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Kefir: The Truly Magical Drink, Known as the "Centenarians' Elixir"

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Kefir: The Truly Magical Drink, Known as the "Centenarians' Elixir" — Lifestyle
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First Things First: What Is Kefir?

First Things First: What Is Kefir?
Kefir is fermented milk made using kefir grains. Originally crafted from mare’s milk—like the Mongolian kumis—today it’s mostly made from cow’s milk. This thick drink tastes similar to buttermilk but feels tangier thanks to its higher carbonation. That fizz is also why store-bought kefir containers sometimes puff up well before their expiration date. Traditional kefir fermentation produces a small amount of alcohol (kumis, made from mare’s milk, is known as a mild alcoholic drink among Mongolian and some Asian cultures, sometimes reaching the strength of a light wine with longer fermentation). However, commercial kefir, as shown by its ingredients, contains no alcohol.

What Are Kefir Grains?

What Are Kefir Grains?
Kefir grains are a mix of yeast and beneficial bacteria that kickstart fermentation. They turn milk sugar (lactose) into lactic acid, alcohol, and carbon dioxide. You can find kefir grains in many health food stores, and they can be reused multiple times to make your own kefir.

Why Is It So Healthy?

Why Is It So Healthy?
Kefir is packed with nutrients that support your gut health. It’s rich in protein, vitamins A, D, B, folate, calcium, magnesium, iron, and iodine—all great for your bones, teeth, muscles, nerves, and thyroid. Thanks to its probiotics, kefir stands out from other dairy like yogurt or buttermilk. Besides lactic acid bacteria, it also contains yeast and acetic acid bacteria. These microbes strengthen your gut flora, fight harmful germs, and boost your body’s defenses. Made from low-fat milk, kefir is protein-rich, filling, and low in fat and calories. That’s why it’s often recommended for weight management, especially blended with fresh fruits or veggies in shakes. A healthy gut flora supports metabolism, which can help with weight loss. Kefir can also brighten your skin, partly because a balanced gut plays a key role in fighting acne and blackheads. It’s even used in skincare for cleansing and moisturizing masks.

Kefir During Pregnancy

Kefir During Pregnancy
Traditional kefir fermentation can produce 0.3–2% alcohol. Like non-alcoholic beers or fruit juices, this small amount isn’t harmful—especially if consumed in moderation. In fact, pregnant women are often encouraged to drink a glass daily for its high folate content. Folate supports healthy cell development, making it especially important during pregnancy.

How to Make Kefir at Home?

How to Make Kefir at Home?
If you want to make kefir yourself, ferment milk with kefir grains in an airtight container at room temperature, away from light, for two days. Then strain out the grains. You can use milk from cows, sheep, or goats. Higher fat milk makes creamier kefir, and organic milk offers more nutrients. For safety, boil raw milk or use pasteurized milk to avoid harmful bacteria.

Buy It or Make It?

Buy It or Make It?
Store-bought kefir differs from homemade. Industrial kefir uses bacteria and yeast instead of kefir grains. This changes the flavor, removes alcohol, but leaves some lactose. Traditional kefir contains alcohol but is nearly lactose-free, making it suitable for those sensitive to lactose. Overall, traditional kefir tends to have more healthful nutrients.
LifestyleNutrition

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