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Friday, June 01, 2007

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Bacteria is good for you. That’s what the Springfield Creamery, known for its Nancy’s line of yogurt, sour cream and cottage cheese, wants to make clear. Its recently relaunched organic kefir has additional probiotic cultures thrown into the mix of organic milk and fruit. The drinkable milk (kefir means “good feeling” in Turkish) comes in new eight and 32-ounce resealable containers. Springfield Creamery began producing kefir in 1975 and now makes five flavors, including plain, raspberry and peach made mostly from local organic milk and fruit.

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