Kefir vs Kefir yogurt


With the growing demand for healthier living we (jkm foods Ltd) have seen a rise in the interest, for Kefir cultures and there many uses. Working alongside our partners at Igea S.R.L, we are delighted to be able to offer a unprecedented selection of cultures to aid in your production goals.

With an impressive fourteen yogurt culture variations & four variations of kefir, Igea’s YAU & KF options are available through ourselves  and really let you create a product that’s uniquely yours.

The differences:

With so much demand for Kefir and it’s variations, the water tends gets a little muddied around the terms and what we wish to discuss. So we shall attempt to clear the water starting with kefir.


Fermented milk and with that traditionally can be quite sour, carbonated & slightly alcoholic. Fermented at room temperatures using kefir grains, to produce a slightly thicker then milk drink. However many find this traditional format not quite to the UK pallet. The traits of kefir that most producers wish to move forward with are found, within the use of modern freeze dried cultures. Flavour, gas & alcohol production can all be controlled to meet the demands of the UK dairy market.

Igea’s range of kefir cultures make use of a vast catalog of bacteria’s & yeasts. Allowing them to form a highly adaptable & comprehensive culture offering.

Kefir yogurt:

Taking the next logical step from fermented milk, to UK table staple was always on the cards. Taking all of the desirable qualities of kefir I.E. flavour & culture strains. Pairing them with the thickness, acidity and creaminess of classic yogurt styles demanded of  by the UK market. This process has been made vastly easier for producers through the use of direct vat inoculation, using freeze dried cultures. By pairing  Igea’s KF & YAU cultures you can be sure of repeatable results time and time again.

KF range:

Two of the most popular cultures in this range are KF 1 & KF2:

  • KF1 offers a high aroma with low gas & alcohol production.
  • KF2 offers a medium – low aroma with low gas & alcohol production.

Easy to use direct vat & freeze dried, Igea’s range of cultures are packed on activity so one packet will always give the same results time and time again. With no need to rehydrate before use making them so easy to use, just add direct to your milk and stir. Combine this with technical back up from ourselves and our partners new product development has never been easier.

As with all cultures provided via ourselves from our partners. JKM Foods ltd can provide certificates of conformality/analysis upon request. Along with full technical details, kosher & halal certification.  Igea’s cultures are GMO free, according to Regulation (EC) no. 1829/2003 and Regulation (EC)
no. 1830/2003.

More Information:

If you would like more information regarding the range of kefir cultures, please drop us a message via the links below.