I’m a big fan of having homemade kefir on a regular basis as it’s both a highly nutritious food and a great natural remedy for healthy gut, strong immune system and good mood, among others.

How to make kefir at home? It’s so easy, let me show you how in this post!

Personally, I consume milk or coconut kefir daily and also recommend it to my clients with digestive complaints as well as to the majority of clients who are on the GAPS diet to heal leaky gut. Also to deal with autoimmune diseases, autism, ADHD, hormone imbalances, depression, anxiety, and adrenal fatigue, to name a few.

When I first mention kefir I find many people don’t know what it is and the name sounds a bit exotic to them.

Well, kefir is simply milk that is fermented by the kefir grains for about 24-48 hours. The grains are a gelatinous, living bacteria and yeast culture that is white or yellow in colour, and looks like small cauliflower pieces – see the photos below.

The grains ferment the milk, incorporating the beneficial flora and friendly yeasts to the milk, creating a powerful, natural probiotic mixture. It’s easy and beneficial to make homemade kefir using organic milk and no additives or preservatives.

What are kefir grains?

Kefir and the grains originated in the Caucasus Mountain region where local people have been using them for centuries. The people living there are known for their longevity and enjoyment of good health till late in life.

In early 20th century Russian scientist and Nobel Prize winner (in Medicine) Ilya Mechnikov investigated and then promoted the grains’ health enhancing properties. He introduced the concept of probiotics and reportedly consumed kefir and other fermented dairy products daily.

To clarify, there actually are two types of grains: milk  grains and water grai