Kefir Grains

Traditional kefir is produced from milk with the help of live kefir culture, kefir grains (popularly known as the kefir mushroom), commonly praised as a miracle of nature or a gift from the gods. Kefir grains are the symbiosis of friendly bacteria (lactic acid bacteria) and yeasts. In shape, kefir grains resemble cauliflower and are white in colour and up to 2 cm in size.

Kefir grains

Kefir is produced by putting the kefir grains into milk. During the fermentation process, the bacteria and yeasts from kefir grains convert the basic constituents of milk into biologically more valuable and more easily digestible substances

The kefir-making process results in:

  • the decomposition of milk sugar (lactose) into lactic acid,
  • the decomposition of protein into their basic units – amino acids,
  • the decomposition of milk fat into free fatty acids,
  • the release of carbon dioxide, vitamin B complex, anti-microbial agents, etc.,
Kefirjeva zrna pod povečavo
Kefir grains under the microscope (4,000 x magnification).

The kefir grains of Dairy Krepko give Kefir Krepko its distinctive, refreshing taste.

Scientists have so far been unable to explain the appearance of kefir grains. To find out more, see the so-called Legend of Kefir.

Javni razpis

Aktivnosti podjetja MLEKARNA KREPKO Kele & Kele d.o.o. v sklopu javnega poziva »Vavčer za dvig digitalnih kompetenc« sofinancirata Republika Slovenija in Evropska unija iz Evropskega sklada za regionalni razvoj. Naložba se izvaja v okviru Operativnega programa za izvajanje Evropske kohezijske politike v obdobju 2014 – 2020. Več o razpisu.