Ferment for Yalacta Milk Kefir 2 x 4g sachets

What is Yalacta 4g Milk Kefir Ferment used for?

Consumption of milk kefir is recommended for people with sluggish digestive functions and all those who normally have difficulty digesting milk. Milk kefir has been appreciated for generations for its ability to promote healthy digestion and strengthen intestinal flora. With our Yalacta ferment, you can now create your own high-quality kefir at home.

Milk kefir is a fermented beverage packed with probiotics, micro-organisms that are beneficial to intestinal health. Yalacta Milk Kefir Ferment is designed to ferment milk, transforming it into a probiotic drink rich in:

• Probiotics: beneficial lactic acid bacteria, such as Lactobacillus and Bifidobacterium, thrive during fermentation, providing the benefits of probiotics.
• Nutrients: Milk kefir is a source of essential nutrients such as protein, calcium, B vitamins and more.
• Improved digestibility: The fermentation of milk by the kefir ferment can make the final product more digestible for some people.

Yalacta Milk Kefir Ferment is the key to creating a fresh, tasty homemade probiotic drink.

Yalacta Milk Kefir Ferment is more than just a delicious drink; it's a goldmine of essential probiotics. By using this ferment, you'll benefit from healthy intestinal flora. The probiotics it contains help balance the microflora of your digestive system, which is vital for optimal well-being.

Forté Pharma also offers Fortebiotic+ Flore Intestinale, at the best price in our online pharmacy.

How to use kefir

Consumption of milk kefir is recommended for people with sluggish digestive functions and for all those who normally have difficulty digesting milk. Milk kefir has been appreciated for generations for its ability to promote healthy digestion and strengthen intestinal flora. With our Yalacta ferment, you can now create your own quality kefir at home.

• Dissolve the ferment in ½ cup of milk.
• Stir with a spoon to obtain a homogeneous liquid.
• Cover the cup.
• Let stand 15 minutes.
• Pour the reconstituted ferment into a hermetically sealed glass bottle with a screw-top lid, and add the rest of the liter of milk a little at a time.
• Close the bottle tightly and shake it by turning it upside down for 2 minutes to homogenize the entire preparation.
• Unscrew the cap from the bottle and leave it on top.
• Leave to ferment at room temperature (+18/+25°C) for 24 hours.
• The contents of the bottle will thicken and set. Fermentation is complete.
• Shake the bottle: the resulting kefir takes on the form of thick milk.
• For subsequent preparations, it's enough to keep the value of a glass of milk kefir, less than 7 days old, to seed a new liter of milk under the same conditions.

What is its composition?

Lactose, Lactococcus lactis, Leuconostoc mesenteroïdes, Lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium, kluyveromyces marxianus