where kefir comes from
Kefir grains have their roots in the Caucasus. For generations they were kept alive with fresh milk and passed on from family to family.
Fermented milk has fuelled nomadic cultures for centuries, including Genghis Khan's Mongol army.
a culture worth a journey
The story goes that in 1908 a Moscow dairy sent a young woman, Irina Sakharova, to the Caucasus to bring kefir grains back. The people there did not want to part with them.
In the end, so the story says, she came home with grains after a dispute that reached the court of the Tsar. Not long after, kefir was being made in Moscow.
a method that makes it simple
After years of experimenting, I developed a method that makes homemade kefir so simple you actually make it every day. Almost no work, just living cultures and fresh milk.
The result is smooth, creamy and gently sweet and sour, nothing like the kefir most people know.
Paul
milk from the mountains
We make qefyr with organic alpine milk from Berchtesgaden, in the Bavarian Alps. Two ingredients: milk and a living culture. Nothing else.
made in germany, for the world
qefyr is made in Germany by siblings Anne Maria and Paul Brinkmann, and shipped with DHL to Germany, the EU and the rest of the world.