Kefir culture
It’s believed kefir grains originated in the north Caucasus Mountains. These “grains” are used to ferment milk products to produce a drink high in probiotics and various vitamins. You can also find water-based kefir drinks in various forms and, while they are still good for you, research suggests the milk version of kefir offers higher amounts of probiotics and vitamins.
“The kefir grain itself isn’t a traditional cereal grain but a colony of lactic acid bacteria and yeast,” says Heidi Fallding from biodynamic Marrook Farm.
Kefir contains a very high content of living probiotics, which, if cared for correctly, can survive indefinitely.
It has a tart flavour — think Greek yoghurt but with a thinner
