Fresh, Ready to Drink Probiotic Kefir Milk Drink – 3x 500ml – Easier than grains

THIS IS A PACK OF 3x 500ML KEFIR DRINK BOTTLES, SO 1.5 LITRE IN TOTAL. MUCH BETTER VALUE THAN BUYING GRAINS AND MAKING YOURSELF. Our kefir milk drink has the highest nutritional value. The inclusion of kefir to the daily menu is a simple and effective way to supply the body with probiotics. Especially recommended for intestinal problems and better digestive health. This unique milk drink has a wonderful flavour, appropriate density and delicate flavour, perfectly quenches thirst and refreshes. Kefir is a speciality yogurt-style drink, made by fermenting fresh organic cow’s milk with living kefir grains, transforming it into authentic kefir. It has a creamy, natural and sugar free taste that’s full of (good) live bacteria. We recommend buying this tried and tested ready made kefir drink rather than making your own with grains as making your own can can take time to get right and if not made correctly will not provide the correct level of probiotics to be effective. Our drinks will always come with at least 1 week left on the best before and will be delivered quickly to ensure freshness.

Product Features

  • Fresh and ready to drink kefir – best taste out of all kefir brands.
  • Quicker and easier than doing it yourself with starter culture grains.
  • Recommended for intestinal disorder and healthier digestion.
  • Perfect way to supply your body with probiotics.
  • Creamy, natural and sugar free taste that’s full of (good) live bacteria.

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ProBiotic MAX – 20 billion friendly bacteria per capsule equivalent to 40 pots of probiotic yogurt (suitable for Vegetarians)

ProBiotic MAX is a practitioner-strength, multi-strain probiotic supplement with 20 billion friendly bacteria per capsule – equivalent to 40 pots of probiotic yogurt, but without the added sugar, dairy and fat. It provides 8 strains of friendly lactic bacteria which should inhabit a healthy gut, and offers full spectrum support of the upper and lower bowel. Micro-encapsulated for acid resistance, this probiotic has been specifically formulated for natural heath practitioners who treat digestive and intestinal disorders. It is ideal for use following antibiotics, travelling abroad and colonic hydrotherapy treatment. Also available in 4 billion maintenance strength (Multi-Flora ProBio). Beneficial for: dysbiosis (unbalanced bowel flora), bad bacteria and pathogen overgrowth, bloating, body odour, Candida albicans overgrowth, bad breath and coated tongue, Coeliac disease, Crohn’s disease and ulcerated colitis, digestive problems (including constipation, diarrhoea and IBS), flatulence – excessive and foul smelling, gallstones, indigestion and reflux, leaky gut syndrome, travelling abroad and or during or after a course of antibiotics.

Product Features

  • A practitioner-strength, multi-strain probiotic supplement
  • Contains human strain bacteria. Guaranteed to provide 20 billion live bacteria per capsule for up to 12 months
  • Contains no: dairy, wheat, gluten, yeast, added sugar, artificial colours, artificial preservatives, added calories
  • Micro-encapsulated for acid resistance

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Infant Probiotics by Mother’s Select for Colic and Gas, 4 Billion Live Cultures per Serving, 60 Servings Per Container, Easy Mix Flavorless Probiotic Supplement for Infants, Babies and Toddlers

Is your baby suffering from gas, colic or constipation?

During the first year of your baby’s life she will gradually acquire healthy gut bacteria through breast milk, yogurt and other live foods. However, in some babies, problems with diarrhea, gas, colic, and constipation may indicate a lack of healthy gut bacteria and require supplementation. And recent studies support the use of probiotic supplementation to relieve:

✓ Acid reflux
✓ Constipation
✓ Diaper rash & diaper yeast
✓ Infant thrush
✓ Gassiness & colic

Digestive support for your infant, baby or toddler

Mother’s Select Infant Probiotic is formulated for kids 6 months to 3 years and contains 4 billion cfu’s per serving. Our natural, vegetarian formula is made in the USA and manufactured in a GMP certified facility. The easy mix powder is all natural, flavorless, and works well in formula, breast milk, applesauce, juice and yogurt. And it is a safe and easy way to promote friendly bacteria and digestive health in your child.

Mother’s Select is so confident that you will love our baby probiotic formula that we offer a 100% unconditional money back guarantee. And just for trying the product you get a free downloadable e-Book entitled, “Ultimate Kids’ Lunchbox.”

Stop the gas, colic and constipation. For digestive health, click on the Add to Cart button to have your Mother’s Select Infant Probiotics shipped today.

Product Features

  • Baby probiotics easily mix with formula, juice, or yogurt; Safe, natural and flavorless
  • Contains, 4 billion live cultures per serving; Promotes digestive health & supports immune function
  • Baby probiotics help provide relief from gas and colic with 5 natural and safe strains
  • Developed for infants, babies and toddlers with all natural ingredients; For kids 6 months to 3 years
  • Made in the USA in a GMP certified facility; 60 servings per container

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Mad Millie Kerfir Kit Probiotic Healthy Drink Kit Makes up to 6L

Mad Millie Kefir Kit Probiotic Health Drink 6L

Makes up to 6L – just add milk or juice.

Kefir is a delicious healthy drink, containing eight strains of live Kefir culture which are beneficial for your tummy, immune system, gut and help you get the best out of your food.

Kefir has a natural taste similar to drinking yogurt. Enjoy it as it is or flavour it with your favorite tastes including honey, berries, maple syrup etc.

The new Mad Millie Kefir Kit contains everything you need to make it yourself. Just add the culture to any type of milk, leave for 24 hours, shake and enjoy!
In addition to cow, sheep or goats milk, you can use milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer.
Drink on its own, pour over cereal or add to a smoothie, whatever you choose, it easy, simple and delicious. With this kit you can make Kefir Cheese too.

Kit Includes:
– 2x Kefir Culture Sachets
– 1L Mad Millie Glass Mason Preserve Jar
– Stainless Steel Mixing Ball
– Cheese Cloth
– and instructions.

Store culture in the refrigerator or better still in the freezer. The colder it is, the longer it lasts.

Comes with 2x Sachets of Culture. Each sachet can be used for culturing 1L. Each sachet can be re-cultured (see kit instructions) up to 2 times. Note: Culture contains dairy.

As it contains lactobacilli bacteria, Kefir can be used to make a sourdough bread. It is also useful as a buttermilk substitute in baking. Kefir may be used in place of milk on cereal or granola.

Contains eight strains of live Kefir culture:
– Leuconostoc
– Lactobacillus Acidophilus
– Streptococcus Thermophilus
– Bi?dobacterium species
– Lactococcus Lactis Subsp Lactis Biovar Diacetylactis.
– Lactococcus lactis subsp. cremoris
– Lactococcus lactis subsp. lactis

Product Features

  • Delicious, Natural, Probiotic Healthy Drink
  • Makes up to 6L. Including 2x recultures
  • Just add any milk, milk substitute or juice.
  • Also makes Kefir Cheese
  • Keep Culture Sachets in the Freezer for prolonged life.

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Yogurt Starter Culture – Pack of 10 Freeze Dried Culture Sachets for Authentic Bulgarian Yogurt

History Balkan’s long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheep’s milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word ‘yogurt’ is derived from the words for ‘thick’ and ‘milk’ in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation – a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorov’s discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country’s most traditional food – yogurt. According to Metchnikoff’s research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would “seed” the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called “Bulgarian Bacillus”.

Product Features

  • One sachet is enough to make between 1-5 litre of plain yogurt
  • Every single sachet of this slightly tart yogurt starter can be serial cultured
  • Creamy homemade yogurt with Excellent quality
  • Contains blend of live active bacteria like “Lactobaciluss Bulgaricus” and “Streptococcus termophiluss”
  • Use with all yogurt-making appliances

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Swanson Ultimate 16 Strain Probiotic with FOS, 3 Billion CFUs, 60 Vegetarian Capsules

The microorganisms that live within us can be amazingly powerful. The good ones known as probiotics defend our internal environment, facilitate digestion and support our immune system. There are literally millions of strains of these beneficial bacteria and billions of them living inside every healthy body. While some supplements contain only one strain of lactobacillus, Ultimate 16 Strain Probiotic features eight. While others provide only two strains of bifidobacterium, this formula provides five. It also delivers Streptoccocus thermophilus, one of the original probiotics first used in yogurt cultures over 100 years ago. Ultimate 16 Strain Probiotic goes even further in exceeding other probiotic supplements by also featuring prebiotic FOS and ConcenTrace trace minerals. Prebiotics and trace minerals are important because not only are most of us missing these nutrients in our diets but they’re absolutely vital to the enzymatic processes necessary for healthy digestion and the maintenance of beneficial bacteria.

Product Features

  • 16 Strains of Probiotics, 3 Billion CFUs, 60 Vegetarian Capsules
  • Delivered in DR (Designed Release) Vegatarian Capsules to Deliver the Probiotics Safely to Your Small Intestine
  • Dr. Stephen Langer’s Formula – Designed for GI tract Support

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Ryazhenka /Baked Milk/ Yogurt.bg Starter Culture By Lactina,probiotic, Organik for 10 Litres

Ryazhenka – a fermented milk drink produced from cow’s Baked milk (Russian:топлёное молоко, Ukrainian: пряжене молоко, Belarusian: адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer/, fermented lactic streptococcus cultures. Compared with yogurt it has a delicate flavour fermented drink, especially loved children, its taste is sweet and gentle than the yogurt, and the thick consistency Lactic acid stimulates appetite, improves the digestive tract and kidneys. Besides ryazhenka perfectly quenches thirst, so that is what it along with the water it makes sense to drink in hot weather. Ryazhenka has different dietary and medicinal properties. In particular protein from fermented milk is absorbed much faster than from milk. Ryazhenka restores balance in the stomach, so it’s good to drink after taking a lot of junk food. In addition, it contains a complex of biologically active substances (enzymes, free amino acids, antibiotic substances), accumulating as a result of lactic acid bacteria. Ryazhenka is very useful in diseases of the liver and biliary tract, obesity, atherosclerosis, and hypertension. In one glass of sour milk contains a quarter of the daily requirement for calcium and 20 percent daily requirement of phosphorus. Instructions: Milk (baked milk) boil. Cooled to fermentation temperature 35 – 40 °C. Add 1 g of dry culture in 1 liter of milk, and mix thoroughly. The resulting mixture was poured into the flask and leave for 6 – 11 hours by still keeping the temperature . Readiness of the product is determined to taste, and a bunch of (to be moderately dense). The finished product can be mixed. Pour into a storage container. Store in a refrigerator (+2 +6 º C) up to 72 hours. In case you use yoghurt maker follow the applied instructions.

Product Features

  • Benefits of home milk products 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly fermented milk -store incorporate these ingredients).
  • 2. Cooking homemade fermented milk, you are always guaranteed to get a fresh and lively main product (in-store, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and not always fresh).
  • 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (milk products in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm³ of the product). All homemade dairy products can be used as a children’s foods, it is very useful and safe.

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Kefir Starter Culture – Pack of 10 Freeze Dried Sachets (10)

Kefir dates back many centuries to the shepherds of the Caucasus mountains. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. In the Caucasian Mountains, legend has it that the resulting kefir “grains” (not a true grain-but a combined culture of yeast and bacteria) were a gift to the people from Mohammed, who instructed them on how to use the grains. Mohammed strictly forbade them from giving away the secret of kefir preparation to other people, or pass anyone kefir grains, because they would lose their “magic strength.” This legend explains why kefir grains and the method for kefir preparation have been surrounded by mystery for so long. In fact, there is an incredible tale of intrigue starring a beautiful woman, Irina Sakharova, who stole the kefir grains from a prince for Russia, which is perhaps the only reason the world knows of kefir today.

Product Features

  • Can be set at room temperature. No need of specific appliances
  • One sachet is enough to make 1 quart of plain yogurt and re-cultured after
  • Contains blend of live active bacteria like ”Lactococcus lactis sp lactis”, ”Lactococcus lactis sp lactis biovar diacetylactis”, ”Lactococcus lactis sp cremoris”, ”Leuconostoc mesenteroides sp cremoris”, ”Lactobacillus kefyr”, ”Candida kefyr”, ”Saccharomyces unisporus”
  • Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrine and GMO
  • Mild in taste, thick texture, suitable for vegetarians and SCD diet and perfect for preparation of healthy smoothies

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Yogurt Starter Culture – Pack of 4 Freeze Dried Sachets for Genuine Bio Yogurt

The mildly sour-tasting yogurt, kiselo mlyako (sour milk) is undoubtedly the best and the healthiest of all dairy products that are available to consumers nowadays. The western world calls it Bulgarian yogurt but in its homeland, Bulgaria, it’s called sour milk. Whatever the name, this wonderful probiotic food has impeccable ancestry – it is believed to have been known for at least 4000 years. For yogurt to be considered of the Bulgarian variety, it needs to be made with two specific starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. It is the particular combination of bacteria that characterizes the thickness, acidity, taste and aroma of the yogurt. Kiselo mlyako’s uniqueness lies in the peculiarities in the climate of the region and the very specific way in which it is prepared – using a combination of the two strains: Lactobacillus Bulgaricus and Streptococcus Thermophilus. The Streptococcus Thermophilus bacteria goes into action first and prepares the perfect environment for Lactobacillus Bulgaricus, which in turn starts multiplying and slowly turns the milk into yogurt. People who have tasted yogurt from a dozen countries outside the Balkans always find that none of them tastes anything like the Bulgarian variety. Bulgarians completely agree that their yogurt is the best – some 400 000 tons are consumed every year in the country. Their antimicrobial activity contributes to the processes of maintaining the healthy balance of all necessary micro-organisms for the digestive tract. They also helping in the processes of eliminating bad cholesterol, detoxifying and anti-cancerogenic overall effect, as well as immune system booster.

Product Features

  • Contains blend of live active Bifidobacteria like ”Bifidobacterium bifidum”, ”Bifidobacterium infantis”, ”Bifidobacterium longum”, ”Bifidobacterium breve”, ”Bifidobacterium adolescentis”
  • Contains live active bacteria like “Lactobacilluss Bulgaricus” and “Streptococcus termophiluss”,
  • One sachet is enough to make between 1-5 litre of plain yogurt
  • Every single sachet of this mild flavour yogurt starter can be serial cultured
  • Use with all yogurt-making appliances

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Sour Cream Starter Culture -For Home Made 10 Litres Probiotic Dairy Product

Benefits of home milk products 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (sour cream – store incorporate these ingredients). 2. Cooking homemade sour cream, you are always guaranteed to get a fresh and lively main product (in-store, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products. The cell concentration of at least 10⁹ cfu/g. You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild milk flavor and aroma. Contains: 10 foil-packets of culture (1 gram each for 1 liter milk product). Preparation steps: Take cream and boil it. Cool it down to 30° – 32 ° C. Add 1 g of dry culture for 1 liter of cream and stir very well /use electric mixer or egg beater/. Pour the mixture into a flask and leave for 12 – 14 hours by keeping the temperature at the same level of 30° – 32° C. Readiness of the product is determined to taste and consistency (should be moderately dense). The finished product can be mixed. Pour into a storage container. Store in a refrigerator (+2° +6 º C) up to 72 hours. In case you use yogurt maker follow the applied instructions.

Product Features

  • Sour cream produced by the fermentation of Cream /Russian – сливки/ – milk product obtained from whole milk by separating the fat fraction. For consumption in the fresh cream placed on the market, usually pasteurized containing fat 10-20% (normal) and 35% (heavy) , containing lactic acid bacteria and lactic streptococci. It contains a sufficient amount of vitamins A, D, K, B, C ,niacin PP, as well as valuable minerals for our body – cobalt, calcium, copper, manganese and molybdenum in cream four times less cholesterol than butter. Sour cream with a fat content of up to 15 percent better is “alive.” It is used in dietary diseases of the digestive system, include a diet with a decrease in sexual function and dystonia. Sour cream with a fat content of 20-25 percent is called the “dining room” and is most often used for sauces. Sour cream , as well as other dairy products, very good for skin regeneration and strengthens bones.

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