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Kefir ferments

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Ferments to make Kefir

Composed by the following ferments: Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc mesenteroides sp cremoris and Lactobacillus kefyr. They produce a fermented drink with a mild acid taste, increasing the acidity with the number of hours of fermentation. You can buy these ferments in 10 capsule bottles. Each capsule inoculates between 1 and 2 liters of milk and contains 25,000 billion live lyophilized cells.

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13,45 €

-10%

14,95 €

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Ferments for the preparation of Kefir

It can be used to ferment milk from cow, goat, or sheep, fresh or UHT, with fresh milk and goat milk being the most healthy.

It also ferments vegetable drinks, especially some brands of almond, coconut, soy and oat drinks.

The ferments of the Genesis house are extracted from natural sources, without genetic manipulation. They do not contain yeasts, so in fermentation it does not produce alcohol, being therefore suitable for consumption by children, pregnant women and people with liver problems or other diseases.

The ideal temperature for fermentation is 30º. It is advisable to reseed (pour the end of a kefir in new milk and re-ferment) a maximum of 3 or 4 times, to preserve the purity of the bacteria.

Suitable for vegans and lactose intolerant, because in spite of containing slight traces of lactose -by the medium in which it has been cultivated-, when beginning the fermentation of a vegetable drink, the bacteria itself consumes these small remaining traces in the first place , eliminating them completely.

The strains of this culture, once activated and in their fermentation medium, resist stomach acids and effectively colonize the intestine.

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Kefir ferments

Kefir ferments

Ferments to make Kefir

Composed by the following ferments: Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc mesenteroides sp cremoris and Lactobacillus kefyr. They produce a fermented drink with a mild acid taste, increasing the acidity with the number of hours of fermentation. You can buy these ferments in 10 capsule bottles. Each capsule inoculates between 1 and 2 liters of milk and contains 25,000 billion live lyophilized cells.

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