Lemon Verbena Kefir Organic

The 250 ml can or the 750 ml bottle — which should I take?

The Kazidomi lemon and verbena recipe is the same in both capacities. The individual can is drunk in one go, with no question of keeping it. The 750 ml bottle is shared or poured across several glasses, since it then keeps in the fridge, which means closing it properly.

How long do I keep this large format after opening?

Kazidomi says to keep it in the fridge once started and to drink it within the week. Before opening, the bottle holds at room temperature. Since the kefir is not pasteurised, cold is what slows the activity of the ferments and holds the taste steady.

Does this kefir contain milk?

It is a water kefir: the Kazidomi ingredient list carries only water, kefir ferments, cane sugar consumed by the fermentation, lemon, dried figs, verbena and ginger. No dairy ingredient appears in it, unlike a traditional milk kefir, which is made on an entirely different base.

How should lemon and verbena kefir be served?

Thoroughly chilled, poured gently into a glass. Kazidomi recommends not shaking the bottle and opening it slowly, since the drink is live and under pressure. The lemon and the verbena come through all the better for being served cold; the ginger registers mainly on the finish.

Why is this kefir not pasteurised?

Kazidomi has chosen French manufacture with no heat treatment after fermentation. An unpasteurised kefir keeps its ferments active, which explains the care needed when serving and the trip to the fridge after opening. In exchange, the taste shifts slightly over the days in an opened bottle.