Frequently Asked Questions
Kefir is one of the best sources of probiotics, even better than chaas, yoghurt or buttermilk; while many yoghurts contain probiotics, kefir contains over 40 strains of probiotic bacteria, a larger quantity than yoghurt. It also contains six strains of yeasts, which provide additional amino acids and vitamins; yoghurt does not contain yeast.
Kefir, also known as ‘milk kefir’ or ‘bulgaros’, is a thick fermented milk drink that has been consumed all over the world for many centuries. According to popular belief, it was developed in the northern Caucasus Mountains (present-day Turkey), and the name kefir comes from the Turkish word ‘keyif’.
Kefir is made by fermenting milk with kefir grains, which have a specialised yeast/ bacterium for 12-24 hours, and has a range of health benefits. Not only does it have emotional benefits, making one feel good after drinking it, it also treats digestive conditions, controls blood pressure, regulates bowel movements, and has long-term benefits of increased nutrition, improved lactose intolerance and a boost in immunity.
Kefir has a tart and tangy flavour, and a consistency similar to that of buttermilk. Slightly more sour than yoghurt, kefir also develops a little bit of effervescence or 'fizz' due to fermentation, and is not naturally sweet .
Also known as the ‘good’ or ‘positive’ bacteria, probiotics are living organisms that support the immune system, treat certain digestive conditions and help in maintaining regular bowel movements. They also improve immunity and skin condition, reduce inflammation and risk of allergies and help in weight management.