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My Bio Defence Bio-Kefir Culture Starter 2 Sachets

This supplement may not be right for you. Read the warnings before purchase. If symptoms persist, worsen or change unexpectedly, talk to your health professional. Always read the label & follow the directions for use. 


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.


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.


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).

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.




Bacterial composition



Lactococcus lactis subsp. lactis

>= 2 billion


Lactococcus lactis subsp. cremoris

>= 2 billion


Lactococcus lactis subsp. lactis biovar diacetylactis

>= 10 x 108


Leuconostoc mesenteroides subsp. cremoris

>= 4 x 108


Lactobacillus acidophilus

>= 2 x 108


Bifidobacterium bifidum

>= 2 x 108


Saccharomyces subsp. cerevisiae

>= 2 x 108


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.


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.


This product will be sent with a free cold pack.

We recommend selecting Express Post is available to your location.

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

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