Feel the benefits
Yogumel Kefir, a healthy fermented milk drink
Boost your health with lactic ferments and fresh yeasts.
Lactic ferments and fresh yeasts to make kefir at home easily and sustainably. Enjoy all the benefits of this fermented drink.
Our probiotic kefir sachets contain only essential ingredients:
Powdered milk*, rice extract (bulking agent), powdered lactic ferments (Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. Lactis biovar. diacetylactis, Lactobacillus brevis, Leuconostoc mesenteroides, Saccharomyces ssp). *Origin of milk: Spain.
Being a fermented drink, it has multiple health benefits:
- It improves digestion: it is diuretic and purifying
- It is an antioxidant
- It helps the natural balance of the skin
- It is good for the immune system
- Damiana D. Rosa, et al., https://pubmed.ncbi.nlm.nih.
- Analy Machado O. L, et al., https://pubmed.ncbi.nlm.nih.
Yogumel Kefir aids your health
Boost your health
What is kefir?
Kefir, or milk kefir, is a fermented milk drink. It has multiple health benefits.
It is made from so-called kefir granules or nodules, consisting of probiotics and yeasts.
Regular consumption of kefir improves your immunity. It is also a detoxifying food with great antioxidant power.
Traditionally, kefir was made by asking a relative, neighbour or friend to give you some kefir nodules, which you had to keep alive in the fridge.
Luckily, science has advanced and now making milk kefir at home is much easier and safer. Are you ready to give it a try? Drinking homemade kefir will make you feel better!
How to make kefir at home Step-by-step instructions
For 1 litre of kefir
You have probably heard that kefir can be made at home using kefir nodules that you should always keep in the fridge. This is completely true, but with Yogumel you can do it in a much simpler way. Let us explain how to make kefir at home:
You will need...
- 1 litre of milk
- 1 sachet of Yogumel Kefir
- A whisk (or a fork) for stirring
Step 1. Mix the milk with the lactic ferments.
Mix the contents of 1 sachet of Yogumel Kefir with 1 litre of milk. The recommended milk is cow’s or goat’s milk, although it can also be made with a plant-based drink (oats, soy, etc.).
Step 2. Leave the kefir to ferment.
Kefir has the ability to ferment at room temperature (between 22 and 25 °C). Leave it to ferment for 24 hours at this temperature in a closed jar or pot.
Step 3. Chill and it’s ready
Once the kefir has fermented, let it chill in the fridge. Kefir is best served chilled. In the fridge, well-covered kefir will keep for 7 to 14 days.
Here you can watch the step-by-step:
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