We feed our authentic kefir grains daily with warm raw milk straight from the cow – from our small herd of 100% A2 cows who are fed on a 100% grass & pasture diet. They graze on a diverse mixture of grasses, legumes and herbs, and in the winter they eat the best haylage made from the same diverse pastures. They are absolutely not fed with any GM feeds, soya, byproducts or grains, and never given antibiotics. A2 milk is well known for being easier to digest for many people, and many studies have shown the nutritional superiority of milk products from cows fed a 100% grass & pasture diet. We believe all this makes our Kefir a pretty unique product.
Genuine live cultures of Kefir grains which have been cultured for hundreds of years have been shown to be far superior to commercially made kefir both in terms of probiotic diversity and superiority of flavour.
Known as the ‘Champagne of dairy’, it is a living product that can sometimes surprise you by frothing out of the bottle upon opening. It can separate out with a creamy layer onto top and a watery layer at the bottom - just give it a quick shake before opening - and open carefully!
- is a tasty refreshing slightly carbonated fermented milk beverage similar to yoghurt or buttermilk;
- is an exceptional healthy ancient drink that existed long before you were born – thought to originate roughly 2000 years ago amongst the nomadic shepherds in the Caucasus Mountains between Europe and Russia – often referred to as ‘a wonder beverage from the ancient world’
- is the most popular fermented milk drink in Russia – it is estimated that 4.5kg per person is annually consumed in Russia;
- is the stuff of legend: ‘manna from heaven’ – originally a closely guarded secret in every home that had a bag of it, made of animal hide, hanging outside fermenting in the sun during the day, and hanging by the door at night - as more kefir was taken out to drink, more milk would be added. Anyone coming in or going out of the home was expected to mix the kefir by giving this bag a gentle kick. A great way of preserving milk, families passed different strains down from generation to generation and became fierce guardians of their methods of producing kefir – understandable as kefir was considered a source of wealth. Well-guarded as a gut-fortifying and health-giving treasure for nearly 2,000 years (it is thought that many centenarians in the Caucasus Mountains on the borders of Iran, owed their longevity to Kefir). Any news of it was very slow to trickle out to the rest of the world. Marco Polo mentions in his book “The Travels of Marco Polo the Venetian”, a mare’s milk drink made by Tartar women, “ with the qualities and flavour of white wine”… he called the beverage kemurs. Around the 19th Century news of its alleged magical properties were catching the attention of the All Russian Physicians’ Society, who ruled that all Russians should benefit from Kefir. However, people in the Caucasus Mountains refused to budge, so the Society commissioned two brothers by the name of Blandov, who owned a cheese-making factory, to track down some kefir grain for them. The people refused to sell, so the brothers came up with a cunning plan, involving a beautiful woman named Sakharov, an ensuing kidnap, and a demand from the Czar to rescue her for 10 pounds of kefir grains. In 1908, the Blandovs sold the first commercially produced kefir in Russia using the grains procured by Sakharov. These grains were used to treat tuberculosis, digestive orders, atherosclerosis and even cancer, with apparent success. By 1930, the grains were being widely produced all over Russia. No longer a secret, it continues to trickle out to the rest of the world, bringing its unique health benefits to the likes of you and me;
- a symbiotic colony of beneficial yeast and bacteria, known as grains, which are clumps of gelatinous beads growing together in a small clump, resembling cauliflower, rather than cereal grains. These ‘grains’ are unique, in that they are outstanding in their contribution to the health of those who choose to drink milk kefir;
- more powerful than yoghurt, it is not destroyed by antibiotics, it survives the digestion process, it is potently anti-microbial, anti-bacterial, anti-inflammatory and anti-oxidant; well-tolerated by the lactose-intolerant, and thought to protect against cancer because of its anti-mutagenic effect;
- is translated as ‘feel good’ in Turkey, and that is what it does. Just try it and see!
- can improve bone health and lower the risk of osteoporosis;
- is a good source of many nutrients, creating , essential amino acids, vitamins A, B1, B3, Bg/folate, B12, D, K,/K2 and minerals;
- contains a large diversity of probiotics – usually 45-60 strains, putting most mainstream probiotic supplements very much to shame. It feeds the tiny unseen army of microbes that live in our bodies and provide us with important health benefits such as boosting immunity, calming inflammation, assisting digestion, and creating amino acids, vitamins and enzymes;
- contains minimal lactose (milk sugar) which is already digested by the microbes – and hence producing a milk drink that is good for the lactose intolerant;
- is very good at maintaining a balanced and healthy gut microbiome, which boosts the ability of the gut to fend off pathogenic microbes;
- can decrease allergic responses to symptom triggering allergens;
- according to research, has also been shown to reduce food allergies in study participants;
- has been used extensively to treat traveler's diarrhea, gastritis, IBS and other digestive complaints;
- is useful in treating psoriasis, acne, eczema, gum disease, liver disease, gall bladder & helping dissolve gallbladder stones, fighting candida & other fungal infections;
- nourishes hair & potentially reduces the grey;
- normalizes metabolism to help with weight loss;
- lowers blood sugar;
- has anti-aging effects;
- cleanses the body of toxins;
- lowers LDL cholesterol;
- stimulates the immune system to be better at identifying and combating disease.