1. What makes it special?
It combines the texture of traditional labneh with the microbial diversity of kefir, where the granules consume some of the lactose.
2. Taste and Texture
Thick, creamy, and distinctly tangy.
3. Functional Benefits
✓ Reduced lactose
✓ High microbial diversity
✓ Rich in protein and calcium
4. Main Components
• Kefir
• Calcium
• Biopeptides
5. How to Use
On sourdough or as a snack.
6. Fermentation Science
Microbial Diversity: 20–50 strains
Estimated CFU: 10⁷–10⁹ per gram