Kefir originated from Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, meaning "feeling good" after eating. It is made by simply adding kefir "grains" to milk. Kefir grains are cultures of yeast and lactic acid bacteria. Over a period of 24 hours, the soaked kefir grains multiply and ferment the sugars in the milk, turning the milk into kefir. The grains are then removed from the liquid, and can be used again.


  • Bone strength – Milk on its own is a source of protein and calcium, which contribute to bone health, however kefir is also rich in vitamin K2. K2 plays a central role in calcium metabolism.
  • Digestion – For many people, especially those who are lactose intolerant, lactose found in milk is difficult to digest. However, kefir is low in lactose as the lactic acid bacteria in the kefir breaks the lactose down. Further, kefir also contains enzymes that help break down the lactose even further.
  • IBS relief - Kefir milk also benefits from probiotics and is reported to be a more powerful probiotic than yoghurt. Probiotics help restore the balance of friendly bacteria in the gut and can ease IBS symptoms such as bloating and digestive distress.
  • Prevents harmful bacteria - Kefir grains contain roughly 30 strains of beneficial bacteria, including lactobacillales (LAB). Lactobacillus kefiri, a LAB unique to kefir, has been shown to inhibit the growth of some harmful bacteria such as salmonella, h-pylori and e-coli.
  • Anti- inflammatory – The LAB bacteria mentioned above have anti-inflammatory properties which can help ease a number of diseases such as inflammatory bowel, asthma or rheumatoid arthritis.
  • Anti-bacterial – Finally, kefir contains Kefiran which is a type of carbohydrate present in kefir. This carbohydrate has antibacterial properties.

H O W  T O  M A K E

  • Do not use anything metal
  • Add 1 teaspoon of these kefir grains to a cup of milk, cover the glass, and let it sit out at room temperature for about 24 hours
  • During this time, the healthy bacteria and yeast in the kefir grains will ferment the milk, preventing it from spoiling
  • The grains will grow and the kefir will thicken to the consistency of buttermilk tasting similar to yogurt
  • Strain out the grains and set aside to use for the next batch

The kefir is ready to drink 


It is recommended to drink about 200-300 ml of fresh milk kefir a day. The lactic acid bacteria turn the lactose in the milk into lactic acid, so kefir tastes sour like yoghurt but with a thinner consistency (not great to drink on its own). So we used the following recipe as a starter and swapped in different fruits:

  • 1½ cups frozen berries
  • 1 cup plain kefir
  • ½ banana
  • 1 drop 10% CBD oil for added umpf