Discover the fascinating story behind this ancient probiotic drink
Kefir is a fermented milk drink that originated in the Caucasus Mountains region. It's made by adding kefir grains – a combination of bacteria and yeasts – to milk, which creates a cultured dairy product with a slightly sour taste and creamy consistency.
The word "kefir" is derived from the Turkish word "keyif," which means "feeling good" – a fitting description for a drink that has been celebrated for its health benefits for centuries.
Kefir has been consumed for over 2,000 years. Legend has it that the Prophet Muhammad gifted kefir grains to the Orthodox people living in the Caucasus Mountains, with the knowledge of how to use them.
For centuries, kefir production was a closely guarded secret. The people of the Caucasus believed kefir grains were a gift from Allah and were protective of their prized possession, keeping the exact preparation methods hidden from outsiders.
In the early 20th century, the All-Russian Physician Society wanted to obtain kefir grains to study their health benefits. After some intrigue, they successfully brought kefir to Moscow, starting its spread throughout Eastern Europe.
In recent decades, as awareness of gut health has grown, kefir has gained worldwide popularity. Today, it's enjoyed across the globe for both its unique taste and health-promoting properties.
Kefir is a complete protein source, containing all essential amino acids needed by the body.
One cup of kefir provides about 30% of your daily calcium needs, supporting bone health.
Rich in B12, B2, and other B vitamins, kefir supports energy metabolism and brain function.
Contains up to 50 different strains of beneficial bacteria and yeasts, making it a probiotic powerhouse.
The traditional form, made by fermenting dairy milk with kefir grains. It has a tangy, slightly sour taste with a consistency similar to drinkable yogurt.
Made with water kefir grains (different from milk kefir grains), sugar water, and sometimes fruit. It's dairy-free and has a lighter, more refreshing taste.
Prepared by fermenting coconut water or coconut milk with kefir grains. This dairy-free alternative offers a tropical twist on traditional kefir.
Milk kefir with added fruits, sweeteners, or spices. This variety offers a more accessible taste profile for those new to kefir.
Many lactose intolerant individuals can consume kefir without issues because the fermentation process breaks down much of the lactose. However, sensitivity varies, so start with small amounts if you're lactose intolerant. Alternatively, try water kefir or coconut kefir.
While both are fermented dairy products, kefir contains a much wider variety of probiotic strains than yogurt. Kefir is typically drinkable, while yogurt has a thicker consistency. Kefir also tends to have a more sour taste and stronger probiotic benefits.
Absolutely! Homemade kefir is simple to prepare once you have kefir grains. The process involves adding the grains to milk, letting it ferment at room temperature for 24-48 hours, and then straining out the grains. Check out our detailed guide to making kefir at home.
Finished kefir should be stored in the refrigerator, where it will keep for 1-2 weeks. It will continue to ferment slowly in the fridge, gradually becoming more sour. If you're storing kefir grains between batches, keep them in a small amount of milk in the refrigerator.
For those new to kefir, start with a small amount (1/4 to 1/2 cup daily) and gradually increase to allow your digestive system to adjust. A common recommendation is 1-2 cups (about 250-500ml) daily for maximum probiotic benefits.
Start your journey toward better gut health with the probiotic power of kefir.