Fermented drink made from the milk of our Churra sheep, mint and the inoculation of small white granules called "culture", which are a combination of bacteria and yeasts that activate the milk fermentation process, resulting in a live product, new, with higher acidity and an increase in its probiotic properties.
This fermentation that occurs is a slower fermentation that lasts 18 hours, in which microorganisms transform the milk sugar into ethyl alcohol and carbon dioxide. This precisely gives rise to that slight acidity characteristic of kefir. A process that takes place in the absence of oxygen, unlike lactic fermentation in which oxygen is involved.
The production of products from our dairy is completely artisanal, valuing the craftsmanship and knowledge of the cheesemaker and tradition.
Unit weight:500mlProducer: Labadía de Petramora. Origin: Dehesa de la Guadaña, Zamora.
Type of milk: pasteurized sheep's milk.
Fermentation: 18 hours.
Intensity: mild.
Presentation:glass bottle.Storage:4-6ºC refrigeration.
Preferred consumption: 20 days from production. Once opened, consume within 4 days.
Gluten-free product.
Allergens: Dairy.
Ingredients 1:
Ingredients: Pasteurized whole sheep's milk, sugar, water, plant extracts, natural mint flavor (0.08%), lemon juice, and kefir cultures.
Nutritional information per 100g:
Energy value | 468 kJ / 112kcal |
Fats | 6 g |
Of which saturated | 4.1 g |
Carbohydrates | 5.4 g |
Of which sugars | 9 g |
Proteins | 9 g |
Salt | 0.1 g |
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