A good source of gut-boosting probiotics, vitamins and minerals!
A great go-to snack or quick breakfast. Made from A2/A2 milk from Jersey or Jersey-cross cows, this kefir can be enjoyed on its own as a beverage or used in a variety of sweet or savory ways.
All of our cows are genetically tested and have a 100% A2/A2 protein profile.
All of our cow dairy is 100% grass fed. In the warmer months, our cows are fed fresh chemical-free grass. They are moved to fully grown, fresh pasture 3 times per day. In the colder months, our cows’ diet is supplemented with alfalfa hay and an organic nutrient blend – never grain of any kind.
Our cows are never given antibiotics or hormones. If needed, our cows receive homeopathic treatments.
We believe that dairy is best in its natural state.
The milk used to make the kefir is non-homogenized. It's said that non-homogenized milk has a naturally sweeter, richer flavor compared to homogenized milk. It's also said that making kefir with non-homogenized milk gives it a more silky texture.
We use low-temperature pasteurization. The milk is pumped into a temperature controlled vat and heated slowly to ~180°F. Then, it's cooled to room temp, cultured, cooled, and packaged.
Honest Disclosure: The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.