Full-fat Kefir 3.6%

Made of certified organic whole cow milk with no added water or salt or anything other than 6 selected lactic-acid cultures.

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Kefir is a fermented dairy drink, full of probiotics and other healthy ingredients. It has a creamy consistency, a slightly tangy taste somewhere between yogurt and sour cream, and a mild aroma.

The movement to rediscover fermented foods and drinks is huge and there is good reason to be fascinated by the works of gut-friendly bacteria. We are happy to be part of this trend with our kefir – the first member of our new „harmonica biotic +“ range.

Why are probiotics important?

Over 500 different types of bacteria live continuously in our digestive system. They are divided into three main groups:

  • pathogenic (disease-causing)
  • conditionally pathogenic (which can pass into the first group under certain conditions)
  • beneficial (beneficial).

The functioning of the digestive and immune systems depends on the ratio of beneficial and harmful bacteria. Stress, poor diet, antibiotics, lack of sleep, and many other factors can reduce the number of good bacteria. Probiotics help them develop and maintain balance in the body.

Full-fat Kefir 3.6%
  • Био сертифициран
  • Без глутен
  • Без ГМО
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What's in it

100% certified organic whole milk with no added water or salt or anything other than 6 selected lactic-acid cultures. The kefir then goes through very slow fermentation for 12 hours. The bacteria you will positively find inside are:

  • Lactobacillus kefir
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis biovar diacetylactis
  • Lactococcus lactis subsp. cremoris
  • Lactobacillus bulgaricus
  • Streptococcus thermophilus

How it's made

Our product is made by adding kefir cultures. The result is a fermented dairy drink, full of probiotic bacteria that have been proven to help digestion, enhance the immune system and help balance the gut flora, where 70-80% of the good bacteria important to our health are located.

Fermentation continues overnight, for 12 hours. This is necessary because the microorganisms in kefir develop at lower temperatures and take longer to grow. Longer fermentation breaks down the sugars naturally found in milk, making them easier for the body to process. Kefir, like yogurt, contains less lactose than milk and is suitable for people with lactose sensitivity.

Nutrition facts

In 100 g

Energy 62 kcal / 259 kJ
Total fat 3.6 g
   of which saturates 2.3 g
Carbohydrates 4.2 g
   of which sugars 4.2 g
Protein 3.2 g
Salt 0.04 g

Packaging

500 ml PET bottle

 

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