Kefir

Kefir

Traditionally fermented using kefir grains — a complex community of bacteria and yeasts that produces a broader, more diverse culture profile than standard yogurt. Pot-set slowly and left to ferment undisturbed. The kefir grains are removed before the whey is separated by gravity straining, achieving a dense, yogurt-like consistency while retaining kefir's characteristic liveliness and natural effervescence.

Thick, spoonable, and lightly effervescent, with a layered acidity that develops naturally through slow fermentation. Good eaten by the spoon, in bowls, blended into smoothies, or used anywhere you'd use thick yogurt.

Made from Australian free-range whole milk. No added sugar, no preservatives, no stabilisers.

Ingredients Pasteurised Australian free-range whole milk, live kefir cultures.

Active Cultures Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Streptococcus thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Lactobacillus delbrueckii ssp. bulgaricus, Saccharomyces cerevisiae.

Nutrition Information (per 100g, approximate)

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.