What Is Kefir?
Kefir is a cultured fermented milk drink, which is full of live and active cultures. It is traditionally made with living kefir ‘grains’ which are a symbiotic culture of living bacteria and yeast. This naturally diverse combination of bacteria creates a unique environment where they can live and thrive. You can’t manufacture a kefir grain – grains only grow from other grains. No one knows where the first kefir grain came from – it’s a mystery for the ages!
At Chuckling Goat we start with a base of fresh, pasteurised goat’s milk. The grains are then added to the milk, then left to ‘kefirise’, before being strained and bottled. It is not re-pasteurised to ensure the bacteria produced during fermentation are maintained. Unlike supermarket kefir, traditional kefir is often left unflavoured, with a tart and tangy taste, so that sweeteners don’t harm the microbial diversity.
Where does kefir come from?
Kefir comes from the Black Caucasus Mountains of Russia thousands of years ago, where the inhabitants made kefir using goat skin bags. It was hung near doorways and knocked by anyone passing through to keep the kefir well mixed. They became so well-known for their long and healthy lives that the grains were highly sought after by the Russian Government. It spread across the globe and has now come to the UK for good! Read more in our blog ‘Where do kefir grains come from’
How is kefir made?
Traditional goat’s milk kefir requires care and attention. Live kefir grains are added to a base of fresh, pasteurised goat’s milk and cared for while they ferment at room temperature. The living kefir ‘grains’ themselves look like small, squashy cauliflowers. After the kefir reaches the appropriate pH levels the grains are strained and the kefir is bottled. The kefir is not re-pasteurised, so the fermentation process can continue gently in the bottle.
The whole process takes around 36 hours.
What makes kefir different from yoghurt
Kefir and yoghurt are both fermented dairy products, however they are made in different ways and therefore have some key differences.
The main difference is the fermentation process. Yoghurt is usually made with a small number of specific bacterial cultures, whereas kefir is made using live kefir grains – a natural combination of bacteria and yeast. This leads to a more complex fermentation process and as a result, kefir naturally contains a more diverse range of cultures.
There is also a noticeable difference in taste and texture. Kefir is normally thinner in consistency and has a tangy, slightly fizzy flavour, while yoghurt is thicker and milder in taste. Learn more in our blog post ‘Kefir vs yoghurt: which is better for your gut?’
What does kefir taste like?
Kefir tastes and smells tart and tangy, and is compared to tasting like ‘fizzy feta.’ The active ingredient in the kefir producing the taste is butyric acid, which also creates the flavour in parmesan cheese, so that will give you an idea of how sharp it tastes.
On the farm we like to drink our kefir straight and well-aged – the stronger the better. We say it’s not good kefir unless it makes you whoop and holler after you drink it! But if you’re a newbie and you’re struggling with the taste, you can blend it up with fresh fruit and 100% pure stevia to make it more palatable. Just make sure to drink it immediately, as the fructose will degrade the live cultures over time.
What nutrients are in kefir?
Chuckling Goat Original Kefir is a source of calcium, phosphorus, potassium, iodine, protein, and essential fatty acids including linoleic acid and alpha-linolenic acid. Kefir Light also provides vitamin B12.
In addition to these nutrients, kefir contains a naturally diverse community of bacteria and yeast, created during the fermentation process. Learn more about the benefits of kefir here.
Why do people drink kefir?
One of the main reasons for including kefir in your daily routine is its role as a fermented food containing live and active cultures. Fermented foods like kefir are often included as part of a varied diet.
You can read a full scientific review of the literature on kefir here, and a recent study, published in the Journal of Translational Medicine here.
Is Kefir Safe for Everyone?
Kefir is a fermented dairy product that is generally consumed as part of a normal diet, but it may not be suitable for everyone.
Because kefir is made from milk, it naturally contains lactose, although the fermentation process reduces the amount compared to regular milk. Individual tolerance can vary.
If you are new to kefir, it is often recommended to start with a small amount and increase gradually. This allows your body time to adjust.
Kefir contains live cultures, and some people may wish to take additional care when introducing fermented foods. If you are taking medication or have a medical condition, it is advisable to consult a healthcare professional before use. We do not recommend taking kefir alongside immunosuppressants.
As with any food, responses can vary between individuals, and kefir is typically consumed as part of a balanced diet and lifestyle.
What’s the right way to take kefir
Kefir is normally consumed as part of a daily routine. If you are new to kefir it’s advisable to start slowly and build up to the full amount gradually over time.
Real goat’s milk kefir has a tart, tangy taste. If you struggle with the taste of your kefir check out this list of 10 delicious smoothie ideas to give you some inspiration.
Real Kefir vs Commercial Kefir
Kefir can be produced in different ways. Traditional real kefir is made using real live kefir grains, a natural symbiotic culture of bacteria and yeasts. These grains are added to milk and allowed to ferment over time, creating kefir through a natural, ongoing process.
In contrast to this commercially produced kefir is often made using powdered starter cultures. These are usually selected strains of bacteria added to the milk to replicate fermentation, however this process does not produce the same complex structure as kefir grains.
This difference is often associated with a greater microbial diversity within real kefir. Taste is also usually a key differentiator with traditional kefir typically more tangy. Traditional kefir is often left unflavoured, whereas commercial kefir regularly includes added sugar, which can interfere with the microbial balance of the kefir over time.
Which kind of kefir is best?
The best kefir is made with goats milk, as it’s non-allergenic, is easily tolerated by most people and is considered a functional food by scientists. Animal milk is the most powerful base for probiotics, however, cow’s milk can be highly allergenic for human beings, so goats milk is preferable as a base.
When you’re buying kefir, look out for goat’s milk kefir which is completely pure, natural and unsweetened, avoiding varieties made with added sugar or other flavourings. These flavourings or sweeteners degrade the living bacteria in the kefir over time, much as they harm the healthy bacteria inside your gut.
Embrace the tartness! That’s how you know it’s the best kind of kefir. If it doesn’t say made with real kefir grains on the label, it probably isn’t.
