How It Is Made: Raw Kefir ( plain, golden, and vanilla )
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- čas přidán 23. 08. 2024
- WHOLE RAW KEFIR, PLAIN
OP Whole Raw Kefir is made by culturing our whole raw milk with 12 specialized bacteria colonies (in addition to the bio-diverse colonies of beneficial bacteria naturally found in our raw milk). It is cultured for 36-48 hours to achieve a pH of approximately 3.8. OP Whole Raw Kefir is deliciously smooth and very drinkable! Raw Kefir contains special prebiotics, which feeds and protects gut bacteria. In addition, our raw kefir is alive with fully active enzymes containing biodiversity of probiotic bacteria a broad spectrum of naturally occurring beneficial bacteria, essential amino acids, OMEGA-3 fatty acids, metabolically available vitamins, immunoglobulins, minerals, and antioxidants. Absolutely NO antibiotics, synthetic hormones, toxic pesticides, or GMO anything.
13 BILLION BACTERIA PER SERVING
Stages of making Organic Pastures Whole Raw Kefir, Plain
1. Add cold whole raw milk into culturing vat
2. Warm whole raw milk in culturing vat up to 85 degrees Fahrenheit
3. Add 12 specialized bacteria colonies (in addition to our whole raw milk beneficial probiotic, bioavailable bacteria)
4. Gently culture whole raw milk and added cultures for 48 hours in culturing vat
5. Stir Whole Raw Kefir, Plain for 3 hours in culturing vat for a smooth consistency/breaking up any clumps
6. Whole Raw Kefir, Plain is then transferred to Creamery bottling room to be bottled into 32 oz containers
7. Whole Raw Kefir, Plain is then distributed to over 400 California retail selling locations
WHOLE RAW KEFIR, GOLDEN: + Ginger
The health benefits of organic ginger are impressive, which ranges from helping soothe nausea, muscle pain and soreness, lowering cholesterol levels, and helps fight infections.
+ Turmeric
Organic turmeric is argued by many to be the most powerful herb on the planet at fighting and potentially reversing disease anti-inflammation. Turmeric helps with detoxifying, boosting the body’s metabolism, is an antioxidant, and improves digestion.
+ Cinnamon
Organic cinnamon is a powerful spice used around the world because of its widespread health benefits and is known to be a powerful antioxidant.
WHOLE RAW KEFIR, VANILLA
OP new VANILLA Whole Raw Kefir is made by culturing our whole raw milk with 12 specialized bacteria colonies (in addition to the bio-diverse colonies of beneficial bacteria naturally found in our raw milk). It is cultured for 36-48 hours to achieve a pH of approximately 3.8. OP Whole Raw Kefir is deliciously smooth and very drinkable! Raw Kefir contains special prebiotics, which feeds and protects gut bacteria. Pure Tahitian blend vanilla extract is then added after culturing has finished enhancing its flavor profile. We proudly source our vanilla from the HIGHEST quality source locally in Paso Robles, CA (central coast region).
13 BILLION BACTERIA PER SERVING
+ Pure Tahitian blend vanilla extract
Pure Tahitian Vanilla Extract is a premium, pure Tahitian vanilla extract blend, made with the world’s best beans. This South Pacific vanilla is a more mild Tahitian vanilla extract blend. Tahitian vanilla beans are blended with real, artisan Bourbon beans to create a pleasing yet exotic vanilla flavor.
Tahitian vanilla is a different plant species from the Bourbon, with less natural vanilla and a distinctively sweet, floral, and fruity taste that makes it our favorite.
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looks great! Would pay more for a glassed version container. Thank you for all the hard and excellent work! :)
This is my favorite food ever.
Happy to say I just tried your Kefir. I was hesitant. I got both the regular, and vanilla. The golden was out of stock which was the one I wanted to try the most. On first taste (a sip) with the vanilla I thought it tasted a bit off and didn't like the texture with the vanilla. The next day I tried the plain and I was like holy cow.... (pun intended). This was a lot like a mixture of both yogurt and "cultured" buttermilk which I both love. The taste leans more towards the sour buttermilk but is much thicker. After finishing the plain I was more use to the flavor profile and went back to the vanilla... Delicious. Not the biggest van of vanilla but I would get it again. While drinking it it seemed to tickle my tongue.
I would describe it as something like Greek cultured buttermilk. There are a couple of very very subtle notes of different flavor in aftertaste but very delicious after you adjust.
If you like plain yogurt and cultured buttermilk you are pretty much guaranteed to like Kefir.
Can we get this in the gal because that qt goes to fast
This was so satisfying to watch and makes me appreciate your product even more. Thank you! Been healing my gut every day 💗
I'd appreciate a gallon option of kefir as well.
Oh boy!
@@RAWFARM I used to have IBS with diarrhea and drinking raw kefir made me normal again. Miracles in a bottle. Too much info, but hope it helps someone.
Woooo!!! no sugar added!!!!! I am so strict with sugar, SO glad there is no sugar 🤍🤍
Woooow. I love kefir! Can’t wait to try the vanilla!
Wish I could afford these products but they’re outta my budget. Others enjoy for me. Cheers 🥛
Idk what state your in but try to find. A local diary or even Amish community
Buy búlgaros or kefir dude and make your own! That’s what I did! 🤗
U Can invest in a kefir bottle, learn to make your own kefir w/ raw milk. Save a ton of money.
Make it yourself. It’s cheaper and much, much better for you.
Do you chill raw milk before sending to customers??
Just tried the Golden Kefir. Please tell me what the 12 specialized bacteria are named. There are certain ones that I believe are essential. Thanks
The price I paid at Sprout's was $7.99 and on your website it is listed as $5.00. That's a big difference. Can you explain that please.
Spouts has to make a profit.
A $3 profit???
We buy all of your diary products. Loved the Kefir so much I bought grains to make them at home myself. Sad to say, I’ve been at it for more than a week and cannot get it right. Yours is smooth tasting a thick like drinkable yogurt. Mine is thin and tastes more like sour milk. I’m trying to figure how different our fermentation process is. I don’t heat my raw milk and I ferment on the counter for max 36 hours at about 75° and it has already begun to separate. It’s so yucky I can’t even drink it. Are y’all at liberty to give more details on the exact process of your kefir and the cultures you’re using?
Honestly I am waiting for them to reply to you.
I tried mine with kefir grains today didn't like the taste at all so sour and different from theirs 😢
I pray they answer to know what to do with my kefir grains.
But I tried the grains with whole milk from the store and it tasted so good at least close to the raw farm's version, wonder why its a different taste with raw milk?
Hello, are does your kefir milk contain the same type of bacterias as the homemade kefir with kefir grains?
VERY SIMILAR!
So you dont use actual kefir grains?
Kefir dies with metal.
Hey they’re not wearing masks??
Ben Dover this was filmed BEFORE COVID began. We know all wear masks.
scamdemic