Newspaper article The Evening Standard (London, England)

All Kefired Up: The Bright New Water with Superpowers

Newspaper article The Evening Standard (London, England)

All Kefired Up: The Bright New Water with Superpowers

Article excerpt

Byline: Susannah Butter

TEACH a man or woman to fish and you feed them for a lifetime. But there aren't many fish swimming around in London so people are giving each other kefir starters. It's a cultural thing -- that's a dairy bacterial culture.

Kefir, which means "feel good" in Turkish, is a grain full of good bacteria that is added to fermented milk to make a tangy but creamy yoghurt. It is traditionally made with cow's milk but it can also be produced from coconut milk.

It's commonly used as a substitute for yoghurt but if you want a liquid fix, you can turn it into water too. Londoners are making their own using starter cultures (move over, sourdough starters, this has extra gluten-free powers) and there are plenty of prebottled ones available too. It's a variation on kombucha and an easy way to get your kefir fix on the go, without worrying about having a spoon to hand to scoop it up like a yoghurt.

Purearth makes cold-pressed tonics. …

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