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Ferments for organic plant-based milk kefir
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Ferments to make your own plant-based milk kefir. Pack of 5 bags. STORE IN THE FRIDGE.
€9.00
Tax included
Natural vegan ferments for milk kefir Brin de Foli
Brin de Foli is vegan and lactose-free lactic ferments, unique on a global scale: they are specially designed for plant-based drinks.
Plant-based milks do not react in the same way as cow's milk and so far few people have started making plant-based kefirs: it takes patience and many trials before finding the right recipe.
This is the fermentation revolution! Finally make your milky kefirs simply at home, with improved well-being features thanks to the use of selected ferments.
With Brin de Foli ferments, it is finally possible to make creative and tasty recipes for people who are vegan, lactose intolerant or who prefer to limit the consumption of cow's milk. Whatever the reason, making kefir at home is also an ecological act, which makes it possible to limit the quantity of single-use packaging.
With the bags of ferments "in Perfect Symbiosis" (that's their little name), make at home up to 2.5L of plant-based kefirs that are tasty, creative, and good for the balance of your microbiota. The well-being features are also tested in the laboratory.
Rich in soluble fibers and ferments selected for their benefits and their taste qualities, there is a quantity of more than 5 billion ferments for 100 ml of kefir!
They are produced in France from plant extracts and certified organic.
🍦 How to make my own plant-based kefir?
Ferments "in Perfect Symbiosis" are strongly recommended with purees for plant-based juices of hazelnuts or almonds from Brin de Foli.
The principle is similar to the one of vegan yogurts, the fermentation is a little longer.
1. Heat 500mL of plant-based drink (almond or hazelnut) to 45°C (or boil 200ml of milk then immediately add 300ml of milk at room temperature). Add the ferments in a fine stream and mix.
2. Transfer the preparation to the durable Kilner yogurt maker, in a dehydrator jar or in a classic yogurt maker and leave to ferment for 12 hours.
3. After this time, chill in the refrigerator for at least 4 hours! You can transfer directly into small bottles to have individual portions, before putting them in the fridge.
4. To taste as it is or to customize according to your desires ;)
You will obtain particularly creamy kefirs with powerful notes of almond or hazelnut counterbalanced by a milky and tangy freshness. The texture may be slightly viscous, this is normal.
You can then use it as a smoothie base, replacing yogurt or milk in your mueslis and granolas, or even simply garnish it with dried and fresh fruit.
🍦What is the interest of fermenting our plant-based drink?
A daily consumption of 250 ml of kefir brings more than 14 billion different ferments (Streptococcus, Lactobacillus and Bifidobacterium species) to our body. The consumption of fermented products makes it possible to increase by 10,000 the quantity of microorganisms brought to our microbiota. Work carried out in partnership with public laboratories has shown that these ferments also increase the "well-being" functionalities of kefirs compared to non-fermented milks (antioxidant activity). For example, almond kefir has 35% more antioxidant activity than unfermented almond juice.
Fermented foods are highly recommended for the well-being of your digestive system. In addition to improving digestion, providing you with probiotics, fermentation improves the bioavailability of certain nutrients.
🍦Only good reasons to start!
To sum up, making your home fermentation is only positive!
> No more additives, thickeners and added sugars
> Reduces single-use waste
> Limits energy consumption during manufacturing
> Choice of ingredients and their quality (including organic and French ferments)
> A fun activity for young and old
> Full of quality probiotics
> Limitless creativity!
1 bag + 500 mL of vegetable drink = 1 bottle of kefir
*Contains gluten
🍦What is the difference with the ferments for "Embrace life" yogurts?
We also sell Brin De Foli vegan yogurt ferments on the shop. Even if the principle remains the same: to ferment the vegetable drinks, some nuances are to be noted.
| Embrace life | in Perfect Symbiosis | |
| Preparation |
Fermentation: 8h |
Fermentation: 12h |
| Ferments | 5 ferments (3 lactic ferments et 2 microbiotic strains) | 10 ferments (the 5 of the yogurt + strains of water kefir + yeast) |
| Effects | Intake of probiotics Antioxidant activity |
Increased nutrient bioavailability Intake of probiotics Antioxidant activity ++ |
| Taste & Texture | Milky taste, slight acidity yogurt (not firm) |
Milky taste, medium acidity Creamy/Viscous Milk |
Brin de Foli ferments are the allies of your microbiota!
Scientists estimate that between 10 and 30% of our daily food intake is digested by the microbiota to produce energy or compounds essential to our well-being (such as K vitamin or group B). The microbiota also has a central role in the protection of our digestive system, since it participates in the renewal of the tissue of the intestinal wall and in the production of mucus which strengthens the intestinal barrier.
In addition, it allows the detoxification of undesirable molecules of food and/or environmental origin and the elimination of infectious agents in the intestine.
We know that it plays an interface role between food and our immune system, our central nervous system and our energy metabolism.
It is therefore valuable to take care of it and feed it with good bacteria through our diet.
A portion of vegan almond or hazelnut kefir helps fight fatigue thanks to a high intake of Magnesium and Phosphorus (more than 20% of the recommended daily intake).
What is the point of fermenting your vegetable drink?
Ferments have several functions:
- Add nutrients: production of short chain fatty acids, proteins, vitamins...
- Multiply the nutritional value of plant-based milks and improve assimilation: degradation of sugars, fibres, anti-nutritional molecules...
- Inhibits the growth of harmful bacteria and therefore extends shelf life
- Improve the texture and taste: in addition to making the preparation smoother, the ferments also act as flavor enhancers!
Focus on probiotics:
A regular intake of natural probiotics stimulates the immune system, and can help reduce certain digestive disorders. They regulate the microbiota and therefore act on our digestive system... and our brain!
Probiotics are often prescribed in capsule form. Certainly effective, they are partly destroyed before reaching the intestine, where they are most effective. A kefir, thanks to its natural acidity, forms a "shield" which increases the stability of probiotics and partially protects them from oxidative stress in the stomach. So you can get the same amount of probiotics in your body while enjoying yourself!
Yogurts or fermented milks, by their nutrient composition, also provide an adequate microenvironment for the growth and multiplication of probiotics.
Low in calories: plant-based milks are mainly made up of water, so they contain few calories even once fermented. They are much lower in lipids, especially saturated fats, than their animal milk counterparts.
Almond milk seems to be the one with the fewest calories and very few saturated fatty acids: it is the first choice if you watch your caloric intake.
For a higher dose of fiber, unsaturated fatty acids, magnesium and iron, prefer oat milk.
For an incredible taste and lipids that will give a really comforting touch to your desserts, choose hazelnut milk.
Tigernut milk is not recommended with ferments for kefir.
Brin de Foli, experts of vegan ferments
It all started with Sarah, a great lover of gourmet and healthy food. This enthusiast of homemade in all its forms, loves to discover, try new things and share them with those around her.
Comin from Paul Bocuse school among others, she found herself confronted with an intolerance to dairy products which forced her to modify her diet.
Looking for a solution to fill up on ferments without having to consume dairy products, she played the "call a friend" card by turning to David.
David, passionate about ferments and holder of a doctorate in the field, could help her find which ferment to use for a homemade plant-based yogurt.
Always ready to draw inspiration from the richness of nature to create new things, he spent many evenings alongside his yogurt maker. He tested different mixtures of ferments and natural ingredients to find THE recipe for making homemade yogurts with ferments from plant-based drinks.
Brin de Foli was born with this crack team and the very first mixtures of ferments for plant-based milks in the world were born. Full of inventiveness and ideas, they have developed more than 250 plant-based and fermented recipes. There is something for every taste!
Their state of mind, promoting a diet that defies codes: creative, personal, healthy, respectful of the environment, and alive - the living food - by the presence of ferments.
Packaging: batch of 5 bags (1 bag for 500mL of plant-based drink).
Ingredients: wheat starch*, guar flour*, ferments (5 different ferments + 4 strains of water kefir + 1 yeast).
* ingredients from organic farming
Wheat starch and guar flour bring texture and smoothness to your kefir, in a natural way.
Does not contain milk or cow's milk protein.
DMD: 15 months after production.
Storage: ferments can be stored in the refrigerator (at 6°C for perfect preservation).
Kefir for 7 days in the refrigerator.
Nutritional values for Brin De Foli paste for hazelnut juice and the kefir obtained with this drink:
| Hazelnut paste | Hazelnut kefir | |||
| Average nutritional values | 100 g | % NRV* | 250 ml | % NRV* |
| Energetic value / Energy | 703 kcal / 2 941 kJ | 35% | 256 kcal / 1072 kJ | 13% |
| Fats | 66,7 g | 95% | 20,05 g | 29% |
| whose saturated fats | 4,2 g | 21% | 1,26 g | 6% |
| Carbohydrates | 5,1 g | 2% | 12,23 g | 5% |
| whose sugars | 3,6 g | 4% | 8,51 g | 9% |
| Fibers | 7,5 g | 25% | 2,96 g | 10% |
| Proteins | 16,9 g | 34% | 5,26 g | 11% |
| Salt | 0 g | 0% | 0,01 g | 0% |
| Copper | 1,6 mg | 160% | 0,48 mg | 48% |
| Manganese | 4,6 mg | 230% | 1,38 mg | 69% |
| E vitamin | 20,6 mg | 172% | 6,18 mg | 52% |
*Percentage of Nutrient Reference Values (NRVs)
Nutritional values for Brin De Foli paste for almond juice and the kefir obtained with this drink:
| Almond paste | Almond kefir | |||
| Average nutritional values | 100 g | % NRV* | 250 ml | % NRV* |
| Energetic value / Energy | 683 kcal / 2 858 kJ | 34% | 250 kcal / 1046 kJ | 13% |
| Fats | 63 g | 90% | 18,9 g | 27% |
| whose saturated fats | 5 g | 25% | 1,5 g | 8% |
| Carbohydrates | 4,2 g | 2% | 12 g | 5% |
| whose sugars | 3,3 g | 4% | 8,42 g | 9% |
| Fibers | 6,5 g | 22% | 2,66 g | 9% |
| Proteins | 21,5 g | 43% | 6,64 g | 13% |
| Salt | 0,03 g | 1% | 0,02 g | 0% |
| Magnesium | 260 mg | 69% | 78 mg | 21% |
| Phosphorus | 639 mg | 91% | 192 mg | 27% |
| E vitamin | 21,6 mg | 180% | 6 mg | 50% |
*Percentage of Nutrient Reference Values (NRVs)
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