Lactic Ferment Yalacta Kefir Fruit 4g

Lactic Ferment Yalacta Kefir Fruit 4g View larger

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Lactic Ferment Yalacta Kefir Fruit 4g   on sale in our bio pharmacy. Fruit Kefir is a combination of strains of bacteria (Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus paracasei) and yeasts capable of fermenting sucrose, and fructose.

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    Lactic Ferment Yalacta Kefir Fruit 4g

     

    Prepare yourselves a fresh and funky fermented drink

     

    • A fresh and sparkling fermented beverage of Mediterranean origin
    • Water, sugar, lemon juice, ferment, lemon ... .nothing more easy to prepare

     

     

    Description Yalacta Lactic Ferment Kefir Fruit 4g   


    Fruit Kefir is a combination of strains of bacteria (Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus paracasei) and yeasts capable of fermenting sucrose, and fructose.

    Fruit kefir, originally from Iran, is a refreshing fermented beverage.


    Directions for use of Yalacta Lactic Ferment Kefir Fruit 4g

     

    In the case of a first fruit preparation of kefir

     

    In the container, to 1 liter of mineral water with 40 grams of sugar (or 8 pieces of sugar). This amount of sugar is needed to help close the to multiply, sugar substrate for fermentation. This sugar is almost completely consumed by the ferment at the end of fermentation.

    In a cup, mix the dose of powder in the vial and the contents of the capsule with a little mineral water to obtain a homogeneous mixture without lumps

    Introduce the ferment and prepared in sugar water and add the juice of one lemon.

    Then leave the fermentation to develop at room temperature (18-25 ° C) for at least 48 hours for the first preparation, the lid of the container is simply placed on it.


    For the following preparations Yalacta fruit kefir:

     

    Take the container used in the initial preparation and in which you have kept the white deposit with a little liquid,

    Adding 1 to 3 liters of mineral water containing 40 grams of sugar per liter and a lemon juice,

    Mix well and proceed as before. However, the following preparations are faster:
    - 24 hours at room temperature, covered vial,
    - 24:00 sealed container.

    After 20 to 30 passages (about 4-6 weeks) Aging is a law of nature, it is advisable to renew its close to be sure to always prepare a balanced kefir and therefore good.


    Lactic Ferment composition Yalacta Kefir Fruit 4g

     

    Dextrose, Saccharomyces cerevisiae, Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus paracasei

      

    Introducing Yalacta Lactic Ferment Kefir Fruit 4g

     

    4 g vial

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