Kefir is a unique cultured dairy or water product that’s one of the most probiotic-rich foods on the planet. Its unique name comes from the Turkish work “keif,” which means “good feeling.” For centuries, it’s been used in European and Asian folk medicine due to the wide variety of conditions it’s been known to cure. Different countries call them by different names. In Germany they may be called Piltz; in Italy, Kefir di Frutta; and in France, Graines Vivantes. In Mexico, tibicos (or tibi), Japanese water crystals, and California bees. They are sometimes also referred to as Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, or Aqua Gems.

Kefir is a cultured, creamy product traditionally made with milk or a fizzy product made with water and sugar that has amazing health attributes. Kefir’s are typically tart and refreshing flavor is similar to a drinking-style yogurt or a fizzy refreshing juice, 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. Kefir boasts many of the same health benefits as yogurt, especially when it comes to probiotics. Though people will claim a wide range of health benefits from the likely to the wildly fantastical, in general probiotics do help with your digestion and gut.


When done, the kefir will have thickened to the consistency of buttermilk and taste noticeably tangy, like yogurt. Strain out the grains so you can use them in another batch, and the kefir is ready to drink.

Kefir is made using starter “grains,” which in reality are a combination of bacteria and yeasts that interact with the milk to make the lightly fermented drink. It can be made from any source of milk, such as goat, sheep, cow, soy, rice or coconut. Here at Karl's Kefir we use coconut, vegetable, or fruit mediums to make our kefir. Making it vegan and vegetarian friendly. Scientifically speaking, kefir grains contain a complex microbial symbiotic mixture of lactic acid bacteria and yeasts in a polysaccharide–protein matrix. Read on to see how this can benefit your health.These kefir grains are added to a cup of a liquid medium, sugar and fermented at specific temperatures for about 12-36 hours. During this time, the healthy bacterias and yeast in the kefir grains will ferment the medium, preventing it from spoiling while transforming it into kefir.



It is high in nutrients and probiotics, and is incredibly beneficial for digestion and gut health.

Considered to be a superfood that is healthier and more powerful version of yogurt.