The  Kefir  is a drink obtained after the fermentation of grains of  kefir  in milk or fruit juice. From the  Caucasus ,  kefir  is a  probiotic  (= living microorganisms, yeasts and bacteria). The kefir grains   are formed of casein (= protein contained in milk and cheeses) and gelatinous colonies growing in symbiosis (= association between living beings whose benefits are reciprocal). There are two types of  kefir  : the  kefir  milk and  kefir  fruit.

The grains of milk kefir are opaque and agglutinated. It is possible to ferment them in cow’s, sheep’s or goat’s milk. Immersed in milk, they transform the latter into kefir and increase simultaneously. These microorganisms act by coagulating casein and transforming lactose (= milk sugar) into lactic acid, alcohol and carbon dioxide. Thus, a white and creamy liquid comes out of it, whose consistency and taste recall those of beaten milk.

Why consume milk kefir?

• It is rich in vitamin B, folic acid and protein;
• It can be consumed by people intolerant to lactose;
• Kefir restores the intestinal flora: it promotes digestion, soothes stomach ulcers and strengthens the biliary system;
• It strengthens the immune system and acts as a natural antibiotic: it is effective in cases of pneumonia, asthma, hypertension and cholesterol;
• It helps to improve the condition in case of skin problems, allergies or insomnia.

The kefir grains  of fruit are small, white and have the appearance of small translucent crystals. Fermented in fruit juice, they act in the same way as  milk kefir grains  .

Why consume fruit kefir?

• It improves intestinal transit and is effective in relieving ulcers and gallbladder diseases;
• It improves the condition of people with anemia, sclerotia and people with respiratory diseases, such as asthma and bronchial catarrh (= Acute or chronic inflammation of the mucous membranes of the respiratory tract);
• It also soothes rashes and eczemas.