Kefir is a fermented drink, traditionally made using cow’s or goat’s milk. It is made by adding kefir “grains” to milk. These are not grains in the conventional sense, but cultures of yeast and lactic acid bacteria that resemble cauliflower in appearance. Over a period of time, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir. So basically, kefir is the drink, but kefir grains are the “starter kit” that you use to produce the drink. The bacteria within the kefir grains turn the lactose in the milk into lactic acid, so kefir tastes sour like a natural yogurt.
Bottom Line: Kefir is a fermented milk drink, cultured from kefir grains. It is a rich source of calcium, protein and B-vitamins.
Kefir grains may contain about 30 strains of bacteria and yeasts. Other fermented dairy products are made from far fewer strains, and don’t contain any yeasts.
Our kefir is made in The Food Hub, Drumshanbo, Co. Leitrim from organic milk sourced locally from farms within the North-west of Ireland.