GE - 427
The ferments it contains are Lactobacillus Bulgaricus and Streptococcus Thermophilus. These ferments are selected from natural sources in the Bulgarian mountains. You get a delicate, soft, creamy and slightly acidic yogurt. It can be used with cow, goat and sheep milk, both fresh and UHT. It can also be used with soy milk. You can buy these ferments in 10 capsule bottles. Each capsule inoculates 1 to 3 liters of milk and contains 25,000 million lyophilized live cells. Each boat will provide more than 240 yogurts.
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It is advisable to reseed (pour the end of a yogurt in new milk and re-ferment) a maximum of 3 or 4 times, to preserve the purity of the bacteria. Keep cold.
It is suitable for vegans, because in spite of containing slight traces of dairy -by the medium in which it has been grown-, when beginning the fermentation of a vegetable drink, the bacteria itself consumes these small remaining traces in the first place, eliminating them completely .
L. Bulgaricus and Streptococcus Thermophilus activated and in their fermentation medium resist the stomach acids, reaching and colonizing in large numbers the small intestine, also enhancing the growth of the autochthonous flora of the large intestine.