Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Absorps of Calcium & Vitamin B, Anti- Pyretic, Reduces cholesterol, Boosts immune system, Protects against heart diseases
Absorps of Calcium & Vitamin B, Helps to gain weight, Boosts immune system, Improves metabolism rate, Keeps feel full, Prevents tooth decay, Protects Periodontal disease, Protects against heart diseases, Provides energy, Reduces Osteoporosis
Other General Benefits
Lactose Intolerants, Prevents Cancer, Boosts immune system, Microbiological safety
Boosts immune system, Presence of calcium, Presence of calcium makes teeth strong & healthy, Protects gums
Skin Care
Applying it to the skin can help ease the pain of sunburn, Helps to slow down signs of ageing, Rich in Lactic acid
Gives glowing and flawless skin, Gives a smoother skin, Nourishes with a soft, supple and a glowing skin, Rejuvenates skin, Provides supple, healthy and glowing skin
Hair Care
-
Best remedy for dry and rough hair, Results in shiny hair, Strengthens hair roots, Helps in better moisture retention
Nutritional Importance & Uses
Nutritional Importance
Good source of Calcium, Low fat, Rich in probiotics
Good source of Vitamin B-12, Good source of Calcium, Good source of protein, Contains good amount of Vitamins, Good source of Riboflavin, Rich in Vitamin A, Good source of calories, Good source of proteins
Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Diarrhea, Flatulence or gas, Nausea, Nausea, accompanied by vomiting, Rashes in the form of hives, Skin inflammation, Vomiting, Wheezing
-
What is
Mursik is a fermented yogurt drink combined with ash from cromwo. It is prepared in specially made Gourd containers in Kenya.
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour.
Ingredients
Pasteurized cow or goat milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Fermentation Agent
Lactobacillus plantarum
-
Things you need
Dried Gourd
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
2- 3 hours
1 hour
Refrigeration Temperature
Shelf Life
Around 3 months
1- 2 Weeks