Fermented raw kefir 430ml

*frozen product

We don’t pasteurize the milk before making kefir to prevent the proteins and fats from denaturing and to preserve all its beneficial, heat-sensitive components, such as enzymes, probiotics, vitamins, and minerals. Enzymes are responsible, among other things, for optimal digestion.  It is fermented with 10 different strains , adding a broad spectrum and multitude of probiotics . These “good” bacteria convert milk sugar (lactose) into lactic acid as part of their metabolism. This process acidifies the kefir, making it more stable and digestible. During fermentation,  more vitamins and enzymes are created for maximum nutrient absorption.

Due to their high triglyceride content,  sheep and goat milk  are more digestible than cow’s milk.

Store frozen at -18°C. Defrost in the refrigerator. Shake well. 1 teaspoon for every 10kg. Serve at room temperature separately or with their usual food, whether it’s kibble, cooked food, or raw food.  Do not heat to preserve all its properties. Once defrosted, keep refrigerated for up to 14 days.