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Summary: Milk Kefir is a fermented milk drink similar in taste and consistency to thin or drinkable yoghurt. Milk kefir is a for more superior probiotic, though : while yoghurt typically contains 2 to 7 strains of beneficial bacteria, these are transient, i.e. they have a beneficial effect on our health while we consume them, but they do not have the ability to actually colonise our gut. Also, yoghurt doesn't contain any beneficial yeasts, which are very helpful when it comes to keeping pathogenic yeasts such as candida in check. In contrast, milk kefir usually contains over 20 strains of beneficial bacteria, plus over 10 strains of beneficial yeast, that have the ability to colonise the gut.
It is thought that milk kefir originated in the North Caucasus mountains. The 'kefir grains' that ferment the milk (traditionally goat milk) are a combination of bacteria and yeasts in a matrix of proteins, fats and sugars. This symbiotic culture of bacteria and yeast (or SCOBY) forms white "grains" that resemble mini cauliflower florets.
To make milk kefir, all you have to do is add the kefir grains to goats or cow milk (use the best you can find/afford, raw and organic is best, organic and un-homogenised is next). The bacteria will start eating the lactose in the milk, making them multiply.
The milk kefir is ready when all or most of the lactose has been consumed. The milk kefir is then strained and the kefir grains are moved to fresh milk. With this cycle, you can make homemade milk kefir indefinitely, with spare kefir grains to share with friends and family as they multiply.
Smoothies, salad dressings, soups, scones, pancakes and cakes, kefir ice cream, over muesli or granola, strained to make kefir cheese, are just a few examples of the numerous ways you can consume your milk kefir (other than just drinking it).
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