One serving, first thing. Before coffee, before the phone. Small enough for a pocket, strong enough to notice.
View the 65mlAbout seven servings. Kept in the fridge door, poured at breakfast, passed around. The same ferment, made for company.
View the 500mlMost kefir stops after one ferment. Ours starts with full cream milk and live grains, then goes back to work with puréed berries, whole lemon rind and ground cinnamon. Softer, brighter, with a little natural sparkle.
Live kefir grains in full cream milk, left to work at their own pace. This is where the culture builds.
The grains come out. Puréed berries, whole peeled lemon rind and ground cinnamon go in.
A shorter, warmer second ferment. The fruit feeds the culture; the kefir turns gentler, fizzier, alive.
Kefir is one of the most diverse fermented foods there is. Made on full cream milk, ours carries what the milk brings and what the culture makes.
Dozens of strains of bacteria and yeasts, alive in every bottle. Strain and bacteria counts per 500ml and per 65ml shot to follow lab testing.
Complete milk protein, partly broken down by fermentation into smaller bioactive peptides that are easier to take in.
From full cream milk, alongside phosphorus and magnesium. Fermentation makes these minerals more available to the body.
B2, B3 (niacin, a building block the body uses to make NAD), B5, B12, folate and biotin, several produced by the culture itself.
The fat-soluble vitamins that only a full cream kefir keeps. K2 is made by the bacteria during fermentation.
An amino acid from the milk protein, and the raw material the body uses to make serotonin and melatonin.
That's what nine carats meant in our family: gold you actually wear. 9 Carats began with a jar of grains passed down, a home kitchen, and people who kept asking for more.
We ferment the way we were taught: slowly, by hand, in glass. Good health as a quiet daily practice, and a small blessing on an ordinary morning.