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Kefir is the oldest fermented milk known to mankind. Its name was originated from a turkish vocabulary - Keif, which means pleasing sensation. It was originally produced in the Caucasian mountains. There is saying that consumption of Kefir was responsible for longevity of the natives of this region. Kefir is known for its special and valiant health properties. Today's scientific results have demonstrated the various health properties of this traditional artisinal food.
This culture can be re-cultured.
CULTURE INCLUDES: lactose, latic cultures, yeast, asorbic acid
YIELD: One packet will culture 1/2 gallon of milk.
STORAGE: Keep packages in the freezer, they will last up to 4 years.
Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.
For the lactose intolerant, kefir’s abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.
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