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Lifeway Foods was founded by Michael Smolyansky, a Ukrainian Jewish immigrant who arrived in the United States from Kyiv, Ukraine, USSR, in 1976. [3] During a trip to West Germany, Michael and his wife, Ludmila Smolyansky, realized the kefir sold at a tradeshow was not sold in the United States and decided to start producing it.
Kefir (/ k ə ˈ f ɪər / kə-FEER; [1] [2] alternative spellings: kephir or kefier; Russian: кефир [kʲɪˈfʲir] ⓘ; Karachay-Balkar: гыпы) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture.
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Smolyansky's wife suggested the idea of him founding a business making kefir, whilst they were visiting Germany in Winter 1984. [6] Kefir was available in Cologne supermarkets, but not Chicago. Smolyansky rented a small factory on the east side of Skokie in 1985, where he set up a production line; he invested about $50,000 of family savings in ...
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Kefir cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining or by heating using the acidic by-products of the kefir culture to set the curd, followed by straining.