{"id":511,"date":"2026-08-29T11:48:05","date_gmt":"2026-08-29T03:48:05","guid":{"rendered":"http:\/\/kefir.tw\/en\/about\/"},"modified":"2026-08-29T11:48:05","modified_gmt":"2026-08-29T03:48:05","slug":"about","status":"publish","type":"page","link":"https:\/\/kefir.tw\/en\/about\/","title":{"rendered":"About Kefir.tw"},"content":{"rendered":"\t\t
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About kefir.tw<\/p>\n\t\t\t\t

Kefir is a living fermented food with many useful forms<\/h1>\n\t\t\t\t

Kefir is a family of fermented drinks shaped by bacteria and yeasts. Milk kefir, water kefir, and plant-based kefir each bring their own base, nutrition, culture system, and everyday uses. Kefir.tw helps you understand the drink in front of you, choose a form that fits, and use it as food.<\/p>\n\t\t\t<\/div>\n\t\t<\/header>\n\n\t\t

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What makes kefir different?<\/h2>\n\t\t\t\t\t

Kefir begins with a mixed culture in which bacteria and yeasts work together. Traditional milk kefir and water kefir use their own reusable grains. Other products use selected starter cultures designed for a more defined result. The culture wording on the label helps you recognise which system made the drink.<\/p>\n\t\t\t\t\t

That difference matters because culture is only one part of the food. Milk supplies dairy protein and calcium; soy can supply soy protein; water, coconut, and oat bases have different strengths. Processing can also leave cultures alive or heat the product after fermentation.<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t

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Three choices explain almost every kefir<\/h2>

Begin with the base, then the culture, then the finish. This order tells you more than strain-count marketing, \u201chomemade\u201d versus \u201cstore-bought,\u201d or a promise that one kefir is the only genuine kind.<\/p><\/div>\n\t\t\t\t

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1. What was fermented?<\/h3>

Milk, sugar water, soy, coconut, oat, and other bases determine the starting nutrition and much of the taste.<\/p><\/div>\n\t\t\t\t\t

2. What culture made it?<\/h3>

Reusable grains, dehydrated grains, selected starter powder, and backslopping describe different microbial histories and levels of control.<\/p><\/div>\n\t\t\t\t\t

3. What happened after fermentation?<\/h3>

Refrigeration, filtration, flavouring, storage, and heat treatment change the microbes, sugar, taste, and pressure in the finished product.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/section>\n\n\t\t

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What brought you here?<\/h2>

Choose the question that sounds most like yours.<\/p><\/header>\n\t\t\t\t