Kefir is a fermented dairy drink with a sharp taste and a characteristic flavour. It’s especially popular in Russia and the former Soviet republics, where it’s used to make desserts, snacks and cold soups. Kefir is a staple in the food culture of many countries in Central Asia and the Caucasus, where it’s prepared not only from cow’s milk but also from goat’s, sheep’s and even horse’s milk. Kefir is having a big renaiscance after the emergence of plenty of scientific evidence of the beneficial role of probiotics. And probiotics happen to be present in abundance in yogurt’s long neglected cousin.
Live culture means kefir is packed with an impressive amount and variety of probiotics which colonise the gut and help it perform at its best.
Because of the lengthy fermentation process it has been through, kefir is nearly free from lactose. As they multiply, lactic bacteria produce precious digestive enzymes, breaking up the complex protein molecules in milk into simple amino acids.
We take 100% pure certified organic milk from free-range cows grazing in the Balkan Mountains and mix it with probiotic culture, consisting of six kinds of microorganisms. Some of them are derived from kefir grains (a combination of bacteria and fungi). Fermentation continues for 12 to 15 hours at 30 C. We do not homogenise the milk that goes into harmonica’s kefir, not do we add salt or water, all of which contributes to its rich authentic flavour. Kefir has a shelf life of up to 20 days, after which the number of live bacteria is significantly reduced. Though even then the drink is still safe to consume. And just as delicious.
The low fat version (1%) we created preserves the benefits of protein and probiotics but comes with a more delicate taste and flavor. Low-fat kefir is achieved through a process of mechanical skimming of the milk. We experimented with two flavor combinations to make the experience even more pleasurable and add some vitamins into the bottle – organic carrot puree and red beetroot. For those two versions we included a touch of Himalayan salt to boost the flavor.