Our products

SWEET YOGURT / KEFIR

Sweet kefir (also known as “Snezhok” ) has been produced in USSR since 1970s of the 20th century. It contains all the useful features of kefir.

YOGURT / KEFIR

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, with a consistency and taste similar to thin yogurt.

RYAZHENKA

Ryazhenka is made by pasteurising milk and then simmering it on low heat for eight hours or longer. Historically, this was done by placing a clay pot with milk in the traditional slavic oven for a day until it is coated with a brown crust.

SOUR CREAM

Sour cream is a cultured daily product, produced from cream and leaven. Sour cream is a dairy product, obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

SOUR CREAM

Sour cream is a cultured daily product, produced from cream and leaven. Sour cream is a dairy product, obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

COTTAGE CHEESE

Cottage cheese is a fresh cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose.