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1 quart - A2/A2 Cow Kefir (Glass)

1 quart - A2/A2 Cow Kefir (Glass)

Pasteurized Cow

Our kefir is simple – just our 100% grass fed, pasture raised A2/A2 milk and a blend of cultures. It's a fermented milk drink that combines the creamy texture of yogurt with a distinctive tangy taste and a fizz, all while being rich in probiotics. It's perfect alone or as an addition to smoothies and dips.

Need the Nitty Gritty Details?

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Kefir should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).

Make sure to keep your kefir in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your milk. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every cup remains as delicious as the first!

Can I freeze kefir?
We don’t recommend freezing kefir. The consistency will change a lot. It will likely separate and become clumpy or grainy.
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Delightful by itself, or add a fizzy twist to your smoothies, dips, and spreads. Transform your breakfast bowls with a splash over granola and fruit, or freeze it into popsicles for a deliciously probiotic-rich treat.
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What is kefir?
It’s a fermented milk drink. It’s tangy, similar to yogurt, but sourer.
Our kefir will almost always be more sour than sweet, and will likely be more sour than store bought.

The Kefir is watery on top. What should I do?
Separation with kefir is perfectly normal. You simply need to shake to recombine.

How long is it fermented for?
Our kefir is fermented overnight for about 12 hours.

Can I make my own kefir with it?
This is a contested issue. You might experience some kitchen magic and be able to make more kefir starting with our kefir at home. But, for the best possibility of success, you should start with real kefir grains. You won't find those in any of our products, since all grains are strained before bottling.
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First, the milk is low-heat VAT pasteurized. It's slowly heated to 145°F (the lowest temperature allowed), then held at that temperature for 30 minutes, and then immediately cooled down.

This method ensures that the final kefir is as nutrient-rich as possible and that the flavor is top-notch. Plus, the milk is never homogenized.

Making the pasteurized milk into kefir is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:
1. We warm our 100% grass-fed, pasture-raised milk to 180°F.
2. A touch of freeze dried culture is mixed in.
3. Into the culturing room it goes! The kefir stays there for 12 hours at 110°F.
4. After a final stir, it's all set to be bottled.
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The milk used to make this kefir is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.

The kefir is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.

Protocols

Ingredients

Pasteurized whole A2/A2 milk, freeze dried powder culture.
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Contains a proprietary blend of freeze-dried mesophilic starter cultures, Lactobacilli and yeast (Kluyveromyces marxianus)