About Us
Why Regurt ?
We at Regurt have a policy of "Ferment on Demand" (which means that only after placing the order, our team starts the Fermentation Process).
As our mission is to provide Fresh and Healthy Fermented Milk Kefir in India without any added preservatives.
We’re here to improve the health of our customers. And we’re here to leave the world a better place than we found it. Regurt has brought the delicious taste and probiotic health benefits of Kefir to a whole new generation.
Our Motto
At Regurt, we believe everyone’s life can be improved by adding more homemade probiotics from cultured and fermented foods to their diet. Our goal is to provide all the products, information, and support our customers need to successfully incorporate healthy, nutrient-rich foods into their lives.
On a lighter note, we’re also here to change the meaning of the word delicious, and to have a little fun along the way. You with us? Good. Very good
''Revive your Gut with Regurt''
History of Milk Kefir
Kefir (also spelled as kephir or kefier) Milk kefir is now widely known and consumed in many countries throughout the world, but for many centuries, milk kefir was a closely-guarded secret of the Northern Caucasus region in Russia. The people of the Northern Caucasus region are renowned for their longevity, with one of the highest proportions of centenarians in the world.
At this time, kefir grains were regarded as a part of the tribe’s wealth. Kefir grains were passed on from one generation to the other. The kefir was made of goat or cow’s milk in bags made from the animals’ hides. It was occasionally made in clay pots, oak vats, and wooden buckets. There were other people from different areas that used sheep milk.
Kefir is also used to remedy digestive problems. This is because it has minimal curd rigidity meaning the curd breaks up easily into small particles. This small size of the curd allows digestion by offering a large surface area for the agents of digestion to work on. It also contains mild laxative attributes.
Modern kefir is made by adding kefir grains to milk typically at a proportion of 2–5% grains-to-milk. The mixture is then placed in a corrosion-resistant container, such as a glass jar, and stored preferably in the dark to prevent degradation of light-sensitive vitamins. The resulting fermented liquid may be drunk, used in recipes, or kept aside in a sealed container for additional time to undergo a secondary fermentation. Because of its acidity, the beverage should not be stored in reactive metal containers such as aluminum, copper, or zinc, as these may leach into it over time.
Motive Behind REGURT !
“We’re not a fan of rigid food rules at all, but when any patient has type 1 diabetes (or any other health condition that alters the way you used to eat) you’re forced to analyze everything that goes in your mouth. It is our mission to provide you with fresh and healthy resources to help you properly manage your health condition while letting you experience true joy and contentment from the food you’re eating.”