Kefir is a live and active cultured dairy beverage known for its tart and tangy taste, coupled with a creamy consistency. Originating over 2000 years ago in the Caucasus Mountains, it has long been associated with promoting good health.

Regarding dairy alternatives like kefir, the choice between cow and goat milk can significantly affect taste, nutrition, and digestibility. At Total Health Now, we're proud to offer goat milk kefir products that stand out. Here's how goat kefir differs from its cow counterpart:

1. Nutrient-Rich Composition: Goat milk, used in our kefir products, boasts a nutrient profile surpassing cow's milk. With 18% more calcium, 43% more potassium, 40% more magnesium, and a staggering 104% more Vitamin A than whole cow's milk, goat milk kefir packs a powerful punch of essential vitamins and minerals. This makes it an excellent choice for those seeking optimal nutrition in their dairy alternatives.

2. Enhanced Digestibility: One of the critical benefits of goat milk kefir is its superior digestibility. Thanks to smaller fat globules and softer curds formed in the stomach, goat milk is easier on the digestive system than cow's milk. This means that individuals with lactose intolerance or sensitivities to cow milk proteins may find goat kefir a gentler and more comfortable option.

3. Abundance of Probiotics: Our goat milk kefir is fermented with live and active cultures, producing rich probiotic content. With billions of probiotics per serving, our kefir supports gut health and immune function. Research suggests that probiotic-rich foods like kefir are crucial in maintaining a balanced gut microbiome, contributing to overall well-being and disease prevention.

In summary, while cow and goat milk kefir offer benefits, it stands out for its nutrient density, digestibility, and probiotic richness. Whether you're seeking a dairy alternative due to allergies or digestive issues or prefer goat milk's unique flavour, our goat kefir products are a delicious and nutritious choice for supporting your health and wellness journey.

Our kefir will remain fresh and delicious from the time you open the container until the printed expiration date. For optimal culture activity, we recommend consuming it before the expiration date.

Kefir cultures are beneficial bacteria renowned for potential health benefits beyond basic nutrition. Research suggests they may support healthy digestion and immunity.

Yes, all our Kefir products are naturally gluten-free.

Kefir can help maintain the balance of bacteria in the digestive system, crucial for overall health. Factors like stress, antibiotics, infections, and dietary choices can disrupt this balance. Consuming kefir may contribute to regulating the digestive system.

The optimal amount can vary based on individual factors and health goals. Starting with a small amount and gradually increasing is advisable. Check our blog post for therapeutic dosage suggestions.

Yes, kefir, especially when cultured with whole milk, is an excellent source of protein, containing between 4 and 12 grams per cup.

Similar to drinkable yogurt, our kefir is tart and tangy. Individuals may experience improved digestion, increased immunity, and replenished gut flora.

Mount Olympus Pure Foods Kefir is a live and active product, leading to natural variations in taste, texture, and fizz from bottle to bottle. No chemical stabilisers are added, allowing for authentic variations.

Mount Olympus Pure Foods Kefir contains more live and active cultures, with 10 in total, resulting in higher CFU per serving compared to most yogurts. It is also rich in protein, calcium, and vitamin B12

While freezing can be done, it's recommended to pour the kefir into an ice cube tray and blend before consuming. Freezing in the bottle may cause separation of liquids and solids.

Yes, Mount Olympus Pure Foods Kefir is safe and can be beneficial for pregnant and nursing women.

Absolutely! Mount Olympus Pure Foods Kefir can be used in various recipes, adding flavour and texture to both cold and warm dishes.

Yes, especially in warmer temperatures, kefir may ferment more quickly, resulting in a thicker consistency and potential lumpiness. This is a natural characteristic of live and active kefir.

Water kefir becomes fizzy due to the natural fermentation process carried out by live cultures (bacteria and yeast) in the kefir grains. During fermentation, these microorganisms consume sugars, producing carbon dioxide as a byproduct. When the fermentation occurs in a sealed environment, the trapped carbon dioxide creates the characteristic fizziness in water kefir.