Centuries ago shepherds of the North Caucasus discovered by accident that fresh milk carried in leather pouches fermented into a rich nutritious food, which contained active yeast grains that could be used again and again to continue to ferment the milk of cows, goats and sheep. Traditional kefir was made in leather bags, hung near a doorway which would be knocked by anyone passing to keep the milk and kefir grains well mixed.
Principal benefits of Kefir
Friendly to the lactose intolerant
A cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem”
Easily and cheaply made at home
Tastes similar to ‘friendly bacteria’ yoghurts advertised on TV, but hundreds of times more nutritious and t...