5 LABAN (BACTERIA WITH NO YEASTS)
- 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.
- Culturing temperature: 25º-30º C
Nº 10. LABAN PACK: 5 Laban
€ 20,95Prezzo
- 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!