What is Kefir?

Kefir is a cultured, creamy product with amazing health attributes.

Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.

For the lactose intolerant, kefir’s abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.

How is Kefir Made?

Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a “clean” quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.

Kefir is made from gelatinous white or yellow particles called “grains.” This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.

The Body Ecology Diet

The 10th edition Body Ecology Diet is now available!

The Body Ecology Diet is a national best seller that’s ‘must’ reading for people with candidiasis (yeast conditions), chronic fatigue syndrome, cancer, AIDS, food allergies, or digestive disorders — or anyone simply seeking a key to good health. The Body Ecology Diet shows you how healing can be achieved by restoring your body’s inner ecosystem.

Order Here

  • http://www.ClearShotUSA.com Mike

    I have a friend who is literally living on kefir. She claims that she’s never felt better, and I feel like it’s over the top, excessive, and to be quite honest… kind of insane. I feel like it couldn’t possible be good to drink several of these each day as a sole means of sustenance, but she is doing it and claims that it’s working for her. She is not overweight at all (in fact maybe slightly underweight). Is she completely crazy? Either way, if you guys need a Kefir spokesperson, maybe she’s your girl!

  • http://www.ClearShotUSA.com Mike

    I hav

  • Terry Donovan

    Hi…what does the expiration date signify…do the beneficial ingredients ‘die off’ at that date or does the drink go sour after that date…..

  • Jim Bertus

    Our Kefir has gotten a few clumps of what I would say has taken on a hew of the color “Coral” …is this of concern and any idea what’s up? Appreciate it ….Jim

  • Jackie Enfield Dezeeuw

    Does the grocery store have kefir or do you have to purchase else where ?

  • Greglovesinformation

    Do you have to strain out the Water Kefir grains every time, or can you just keep adding more distilled water and cane sugar?

  • Melissa Smith

    Kefir is a fermented milk product that originated centuries ago in the Caucasus mountains, and is now enjoyed by many different cultures worldwide, particularly in Europe and Asia. It can be made from the milk of any ruminant animal, such as a cow, goat, or sheep. It is slightly sour and carbonated due to the fermentation activity of the symbiotic colony of bacteria and yeast that make up the “grains” used to culture the milk (not actual grains, but a grain-like matrix of proteins, lipids, and sugars that feed the microbes.with my best wishes,melissa from http://www.cavediet.net

  • Loren

    What is detoxing?

  • Sarah

    My Kefir separates at the bottom, is this normal? Also what is the kefir grain to milk ratio should be? thanks in advance

    • BludBaut

      Seems like no one answered you about a tablespoon to a quart of milk.More will just speed up the fermentation just as more heat. I’ve seen different figures on heat with the most conservative “72-78″ and the widest “60-90″ degrees.

  • Jules

    I’ve left kefir milk & grains on the bench for 48hrs. Is this too long and will it still be ok to consume?

    • BludBaut

      I just read Neri (above) leaves hers out for a week. Perhaps she has a cool home. :-)

  • susan awad

    hi all can somebody tell me if kefir is usful for diabets as i drink a cup of milk from kefir every 48 hours like to know if it is ok or not thks a million

  • Customer Support

    This is a great post. If you would like to read more about kefir and get LIVE ORGANIC GRAINS please visit


  • jksozib

    Low Price kefir Milk for 1st 10 only @$10!!!!!

    Comes with fresh milk and water kefir grains and a video course with written instructions that show you how to grow and cultivate your own source of potent probiotics.

    The video course showing you everything you need to know about how to make and use Kefir
    with real living Kefir Grains.Click Here.

    Kefir Grains are shipped out in 1 to 2 business day.

    Over 50% Off! + Free Shipping.
    One Time Special Offer!


  • Molly Rossmiller

    Hi Everyone, I have water kefir and they are VERY healthy, my milk keifer, however, were never very good and eventually after having to leave them in the refidgerator for 6 weeks they died. I experimented with the water kefir which were abundant and put milk over a few of them. I now have kefir every morning from both water and now milk.
    I have wondered if i should have put milk on the wate kefir, would it have the same benefits? will they eventually die?
    would appreciate some advice, thanks, Molly

  • Jacob

    I have live water and milk kefir grains to share. Email nckefir@live.com if interested.

    • Lisa Smyth

      Hi Jacob, can you make dairy free coconut kefir from water grains? Lisa NZ :)

  • Reyna Dolande

    I don’t have time to do my own Kefir….is the one selling in the supermarket “Lifeway “Kefir .( i buy plain 1% milk fat.. o.k????) and i like to know if have the same friendly bacteria than the “grains”?

    • Jacob

      Supermarket kefir has fewer strains of bacteria and does not contain any yeast. It’s still good for you – just not as much as homemade kefir.

      • http://lalipopsanddaisies.etsy.com Yadira Del Real

        I used to buy mine at the store for 6.00 and it was a very small container. Now there are 6 of us in my family so one container was barely enough for all of us so that would be one container a day for only one serving each. Later I found that same container for 3.00 witch was better but still not good enough. Now I got my own grains and I buy a gallon of organic milk witch is 6.00$ but I can make enough kefir for a whole week. It takes about five minutes to do the process of straining maybe less. I am telling you I am super happy doing it this way it is so easy. Plus you actually know exactly what you are adding to it no hidden ingredients. Give it a try it is so easy, low cost and healthier.

    • Graham Ansell

      preparing home made kefir takes less time than it does to post on an internet forum.

  • littlemissgoodhealth

    I have been suffereing from chronic diarrhea and constipation for years and i was wondering if kefir will help me get balanced. The doctors took me several tests and can’t figure out what i have, everything comes back negative. One of my doctors told me i “might” have ibs but i don’t think i do, can anyone help?

    • jana

      You have IBS,trust me, I know!

      • littlemissgoodhealth

        what are you using jana, do you have the same thing too?

    • Pam

      Go wheat and gluten free. Study all about the horrible things that wheat, wheat products, and other whole grains do to us that few know about and others won’t tell us about! There’s a GREAT book called, “Lose the wheat, lose the weight”. The title BARELY scratches the surface and it changed the way I eat!!

      • BludBaut

        Do you know that it’s not “wheat” but the GMO wheat that replaced the wheat some decades ago? The “new improved” is where the problem with gluten first appeared.