Ancient cultures had an understanding that gut health shaped strength, thoughts, and resilience. This is the same understanding held by many modern-day athletes and those who practice nourishing traditions.
Dating back thousands of years, in the Caucasus Mountains between Russia and Georgia, nomadic tribes used fermented foods and a specific fermented drink called kefir to support digestion and life balance.
Kefir differed from other fermented beverages of the time, as the slow fermentation process was aided by so-called grains—which were not actually grains, but rather colonies of friendly bacteria and yeast working together and forming gelatinous grains. They are the starter culture used to ferment fresh milk—traditionally goat’s milk—and transform it into kefir.
Legend has it that these grains used to be referred to as Grains of the Prophet. They were considered sacred and held great healing power. They were passed down through generations, treasured as a divine key to strength, health, and longevity.
Kefir and its grains did not leave the Caucasus Mountain region until the 1930s. When they did, the drink was mass manufactured as a medicinal beverage and used in hospitals all over Russia. Soon after, it worked its way into the homes of area communities and could be found slowly fermenting in kitchens across Russia and Eastern Europe.
Kefir was introduced to the Americas some 30 years later as a medicinal beverage for better digestion, gut healing, and to encourage vibrant growth in children.
Adding to the well-documented knowledge and ancient wisdom of the first people to utilize kefir, modern studies show that it is high in vitamins, minerals, and protein but low in lactose (milk sugar). During the fermentation process, the bacteria and yeast “eat” the lactose and produce probiotics that can help balance our intestinal flora and reduce inflammation in the body. Kefir grains contain up to about 100 strains of bacteria and yeast, making kefir a potent source of probiotics. Many nutritionists consider kefir to be the healthiest probiotic beverage in the world.
Kefir stands out as a super-food because of its beneficial bacteria, which supports a balanced gut microbiome, aids in digestion, and strengthens immunity. Recent studies suggest kefir can lessen symptoms of irritable bowel syndrome, lower cholesterol, control blood pressure, and some studies even suggest that it can slow the growth of tumors.
At Border Farm, my family has embraced the age-old tradition of kefir and we are keepers of the grains. Our kefir grains have been in known hands for the past 32 years, and we will make efforts so they continue to be passed down for generations to come.
We make small, slow-fermented kefir batches every week with raw goat milk produced on our farm. Our original clients were all Eastern European, and with their support, we have grown our customer base to include mountain athletes and families, helping to heal their digestion, nourish their children, and support those who want nourishing traditional foods in their homes.
Our kefir starts with healthy goats—no grains, no chemicals, no vaccines. They forage all day on meadow grasses, trees, herbs, and sainfoin hay. While their milk changes flavor as the seasons change, it always carries a clean, crisp, and fresh taste that translates into delicious kefir that is available for pickup at our farm. We also offer kefir grains and instructions for those who would like to carry the tradition forward and become families who keep the grains.
