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Kefir – drink it for the taste, the many health benefits are a bonus.

Traditional Russian Kefir cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals and complete proteins. It contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).The regular use of kefir can help create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir is made of pasteurized milk, fermented using a special “kefir fungi (grain).” It has a refreshing, slightly “acid” taste. The technology used in the production of authentic kefir is very complicated. First, ferment is needed that was made on the natural kefir fungus. The sour-milk production, prepared without such fungus, “simply doesn’t have the rights” to be called “Kefir” – it is just sour curdled milk! The milk for making kefir is fermented in special double-walled tanks at a temperature of 20 – 25°C for eight to 12 hours. The milk “clot” that results is carefully mixed and the kefir allowed to “ripen.” It is matured for 10-12 hours at the temperature of 14-16°C. After maturity, the ready kefir is packaged in an ecologically clean package, cooled down in the freezer to 8°C, and is sent to consumers.