Expiry date: 02/07/2021
The "grain" of Kefir is the result of the combination of lactic acid bacteria and yeasts.
Bacteria transform sugar into lactic acid and polysaccharides. These fermentations give the milk a hint of acidity, smoothness and an appearance similar to yogurt.
Ingredients: COW MILK **, Culture of lactic bacteria
**From biodynamic agriculture
Average nutrient content per 100g
|Energy||222 kJ / 53 kcal|
|Thereof saturated fatty acids||1.1 g|
|Thereof sugar||5.5 g|