Kefir is a fermented milk product that originated in the Black Caucasus Mountains of Russia. Kefir is now a billion euro industry in Russia and Eastern Europe but has only recently become widely available in the UK.
Kefir is a tart, fizzy beverage similar to drinking yoghurt in texture and consistency, Kefir has “non-transient” bacteria that survive the digestive process and powerfully impact the gut microbiome.
Our kefir is a live product and will not go “off,” but will simply continue to ferment, getting stronger over time. We recommend that you consume 170 ml every day, first thing in the morning before food.
To support the action of the kefir. we suggest that you avoid sugar, cow dairy and high-GI processed foods, and add good fats to your diet during this time. For more dietary suggestions, see our blog kefirise.com. You can also find more information in our video or our #1 best selling book The Good Skin Solution.
We’ve tried to give as much information as possible below, however, if you still have any questions please ask them in the comments box below and Shann will answer them 🙂
How do we make our kefir?
We make our goats milk kefir in the UK by fermenting pasteurised goats milk with live kefir grains, which look a bit like tiny squashy cauliflowers. Kefir grains are actually synergistic constellations of helpful yeast and bacteria and cannot be manufactured – they only grow organically from other kefir grains. They are living organisms, and will continually grow and divide indefinitely if you look after them properly.
To make it easier to understand, think of kefir as a little farm in a jar. We consider our kefir grains to be like little herd animals, just like our goats! We feed them what they like to eat – which is goats milk – and they give us their beautiful product – which is the drinking kefir.
On the farm we ferment our kefir in 50-litre stainless steel vats, similar to a microbrewery process. We add the kefir grains to the goats milk, allow to ferment for 24 – 36 hours, until the pH drops under 4.6, strain out the grains, and bottle the drinking kefir. The grains are retained, and fed more fresh milk, in a continuous fermentation process. We are licensed and regularly inspected by DEFRA and Environmental Health.
Why is our goats milk kefir so special?
We are proud to be the only university-tested kefir in the UK!
Our co-director Shann Jones co-authored a scientific paper published in Frontiers in Microbiology Magazine, alongside Prof Jamie Newbold, head of the Institute of Biological, Rural and Environmental Science at Aberystwyth University. Chuckling Goat kefir was used in this experiment, which found that our kefir did increase fermentation in the gut in both hindgut (horse) and foregut (humans and dogs) digestive models.
We perform regular microbiology tests on our kefir to ensure that it remains perfectly safe and pure. Because it is made with pasteurised goats milk, it can be consumed by pregnant women, infants and elderly people with compromised immune systems without anxiety.
If you are lactose-intolerant, don’t worry! The finished kefir is completely lactose free, as all lactose is consumed during fermentation. This means that kefir is one of the only dairy products that many lactose-intolerant people can enjoy.
As kefir grains are living organisms, they have unique bio-profiles. Our kefir grains are fed exclusively with goats milk, and therefore are unique to us and our farm, and are not for sale. We cannot vouch for the efficacy or power of any kefir besides our own, which has undergone extensive testing at Aberystwyth University. We took our advice in making our kefir from Dr. Natasha Campbell McBride, creator of the highly successful GAPS Nutritional Protocol.
As detailed by our #1 best selling book The Good Skin Solution, we suggest simultaneously drinking the goats milk kefir and applying it topically to the skin, in the form of our soaps and lotions.
What does BBC2 Trust Me, I’m a Doctor say about kefir?
Dr Michael Mosley of of BBC2 Trust Me, I’m a Doctor performed experiments involving kefir in Jan 2017. Here’s what he had to say in BBC News, Jan 3 2017.
“The gut microbiome – the diverse community of bacteria that inhabits our intestines – is a hot topic in science right now.
Almost every day we come across headlines claiming that it has the power to influence our health in new and surprising ways, whether it’s our weight, our mood or our ability to resist infection.
is any of this actually possible?
To find out, Trust Me, I’m A Doctor set up an experiment in Inverness with the help of NHS Highland and 30 volunteers and scientists around the country. We split our volunteers into three groups and over four weeks asked each group to try a different approach that, it’s claimed, can boost gut bacteria for the better.
Our biggest change was in the kefir group.
These volunteers saw a rise in a family of bacteria called Lactobacillales. We know that some of these bacteria are good for our overall gut health and that they can help conditions such as traveller’s diarrhoea and lactose intolerance.
Which type of kefir is recommended by BBC2 Trust Me, I’m a Doctor?
Dr. Michael Moseley recommends kefir that is made in the traditional style. This is how we make our kefir here at Chuckling Goat! ; )
He says this: “If you want to try fermented foods to improve your gut health it’s best to look for products that have been made using traditional preparation and processing to ensure you’re getting the healthy bacteria you’re after.”
What bacteria does our goats milk kefir contain?
We work in association with Prof Jamie Newbold, Head of the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University. (link http://www.aber.ac.uk/en/ibers/ ) Prof. Newbold has done extensive testing on our goats milk kefir and established that it contains the following beneficial strains of bacteria and yeast:
- Lactobacillus kefiranofaciens strain ATCC 43761
- Lactobacillus kefiri gene for 16S rRNA, partial sequence, strain: NRIC 0586
- Lactococcus lactis subsp. lactis strain Lor-MGB-YQ-2(1)
- Leuconostoc garlicum strain B/C-2
- Leuconostoc lactis gene for 16S rRNA, partial sequence, strain: ZU 9
- Ascomycota Saccharomycetes Saccharomycetales Saccharomycetaceae Saccharomyces exiguus
- Ascomycota Saccharomycetes Saccharomycetales Saccharomycetaceae Kluyveromyces lactis
- Ascomycota Pezizomycetes Pezizales Ascobolaceae Saccobolus
- Ascomycota Saccharomycetes Saccharomycetales Saccharomycetaceae Pichia fermentans (T)
Ongoing testing and studies on our kefir are currently being performed at Aberystwyth University, as we work with scientists and the Innovation Sector of the Welsh Assembly Government to explore the potential health benefits of this powerful multi strain microbiotic not only for humans, but also for horses, dogs and chickens.