Milk Kefir

New!
Muslim Friendly
Deliver By Aug 21, 2022

Hi, I'm Chai Youn from CY

CY
Kefir and kombucha related products.
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  • Aug 14, 2022
    Order placed
  • Aug 16, 2022
    Chef's preparation
  • Aug 16, 2022
    Order Ships
  • Aug 16, 2022
    Estimated Delivery Day
  • Deliver to entire West Malaysia
    Starting from RM 4.00
    Calculated by distance from home chef's kitchen to your delivery address
    Klang Valley & Selangor
    RM25
    flat rate when you buy any quantity from this store.
    Other location in West Malaysia

About the food
Milk kefir is a traditional healthy beverage made using live milk kefir cultures called milk grains. They are incredibly beneficial to us, especially to restore and maintain a healthy gut! Carefully cultured with live milk grains instead of powdered starter cultures, hence they contain more than 50 strains of beneficial bacteria and yeast!

milk kefir grains,goat milk,cow milk

Diet Preference

Does not contain haram ingredients
Does not contain haram ingredients
Suitable for Children (4-12yrs)
Suitable for Children (4-12yrs)
Vegetarian
Vegetarian

Plastic Bottle
1 kg
6 week(s)
Keep it chilled. Fermented food with live cultures inside do not really go bad, as the fermentation is on going. Even after 3 weeks, it is still safe to consume. The taste will go from sweet, to sour, and finally to bitter.
Half to one cup daily. If you find it too sour to consume, blend with fruits or add honey before consuming! Enjoy~

CY
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Identity vertified
Delivers on time
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Sparkling clean kitchen

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What others are asking

How long after opening can I keep the kefir in the fridge?
There is no difference whether you have opened it or not actually, because of the live microbes in the beverage. They will continue to ferment. But the colder your fridge is, the slower they ferment. Being fermented, they will not turn bad, but ongoing fermentation basically will cause the drink to be fizzier and stronger in flavor and taste. Best to drink within 2-4 weeks in taste, though they are still good even after that.
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