Jersey Dairy is doubling production of its newest product after selling out its first batch in less than two weeks.
It’s new kefir product was first made at the start of August. It was available in Coops, Morrisons and other shops around the Island.
Kefir is a fermented milk drink made by adding bacterial cultures and kefir grains. It’s gained popularity in recent years, lauded for health benefits associated with gut health and digestion.
Dr Magdalena Drabble, Jersey Dairy’s director of operations, said she had been trying to bring the product to market for “a long time”. From Poland, Dr Drabble has been familiar with kefir since a child; “it’s quite a popular product in Eastern Europe,” she said.
She added: “There is something about kefir produced from Jersey milk containing only A2 milk protein.
“It combines the natural richness and quality of Jersey milk with the digestive and nutritional benefits associated with both kefir and A2 protein.”
A2 protein naturally occurs in Jersey milk. It means its protein levels are higher than other milks.
Dr Drabble said that the yoghurt it currently produces could be marketed as high-protein, but she said, “to produce yoghurt with even higher protein is definitely on the agenda at some point.”
Dr Drabble said that now was the right time to develop the kefir product, noting its prominent visibility in Waitrose.
“There hasn’t been much investment,” to start producing kefir. It tested and developed the product on site, even making it in the same vats Jersey Dairy makes cream in. The only thing it bought specially was live cultures and kefir grains from and international supplier, and new bottles.
If demand holds up, Jersey dairy plans to increase the batch sizes and make it every three weeks. Dr Drabble hopes it could one day export the product.
