Get ready, Yeo Valley's new Kefir is Kef-here!
This ancient way of fermenting yogurt has been around for ages so we thought it was high time we brought you one, made here in the valley. It’s creamy and tangy and filled with these 14 different live cultures.
Milk, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies lactis biovar diacetylactis, Lactococcus lactis subspecies lactis,Leuconostoc mesenteroide, Leuconostoc pseudomesenteroides, Streptococcus thermophilus
It contains: Milk
Minimum 4 days
|Typical values||per 100g|
|of which saturates||1.3g|
|of which is sugar||9.7g|
As organic farmers, we don’t use any artificial fertilisers or chemical sprays. This is an incredibly important way of creating an