HEAT SENSITIVE
RELATED CATEGORIES

My Bio Defence Bio-Kefir Culture Starter 2 Sachets

$4.90 Save: 0.0%
$4.90
This product ships in Australia only
Usually ships within 4 business day(s)
QUANTITY

My Bio Defence Bio-Kefir Culture Starter


The beneficial bacteria contained in Bio-kefir are quite versatile and, as such, have better chances to resist gastric juices and get into the intestine and colonise it.


Directions

1) Heat 1 - 3 litres of pausterised milk to 38-40ºC
The more milk you use, the longer it will take to ferment.

IMPORTANT: All equipment (pots, yoghurt maker containers, spoons etc.) should be washed thoroughly and sterilised before use.


2) Stir the culture into the heated milk
Stir the culture thoroughly to ensure even distribution.

Note: My Biodefence starter cultures contain human-friendly Bifidobacteria and Lactic Acid Bacteria. Once they are in warm milk, these bacteria start reproducing themselves, which turns milk into yoghurt. This process is called "fermentation". At the same time the bacteria enrich milk with vitamins B1, B12, C, E, P, and other vitamins and microelements.


3) Pour the mixture into a yoghurt maker
Pour the mixture into a yoghurt maker or thermos and set it to 38-40ºC.

OR

Cover the pot with a lid, wrap it up in a blanket and keep it in a warm place.


4) Keep the mixture in a warm place / yoghurt maker for 8-10 hours (7-9 hours for Bifidocomplex and Cottage Cheese)
Note: It takes 8-10 hours for beneficial bacteria, contained in the starter culture, to reproduce at a temperature of 38-40ºC (the longer you keep it in a warm place, the thicker the yoghurt will get and tangier it will become).


5) Kept refrigerated
Kept refrigerated and consume within 3-4 days (2 days for babies).


Re-fermentation
Probiotic product made with My Biodefence starters can be used to make a new batch of the product. Simply take 2-3 tablespoons of the finished product and repeat steps 1-4 above. We don''''t recommend to use the finished product as a starter more than 3 times.

Making Cottage Cheese
It is much simpler than it seems!

1) Make the mixture
Make the mixture (following the above steps) with My Biodefence starter culture "Cottage Cheese".


2) Heat the mixture
Then heat the mixture again up to +60/+65 °C until whey separates.


3) Cool the mixture
Cool the mixture down and strain the whey through a muslin or cheesecloth bag. The cottage cheese is ready.

 


Ingredients

 

Bacterial composition

CFU*/gr

1

Lactococcus lactis subsp. lactis

>= 2 billion

2

Lactococcus lactis subsp. cremoris

>= 2 billion

3

Lactococcus lactis subsp. lactis biovar diacetylactis

>= 10 x 108

4

Leuconostoc mesenteroides subsp. cremoris

>= 4 x 108

5

Lactobacillus acidophilus

>= 2 x 108

6

Bifidobacterium bifidum

>= 2 x 108

7

Saccharomyces subsp. cerevisiae

>= 2 x 108

8

Lactobacillus delbrueckii subsp. bulgaricus

>= 2 x 108

* CFU stands for “Colony-Forming Unit” which is the total number of bacteria in probiotics that are capable of dividing and forming colonies.


Always read the label & use only as directed.
If symptoms persist, see your health professional.

FREE SHIPPING

Free standard shipping for this product within Australia.

Adding this product to an order of mixed products will grant the order free shipping up to approx. 2kg.

HEAT SENSITIVE

This product will be sent with a free cold pack.

We recommend selecting Express Post.

For quality control, we do not accept returns for Heat Sensitive items.

View product for more details.