Kefir Production

What distinguishes a Kefir?

Kefir ferments in about 3 to 5 days. when making our Kefir, the probiotic starter is added directly into the raw, coconut water. 

Our Kefir ferments to a higher percent of active cultures per ounce (30 billion per oz) because of the initially higher natural sugar content present, as well as our unpasteurized coconut water having some of its own natural bacteria to aid in the potency of the ferment. 

Technically, we don’t use kefir grains to make the Coconut Kefir, but we call it as such because it’s made in a similar way to water kefir. 

The probiotic strains for our Kvass, Kefir and Yogurt are the same 6. We use a powdered, non dairy starter including 

Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus.

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