Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your inner ecosystem. It is a creamy, drinkable yoghurt style fermented milk that tastes something like buttermilk. It is believed that kefir was first developed in the Caucasus Mountains of western Russia. The shepherds there used to carry milk in leather pouches. Sometimes the milk would sit for several days and ferment. The fermentation gave it an effervescent taste that was cool and refreshing. They later found that kefir made a great natural medicine that was used to help digestive disorders, low energy and compromised immune function. The Caucasus peoples enjoyed longevity of over 100 years.

Nutritional value of kefir

In addition to beneficial micro-organisms, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilised by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves. Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilise carbohydrates, fats and proteins for cell growth, maintenance and energy.

Kefir is rich in vitamin B12, B1, and vitamin K. It is an excellent source of biotin, a B vitamin which aids the body’s assimilation of other B vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system, to helping relieve skin disorders, boost energy and promote longevity.

15 ml live dairy kefir grains in a milk culture
Packaged in a plastic container
Plastic spoon
Instructions on how to make

Initially introduce only 50 to 100 ml dairy kefir into the diet, but gradually build up the dosage to a full glass (250 ml) of dairy kefir daily.

Instructions on how to cultivate the kefir and care for your grains are included when you order your grains, but for more instructions, visit here