It produces a somewhat viscous yoghurt, with a slightly acid touch, although offset by the sweetness of the bifidobacteria. Cultivated in a vegetable and ecological medium (organic carrot juice). They help in case of diarrhea. Reduce allergies. They produce vitamins, A, B, and K. They enhance the absorption of calcium, iron, copper, zinc, magnesium and manganese. They help in case of constipation, regulating peristaltic movements, with a proper diet. They slow down the progression of serious liver problems. They balance the intestinal flora. They favor the biodegradation of lipoproteins. They increase the good lipoproteins (HDL). They eliminate toxins from the body. They activate the functions of the immune system. It is recommended for fermenting vegetable drinks, especially almond, coconut, soy and oat drinks. Prepare at about 40º, in a yogurt maker, electric pot or kitchen robot with "yogurt function". Fermentation time: From 8 to 10 hours in the first sowing (when opening and pouring the envelope) and from 4 to 6 hours. in the successive reseeding (pouring 4 level tablespoons of the yogurt already made in a new liter of vegetable drink). It is recommended to replant a maximum of 5 times. 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.