Kefir is a fermented drink that has been consumed for thousands of years. It originated in the Caucasus mountains in the former Soviet Union where the drink was fermented naturally in bags made of animal hides.
No, I do not have a goat-skin bag, but I do have a nice pitcher that I fill with milk, add Kifer grains to, and store for up to 24 hours, mixing with a wooden spoon a couple times throughout the process.
Why, you ask, do I choose to drink fermented milk? The person who sent me these specific grains has been incorporating different grains for several years and claims that these grains have up to 70 different probiotic bacteria and yeasts.
What is the health benefit? For me it aids in digestion (keeps me regular), and boosts my immune system. Keeps those colds and flu at bay!
I drink a half cup to a cup of Kifer milk (which is has a thick milk consistency or a watery yogurt consistency) every morning and every night. It has a fizzy quality and is a bit tart. If I want it sweetened, I add a natural sweetener or add fruit.