Kefir originated 2,000 years ago in villages of the Caucasus Mountains known for their residents’ longevity. This nutritious yogurt drink is a household staple in Europe. It helps digestion, supports overall wellness and promotes regular bowel movements. Professor Lin (林慶文) of National Taiwan University describes it as “a divine gift.”
Our kefir is SGS-certified, so you and your family can enjoy it with peace of mind. Each 100g contains up to 57 billion live lactic acid bacteria, far more than commercially available yogurt and fermented milk products sold at PX Mart.
Where can you buy kefir? You can find our products at partner stores in Taipei, Taoyuan, Taichung, Changhua, Chiayi and Kaohsiung. Visit a store and choose your favorites.
The original milk kefir is slightly tangy, not sweet at all, and feels very natural. It also has a fizzy feel, unlike ordinary store-bought drinking yogurt.
TFMA ARIELGoogle review
★★★★★
Lots of layers of flavour. The children love it too and drink every last drop. 😂
Nuan NuanGoogle review
★★★★★
I started as soon as the grains arrived, and it actually worked! I was so happy.
Milk kefir is made by fermenting fresh milk with kefir grains. Its taste is similar to unsweetened Greek yogurt, with a tangy flavor and a slight fizz. It has long been a familiar household drink in Europe.
Nutrition facts for our Original milk kefir, per 250 g serving:
Calories
163 kcal
Protein
10 g
Total fat
10.8 g
Saturated fat
7.5 g
Carbohydrate
6.3 g
Sugars
6.3 g
Sodium
100 mg
Calcium
275 mg
The sugar shown in the nutrition facts is lactose naturally present in milk. No sugar, sweetener, or sugar substitute is added.
Milk is a good source of protein and calcium, and kefir is no different. However, it has the added benefits of probiotics. Probiotics are known as ‘friendly bacteria’ that help digestion and change the bacterial ecology.
Enjoying kefir regularly has also been associated with benefits. Plus, depending on the variety that you use, kefir grains may contain 30 or more strains of beneficial bacteria and yeasts. Some of the major strains include the lactobacillus – or lactic acid bacteria (LAB).
Are there any side effects?
As the process used to make kefir can vary, it is hard to monitor its potency, so some products may be richer sources of probiotic bacteria than others. For those who are not used to probiotics or fermented foods, it is sensible to start with a small amount and increase slowly. Some people report digestive symptoms such as bloating, constipation, or diarrhea when introducing fermented foods to the diet. Anyone with a compromised immune system or histamine intolerance should speak to a health professional before introducing or increasing their fermented food intake.
How is kefir made?
The method used to make kefir is one of the main differences between kefir and yogurt. Traditional milk kefir uses kefir grains and whole cow’s milk. Kefir grains are not actually grains at all – they are small gelatinous beads that look like grains and contain a variety of bacteria and yeasts. The grains are placed in a glass jar or bowl, soaked in milk, covered, and left at room temperature for a minimum of 24 hours. This enables the bacteria and yeast to ferment the lactose (natural sugar in milk) into lactic acid, activating the bacteria to proliferate and grow.
After around 24 hours at room temperature, the grains are strained from the kefir and transferred to a fresh batch of milk, and used again to enable them to keep reproducing – this cycle can be carried on indefinitely. The strained kefir is now ready to drink.
The grains will multiply as long as they are kept in fresh milk at the right temperature (ideally about 22-25C). When the product is put in the fridge, the cool temperature inhibits the fermentation process.
Why are 東歐嚴選｜kefir.link products more expensive than commercially available ones?
Yogurt & yogurt drinks
VSKefir yogurt東歐嚴選｜kefir.link
How it’s made
Yogurt & yogurt drinksMade with freeze-dried starter powder and milk powder.
Kefir yogurtMade with live kefir grains and fresh milk or soy milk.
Probiotics
Yogurt & yogurt drinksOnly about 2-7 probiotic strains with weak activity; many are killed by stomach acid before reaching the gut.
Kefir yogurtDiverse probiotics, SGS-tested: every 100 g of our kefir contains up to 57 billion live lactic acid bacteria, far above store-bought yogurt and the national standard.
Ingredients
Yogurt & yogurt drinksTo ease transport and cut costs, preservatives, artificial flavours, thickeners, additives and sugar are added, adding calories and burdening the body.
Kefir yogurtOriginal kefir yogurt has no added sugar, additives or flavourings, but it is harder to make, fails more often and has a shorter shelf life.
In your gut
Yogurt & yogurt drinksFeeds the good bacteria already in your body; if you don’t have many, the effect is small.
Kefir yogurtPacked with good bacteria to support digestion and regular bowel movements.
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