Product description
Kefir is a traditional fermented milk drink made by fermenting milk with kefir grains — a symbiotic culture of naturally occurring lactic acid bacteria and yeasts. The fermentation process gives kefir its characteristic tangy flavour, light natural effervescence, and pourable texture.
Our goat milk kefir is prepared fresh after your order is placed by our UAE fermentation partner. It is made in small batches, kept chilled, and dispatched fresh rather than shelf-stabilised.
WHY GOAT MILK?
- Goat milk naturally has smaller fat globules than cow milk.
- It is naturally lower in lactose than cow milk, while fermentation further reduces the lactose content.
- It has a naturally lighter body and distinctive flavour compared with cow milk.
The result is a pourable kefir with a distinctive tangy character and lighter texture.
WHAT IS IN IT
- Goat Milk — fresh, UAE-sourced.
- Kefir Cultures — a symbiotic culture of lactic acid bacteria and yeasts used to ferment the milk.
FULL INGREDIENTS
No preservatives. No additives. No thickeners.
ALLERGEN INFORMATION
Fermentation reduces the lactose content of milk but does not eliminate it completely. Individuals with lactose intolerance may have different levels of tolerance.
TASTE & TEXTURE
Fresh goat milk kefir has a tangy, mildly sour flavour with a light natural effervescence. The texture is fluid and pourable rather than thick like yoghurt.
Natural fermentation time can influence the flavour and texture — longer fermentation generally produces a more pronounced tang and effervescence, while shorter fermentation can result in a milder profile.
HOW TO USE
- Serve chilled as a refreshing morning drink or alongside a meal.
- Blend with banana, honey, or dates for a naturally creamy smoothie.
- Try with a pinch of cumin and salt for a traditional savoury preparation.
- Use in place of buttermilk in pancakes, batters, and breads.
- Use as a marinade for chicken or lamb.
- Pour over overnight oats or bircher muesli instead of milk or yoghurt.
- Use in dips, raita, and chilled dressings in place of yoghurt.
- Use as a base for chilled soups and other cold preparations.
STORAGE
- Keep refrigerated at 2–6°C at all times.
- Consume by the date stated on the pack.
- Shake or stir gently before serving.
- Natural separation and slight effervescence are normal characteristics of live kefir.
- Do not freeze, as freezing can affect the texture and live cultures.
MADE TO ORDER
NUTRITION Per 100ml
| Nutrient | Per 100ml | % Daily Value* |
|---|---|---|
| Energy | 61 kcal | ~3% |
| Protein | 3.2 g | 6% |
| Total Fat | 3.5 g | 4% |
| — Saturated Fat | 2.3 g | 11% |
| Carbohydrate | 4.5 g | 2% |
| — Sugars | 4.5 g | — |
| Calcium | 120 mg | 9% |
| Phosphorus | 110 mg | 9% |
| Potassium | 180 mg | 4% |
| Vitamin B12 | 0.1 µg | 4% |
| Riboflavin (B2) | 0.11 mg | 8% |
ABOUT ROOTZ ORGANICS
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Sign UpKefir is a fermented milk drink made by inoculating milk with kefir grains — a symbiotic culture of lactic acid bacteria and yeasts. The culture ferments the milk's sugars over 24–48 hours, producing lactic acid (which gives kefir its tang), a small amount of CO₂ (which gives it a faint natural effervescence), and trace amounts of alcohol (less than 1%). The result is a tangy, pourable, slightly fizzy fermented drink — distinctly different from yoghurt in both flavour and texture.
Goat milk has naturally smaller fat globules, making it easier to digest for many people. It is also naturally lower in lactose than cow milk — and the kefir fermentation process reduces the lactose content further. Goat milk kefir is noticeably lighter in body and less sharp in flavour than cow milk kefir, making it easier to drink straight. For people who find cow dairy heavy or difficult, goat milk kefir is often the better starting point.
Kefir fermentation significantly reduces the lactose content of milk — the bacteria and yeasts consume much of the lactose during fermentation. Many people who are mildly lactose intolerant tolerate kefir well, and goat milk kefir (which starts with lower lactose than cow milk) even more so. However, kefir is not lactose-free and is not suitable for people with a diagnosed milk allergy. Individual tolerance varies — if you have a sensitivity, start with a small amount and see how your body responds.
Fresh goat milk kefir is tangy and slightly sour — noticeably more so than plain yoghurt but without the sharpness of vinegar. It has a faint natural effervescence (a very slight fizz) from the yeast component of the culture. The texture is pourable and fluid, thinner than yoghurt. A small amount of natural separation between the whey and solids is completely normal — shake or stir gently before drinking. The flavour is lighter and less heavy than cow milk kefir.
This kefir is made fresh after your order is placed — it is not pre-made, warehoused or shelf-stabilised. Each batch is prepared to order, fermented, and dispatched chilled. The 3–4 working day window covers the fermentation time plus chilled delivery. What you receive is days old rather than months old — which is the point.
Keep kefir refrigerated at 2–6°C at all times. It must not be left at room temperature for extended periods — the live cultures continue fermenting and the kefir will become increasingly sour. Consume by the date on the pack. Do not freeze - freezing damages the live culture activity and permanently changes the texture. Natural separation and slight effervescence in the bottle are normal and not signs of spoilage - shake gently before use.
