The Milk-Kefir found its way from Asia via Eastern Europe to Germany. It originates in Tibet and the Caucasus. On these high mountains it has been passed on from one generation to another for centuries.

By the way, you cannot buy genuine Kefir in ordinary shops. The products that are usually sold normally are labeled „Kefir mild“. This means that the Kefir has not been produced using a genuine Kefir fungus. The dairies would face considerable difficulties when producing genuine Milk-Kefir in mass production. This is why they prefer to use culture mediums that are easier to handle.

Commonly Milk-Kefir is being called Tibetan fungus . This is consistent with its biological composition as it is made of the same micro-organisms found in the Tibetan fungus. However, authors in the internet and in the literature often use the label Milk-Kefir when referring to Caucasian culture mediums whereas the label Tibetan fungus stands for culture mediums from Tibet. Due to the biological identity it is quite hard to certify the exact origin of the Kefir. Nevertheless, if you are looking for Caucasian Milk-Kefir then the Tibetan fungus will be equivalent (and vice versa).

It was in the middle of the 1990’s that the genuine Kefir became popular again in our society. Furthermore, many tried Milk-Kefir enzymes sold in Bio-shops. But these are not identical with my genuine Kefir culture medium. I had gotten my own genuine Kefir culture medium many years ago through a Russian pen-pal from the Caucasus. If treated properly the Kefir will continue to reproduce and renew so that - theoretically - it is immortal.

For many years now the Kefir beverages sold from the chilled shelves in the supermarkets are highly appreciated. They are (even though it’s „just“ the mild Kefir) a alternative to the many overly sweetened and aromatized milk products that gradually determine our lives.

Proceed to: Use of Milk-kefir