CHARACTERISTICS OF ALL OUR CULTURES
AND GENERAL CONSIDERATIONS
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All our cultures are concentrated freeze-dried.
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Number of viable active cells per gram: minimum of 70 billion CFU.
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All strains are isolated and selected from natural sources and are not genetically modified.
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They ferment milk, soy and other vegetable drinks.
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Keep sachets or pills refrigerated until consumption.
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Use full content of sachets the first time you open them.
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All our cultures except for the one produced in carrot juice contain milk lactose traces. But they disappear completely in the process of fermentation, which means that they can all be used with vegetable drinks by lactose intolerant people.
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They do not contain thickeners, stabilizers, preservatives, artificial colours or added sweeteners.
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The longer you let them culture once they have thickened, the tarter the flavour will get.
KEFIR CULTURES
What is the advantage of our freeze dried water kefir/ milk kefir over kefir grains passing from house to house?
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Kefir grains have a wider variety of microorganisms than freeze dried kefirs. However, since no house is a sterile place, grains are always contaminated with other bacteria and yeast from the house and fridge they have lived in, and after months or years, we do not know exactly the number and type of microorganisms (beneficial or harmful) they may have. Bacteria and yeasts in our freeze dried kefir have been selected from natural sources, isolated and cultivated in a sterile atmosphere. And no more than 5 batches are recommended, when re-culturing. From a probiotic point of view, our kefir is safer and healthier.
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Contains: A good assortment of bacteria and yeasts found in traditional kefir grains, isolated from pure and natural sources in a perfect probiotic balance.
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2 gr Sachet: From 1 to 2 litres.
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Type of Kefir:
Thin texture and tart flavour, similar to milk kefir grains, a bit less tart. It ferments drink, in the same way as milk kefir grains, but it does not produce the grains.
Original Kefir, with bacteria and yeasts
Yogurt maker/cooking robot:
Not required in hot seasons or places (over 25º C). Required under 25º C. Most yogurt makers work at 40º C. In order to lower the yogurt maker temperature, remove the original glasses and replace them by tall glass jars, of about 20 cms. This way, part of the heat will be lost and temperature will go down. You can also use cooking robots / electrical pots adjustable to 25-30 º C.
Culturing temperature: 25º-30º C
First Culturing time: Between 16 and 24 hours (rarely longer), depending on room temperature, season of the year, quality and type of milk, etc.
Reculturing time: Between 8 and 10 hours.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Kefir with Bifidus, without yeasts
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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.
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1 gr Sachet: From 1 to 5 litres.
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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 many probiotic properties. some people are especially sensitive to yeast and prefer to use a kefir only with bacteria.
Yogurt maker /cooking robot: Required. Most yogurt makers work at 40ºC. If you choose a cooking robot, adjust it to 35ºC. Both temperatures work fine with this kefir.
Culturing temperature: 35-40º C
First Culturing time: Between 16 and 24 hours (rarely longer), depending on room temperature, season of the year, quality and type of milk, etc.
Reculturing time: 8 to 10 hours.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Water Kefir, with bacteria and yeasts
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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.
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2 gr Sachet: From 1 to 2 litres.
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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.
MILD KEFIR
WITH BIFIDUS
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Yogurt maker:
Not required in hot seasons or places (over 30º C), but recommended: Cooking robots / electrical pots adjustable to 30º C. Most yogurt makers work at 40º C. In order to lower the yogurt maker temperature, remove the original glasses and replace them by taller glass jars, of about 20 cms. This way, part of the heat will be lost and temperature will go down.
Culturing temperature: 30º C
First Culturing time: 3-4 days.
Reculturing time: 1-2 days.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Mild kefir with bacteria and no yeasts
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Contains:
Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc mesenteroides sp cremoris and Lactobacillus kefyr,
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1 gr Sachet: From 1 to 5 litres.
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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.
Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culturing time: Between 16 and 24 hours (rarely longer), depending on room temperature, season of the year, quality and type of milk, etc.
Reculturing time: Between 8 and 10 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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YOGURT CULTURES
Original Bulgarian Yogurt
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Contains: L. Bulgaricus (specific strain), S. Thermophilus.
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1 gr Sachet: From 1 to 5 litres.
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Type of Yogurt:
Tart flavour and thick texture. One of the most popular yogurt varieties in the world.
From the Original Bulgarian yogurt you can also make original strained Greek yogurt, both with milk and soy drinks.
Yogurt maker /cooking robot: Required. Use:
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A Yogurt maker, electrical pot or cooking robot adjustable to 45ºC.
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A standard non adjustable yogurt maker, covered with its lid and several cloths, to raise temperature.
Culturing temperature: 45º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: Between 4 and 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Bulgarian with Bifidus
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Contains:
L. Bulgaricus, S. Thermophilus, Bifidobacterium Bifidum, B. infantis, B. Longum, B. Breve, B. Adolescentis.
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1 gr Sachet: From 1 to 5 litres.
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Type of Yogur: Slightly tart, medium texture. Very interesting from a probiotic point of view.
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Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: 4 to 5 hours or until thickening..
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Acidophilus
LABAN
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Contains:
Lactobacillus Acidophilus, L. Bulgaricus, S. Thermophilus.
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1 gr Sachet: From 1 to 5 litres.
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Type of Yogur:
Tart flavour. Creamy texture, but not as thick as the original Bulgarian yogurt.
Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: Between 4 and 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Acidophilus with Bifidus
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Contains:
L. Acidophilus , L. Bulgaricus, S. Thermophilus, Bifidobacterium Bifidum, B. Infantis, B. Longum, B. Breve, B. Adolescentis.
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1 gr Sachet: From 1 to 5 litres.
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Type of Yogur:
Between mild and tart flavour. Creamy texture, but not as thick as original Bulgarian yogurt. Very healthy for all the family.
Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: 4 to 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Traditional Western
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Contains:
L. Bulgaricus (different strain from Original Bulgarian) and Streptococcus Thermophilus.
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1 gr Sachet: From 1 to 5 litres.
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Type of Yogurt:
Tart flavour and creamy texture. It shares the same bacteria species as the Originial Bulgarian yogurt, but with different strains, producing a less tart yogurt. Similar to the natural unsweetened yogurt we find in supermarkets, but with many more probiotic qualities.
Yogurt maker /cooking robot: Required. Use:
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A Yogurt maker, electrical pot or cooking robot adjustable to 45ºC.
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A standard non adjustable yogurt maker, covered with its lid and several cloths, to raise temperature.
Culturing temperature: 45º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: Between 4 and 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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FERMENTED MILK CULTURES
LABAN
L. Casei Fermented Drink
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Contains: L. Casei, Lactobacillus Acidophilus and Bifidobacterium bifidus.
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2 gr Sachet: From 1 to 2 litres.
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Type of fermented drink: Slightly tart, thin, drinking texture.
Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: 4 to 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Laban
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Contains:
A good assortment of mesophilic bacteriae found in traditional laban, with no termophilic bacteria like commercial laban, and with no yeasts.
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2 gr Sachet: From 1 to 2 litres.
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Type of fermented drink:
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.
Yogurt maker/cooking robot:
Not required in hot seasons or places (over 25º C). Required under 25º C. Most yogurt makers work at 40º C. In order to lower the yogurt maker temperature, remove the original glasses and replace them by tall glass jars, of about 20 cms. This way, part of the heat will be lost and temperature will go down. Or cooking robots / electrical pots adjustable to 25-30 º C.
Culturing temperature: 25º-30º C
First Culturing time: Between 14 and 20 hours (rarely longer), depending on room temperature, season of the year, quality and type of milk, etc.
Reculturing time: 6 to 9 hours.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Bifidus Complex Fermented Drink
Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: 4 to 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
BioVegan (produced in carrot juice)
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Contains:
Lactobacillus Acidophilus, L. Rhamnosus, L. Gasseri, Bifidobacterium Bifidum, Bifidobacterium Infantis, Bifidobacterium Longum, Bifidobacterium Breve, B. Adolescentis, S. Thermophilus.
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1 gr Sachet: From 1 to 5 litres.
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Type of Fermented 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.
Yogurt maker /cooking robot: Required.
Culturing temperature: 40º C
First Culture time: Between 8 and 10 hours or until thickening.
Reculturing time: Between 4 and 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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Ayran
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Contains:
Strains of L. Bulgaricus and S. Termophilus producing a yogurt which mixes especially well with water.
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2 gr Sachet: From 1 to 2 litres.
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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.
Yogurt maker/cooking robot: Required.
Culturing temperature: 40 C
First Culturing time: Between 8 and 10 or until thickening.
Reculturing time: 4 to 5 hours or until thickening.
Maximum reculturing batches recommended for high probiotic efficacy: 4 or 5.
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other cultures
Vegan Cheese Starter
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Contains:
Lactobacillus Acidophilus, L. Bulgaricus, S. Thermophilus.
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1 gr Sachet: From 1 to 2 kgs.
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Utilizzo: It can be used with soy or blended nuts.
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Yogurt maker /cooking robot: Recommended.
Culturing temperature: 40º C
Culturing time: Between 1o0 hs and 14 hs or longer for a tarter flavour.
Maximum reculturing batches recommended for high probiotic efficacy 2-3
Starter for fermenting vegetables: Classic
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Contains:
L. Plantarum, Ln Mesenteroides , Pc Acidilactici.
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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, cauliflower, garlic, red/ yellow pepper, carrots, radish, red beet, broccoli, celery, fennel. swede, etc.
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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
Starter for fermenting vegetables. Mixed
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Contains:
Leuconostoc Mesenteroides, Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris.
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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, cauliflower, garlic, red/ yellow pepper, carrots, radish, red beet, broccoli, celery, fennel. swede, etc.
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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