink, L. Casei, Biovegan (for vegetable drinks and strict vegans) and Ayran.
-Two cultures for vegetable fermentation: Classical and Mixed.
-One culture for vegan cheese: L. Acidophilus
What is the advantage of our freeze dried water kefir/ milk kefir over kefir grains passing from house to house?
Kefir grains have a wider variety of microorganisms than freeze dried kefirs. However, since no house is a sterile place, grains are always contaminated with other bacteria and yeast from the house and fridge they have lived in, and after months or years, we do not know exactly the number and type of microorganisms (beneficial or harmful) they may have. Bacteria and yeasts in our freeze dried kefir have been selected from natural sources, isolated and cultivated in a sterile atmosphere. And no more than 5 batches are recommended, when re-culturing. From a probiotic point of view, our kefir is safer and healthier.
Why do we recommend
re-culturing 5 times?
With time, yogurt or kefir starts getting contaminated with bacteria or yeast from our own house. For optimal probiotic effects, it is advisable to open a new sachet after 5 batches.
WHEN SHOULD BABIES START HAVING YOGURTS?
Six months is the age most experts agree on. The main source of probiotics for babies is their mother´s milk. However, even though babies are being breastfed, they can also have a spoonful of our probiotic baby yogurts from time to time to reinforce their own flora. The Bifidus Complex, Bio Vegan and Acidophilus with Bifidus contain the Bifidobacterium infantis, which is the first and main bacteria to colonize the baby colon.
Can be used with
-Cow, goat or sheep milk
-Soy drinks
-Other vegetable drinks (eg. coconut). To add thickness to non soy drinks it is necessary to use a thickener (see our instructions).
What is freeze drying or lyophilization?
Freeze Drying is a process in which frozen elements (in this case bacteria and yeasts) are placed under a vacuum in order to remove water, allowing the ice to change directly from a solid to a vapour without passing through a liquid phase. This way, properties remain untouched in foods or living organisms for longer periods of time, even without refrigeration.
ADVANTAGE OF OUR FREEZE DRIED CULTURES OVER COMMERCIAL YOGURT, KEFIRS AND DRINKS
COMMERCIAL PRODUCTS
1. Have a smaller variety, quantity and quality of probiotic bacteria and yeasts. At the most, a commercial yogurt may have up to three different types of bacteria, and a commercial kefir about seven different microorganisms.
​2. Less fresh than a yogurt made at home.​
​3. May have GMO bacteria.
4. Contain white sugar
5. Organic milk/ soy yogurts or kefir are expensive.
6. May have powdered milk, added fat or preservatives.
7. You get always the same bacteria or yeasts
OUR PRODUCTS
1. Our yogurts and fermented milks have between 2 and 9 different microorganisms! Our kefirs have between 5 and 18 types of different microorganism!
​2. Recently made: perfect freshness.
3. All our cultures are selected from natural sources.
4. You can add cane sugar, stevia or fruit as a sweetener
5. You can save money buying the organic soy drink or milk you choose.
6. Just the drink you choose and our pure cultures
7. You can change culture and widen considerably the amount and variety of probiotics entering your body
