Kefir which is sometimes called the "Miracle Food" or the "Champagne of Milks" is a fermented milk drink which is considered by health authorities to be superior to Yogurts, with a rich pro-biotic content, which naturally has a positive effect on our bodies.

Kefir and Kefir grains have been around for centuries and originated when shepherds of the North Caucasus region discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent drink.

You may ask what is Kefir. Kefir is a symbiosis of many beneficial bacteria and yeasts, which form grains that resemble cauliflower like structures. During the fermentation process the Kefir grains changes normal milk into healthy ‘living’ pro-biotic food. It takes between 5 and 24 hours to produce a finished product, depending on temperature and the amount of milk used. You may use cow, goat, or coconut milk to make fresh kefir everyday.



A wonderful pro-biotic drink with many times the amount of beneficial cultures than store bought yogurt. Many people who think they are allergic or lactose intolerant thrive on such milk, particularly if it has been turned into clabbered milk, yogurt, kefir or similar products, which are highly valued as health promoting foods in traditional cultures all over the world.

Regular use of Kefir can act as a digestive aid to the stomach and promote good health. Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins.

Because Kefir is such a balanced and nourishing food, it is an aid to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer.

Its tranquilizing effect on the nervous system has also benefited many who suffer from sleep disorders, depression, and Attention Deficit Hyperactivity Disorder.

The regular use of Kefir may help relieve most intestinal disorders, promote proper bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner eco-system for optimum health and longevity.

With proper care, the Kefir grains should last a lifetime. as they will keep growing, and actually reproducing themselves, together with growing in size with use.

You are therefore, assured a continuous supply of fresh Kefir every day, all year long, every 5 to 24 hours, providing you with a fresh supply of Kefir cultures and plenty of cultured milk to drink.

During the culturing process it is not even necessary to boil or even heat the milk before introducing the grains and no temperature control is required.

Kefir adds a slightly tart flavor to the milk and is also very good to use in making bread as soaking the flour in Kefir is said to help break down parts of the flour that the human has trouble digesting. It can also be used to make soft cream cheeses infused with herbs or can be used in place of normal milk in your recipes.