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Milk kefir is, to put it lightly, an acquired taste. Sour and pungent, milk kefir is a cultured dairy food originally from the Caucasus the region where Europe meets Asia. There it has been, traditionally heralded as an elixir of long life and health. It seems that there's wisdom in this tradition: milk kefir is rich in beneficial bacteria, phosphorus, vitamin K, biotin and folic acid nutrients that are essential to health and well-being. A single component of milk kefir kefiran may prove particularly beneficial as it successfully protects beneficial bacteria from damage in the hostile environment of the digestive tract.
Milk kefir is strongly anti-inflammatory and may prove helpful in combating gastro-intestinal distress caused by infections from bacillus cereus, salmonella, e. coli and helicobacter pylori. Milk kefir is also particularly important in recovering from clostridium difficile infections and associated gastrointestinal discomfort and diarrhoea which often accompanies use of antibiotics. Despite the fact that milk kefir is, itself, a symbiotic colony of bacteria and yeasts (or SCOBY), milk kefir also acts as a powerful antimicrobial food helping to limit the growth of pathogens while encouraging the proliferation of beneficial bacteria in the intestinal tract.
Milk kefir, like other cultured dairy foods, may also play a role in the prevention of cancer as it exhibits antitumoural effect. Cultured dairy foods, including milk kefir, have been found to play a role in the prevention and treatment of bladder cancer, breast cancer and colon cancer. Indeed, some researchers have concluded that milk kefir may be one of the most promising foods when it comes to cancer prevention.
Milk kefir is cultured from a symbiotic colony of bacteria and yeasts (SCOBY) that is coloquially referred to as kefir grains. The appearance of these small colonies of bacteria and yeast vaguely resembles that of cottage cheese or even cauliflower. Milk kefir grains are white, lumpy and gelatinous and are comprised primarily of lactic acid producing bacteria including lactobacillus brevis, streptococcus thermophillus, lactobacillus casei, lactobacillus helveticus, lactobacillus delbrueckii as well as yeasts that include candida maris, candida inconspicua and saccharomyces cerevisiae. Though, of course, strains of bacteria present may differ from one culture of grains to another.
Obscure and exotic as it may seem, milk kefir is not difficult to prepare. As with many traditional foods, its beauty lies in its simplicity. It's easy to begin preparing kefirand incorporating it into your familys dietary rotation. Once you've acquired kefir grains, simply mix them in with milk and allow it to culture at room temperature for 24 hours. As it cultures at room temperature, the beneficial strains of bacteria and benign natural yeasts will proliferate, metabolize the milk lactose and create a sour, thick beverage/ yoghurt replete with vitamins, probiotics, kefiran and other nourishing components. The longer milk kefir cultures the more sour and folate-rich it becomes, but take care not to culture it too long, as it becomes unpalatable.
Preparing milk kefir at home is remarkably easy and very affordable. It takes considerably less effort than homemade yogurt and homemade yogurt requires very little effort, indeed.
Let customers speak for us
from 6109 reviews
Love the taste
The Radish sprouts taste fantastic, the whole family loves them
Feel good to have an excellent Australian based business and stock excellent range and quality product. The cultures works perfectly for my homemade natto. I'll be getting more, and regular for sure. Thank you.
I bought a Kefirko kefir jar because it comes with a lid that acts as a strainer and a lid that goes on top to protect from foreign matter. It's perfect. The 1.4 litre size is ideal because my grains have grown so quickly that I make that much kefir in one batch. A bit expensive but great quality and fit for purpose.
I bought this to help my digestive issues, which it has. It seems like it might be helping my cycle as well. It may be too early to tell but I had my first real period this year, since using it. Time will tell. It tastes good as well.
I love taking my Zeolite powder! I honestly think it has helped a great deal with detoxing my body. I used to get headaches a lot more frequently but I don't seem to get them anymore. My skin is also clear and radiant. A really great quality product!
The coconut water kefir grains arrived safely and well packaged. I have made many bottles of second ferment with various flavours. I find that the coconut water kefir is a tiny bit easier to make than the milk kefir in relation to fishing out the grains for the next batch. But I love making both, as the milk kefir cheese is fantastic! Highly recommend them.
I’m relatively new to the world of Kafir and am very glad to have such a great experience with Nourishme’s Kefir grains. Surprisingly simple, the lovely little grains do their magic and are consistent in taste, texture and thickness. I’ve used them time and time again, and they behave beautifully. I’ve put them “to sleep” in the fridge and they’ve come out to start again perfectly when I want them! Well done Nourishme on such a great product! I’ve also used the yogurt starter and wow… yum. This is great too!