Beautiful on the inside

Kefir is made by fermenting milk from cows, goats or sheep, using live yeast and bacteria to create a creamy, yogurt-like substance with a slightly sour taste. It originated from Russia and is consumed for its probiotic nutrients.



Whilst “bacteria” has gained a bad name, especially in a day and age of anti-bacteria liquids boasting 99.9% effective bacteria removal; but the body is not only made up of but also thrives on bacteria.

Whilst bad bacteria cause ill health and infection, you may have heard good or helpful bacteria being advertised, though you may not actually know what they do. Good bacteria, such as that found in probiotics, are actually greatly beneficial for maintaining a healthy gut and digestive system.  Whilst they are already present in the body, the bad bacteria levels can sometimes be higher than the good, particularly, for example, if you take antibiotics, so it is good to keep your bacteria levels balanced to help keep your body ticking over as it should.

What they can do

They can be used to help ease symptoms of these common digestive problems:

  • Irritable Bowel Syndrome (IBS);
  • Inflammatory Bowel Disease (IBD);
  • Viral, bacterial or parasitic diarrhoea;
  • Antibiotic related diarrhoea.

And have even been known to help people with:

  • Eczema flair-ups;
  • Urinary health;
  • Allergy and cold prevention;
  • Oral health.

Kefir can easily be grown at home with the know-how; Kefir Grains need to be bought initially but if treated properly can be reused indefinitely, allowing Kefir to be obtained daily. The grains are exceedingly easy to look after, as long as you complete the following steps to ensure they are looked after correctly.

Step 1: When buying your Kefir Grains, make sure the company you obtain them from are a reputable supplier; Happy Kombucha are dedicated to all things pro-biotic and use the most natural ingredients tended to by hand to ensure their products are as fresh and good as nature intended.

Step 2: Transfer your grains into a glass jar, ensuring not to use metal cutlery as it damages the microorganisms.

Step 3: Add milk to the grains, at roughly 1 part grains to 20 parts milk, to keep the bacteria healthy and active. Loosely cover and store at room temperature for 24 hours.

Step 4: Use a plastic sieve to remove the grains from the milk, placing them in a clean glass jar. Drink milk immediately or store it in the fridge for later.

Step 5: Add fresh milk into the jar.

Step 6: If you are not able to tend to the grains for a few days, store them saturated in the milk in the fridge.