Kefir was discovered by the shepherds of the Caucasus mountains, who found that carrying fresh milk in leather pouches fermented the milk into a beverage. For many decades the kefir “grains” that resulted from making kefir, were kept secret.
The vast amount of beneficial microorganisms distinguishes kefir from other dairy products, which rarely use more than three species in their production. The kefir “grains” are made of casein and gelatinous colonies of probiotics, which are allowed to sit in fresh milk to make kefir.
Kefir is a self carbonated and slightly thickened beverage with a bold and tangy, refreshing flavor. Whole sheep milk gives the kefir an exceptionally creamy texture. The numerous probiotics and healthy yeasts present have made kefir into an ancient, but delicious remedy for digestion, immune, and joint problems.
For the production of dairy products, farms equipped with mechanized milking equipment guarantee milk purity. The plant employs advanced technology with gentle milk processing modes which retain healthful milk components – protein, minerals and vitamins – to the utmost. In our manufacturing of cultured milk products, we use cultures of direct application which allows us to create products with superior taste, smell and texture as well as to extend shelf life in a natural way through the formation of biologically active substances.
Quality control at every stage, from receipt of raw materials on the farm to delivery of finished products to retail outlets, is an integral part of the production of whole-milk products by Secret Lands Farm.
.25L, .5L, 1 L