Kefir is a fermented milk product (coconut, goat or sheep milk) that tastes like a drinkable yogurt.


Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics.  


Because of kefir’s unique set of nutrients it has been show to benefit the body in 7 main ways:


  • Boost Immunity

  • Heal Inflammatory Bowel Disease, IBS and gut symptoms

  • Build Bone Density

  • Fight Allergies

  • Improve Lactose Digestion

  • Kill Candida

  • Support Detoxification


And these are just a few of the benefits of consuming kefir daily.


Research has proven time and time again that the age-old practice of fermentation is good medicine because of the “healthy bacteria” that are contained within these foods.


A list of the more common probiotics that we regularly see in fermented foods include:

  • Bifidobacteria species

  • Lactobacillus acidophilus

  • Lactobacillus caucasus

  • Lactobacillus bulgaricus

  • Lactobacillus rhamnosus

  • Acetobacter species

  • Leuconostoc


Kefir is one of the highest probiotic foods you can eat with several important probiotic strains. And homemade kefir far outranks any store-bought variety.




2 cans of coconut cream 

1 packet kefir starter culture (from health food store in fridge)


  1. Pour room temperature 1 quart/1L coconut cream into a glass or plastic container. 

  2. Add 1 packet kefir starter culture and stir gently until the culture is fully dissolved.

  3. Cover with plastic wrap, secured by a rubber band, and place in a warm spot, 72-74F/22-23C, for 12-16 hours.

  4. Cover finished kefir with a tight lid and store in the refrigerator.




Another good Kefir food that you can buy or order is Coconut water Kefir. Just be sure to choose one that has no added sugar like CocoKefir or KEVITA (found at Wholefoods, Natural Grocer and the Co-op).