While trekking through the mountains of the Caucasus region, the nomadic shepherds of ancient Eurasia would occasionally find that the fresh milk they carried in their leather pouches had fermented into an effervescent beverage. Discovering upon drinking that the beverage filled them with a sense of wellbeing, the drink was named kefir – derived from the Turkish word ‘keif’, meaning ‘good feeling’.

Kefir can be made from water or any type of milk, including cow, goat, sheep, coconut, rice and soy, and is slightly carbonated due to the fermentation process. The fermentation activity occurs from the bacteria and yeast that make up the kefir ‘grains’ used to culture the milk. These so-called grains are actually far from that – despite their grain-like consistency, they are in fact a mix of proteins, lipids and sugars, and resemble small clumps of cauliflower or white coral. These grains are strained out of the milk before drinking, and can then be added to fresh milk to make a new batch.

With a similar consistency and taste to drinking yoghurt, kefir contains a helpful dose of vitamins and minerals as well as easily digestible complete proteins. It has also been lauded as one of the most potent probiotic foods available due to the number of beneficial microbiota it holds, assisting with digestion and supporting immunity. Plus, allergy-ridden comrades can rejoice –  kefir is gluten free and 99% lactose free.

While kefir can be enjoyed straight up, you can incorporate it into a number of tasty recipes. We love adding it to our morning smoothie, or if your breakfast cravings are a little more substantial, you can add it to your homemade muesli or granola. Budding bakers can substitute buttermilk with kefir for a number of recipes, such as these nutmeg doughnuts with berry icing, made even better when joined by a creamy scoop of kefir ice-cream.