Numesa uses carefully and consciously sourced milk from Model Melk in Brits. All milk is tested for pathogens at a SANAS accredited laboratory. We use full cream cow and goat milk to make all our Numesa Milk Kefir and use a slow ferment method to allow our live kefir cultures to eat as much lactose as possible. This is why our traditionally made kefir is sour/tart tasting than the mass produced, lab cultured kephir. A traditional kefir made with live kefir ’grains’ also mean a much bigger diversity of beneficial microbes.
Milk kefir contains an average of 30 varieties of bacteria. Some of the main ones that occur most often in testing are:
Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc are commonly found species. Samples tested from around the world showed many groupings.
Milk kefir contains an average of 30 varieties of bacteria. Some of the main ones that occur most often in testing are:
Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc are commonly found species. Samples tested from around the world showed many groupings.
See https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4626640/, https://www.researchgate.net/publication/282711403_Properties_and_benefits_of_kefir_-_A_review for scientific data.
Lactobacilli in kefir may exist in concentrations varying from approximately 1 million to 1 billion colony-forming units per milliliter and are the bacteria responsible for the synthesis of the polysaccharide kefiran. A real kefir will therefore contain both bacteria and yeast and should contain Kefiran.
Milk kefir eats the lactose in milk. Our milk kefir has a very low lactose presence due to our slow ferment process and is a great way to assist those with a lactose intolerance (often caused by a gut imbalance). To get the last of the lactose out, you can leave your milk kefir out of the fridge for an additional 12 hours. The kefir will keep fermenting during this time and eat any available lactose.
Traditionally made kefir will separate when left in the fridge and will need a good shake before being consumed. A thick collection of active microbes happily nestled in full cream milk may even build up in the neck of the bottle. This is common in home fermented kefir. A good good shake should dislodge and mix in again. Numesa endevours to keep our milk kefir production as close to a home-made kefir as we can. We do this because we understand and respect the fermentation miracle that happens when kefir is home brewed. You can make your own. We’ll help you, and for those who don’t have the time or inclination, Numesa will gladly prepare it for you.
Kefir has a tangy tart taste which you either love or hate. For those who love it – move onto the next heading. For those who don’t, I encourage you to push through. As your microbiome rebalances you will acquire a taste for it and eventually crave it. The health benefits far outweigh your uncultured (kefir is a culture) taste buds.
Original and flavoured milk kefirs available.
Goat milk only available in natural
Daily, casually, regularly, intermittently
Drink between 50ml and 100ml per day for your gut flora probiotic dose.
When starting to drink kefir for the first time, take it easy. Start slow. As the gut microbes rebalance and regulate – you may experience some die off which could manifest as a runny tummy, some cramping and farting.
PLEASURE:
You can drink a glass or 2 a day once you’ve established your tolerance levels.
Milk kefir eats the lactose in milk. Our milk kefir has a very low lactose presence due to our slow ferment process and is a great way to assist those with a lactose intolerance (often caused by a gut imbalance). To get the last of the lactose out, you can leave your milk kefir out of the fridge for an additional 12 hours. The kefir will keep fermenting during this time and eat any available lactose.
Traditionally made kefir will separate when left in the fridge and will need a good shake before being consumed. A thick collection of active microbes happily nestled in full cream milk may even build up in the neck of the bottle. This is common in home fermented kefir. A good good shake should dislodge and mix in again. Numesa endevours to keep our milk kefir production as close to a home-made kefir as we can. We do this because we understand and respect the fermentation miracle that happens when kefir is home brewed. You can make your own. We’ll help you, and for those who don’t have the time or inclination, Numesa will gladly prepare it for you.
Kefir has a tangy tart taste which you either love or hate. For those who love it – move onto the next heading. For those who don’t, I encourage you to push through. As your microbiome rebalances you will acquire a taste for it and eventually crave it. The health benefits far outweigh your uncultured (kefir is a culture) taste buds.
Original and flavoured milk kefirs available.
Goat milk only available in natural
Daily, casually, regularly, intermittently
DOSAGE:
Drink between 50ml and 100ml per day for your gut flora probiotic dose.
When starting to drink kefir for the first time, take it easy. Start slow. As the gut microbes rebalance and regulate – you may experience some die off which could manifest as a runny tummy, some cramping and farting.
PLEASURE:
You can drink a glass or 2 a day once you’ve established your tolerance levels.
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