Kefir Culture

The popularity of this cultured milk drink is growing across the world due to its high levels of probiotics and vitamins. We caught up with two artisanal kefir producers to find out why.

- Raquel Neofit

It’s believed kefir grains originated in the north Caucasus Mountains. These “grains” are used to ferment milk products to produce a drink high in probiotics and various vitamins. You can also find water-based kefir drinks in various forms and, while they are still good for you, research suggests the milk version of kefir offers higher amounts of probiotics and vitamins.

“The kefir grain itself isn’t a traditional cereal grain but a colony of lactic acid bacteria and yeast,” says Heidi Fallding from biodynamic Marrook Farm.

Kefir contains a very high content of living probiotics, which, if cared for correctly, can survive indefinitely.

It has a tart flavour — think Greek yoghurt but with a thinner consistency — and usually has a higher fat content than yoghurt. While kefir might have a similar taste to yoghurt, it’s much higher in beneficial probiotics, good bacteria and vitamins.

The benefits of kefir

This ancient fermented drink is thought to pack a punch when it comes to properties that are beneficial to your body and health. Studies have shown it is anti-microbial, anti-inflammatory and high in antioxidants. Artisanal kefir also contains high levels of protein, calcium, potassium and B vitamins.

Like any cultured milk product, it’s good for the gut and can help with digestion. Trent Bos, from The Milk Thief Kefir, says, “We are starting to better understand the importance of gut health to overall health and wellbeing. One way to help maintain a healthy gut microbiome is through consuming fermented foods like kefir.”

How it’s produced