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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 6172 reviews
Masontop Sprouting Kit
Love this kit , especially the lid design . Makes sprouting a breeze , draining and rinsing very easy with these lids .
Very happy with my purchase. Grains seem to be happy-they have reproduced to almost double the volume. I am enjoying experimenting with different ways to use the kefir. I am loving the smoothies made with real fruit and my grandchildren are really liking turning them into icy poles.
This is my second order for kefir grains. They arrived quickly & in good condition. They were active after 2 ‘flushes’. So pleased to be back on homemade kefir…quite addictive and so tasty compared to the commercial stuff.
I'm loving on the large keffir kit, turns out I enjoy water keffir with a bit of fruit added for zing during second fermentation, and the bigger jar is perfect amount for me. It is set up for success, this kit, even for a beginner, woohoo!.
What lifesavers you were for me after I left my 5year old grains in a motel that met there end!! Devastated and when I couldn't source locally I remembered I reached out to Nourishme Organics and I had grains and kefir ready to drink within 10 days.
Thankyou so much❤
About a week or ten days after starting to take butyrate daily I noticed my gut health was remarkably improved. I suffered less gas and bloating and better regularity and I feel that my health in general has benefited from this product.
I have crohns and recently have felt early signs of what I think could be neuropathy. After 1 month Om sodium butyrate (2 caps), I haven’t get any signs of it over the last week. Could be a coincidence but wondering if anyone else had had a similar experience.
When I first poured 80C water over this matcha I got a big burst of an aroma that took me back to my childhood, oddly enough it reminded me of my nana making raspberry jam. The aroma then changes into one of wonderful sweet green tea and the tea tastes sweet as well. I like a lot of matcha in my cup and don't whisk it so there is a bit of sediment but that's quickly fixed with a stir of a teaspoon. Love it and recommend it.