Holland & Barrett
Available in the Play Store
Enjoyed in the Caucasus for hundreds of years, kefir has only relatively recently hit UK fridges but it is already becoming a staple for many of us.
Why? Because not only does kefir taste uniquely great but it also contains ‘friendly’ beneficial lactic acid bacteria.
Sometimes referred to as kefir milk, kefir yoghurt is thinner than traditional yoghurts, suitable to pour over granola or whizz into a smoothie. Water kefir, meanwhile, is a clear liquid canned or bottled as a refreshing drink.
Making kefir is surprisingly simple, requiring just the fermentation of milk or water with kefir grain (actually a bacteria-packed culture, or ‘starter’) for 12 to 24 hours.
However, buying a natural, organic kefir yogurt is even simpler, taking the hassle out of sourcing your daily injection of protein and calcium – since both found in good amounts in every kefir drink.
Generally containing slightly less sugar than yoghurt, unflavoured, natural kefir is also high in potassium, phosphorous, vitamin A and some B vitamins too.