The inhabitants of the Caucasus have consumed it since ancient times.
Kefir is closely related to yoghurt, but differs fundamentally in the type of fermentation that gives rise to it and in its taste.
In the fermentation of milk in the case of yoghurt, a lactic reaction takes place, whereby the lactose is converted into lactic acid. In the case of kefir, the fermentation is of the lacto-alcoholic type, whereby the lactose is not only converted into lactic acid, but also produces carbon dioxide (which is why sometimes gas can be found inside the jar) and a minimal amount of alcohol. This type of kefir fermentation breaks down the milk into simpler, more digestible nutrients that are more tolerable for people with lactose intolerance. To achieve one type of fermentation or another, we use different types of ferments.
Kefir has a slightly more acidic taste than yoghurt and its texture is a little more liquid.
In addition to its nutritional value, kefir is well known for its other important health benefits.
Cantero de Letur produces cow, goat and sheep kefir, in natural and skimmed milk versions. To all the benefits of kefir must be added the fact that it uses certified organic milk, which adds quality, safety, flavour and also environmental protection. In short, we are talking about a tasty and very healthy product.
Nutritional information per 100 g
Energy value 373.3 kJ 89.6 kcal
Total fat 6.0 g
Of which saturated 4.5 g
Carbohydrates 3.9 g
Of which sugars 3.9 g
Protein 5.0 g
Salt 0.1 g
Calcium 162 mg* (*20% of the reference value for the nutrient).
