Kefir was discovered by the shepherds of the Caucasus mountains, who found that carrying fresh milk in leather pouches fermented the milk into a beverage. For many decades the kefir “grains” that resulted from making kefir were kept secret.
The vast amount of beneficial microorganisms distinguishes kefir from other dairy products, which rarely use more than three species in their production. The kefir “grains” are made of casein and gelatinous colonies of probiotics, which are allowed to sit in fresh milk to make kefir.
Kefir is a self carbonated and slightly thickened beverage with a bold and tangy, refreshing flavor. Whole sheep milk gives kefir an exceptionally creamy texture. The numerous probiotics and healthy yeasts present have made kefir into an ancient but delicious remedy for digestion, immune, and joint problems.