Kefir is a fermented milk. It dates back over 5000 years and originated in eastern Europe and the middle east, supposedly firstly in the Caucasus mountains where it was seen to be sacred. Traditionally kefir is made with animals milk and kefir grains (SCOBY - symbiotic colony of bacteria and yeasts), these grains are the the key asset to making kefir. They eat up the sugars (lactose) in milk and in turn transform the milk to kefir and pack it full of beneficial bacteria and yeasts.

In ancestral times, this method was used as a means of preservation, little did we know the amazing benefits that come from such fermented foods!

Luckily there are now many studies investigating the human microbiome which means we are now beginning to understand the integral role it plays in a healthy lifestyle free from disease. These studies are showing that our microbes are responsible for a great host of functions such as:

-  a healthy digestive system. It helps to break down and assimilate the nutrients from the foods we eat.

-  the production of vitamins which in turn plays a role in the regulation of our immune system.

-  our metabolism.

-  the health of our skin.

-  the production of certain chemicals such as serotonin, which in turn plays a role in our mental health.

-  vaginal health.

-  Oral health.

Our modern day lives sadly kill off some of our internal bacteria and so it is important we try and repopulate our gut with a diverse selection of bacterial strains. These can be bought in pill form, however our body assimilates these much better from a natural food source. All fermented foods offer a wide selection of bacteria. Traditional kefir offers up to 60 different beneficial strains of bacteria and yeasts, therefor giving our body the best possible chance to help our microbes support the host of functions it is responsible for. It also offers a source of magnesium, calcium, b12, k2, biotin and tryptophan so it really is a powerhouse food that has so many great qualities. Kefir has been linked to significantly improving IBS and other digestive issues, dramatically improving eczema and other skins issues such as psoriasis, rosacea and also the elimination of bacterial overgrowth infections such as thrush, candida and many more.

Visit our benefits page for full details on kefir benefits.

We recommend drinking kefir on a regular basis, ideally every day but if no 3-4 times a week. If it is new for you start off with smaller servings, building up to your daily of between 100ml-200ml. It can be drunk morning, noon or night. As bacteria pass through our body it is important to stay consistent with the regular consumption.

When kefir is bottled it will still continue to ferment, so you may notice over time it will become slightly more tart in taste, separate or have a slight fizz. All of which are completely normal and are signs your kefir is fermented with traditional methods using living cultures. Before drinking give your bottle a little tilt (rather than shake) to remove any separation. We also recommend keeping the bottles air tight.

Be sure to keep your kefir refrigerated as heat will speed up the fermentation making it tart in a very quick period of time. Keeping kefir cold helps to keep it thick and creamy and tasting great. Do not shake the kefir, as movement also creates further fermentation.

We have put a 3 week shelf life on our kefir, simply due to the taste changing after this point. However we have tested the kefir for upto 6 weeks and it is still brimming with millions of bacteria. After week3 the taste can become a little too tart for some, so we suggest adding to a smoothie.

The living microorganism’s that make up the kefir cultures actually consume the Lactose within the cows milk. There are trace amounts of lactose in the finished product and in such microscopic levels that it won’t have any effects on you.

If you have a question that has not been answered here, please get in touch by sending us an email to hello@kikefir.com