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Nº 12. YOGURT AND KEFIR MIX 1
1 ORIGINAL KEFIR, 1 KEFIR WITH BIFIDUS, 1 BULGARIAN WITH BIFIDUS. 1 ACIDOPHILUS, 1 L. CASEI 
 
KEFIRS
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. 
  • Culturing temperature: 25º-30º C
 
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
 
YOGURTS
BULGARIAN WITH BIFIDUS
  • Each sachet contains: L. Bulgaricus, S. Thermophilus, Bifidobacterium bifidum, B. infantis, B. longum, B. breve, B. adolescentis.​
  • 1 gr Sachet: From 1 to 5 litres.​
  • Type of Drink: Slightly tart, medium texture.
 
ACIDOPHILUS 
  • Contains: L. Acidophilus , L. Bulgaricus, S. Thermophilus, 
  • 1 gr Sachet: From 1 to 5 litres.
  • ​Type of Yogur: Between mild and tart flavour. Creamy texture, but not as thick as original Bulgarian yogurt. Very healthy for all the family.
 
FERMENTED DRINKS:
L. CASEI DRINK
  • Contains: L. casei, Lactobacillus acidophilus and Bifidobacterium bifidus. Maltodextrin.
  • ​2 gr Sachet: From 1 to 2 litres.
  • Type of fermented drink: Slightly tart, thin, drinking texture.
 
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Nº 12. YOGURT AND KEFIR MIX 1

€18.95Price

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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.
    • 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!
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