Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout
Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout
Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout
Kefir Grains (奶克菲爾菌粒) are living symbiotic cultures of beneficial bacteria and yeasts, resembling small cauliflower florets. They are used to ferment milk into kefir, a tangy, effervescent probiotic drink richer in diverse microbes than yogurt. these grains originating from the Caucasus Mountains.
🔆 Free shipping for fresh products (2-4 Day delivery over $500) on order
🔆 Free shipping for take-points (over HK$400) on order
*Healthy Express Complimentary Gift 2026* on order
🔆 Delivery on public holidays (surcharge waived for orders over $500) on order
❄️ Free Shipping for Temperature Controlled Foods (17-22°c, 4°c, -18°c, over $380) on order
We believe that gut health is crucial, and health problems cannot be solved without gut health.
We focus on gluten-free, dairy-free, white sugar-free, low-sugar, additive-free, preservative-free, allergy-free, plant-based alternative foods, all of which help create a healthier microbiome.
Open to "less processed" foods
While we strive to create products that retain most of their nutritional value, they may not look like "highly processed" foods that can be on supermarket shelves for more than two years.
Our products may...
Spread - because we don't use binders and emulsifiers
Go bad faster - because we don't use preservatives
Look less colorful - because we don't use any artificial colors
Taste a little different every time - because every batch is made with real ingredients, just like no apple grows the same on the same tree.
Nutrient fermentation grains originate from the Caucasus Mountains (present-day Russia and Georgia) and have a history spanning thousands of years. Local nomadic peoples discovered that naturally formed microorganisms could continuously transform fresh milk into a beneficial beverage while fermenting milk in leather bags. Legend has it that these "Grains of the Prophet" were considered a sacred gift and passed down through generations. After the 19th century, they gradually spread to Europe and other parts of the world and are now a popular homemade fermented food globally.
Suitable for consumers who value gut health, home fermentation, and natural foods. Pairs well with local organic milk or plant-based milk, catering to the trends of "eating seasonally" and health preservation. Affordable, can be homemade long-term, and cost-effective.
Appearance and Characteristics
Appearance: White to slightly yellow, irregular granules, resembling small cauliflower florets or gel-like clumps, approximately 5-20mm in diameter.
Texture: Soft, elastic, and slightly sticky, with a matrix formed from polysaccharides (kefiran), proteins, and lipids protecting the internal microorganisms.
Activity: Live symbiotic colonies containing 30-60+ species of lactic acid bacteria, yeast, and acetic acid bacteria, capable of self-replication. The colonies will slightly enlarge and divide after use, allowing for continuous use for many years.
Nutritional Value and Benefits:
The colonies themselves are rich in probiotics, making fermented kefir drinks even more nutritious:
Probiotics: Extremely high diversity (far exceeding yogurt), helping to maintain gut microbiota balance, improve digestion, and boost immunity.
Nutritional Components: Rich in protein, calcium, phosphorus, magnesium, B vitamins (B2, B12, folic acid), vitamin K, vitamin A, etc. Low lactose content suitable for those with lactose intolerance.
Main Benefits: Promotes gut health, may help control blood sugar, lower cholesterol, support bone health, antibacterial, antioxidant, etc. Studies show its potential for anti-cancer, allergy, and asthma improvement.
Note: The starter culture itself primarily serves as a culture medium; the nutritional benefits mainly come from the fermented kefir. It is recommended to obtain starter culture from a reliable source to avoid contamination.
Usage and Culinary Applications
Making Kefir: Add 1-5% starter culture to fresh milk (cow's milk, goat's milk, or plant-based milk are all acceptable). Ferment at room temperature (20-25°C) for 12-24 hours. Filter out the starter culture before drinking. Secondary fermentation can be performed to enhance flavor.
Instruction
Activate Your Milk Kefir Grains
To get started with making milk kefir, you first need to activate your dehydrated milk kefir grains.
1. Empty the entire packet of dehydrated milk kefir grains into 1 cup fresh, cold pasteurized milk (don't use raw milk for activation) and stir.
2. Cover with a coffee filter or cloth secured by a rubber band and let culture at room temperature (68-85°F).
When the milk thickens and smells and tastes pleasant, you have kefir! Even if it doesn't thicken but it smells and tastes pleasant, you can use it in baking in place of buttermilk!
3. Starting at hour 12, look for the milk to have thickened to the consistency of heavy cream or thicker.
4. As soon as you notice a change in the milk's texture, strain out the grains and put them in fresh milk. Increase the amount of milk by ½ cup, culturing for multiple batches until you reach 4 cups. Here's a sample schedule for the amount of milk to use for each batch:
5. Once your total batch size reaches 4 cups, your grains are activated!
IMPORTANT For each subsequent batch, only increase the volume of milk if you notice a change in the milk's texture within 24 hours of culturing. If not, use the same amount of milk and culture as before.
Making Milk Kefir (Once Your Grains Have Been Activated)
1. Transfer the activated grains into up to 4 cups of fresh milk.
2. Cover with a coffee filter or cloth secured by a rubber band and let culture at room temperature (68-85°F).
3. Starting at hour 12, look for the milk to have thickened to the consistency of heavy cream or thicker.
4. After culturing is complete, strain out the grains and enjoy your milk kefir! Finished milk kefir can be stored in the refrigerator.
Temperature is important for your grains to thrive.
Always keep your grains between 68°F and 85°F.
Any lower, it will take much longer to culture.
Any higher, harmful bacteria will start to grow.
Uses:
Drink directly (plain or with juice/honey).
Yogurt Alternative: Use in smoothies, salad dressings, bread, soups, or baking.
Kitchen Applications: Use in making cheese, ice cream, or fermented vegetables.
Preservation: After fermentation, remove the starter culture using a plastic or stainless steel strainer. Continue culturing with fresh milk or refrigerate until dormant (change the milk weekly). Avoid prolonged direct contact with metal utensils.
Storage and Precautions
Short-term: Soak in fresh milk at room temperature or refrigerate. Long-term storage: Frozen (after adding milk).
Note: There may be an adaptation period (mild gastrointestinal reactions) upon first use. Pregnant women and those with weakened immune systems should consult a doctor. The bacteria are live and require clean and hygienic handling.
Kefir is a traditional fermented dairy product originating from the "Caucasus region" and is famous for its rich combination of microorganisms. The symbiotic group of probiotics in kefir mainly includes Lactobacillus, Bifidobacterium, Saccharomyces and Acetobacter. The synergistic effect of these microorganisms not only gives kefir dairy products a unique flavor, but also can adjust the physical constitution. This article will explain the health benefits of kefir probiotics and what to look out for when making yogurt.
Making kefir requires live bacteria and yeast strains. The strains can be purchased from kefir starters, or by isolating from a strain. Kefir bacteria form rubbery nuggets that look like cauliflower florets, ranging from small corn kernels to large plums. As more kefir is produced, the strain will grow and eventually it will be possible to split the strain in two. In this way, you can either make two batches at a time, dehydrate a portion for storage.
The 4 major bacterial groups in Kefir probiotics
Kefir active probiotics are not a single strain, but contain more than 30 kinds of symbiotic bacteria. Under the joint action of many microorganisms, they provide multiple benefits to human health. The main probiotic groups include the following four categories2:
Lactobacillus
Kefir is one of the most abundant bacterial species in dairy products, with commercially available products containing several different strains of Lactobacillus that have been clinically proven to have a variety of health benefits.
Bifidobacteria
Bifidobacterium exists in the human body from 2 to 3 days after birth and is particularly helpful in digestion.
Kefir yeast (Saccharomyces kefir)
It can help digestion and provide nutrition.
Acetobacter
Acetobacter produces acetic acid, which is the main reason why kefir products have a slightly sour and winey taste.
5 Benefits of Kefir Probiotics
A review published in the renowned international journal Frontier in Microbiology3 details five reasons why Kefir Probiotics can help maintain your health.
Are yogurt and kefir the same??
Testimony of a girl who used Kefir to treat depression at the age of 12
Helps boost metabolism.
Changing the bacterial flora
Rich in Lactobacillus and Bifidobacterium, it can help change the ecology of the bacterial flora.
Helps smooth bowel movements
Drinking enough water can help you have smooth bowel movements.
Help maintain health
Changes the bacterial flora of the vocal cords, helping to maintain health.
Adjust your physical condition
Help those in need adjust their physical condition.
🥘 Recipe:
How to make your own kefir?
To make kefir cheese, you need live kefir particles, which can be purchased from sellers specializing in kefir bacteria. Kefir on the market is divided into "bottled or powdered" forms, and the effects are the same. You can choose according to your personal preference.
How to eat?
Add 1 cup of milk (about 300 mL), oatmeal and breakfast cereals
100 ml or 5 tablespoons of milk kefir
Steps
Prepare the container
Choose a clean glass bottle or jar where you will add the kefir grains later.
Add milk to breakfast or drink, or eat directly with cheese and jam.
Or pour the milk kefir directly into the milk and mix.
Filtering Kefir Grains
Use a clean sieve to separate the kefir grains from the milk kefir.
Place the remaining kefir grains in a clean glass bottle, add fresh milk, and leave it at room temperature for about 24 hours without refrigeration. You can make milk kefir again and again.
Fermentation
Cover the container with a lid, but do not tighten it (due to the gas produced during the fermentation process).
Leave the container at room temperature (about 20-25°C) for about 24-36 hours to ferment. You can adjust the time according to your preference.
Confirm the fermentation status
After fermentation is complete, some whey will separate out. You need to check the thickness and taste of the kefir. If it becomes soft pudding-like and has a slightly sour taste, fermentation is complete.
refrigeration
After chilling your kefir in the refrigerator for a few hours, you can enjoy your homemade kefir!
If you are unable to consume fully fermented milk kefir within 24 to 36 hours, you can consider freezing it. It can be kept for 1-2 more days after being frozen. Refrigerated kefir will be dormant and inactive. To use the kefir again, it needs to be kept at room temperature for another day to become active.
Note: If kefir is fermented for too long or is contaminated, the whey will become turbid and have an odor or bitter taste. At this time, the fermented milk should be discarded and avoided.
Store Kefir
In a warm and hot climate, it is best to put the daytime colonies in the refrigerator and take them out at night and put them on the table to adjust the temperature.
It is also an easy task to suspend the production of kefir. Put the kefir in the refrigerator until it needs to be made before taking it out. If you need to start making kefir, take it out of the refrigerator and the strain will begin to grow. This approach doesn't always work. If you want to store for a long time or keep a backup, you can rinse the kefir blocks with cold boiled water, place them at room temperature for a few days to dehydrate them, then place them in a sealed bag and store in the refrigerator. These dehydrated kefir blocks are yellow and can be stored for many months. Reactivating these dehydrated kefirs requires starting to make kefirs in a normal way. During the first few days, no normal kefir will be produced. Change the milk every day, but do not drink the produced kefir until the produced kefir returns to normal in terms of appearance and odor. Kefir needs a regeneration phase to rebuild the bacterial balance in the strain.
🔅 Notes:
In some cases, it may also cause some discomfort. The following are some of the downsides or considerations of kefir probiotics:
Disadvantage 1: People who cannot eat dairy products should pay attention
Kefir is made from cow's or goat's milk, so people who are sensitive to dairy protein should avoid it.
Disadvantage 2: Avoid incorrect production methods
Homemade kefir products, if not prepared properly, can be contaminated with harmful microorganisms and may pose health risks. The important points to note are as follows:
Pay attention to the cleanliness and sanitation of the container, and avoid using metal containers during fermentation
Fresh, non-blended dairy is best
Pay attention to the temperature (about 20-25°C) and fermentation time (24-36 hours)
Disadvantage 3: Use in moderation
Especially for those who are trying kefir for the first time, it is recommended to start with a small amount and gradually increase the amount to allow the body to adapt.
When purchasing products containing kefir probiotics, you should pay attention to the following:
Find a trusted brand
Not over-processed
Choose a farm with a marked origin and certified
Clearly label contents and nutritional facts
Introduction and historical story of probiotics. Were they initially considered harmful bacteria?
The first person to discover lactic acid bacteria was an accidental discovery during a failed winemaking process. In the early days, even in Hong Kong a few years ago, using lactic acid bacteria to help maintain health was considered a heresy by consumers who lacked food education. Throughout history, the evolution of "lactic acid bacteria and probiotics" is amazing. The earliest written description of fermented dairy products can be traced back to ancient "Mesopotamia", where the local Sumerians had already carved records of related dairy product processing on the stone walls.
The first historical record of Eastern society is closely related to "Genghis Khan and his Mongol cavalry." According to historical records, Mongolian cavalry put goat milk and other dairy products into sheepskin bags. During the long-distance battles, these dairy products naturally fermented into fermented milk. This fermented milk spread to Europe with the expansion of the Mongol Empire.
Gradually, this fermented milk spread throughout the world, and residents of various countries discovered that after dairy products were fermented under "accidental conditions", they would become sweet and sour and delicious. Not only did they not cause discomfort after drinking them, but they could also help digestion. As time goes by, experts and scholars have put forward more academic papers on the benefits of lactic acid bacteria and even probiotics in maintaining health, and fermented foods have gradually become popular all over the world.
Mechnikov, the father of probiotics
Professeur Metchnikoff
The concept of using bacteria to maintain health was almost heresy in an era when the mainstream idea was that "microorganisms are pathogens." It was not until the father of probiotics, the Russian microbiologist Mechnikov, that he began to elevate lactic acid bacteria from the level of "food preservation" to the level of "health maintenance."
Metchnikoff believed that the health of Bulgarians was related to their daily intake of yogurt. He recommended eating 300 to 500 mL of probiotic yogurt every day to help digestion and maintain health. Although he used his Nobel Prize reputation to give speeches across Europe to promote the benefits of yogurt, his ideas were ridiculed by people at the time because they were too avant-garde.
The birth of Yakult, the giant of oriental probiotics
Inspired by Metchnikoff's concept, Dr. Shirota of Kyoto University in Japan successfully isolated a strain that can adjust the physical constitution, named Lactobacillus casei Shirota (also known as Shirota bacteria). Dr. Shirota added this strain to diluted fermented milk and began production in 1935. His idea is that a 100 ml bottle of Yakult contains more than 10 billion live bacteria, allowing people to help maintain their health at the price of a postcard.
Today, Yakult has successfully promoted this product to the global market, with sales of more than 40 million bottles per day and more than a dozen health papers published every year. It not only continues Metchnikoff's philosophy, but also carries it forward.
The application of lactic acid bacteria shows great differences between the East and the West!
The history of lactic acid bacteria in the East and the West has developed to this day, and the preferred fermented foods are very different due to dietary, cultural and weather factors! Lactic acid bacteria prefer a relatively anaerobic environment and thrive in nutrient-rich areas. They can be found wherever there is "animal and plant activity". These bacteria can produce large amounts of lactic acid, which gives food a mild and moderate sour taste and also has significant food preservative functions.
In fact, the presence of lactic acid bacteria is closely related to the need for food preservation. In terms of food materials containing lactic acid bacteria, the East and the West are very different:
Western society is dominated by "dairy fermentation", such as yogurt, cheese and cream.
Eastern societies mainly rely on "plant fermentation", such as soy sauce, kimchi, natto, vinegar and miso.
This shows that the application of lactic acid bacteria as a natural food preservative is deeply influenced by food culture.
5 scientifically proven benefits of probiotics
After two centuries, people's understanding of probiotics has made great progress. Probiotics can not only be obtained from traditional fermented foods, but modern people are more willing to supplement with probiotic health products to allow probiotics to help maintain health in a "more efficient" way.
Currently, the benefits of probiotics recognized by science are mainly the following five items:
Neonatal health maintenance
Early exposure of infants and young children to probiotics (about 4 to 6 months after exposure to complementary foods), such as "Bacillus bifidum" contained in breast milk, can help change the ecology of the bacterial flora and help adjust the physical constitution.
Health maintenance
Probiotics have been proven to adjust the body constitution and help maintain health. They are especially suitable for those who need nourishment before and after childbirth or after illness.
Post-antibiotic adjuvant therapy
After the use of antibiotics, there is often a need to change the ecology of the bacterial flora. Long-term supplementation of probiotics can help maintain good health.
Adjust your physical condition
Long-term supplementation of probiotics can help adjust your physical condition.
Adjust your pace of life
Studies have shown that supplementing with probiotics can help regulate the pace of life and is suitable for people with a busy lifestyle.
The above findings are only part of the research field of probiotics, and are also the general perception of modern people about the benefits of probiotics. But in fact, there is still a lot of unexplored space in the impact of probiotics on human health.
The strength and imbalance of symbiotic bacteria are closely related to health
According to the current microbial theory, probiotics are considered to be symbiotic bacteria that help maintain health. They coexist and influence each other with other microorganisms and host cells in the body. The ecology of microorganisms in the body is influenced by the host's genes, diet and environment. In 2018, the internationally renowned academic journal Science published an article titled "Protecting Microbial Diversity in the Body"2, which mentioned six things to pay attention to in order to enrich the microbial ecology in the body:
Use antibiotics with caution
Reduce caesarean sections
Encourage breastfeeding
Reduce the use of antimicrobial products
Diverse diet
Take more probiotics and prebiotics
The human body has more than hundreds of trillions of symbiotic bacteria. This means that probiotics will have a closer relationship with the future of mankind. Probiotics not only change the ecology of bacterial flora, but also have a greater impact on humans than we imagined. Keeping up to date with probiotic knowledge is the best way to correctly understand probiotics in the future.
Probiotics FAQ
Q1. Can I drink Yakult or yogurt to supplement probiotics?
Both are fine! Yakult contains active lactic acid bacteria, which is also helpful for maintaining health. As for commercially available yogurt that has obtained the health food certification from the Ministry of Health and Welfare, it almost always contains added probiotics, which can be supplemented according to the information on the product label.
Another thing worth noting is that both Yakult and yogurt products may contain high sugar content. If you are middle-aged or older, you should be more careful about the amount of sugar you consume when choosing.
Q2. What is the difference between probiotics and cheese?
Both of these items contain good bacteria. It is recommended to choose according to your needs:
Choosing probiotics for special needs
For example, if you need smooth bowel movements, maintain health, or adjust your physical condition, you can choose the corresponding strains of bacteria to eat, which will be more effective in maintaining health.
Choose yogurt for daily health care
Cheese is suitable for daily supplementation, which can replenish the protein, lipids, sugars, calcium, etc. that dairy products are rich in. Drinking it on a daily basis can help change the ecology of the bacterial flora and help adjust the physical condition.
Prebiotics x Probiotics x Postbiotics - "Golden Triangle Formula"
Kefir provides fresh live bacteria to help maintain digestive tract function and strengthen probiotic colonization. It is different from commercially available probiotics that contain additives such as seasoning powder, spices, and sucrose.
