Put simply, our vegan kefir is a fermented drink made by adding kefir mother cultures which are a “living colony” made up of billions of naturally occurring bacteria and yeast. These ferment in harmony with our tender young coconut milk mixture to create Rhythm kefir.
This means not only that the cultures are captured in the same condition (natural, wild and ‘living’) that Mother Nature created them, but that they are far more effective and diverse as they have not been processed by man
Most kefirs currently available are made with powdered freeze dried sachets which produce a far less potent end product.
Read more about the differences between traditional dairy kefir and “supermarket kefir” on this popular investigative UK TV show here.
Our finished product is 100% raw and unpasteurized by comparison all shop bought Dairy alternative cultured drinks use pasteurized ingredients, which diminishes the nutrients and vitamins. We use a technique called high pressure processing technology (hpp). Put simply it is like submerging the bottles 35,000 ft below sea level to preserve the drinks as the pressure kills off any unwanted weak microorganisms and at the same time by natures design the spherical (strongest shape in nature) good bacteria survive as they simply squish like a grape inside the bottle under the pressure and spring back to normal size after the pressure is released/switched off.