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 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 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.