Artisanal Yogurt
Kefir Curd
Kefir Curd
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Kefir Curd
Silky, spoonable, and lightly effervescent — Kefir Curd sits somewhere between yogurt and bean curd. Fermented using kefir grains rather than standard yogurt cultures, pot-set slowly and left completely undisturbed until naturally set. The kefir grains are removed before jarring, leaving behind a soft, delicate curd with a broader, more complex flavour profile and a subtle natural fizz that makes it unlike anything you'll find on a supermarket shelf.
The texture is soft and delicate, with tender curds suspended in a light kefir whey. Tangy, alive, and deeply cultured.
Eat it straight, spoon it into bowls, or use it anywhere you'd use a light fresh curd. If you've never tried kefir in curd form, this is worth the experiment.
Ingredients Pasteurised Australian free-range whole milk, live kefir cultures.
Nutrition Information (per 100g, approximate)
| Nutrient | Per 100g | Per 200g serving |
|---|---|---|
| Energy | 314kJ / 75kcal | 628kJ / 150kcal |
| Carbohydrates | ~4g | ~8g |
| — of which Sugars (natural) | ~4g | ~8g |
| Total Fat | ~4g | ~7g |
| — of which Saturated Fat | ~3g | ~5g |
| Protein | ~7g | ~14g |
| Dietary Fibre | 0g | 0g |
| Sodium | ~44mg | ~88mg |
| Calcium | ~130mg | ~260mg |
Sugars are naturally occurring from milk lactose. No added sugar. Values are approximate.
Storage Keep refrigerated at 1–4°C at all times.
Shelf Life Best before 3 weeks.
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