Many people are starting to culture their own kefir.  For those of you who want to know a little more:

What is milk kefir?

Kefir is cultured (fermented) milk. It’s similar to yoghurt but tangier in taste and contains many more beneficial bacteria and yeasts. The fermentation process breaks down the lactose in milk making it more suitable for people who are intolerant to dairy products.

What does kefir contain?

Kefir is a probiotic containing as many as 27 strains of beneficial bacteria and yeasts. It is able to carry these beneficial microbes all the way to the end of the digestive tract.   It’s also rich in phosphorus, vitamin K, biotin and folic acid, these nutrients are made readily available to the body by the fermentation process.

How do I make kefir?

Kefir is made from a symbiotic colony of bacteria and yeasts (SCOBY) known as kefir grains. They look a bit like cottage cheese. The kefir grains are added to milk and left to culture for 24-48 hours. After this time the kefir is simply strained and it’s ready to consume. The grains are put into fresh milk to make the next batch.

To obtain the milk kefir grains ask us in the clinic, we may have a surplus! They can also be ordered online. Kefir is an acquired taste and while some people are happy to drink it on its own it can also be made into fruit smoothies. It’s an inexpensive way of providing your gut with the healthy bugs it needs, and it only take a couple of minutes every day or two to prepare.


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