Organic ferments for plant-based blended yogurt
Ferments to make your own yogurts and fermented plant-based milks. Pack of 5 bags.
Brin de Foli natural vegan ferments for yogurts
Brin de Foli are vegan and lactose-free lactic ferments, unique on a global scale: they are specially designed for plant-based drinks.
We know that all milks do not react in the same way with ferments. Until then, it was very difficult to make good yogurts from plant-based milks such as almonds, oats, cashews, etc. It required many trials and patience...
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 yogurt at home is also an ecological act, which makes it possible to limit the quantity of single-use plastic pots.
With the bags of "Embrace life" ferments (that's their little name) make at home up to 25 tasty, creative, plant-based blended yogurts that are good for the balance of your microbiota.
Rich in soluble fiber and 5 complementary ferments selected for their benefits and taste qualities. They are produced in France from plant extracts and certified organic.
In order to ensure the success of creative and tasty yogurts, we recommend that you combine a bag of Brin de Foli ferments with:
- 500 ml of plain or flavored organic almond milk (cocoa, chocolate, vanilla). Intense almond milks are recommended.
- a mix of 200 ml of canned organic coconut milk + 250 ml of an organic plain rice drink.
- make your own homemade milk: tigernut, almond, oat.
- does not work with soy milk.
We have developed a booklet of inspiring recipes to help you make 100% homemade yoghurts, from raw ingredients. You can download it by registering your email address here.
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. It is therefore interesting to continue to consume yogurts even when switching to raw or vegan food.
To sum up, making your own yogurts is only positive!
> No more additives, thickeners and processed sugars
> Reduces single-use waste
> Limits energy consumption during manufacturing
> The 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 plant-based drink = 5 pots of yogurt
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.
What is the benefit of fermenting your milk?
Cultures in yogurts 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!
Zoom in 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. Yogurt, 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 mind 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.
The tigernut, on the other hand, will provide you with potassium, omega 3, insoluble fiber and a typical sweet taste.
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.
Coming 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 vegetable 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 mix 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 shock team and the very first mixes of ferments for plant-based milks in the world were born. Full of inventiveness and ideas, they have developed more than 250 vegetable and fermented recipes. There is something for every taste!
Their state of mind is to promote a diet that defies codes: creative, personal, healthy, respectful of the environment, and alive - living food - by the presence of ferments.
Packaging: batch of 5 bags (enough to make 25 yogurts pots).
Ingredients: wheat starch*, guar flour*, ferments (Streptococcus Thermophilus, Lactobacillus Delbrueckii subsp. Bulgaricus, Lactobacillus Paracasei, Lactobacillus Acidophilus, Bifidobacterium Lactis)
* ingredients from organic farming
Wheat starch and guar flour bring texture and smoothness to your yoghurts, in a natural way.
Does not contain milk or cow's milk protein.
DMD: 15 months after production.
Storage: the ferments must be stored in the fridge (at 6°C in a perfect state of preservation).
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