There has been a lot of press about Kefir recently and with good reason.  A fermented food cultured from dairy, Kefir is one of the richest sources of probiotics- containing far more ‘good’ probiotic bacteria than yogurt or cheese.

We aren’t the first to discover the benefits of Kefir however. The healing qualities of drinking Kefir have been rumoured for centuries – since the origin of the drink in the Caucus mountains that lie between the Black Sea and the Caspian Seas, separating Asia and Europe.  The word ‘Kefir’ originates from the Turkish work “keif,” which means “good feeling.” Kefir first got it’s taste of fame in the 1900’s when a Russian scientist and Nobel Prize winner, Ilya Metchnikoff discovered villagers in the Caucasus Mountains were living much longer than the rest of the population- this was put down to their daily consumption of Kefir.

So how does it compare to yogurt?

Kefir tastes a lot like a yogurt, but differs in a number of ways.  Kefir is made from special grains that are made up of bacteria, milk proteins and yeast. While it’s most commonly made with cow or goats milk it can also be made with other forms of milk and milk substitutes, such as coconut milk, soy milk and eve sugar water.  Due to the fermentation process in making kefir, people who are lactose intolerant can also drink kefir.

If you aren’t already convinced, here are 10 reasons you should add Kefir to your daily diet.