Milk Kefir – Everything You Need to Know

Milk kefir originated in the Caucasus mountains, where it was discovered, and it is a food for centuries. Discover its benefits.

Milk Kefir – Everything You Need to Know

The milk kefir is a probiotic produced by the fermentation of this food.

It has an appearance similar to yogurt and can be made from any type of milk: cow, goat, or sheep, soy, coconut or rice.

Its appearance resembles a mass of white jelly-like, composed of proteins, lipids, and a high molecular weight polysaccharide soluble in water (kefiran).

This drink can be prepared at home by adding kefir grains in the milk, being necessary to a proper storage: the liquid needs about 24 hours to ferment, at a temperature exceeding 18ºC and less than 30 DEGREES.

Then, the milk should be poured off and the grains of kefir are added to other milk, and so on in a cyclic manner, for an indefinite time.

The milk kefir has a creamy consistency with a sweet-sour taste and refreshing, and, surprise, may contain between 0.08 to 2% alcohol in its composition.


This probiotic will help you feel better at various levels, particularly at the level of digestion and control anxiety.

See the possible benefits of milk kefir:

  • The proteins in kefir are partially digested and therefore more easily used by the body;
  • Kefir contains tryptophan, known for its relaxing effect on the nervous system;
  • Restores and balances the intestinal flora, increasing the population of beneficial bacterial, and protective;
  • Regulator of the intestinal flora, and can be used in cases of diarrhea;
  • Help in the decrease of the blood pressure;
  • Can decrease levels of serum cholesterol when it is high;
  • Helps stabilize the levels of blood sugar.



Pregnant or nursing mothers should avoid the intake of this food because there is still no scientific validation that proves your safety in these cases.


Because it contains bacteria and active yeast, this food should not be consumed by people who have a weakened immune system such as, for example, carriers of HIV or other conditions that weaken the immune system.

These may be more prone to develop infections of bacteria or yeasts in the kefir.


As the kefir contains a bacterium milky way that is slightly acidic may weaken the teeth.

Therefore keep usual care of oral hygiene.


Kefir can cause cramps or constipation especially when you start taking them.


  1. Pour ¾ of the milk (not boiled) in a bottle wide mouth of 1litro with air-proof lid;
  2. Put 150 grs. mushroom kefir inside to float in the milk. The mushroom can’t go to the refrigerator because it dies;
  3. Leave it in standby for 24 hours and strain it by a strainer, the milk with the kefir. Take to the refrigerator for 1 or 2 days;
  4. Replacing the mushroom in the same bottle after it washed up and throw, again, the same amount of milk. Never leave the mushroom more than 48 hours in the same milk. Do this every day;
  5. In the Summer, you should wash the mushroom once a week with tepid water (tepid), in the Winter you can do it in 15 in 15 days, but never use cold water;
  6. In the Summer you should place the bottle in a cool place and in the Winter should protect you against the cold.

Try the milk kefir as a snack in the afternoon for example, or as an accompaniment to a salad and tell us what you think!