2 ORIGINAL KEFIR (BACTERIA AND YEASTS), 2 LABAN (BACTERIA WITH NO YEASTS), 1 AYRAN (BACTERIA WITH NO YEASTS)
ORIGINAL KEFIR
- Each sachet contains: A good assortment of bacteria and yeasts found in traditional kefir grains (proprietary blend), isolated from pure and natural sources in a perfect probiotic balance. Maltodextrin.
- 2 grs sachet: From 1 to 2 litres.
- Type of kefir: Thin texture and tart flavour, a bit less tart than milk kefir from grains.
LABAN
- Each sachet contains: Each sachet contains: A good assortment of mesophilic bacteriae found in traditional laban, with no termophilic bacteria like commercial laban, and with no yeasts. Maltodextrin.
- Type of drink: Thin texture and tart flavour, a bit less tart than milk kefir from grains. Laban is a type of fermented milk, original from Middle East, often consumed in Syria, Lebanon and some North Africa countries. There are different types of laban, depending on the country and region. Some are produced with bacteria and others with bacteria and yeasts. Our laban contains a mixture of the original bacteria selected from Lebanon and Maghreb and has no yeasts, but produces a type of tart fermented milk similar to the original ones.
- 2 grs sachet: From 1 to 2 litres.
AYRAN
Contains: A good assortment of mesophilic bacteriae found in traditional laban, with no termophilic bacteria like commercial laban, and with no yeasts. Maltodextrin.
- 2 gr Sachet: From 1 to 2 litres.
- Culturing temperature: 40º C
- Type of fermented drink: .Mild tart flavour, thick-viscous texture meant for preparing the famous Turkish drink with water/sparkling water, salt, garlic (optional) and mint. Also suitable for sauces. Cow or sheep milk can be used.
Nº 9. MIDDLE EAST PACK: 2 Original Kefir, 2 Ayran, 1 Laban
20,45 €Prix
- Starter cultures selected for their purity and high probiotic qualities, isolated from natural sources all around the world, cultured in a pure atmosphere and freeze dried.
- CFUs (Colony forming units per sachet): 70.000 million.
- No stabilizers, preservatives, artificial colours or flavours.
- All our starters (except Bio Vegan) contain lactose traces, which disappear completely in the process of fermentation.
- Keep sachets or capsules refrigerated until consumption.
- Yogurt or kefir for 5 months
- All our starters can be re-cultured 5 times, maintaining a high probiotic quality. Make yogurt or kefir for a month with only one sachet! No starter in the market can last for ever! If you are concerned with your health, re-culture your home made yogurt or kefir no more than 5 times. No house or fridge is a sterile place!