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Nº 14. VEGETARIAN PACK
1 BIOVEGAN, 1 WATER KEFIR. 1 STARTER FOR VEGETABLE FERMENTATION (CLASSIC) 1 SARTER FOR VEGETABLE FERMENTATION (MIXED) 1 VEGAN CHEESE
 
BIOVEGAN
  • Contains: Lactobacillus Acidophilus, L. Rhamnosus, L. Gasseri, Bifidobacterium  bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, B. adolescentis, S. thermophilus.
  • ​1 gr Sachet: From 1 to 5 litres.
  • ​Type of Fermeted Drink:
  • With soy: thick texture.
  • With other vegetable drinks: liquid texture. Thickener needed. Produces a fermented drink, not a yogurt. Although all our cultures are suitable for vegans, since lactose traces disappear completely during fermentation, some vegans prefer cultures produced in a 100 % vegetable organic environment, like carrot juice.
  • Culturing temperature: 40º C
 
WATER KEFIR (BACTERIA AND YEASTS)
  • 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. Maltodextin.
  • ​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.
 
STARTER FOR FERMERTING VEGETABLES: CLASSIC
  • Contains: L. Plantarum, Ln Mesenteroides , Pc Acidilactici. Maltodextrin.
 
STARTER FOR FERMERTING VEGETABLES: MIXED
  • Contains: Leuconostoc mesenteroides, Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris.
BOTH:
  • 1 gr Sachet: For up to a 3-4 liter container with  vegetables.
It can be used with a great variety of of vegetables: white/red cabbage, coliflower, garlic, red/ yellow pepper, carrots, radish, red beet, broccoli, celery, fennel. swede, etc.
  • Yogurt maker /cooking robot: Not required
Culturing temperature: Room temperature
  • Culturing time: Between 10-21 days, or longer for a tarter flavour.
  • Maximum reculturing batches  recommended for high probiotic efficacy 2-3
 
​VEGAN CHEESE STARTER
  • Contains: Lactobacillus Acidophilus, L.  Bulgaricus, S. Thermophilus.
  • ​1 gr Sachet: From 1 to 2 kgs. It can be used with soy or blended nuts.
 
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Nº 14. VEGETARIAN PACK

€19.95Price

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    • 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):  70.000-100.000 million, depending on the type of culture.
    • No stabilizers, preservatives, artificial colours or flavours.
    • Why do we recommend re-culturing 2 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 2 batches.
    • All our starters (except for Biovegan) contain lactose traces, which disappear completely in the process of fermentation.
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