Kefir Curd Silky, spoonable, and lightly effervescent — Kefir Curd sits somewhere between yogurt and bean curd. Fermented using kefir grains rather than standard yogurt cultures, pot-set slowly and left completely undisturbed until naturally set. The kefir grains are removed before jarring, leaving behind a soft, delicate curd with a broader, more complex flavour profile and a subtle natural fizz that makes it unlike anything you'll find on a supermarket shelf. The texture is soft and delicate, with tender curds suspended in a light kefir whey. Tangy, alive, and deeply cultured. Eat it straight, spoon it into bowls, or use it anywhere you'd use a light fresh curd. If you've never tried kefir in curd form, this is worth the experiment. Ingredients Pasteurised Australian free-range whole milk, live kefir cultures. Nutrition Information (per 100g, approximate) Nutrient Per 100g Per 200g serving Energy 314kJ / 75kcal 628kJ / 150kcal Carbohydrates ~4g ~8g — of which Sugars (natural) ~4g ~8g Total Fat ~4g ~7g — of which Saturated Fat ~3g ~5g Protein ~7g ~14g Dietary Fibre 0g 0g Sodium ~44mg ~88mg Calcium ~130mg ~260mg Sugars are naturally occurring from milk lactose. No added sugar. Values are approximate. Storage Keep refrigerated at 1–4°C at all times. Shelf Life Best before 3 weeks.
