We make our kefir daily and ferment for 24 hours for a lively, sprite but not overly sour drink. We only use a Middle Eastern strain of kefir culture to ensure a good variety and a reliable quantity of good, healthy bacteria.
Lactococcus lactis, lactococcus cremoris, lactobacillus kefir, lactobacillus delbrueckii subsp. bulgaricus, lactobacillus caucasicus, lactobacillus acidophilus, lactobacillus cremoris, lactobacillus casei.
Kefir has been used for centuries for healing gut issues and in order to keep the intestines healthy and happy. This is a wonderful drink for those who are lactose intolerant as the healthy bacterium consumes most of the lactose as it ferments.
Constituents of kefir:[
Micro-organisms: lactic acid bacteria, yeasts
• Fermentation Products: carbon dioxide, ethanol (alcohol)
• Nutrients: protein from milk, polysaccharide
• Vitamins or pro-vitamins: vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin D, vitamin K2, folic acid, nicotinic acid
• Minerals: calcium, iron, iodine