About Kefir

Kefir is a fermented beverage and ancient functional food. It’s formed by a symbiotic culture of lactic‑acid bacteria and yeasts embedded in proteins, lipids and polysaccharides, working together to benefit the host (gut, mouth, skin). Kefir contains many beneficial microbes (probiotics). Milk kefir commonly includes around 30 probiotic types, and water kefir around 15. It’s rich in nutrients such as proteins, calcium, phosphorus, vitamins B12, K and D. The word “kefir” is thought to come from a Turkish word meaning “good feeling”.

Supporting a balanced gut microbiome is associated with improvements in a range of concerns. Many people report benefits for:

• Food intolerances
• Inflammation (gut, joints, body)
• Sleep disturbances
• Constipation or diarrhoea
• Allergies
• Brain fog and low energy
• Immune health
• IBS, reflux (GERD), IBD
• After antibiotics (re‑seeding the gut)
• Leaky gut / increased gut permeability

Note: For medical advice, please consult your healthcare provider.

Gut health is overall balance along the digestive tract, including the diversity of microorganisms, the integrity of the gut lining, and the enzymes and acids needed for digesting and absorbing nutrients.

NuMeSA focuses on gut health and has seen thousands of customers benefit from kefir over the past nine years. We use live kefir grains to maximise probiotic diversity and strain count. Explore our testimonials to read customer experiences.

Modern diets and lifestyles can deplete beneficial microbes (e.g., low fibre intake, antibiotics, environmental stressors). Probiotic‑rich foods like kefir help re‑introduce helpful bacteria that support a healthy gut ecosystem.

Probiotics are beneficial microorganisms that live in our gut. They support immunity, help process food, protect the gut lining, and can produce certain vitamins and neurotransmitters.

Prebiotics are fibres (soluble and insoluble) that feed probiotics. They help produce short‑chain fatty acids (SCFAs), which support anti‑inflammatory pathways and gut integrity. SCFAs are studied in conditions such as Crohn’s, IBS and ulcerative colitis.

Kefir contains billions of live, bioactive probiotics, primarily from Lactobacillus species. Strains vary by region; commonly reported species include Lactobacillus paracasei ssp. paracasei, L. acidophilus, L. delbrueckii ssp. bulgaricus, L. plantarum, and L. kefiranofaciens.

Kefir provides multiple live probiotic strains in a food matrix. Many OTC supplements contain fewer strains and may be processed or freeze‑dried.

Common signs include food intolerances, digestive discomfort (constipation/diarrhoea), inflammation, allergies, sleep issues, brain fog and low immune resilience. Speak to a clinician for personalised guidance.

• Made with high‑quality ingredients and live kefir grains/cultures
• Broad microbial diversity to seed the gut
• Powerful functional food, made in small batches
• Serving South Africans for over 9 years
• Traditional, slow fermentation; low to no residual lactose in milk kefir
• Water kefir uses a first and second ferment method
• Natural variation in colour, taste, clarity and carbonation is normal

Start with ~100 ml per day and adjust as tolerated.

Yes. General guide: 1 tablespoon for bigger dogs; 1 teaspoon for cats and small dogs. If unsure, consult your vet.

Yes. Try our coconut milk kefir or water kefir. We also offer a vegan‑friendly pre/probiotic powder.

During fermentation, most lactose is consumed by the cultures. Milk kefir generally contains low residual lactose; some people ferment longer to reduce lactose further. Individual tolerance varies.

Choose water kefir or coconut‑milk kefir.

See our step‑by‑step guide: numesa.co.za/kefir-instructions/

You can use either. Dried grains require rehydration and may take a few days to become active. Fresh grains are often quicker to start.

A glass jar, a plastic strainer, and a plastic or wooden spoon. See the full list in our guide.

Soak grains in chlorine‑free water for about 5 days to rehydrate. Full instructions: kefir instructions.

Yes. With good care, grains can be used indefinitely. See care tips in our guide.

Milk kefir: 24–48 hours. Water kefir: two steps; each ferment is ~48 hours.

Yes.

Cow’s, goat’s, soy or coconut milk. Fresh milk is preferred; raw milk may offer additional benefits where available.

Optional — not required.

Add strained grains to fresh milk or sugar‑water and refrigerate. For milk kefir, change the milk weekly.

Yes. Thaw completely before use; texture may be less smooth, but cultures can reactivate.

Indefinitely with proper care. See our guide for maintenance.

You’ll notice thickening or slight separation (a marbling effect) — both are normal signs of fermentation.

A mix of white and brown sugar works well (either is fine). See the guide for tips.

Not at all. It likely over‑fermented slightly. Stir well and continue straining.

Longer fermentation consumes more lactose, leading to a tangier flavour. Taste may vary by batch.

It may need more time. Try another 24 hours and ensure you’re using a sealed bottle so carbonation can build.

Kefir grains (sometimes called a SCOBY) are a symbiotic culture of bacteria and yeasts. Milk kefir grains resemble tiny cauliflower; water kefir grains look like translucent crystals.

Lightly effervescent with a tangy, yoghurt‑like taste. Flavour varies with the milk used and fermentation time.

Yes. Keep chilled (below 4 °C). Warmer temperatures speed fermentation.

Milk & water kefir: typically 14–16 weeks unopened. Once opened, enjoy within ~14 days.

No — the light fizz develops naturally during fermentation.

Yes. We use only natural ingredients across our products.

During fermentation, grains consume sugar as fuel. Our flavoured milk kefir contains only small amounts of sugar from our fruit syrups.

It’s likely over‑fermented. Open slowly over a sink to release pressure (“burp” the bottle). Expect a fizzy, tangy taste with plenty of live probiotics.

Texture varies by batch because kefir is made in small batches. Time, temperature, milk type and grain quantity all affect thickness.

See our products for images, ingredients and nutrition notes.

Kefir uses kefir grains with milk or sugar‑water; kombucha uses a tea SCOBY with green/black tea. Milk kefir provides protein, fats and fibre; kombucha does not and contains caffeine. Kefir generally offers greater probiotic diversity; kombucha offers digestive enzymes and fewer probiotic strains.

Refreshing and tangy — similar to lightly sparkling water.

Kefir is a living, fermented beverage; values change over time, so static nutritionals aren’t representative.

Milk & water kefir: ~14 weeks. Prebiotic powders: ~24 months.

Many enjoy kefir on an empty stomach in the morning to support digestion — or before bed; kefir naturally contains tryptophan which may support sleep.

Anytime with a meal, smoothie or shake.

We don’t recommend it — high heat can reduce probiotic viability. Instead, blend into smoothies or stir into cool cereals.

Yes, goat‑milk kefir is naturally gluten‑free. We ferment fresh goat’s milk for ~48 hours, then strain out the grains. No thickeners or flavourants are added.