Fermented drink made from the milk of our churras sheep and the inoculation of small white granules called "culture", which are a set of bacteria and yeasts that activate the fermentation process of the milk, resulting in a live product, new, with higher acidity and an increase in its probiotic properties.
This fermentation that occurs is aslower fermentation lasting 18 hours, in which the microorganisms transform the milk sugar into ethyl alcohol and carbon dioxide. This gives rise, precisely, to that slight acidity characteristic of kefir. Ua process that takes place in the absence of oxygen, unlike lactic fermentation in which oxygen does take part.
The elaboration of the products of our cheese factory is totally handmade, putting in value the craft and knowledge of the cheesemaker and the tradition.
Unit weight:500mlProducer:Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk:Pasteurized sheep's milk. Coagulation:lactic. Type:soft paste. Maturation:15 days. Intensity:soft. Presentation:glass bottle. Storage:refrigeration 4-6ºC.Preferential consumption: 20 days after preparation. Once opened, consume within 4 days.
Gluten-free product.Allergens: Dairy.
Gluten-free product
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