1 ORIGINAL KEFIR (BACTERIA AND YEASTS), 1 LABAN (BACTERIA WITH NO YEASTS), 1 WATER KEFIR, 1 KEFIR WITH BIFIDUS, 1 MILD KEFIR
 
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.
​​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: 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.
 
KEFIR WITH BIFIDUS
Contains: Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc mesenteroides sp cremoris and Lactobacillus kefyr, Bifidobacterium Bifidum, B. Infantis, B. Longum, B. Breve, B. Adolescentis.
​1 gr Sachet: From 1 to 5 litres.
​Type of Kefir: Thin texture and mild tart flavour. Very interesting and rich from a probiotic point of view. The only kefir with bifidus in the world. Although good yeasts have interesting probiotic properties. some people are especially sensitive to yeast and prefer to have a kefir only with bacteria.
Culturing temperature: 35-40º C
 
MILD KEFIR
Contains: Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc  mesenteroides sp cremoris and Lactobacillus kefyr, 
1 gr Sachet: From 1 to 5 litres.
​Type of Kefir: Thin texture and mild tart flavour, softer than kefir grain drinks. Although good yeasts have interesting probiotic properties. some people are especially sensitive to yeast and prefer to have a kefir only with bacteria.
 
WATER KEFIR
Each sachet contains: A rich selection of lactobacilli and yeasts (propietary blend) found in water kefir grains from different parts of the world, in a perfect probiotic balance. Maltodextrin.
​2 gr Sachet: From 1 to 2 litres.
Type of Kefir: Produces a sparkling sweet drink. It can be used with sugared water, juices, water with fruits, sugared water with dried coconut, etc. Softer than water kefir grain drinks. It ferments drink,  as water kefir grains do, but it does not produce the grains.
Yogurt maker: Not required in hot seasons or places (over 30º C), but recommended: Cooking robots / electrical pots adjustable to 30º C.
Culturing temperature: 30º C
First Culturing time: 3-4 days.
Reculturing time: 1-2 days.
 
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