Ferment to make kefir, Russian type. This kefir does not contain yeast, as is the case with the so-called "fungus" that is commonly used to make kefir at home. Reconstitutes the intestinal flora of adolescents and adults, inhibits the growth of Helicobacter Pylori, Echerechia Colli and Candida, reducing vaginal problems. Reduces the growth of pathogens in the oral flora. It is an immune system enhancer, detoxifying, reduces allergies. It favors the absorption of lactose and milk proteins and minerals. Produces group B vitamins, and vitamins K, A. It is recommended to use with cow, goat or sheep milk, soy milk. Other vegetable drinks: can be made with vegetable milk. The result is less consistent than with animal or soy milk. If a thicker texture is desired, we recommend adding a thickener. To make the kefir you have to mix the contents of the sachet with a liter of milk and leave it to ferment in a yogurt maker or in a place where the temperature can be kept stable at 29-30º for the time required for each case (see instructions if it is milk). animal or vegetable, if it is the first time or replanting). For this, you can use a yogurt maker or a fermenter. It is suitable for vegans and lactose intolerant people, because despite containing slight traces of dairy due to the medium in which it has been grown, when the fermentation of a vegetable drink begins, the bacteria itself first consumes these small remaining traces, eliminating them completely. Keep the envelope cold and better use it completely once opened, to prevent moisture from entering, bacteria being activated and dying due to lack of food, or contamination by pathogens. If you want to reserve part of the envelope, fold it very well, press it with a pair of tweezers and put it in a closed bag in the refrigerator, without taking more than a week to spend it all.