Yogurt starter sachets to make to your taste : 4 litres of plain, sweetened or flavoured Bifidus-L.Casei probiotic milk. Make up to 32 pots of yogurt or 1 week of Bifidus - L.Casei dairy preparation for a family of 4* or 1 month of Bifidus - L.Casei dairy preparation for a single* (*one yogurt a day per person).
Use 5g dose per litre of milk. Microorganisms are suited for yogurt makers but also preparation of femented milk in an oven, heated baths or various heat insulated vessels. Our yogurt seeders have been selected for their high quality, effectiveness and great taste. Freeze-dried yogurt starters guarantee a fast and repeatable result, a stable taste, a large number of fresh live microorganisms, the opportunity to change flavour and recipe as you like, less fuss to make your next Bifidus-Lcasei batch.
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With Kalys home made Bifidus-Lcasei starters : You get the choice of ingredients and process to make your probiotic yogurt : become more involved in your food choices by taking over the production steps. No need to purchase and store any fresh femented milk products in advance. You can decide any time to take a sachet from the cupboard or refrigerator door and start a new batch of your favourite probiotic recipe.
Select your ingredients : chose the milk or protein source (dairy, animal or plant, full fat or creamed, organic or conventional, enriched in fibre or protein... etc.), decide how much sugar to use and sweeten with your choice of ingredients, add cream for a Bulgarian or Greek type, control texture (firmness) and acidity yourself : they depend on time spent in the maker but also in the fridge. With a little practice why not flavour each pot in the yogurt maker with a different taste? Chose new flavours for each batch but also for each pot!
Save money : reduce the cost of fancy probiotic yogurts by making them at home. Use more milk and lower the cost per pot of each dose. One might also from time to time but not systematically save a pot and reseed a new batch with it. Too many reuses will diminish the effectiveness and might also change the flavour.
Save the planet : less plastic pots and more reuse of pots is beneficial to the environment. The carbon impact of your fermented milk will be more favourable because less purchases means less cooling of warehouses and lorries. Use locally sourced ingredients to prepare great home made recipes.
Do it yourself : no limit to your cooking fantasy : many books will guide you through fermented dairy products. With Kalys advice you can include many new flavours, textures and use healthier ingredients.
Stay in shape : fermented milk is a tremendous source of calcium and vitamines. Low in fat, it is a product recommended by food authorities worldwide. Kalys fermented milk starters offer significant numbers of healthy live fresh microorganisms for your intestinal equilibrium and comfort. Fermented milk microorganisms reduce lactose levels and make fermented milk more tolerable than milk. Consume home made fermented milk within three days of making for an optimal effect. Experience on a daily basis the benefits of Bifis and Lactobacillus casei : probiotics are the biggest innovation on the dairy scene for the past 100 years. Textured protein from fermented milk can replace some or all fat in many recipes : the end result is a lower caloric load. Dips, ice-creams, sauces, sweet pastries... can all benefit from this replacement. However pasteurising or heating the fermented milk protein above 60°C will destroy the benefits of the live bacteria.
Store preferably in refrigerator door for up to 18 months.
Semi-skimmed milk, cultures (L.casei, B.longum, Lactobacillus bulgaricus, Streptococcus thermophilus, L.acidophilus), anti-oxidant: ascorbic acid.
Please note allergens : Lactose
Prepared in a facility also using : wheat, soy, eggs, milk, fish & prawns.