Titel Folgt

Short Description

Achetez Genesis Starter Culture Pour La Prparation Artisanale De Kfir-10 Caps. pour 20L Moins Cher En Ligne Kefir Starter Culture for home-made /natural, organic/ - 10 capsules for 20 liters Kefir Starter Culture for home-made /natural, organic/ - 10 capsules for 20 liters The Kefir is an ancient traditional Kavkaz drink, well known for its healing effect. The secret in Kefir making is the starter culture, which are the kefir grains. This is a unique symbiotic combination of lactic acid microorganism, acetic acid bacteria and special kefir yeast. The metabolic product of their mutual fermentative activity is the essential component of the probiotic qualities of this drink. The Kefir microflora lives and multiplies in the intestinal tract, while working against unwanted bacteria, improving the overall bacterial environment, detoxifying the body and boosting the immune system. EACH BOX CONTAINS: Each box contains 10 capsules of culture, 1 capsule - for min 1 liter and max 2 liters Ingredients: No less than 1x10; living cells per gram Lactococcus lactis sp lactis Lactococcus lactis sp lactis biovar diacetylactis Lactococcus lactis sp cremoris Leuconostoc mesenteroides sp cremoris Lactobacillus kefyr Candida kefyr Saccharomyces unisporus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0and 10°. PREPARATION STEPS: 1. Boil the raw milk. (1 to 2 liters) . 2. Keep it hot for 30 min. 3. Cool it down to 24°C-29°C 4. Open the capsule and pour the contents into the milk and stir very well. 5. Wait for 14-16h. without stirring at 24°C-29°C (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Long Description