Dietary supplement that promotes health of intestinal and immune system in a natural way

Probiotic supplement for children that naturally promotes intestinal and immune system health.

Pack with 10/24 2g pouches of yogurt pure culture. Each 2 g. pouch transforms 2 liters of milk into yogurt.

Pack with 10/24 2g pouches of pure kefir culture. Each 2 g. pouch transforms 2 liters of milk into kefir.

Pack with 10/24 2g pouches of cheese culture. Each 2 g. pouch transforms 2 liters of milk into fresh cheese.

Pack with 12 2g pouches (4 yogurt, 4 fresh cheese, 4 kefir) or 24 pouches (8 yogurt, 8 fresh cheese, 8 kefir).

Dairy range thermometer -10ºC > +110ºC

Yogurt-maker with 2 liters of capacity, versatile for prepare milk into yogurt, fresh cheese or kefir.

Dropping bottle with 10ml of rennet concentrate.

10 ml vegetable coagulant flask (Cynara cardunculus) with dropper.

150ml bottle of lactase for making yogurt, fresh cheese and kefir without lactose.

Pack with 10/24 2g pouches of pure probiotics to reinforce even more the probiotic action of yogurt or kefir.

This ferment is used for the fermentation of vegetable substrates such as cashew nuts, almonds, etc. and its main purpose is to acidify and guide the fermentation without adding flavors foreign to the vegetable substrate.

Mix of refining ferments which besides leading the fermentation it brings typical flavours from traditional cheeses.

A different blend of ripening ferments, which besides guiding the fermentation process, provide the typical flavors of traditional cheeses, different from those of Ferlac Vegan Cheese I.

Probiotic ferment used to guide fermentation, providing its probiotic characteristics to the vegetal substrate.

White mold characteristic of Camembert type cheeses.

Blue mold characteristic of blue cheeses such as Roquefort or Gorgonzola.

Probiotic ferment for the production of Yogurt with vegetable milks such as soy.

Kefir ferment for the production of kefir with vegetable milks such as soy.

Heterofermentative aromatic ferment (gas-producer) used in the production of blue cheese and butter, among others.

Yeast used in white moldy rind cheeses such as Brie or Camembert.