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 Bifidobacterium lactis, S. thermophilus, L. casei, L. rhamnosus, L. acidophilus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, and Leuconostoc mesenteroides subsp. cremoris.
We tested our products for probiotic counts. On average, our yogurt and kefir contain 11 different probiotics and hundreds of billions of probiotics per serving.