Kefir is well known throughout Europe and the middle East, and is a product with some quite amazing health benefits. In some ways it is similar to drinking yoghurt, but it contains beneficial yeasts as well as probiotic bacteria, which produces a different flavour profile and a different set of good things for the body. The combination of these help to clean the intestinal tract and the beneficial yeasts outpopulate destructive pathogenic yeasts in the body.

Kefir has a delicious, tangy flavour, with a slight subtle aroma of fresh yeast. Fresh Kefir grains look a bit like cauliflowers, and they grow in milk, but due to food safety regulations we are not able to supply these grains fresh. However, we have found a freeze-dried source of Kefir culture, which makes Kefir that looks and tastes as authentic as the fresh stuff.

You use the freeze-dried Kefir granules just like yoghurt culture. All you need is a source of milk - UHT milk is perfect, because it has already been heat treated. Then you add a couple of granules of Kefir culture to the milk and leave at about 20-25 degrees celcius for about 15 hours and voila, you will have liquid Kefir (without the mess of the fresh grains).

Kefir grown from fresh grains also contains up to 2.0% alcohol, depending on how long it has been fermenting, but when made from freeze dried cultures and cultured for less than a day, then stored in the fridge this amount is more like 0.1%.