Here at happy kombucha we tend for our Cultures by hand, grown by our culture care team who have been working with cultures and cultured food for many years. There is no scoby or Kefir machine just willing hands and lots of Love. We sing to them, we talk to them and we treat them as one of the Happykombucha family so you know that when you buy our cultures you are buying a small sachet of love not just pro-biotics.
We use only Organic ingredients with all our cultures and we offer a full support package as you brew. You are provided with access to our App (available for android or Apple, phone or tablet) and we have plenty of culturing experts available by phone or email to answer any questions or queries you might have.
So why should you drink Milk kefir anyway?
Here's why
- Increases healthy micro flora in the gut
- It literally means “feel good” in Turkish
- Supports healthy digestive system
- Kefir is a complete protein
- Contains an abundance of calcium and magnesium which are supportive to a healthy nervous system
- Rich in enzymes that help us digest our food
- Kefir is also rich in vitamin B-12, vitamin K and biotin.
- Kefir contains lactic acid, which is good for healthy skin
- Although kefir is made from milk the process of turning it into kefir almost completely eliminates the lactose. Often those who have trouble with lactose can handle kefir
- 1 c. provides 25% of the daily amount of Vitamin D you need
So What exactly is Milk Kefir?
So basically, Milk kefir is the drink, but Milk kefir grains are the “starter kit” that you use to produce the drink. Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means “feeling good” after eating. It can be made with Cows or goats Milk.
The Kefir grains are natural symbiotic cultures containing a huge number of natural bacteria that turn the lactose in the milk into lactic acid, so kefir tastes sour like yogurt it has a thinner consistency so it is more smoothie like.
Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its benefits.
Dairy-free versions of kefir can be made with coconut milk and some other nut milks however, these will not have the same nutrient profile as dairy-based kefir.
Kefir is incredibly easy to make at home and can be flavoured just like yogurt but it is also incredibly versatile so it can be used in baking, for salad dressings, sour dough, cottage cheese and much much more. Kefir is a good source of Protein, Calcium, Phosphorus, Vitamin B12, Riboflavin (B2), Magnesium and Vitamin D.