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Kefir and yogurt are the result of milk fermented with live and active cultures that contain potent probiotics. We use a blend of eleven live and active cultures, selected for their unique and complementary role for flavor development and synergy, including S. thermophilus, L. bulgaricus, L. casei L. acidophilus, Bifidobacterium lactis, L. rhamnosus, L. cremoris, L. lactis, L. diacetylactis, Leuconostoc cremoris, and L. delbrueckii.
We tested our products for probiotic counts. On average, our products contain: