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Eat by Alex
Kefir Fermentation Kit
Kefir Fermentation Kit
3 pack - 5g/pack
My.Yo
As seen in our reBUILD Gut Health Program.
A sachet of Kefir bacteria that you can use to make your own kefir milk. It involves the fascinating symbiotic action of bacteria and yeasts, transforming milk into a probiotic-rich beverage. This process begins with bacteria consuming sugars in the milk.
Sprinkle in some of our Beet Balance Blend for a sweet taste and extra health boost!
Livraison - FERMÉ POUR CONGÉS DÉC. 23 - JAN. 6.
SwissPost (2-3 jours) - GRATUIT à partir de CHF 65 (sinon CHF 9.90)
Retrait - FERMÉ POUR CONGÉS DÉC. 23 - JAN. 6.
Nous vous contacterons pour planifier un retrait du lundi au vendredi à la Splügenstrasse 9, 8002 Zürich.
Prix habituel
CHF 11.00
Prix habituel
CHF 12.00
Special
CHF 11.00
Prix unitaire
/
par
Taxes incluses.
Frais d'expédition calculés à l'étape de paiement.
Ingredients
Ingredients
Organic certified, DE-ÖKO-013
Maltodextrin (certified organic), strains of Lactococcus lactis species, Leuconostoc species, Streptococcus Thermophilus, Kluyveromyces marxianus and LA-5®
Comment utiliser
Comment utiliser
1. Mix 1 tin of coconut milk (400ml) with 600ml of plant-based milk. We like to use store-bought oat or cashew milk. Or, you can blend 100g of cashews with 1000 ml of water to create your own plant- based milk.
2. In a clean bottle, combine the milk with the kefir ferment sachet and mix well using a wooden spatula. Cover the bottle with a cheese cloth or paper towel and allow 24 hours to ferment.
3. For quality, flavour, and safety, store the bottle near a radiator or heat source to achieve a temperature of around 30 °C. If you don’t have a warm place, boil a pot of water and place the bottle inside the pot overnight. Repeat 2 to 3 times over 24 hours, each time removing the bottle before re-boiling the water.
4. Once ready, store in the fridge and consume within 5 days.
2. In a clean bottle, combine the milk with the kefir ferment sachet and mix well using a wooden spatula. Cover the bottle with a cheese cloth or paper towel and allow 24 hours to ferment.
3. For quality, flavour, and safety, store the bottle near a radiator or heat source to achieve a temperature of around 30 °C. If you don’t have a warm place, boil a pot of water and place the bottle inside the pot overnight. Repeat 2 to 3 times over 24 hours, each time removing the bottle before re-boiling the water.
4. Once ready, store in the fridge and consume within 5 days.
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