Kefir is a fermented milk product with a delicious taste that is enjoyed throughout Europe for its unique flavor and health benefits. Kefir has a consistency lighter than yogurt, but different because of its carbonated nature and characteristic tangy flavor.
Kefir, whose name comes from the Turkish word for “well-being,” has a long history of use in treating everything from stomach ulcers to pneumonia. Originally made by fermenting milk in sheep hide bags, it is now made by adding culture to the milk. The resulting kefir contains naturally occurring probiotic bacteria that offers health benefits. On top of being packed with nutrients, kefir is easily digested and can help to relieve common gastrointestinal problems, including lactose intolerance and irritable bowel syndrome.
It is an extremely high source of protein and calcium, and rich in B vitamins. Kefir can be used in a multitude of recipes or enjoyed by itself as a beverage or with a spoon.
From their website:
We farm about 560 acres of rolling land in Grey County between the towns of Durham and Markdale, Ontario. The landscape was formed by the last ice ages and when the glaciers receded they left behind a good amount of stones that we still have to deal with every time we till the land. The elevation (about 370 meters above sea-level) makes for a fairly short growing season with the last frost around the 20th of May and then the first killing frost of the fall at about the 25th of September. Also there are a lot of areas that are too steep, rocky or wet for cultivation. The combination of these factors make this part of the country less desirable for modern large scale farming, but at the same time left it ecologically more intact than many others.