A: The Original (cow’s milk) and upcoming Goat’s milk versions are dairy-based, yes. However, because of fermentation, they are much easier to handle than regular milk. Almost all the lactose is gone, and the proteins are partially broken down. If you have a mild dairy sensitivity, you may find you tolerate our kefir just fine (many lactose-intolerant people do!). That said, if you have a severe milk allergy (to casein or whey), do not consume dairy kefir – the proteins are still present.

Note: we are working on (and hopefully at time of reading have ready) a coconut kefir product.

Yes, kefir that is naturally fermented is meant to have a fizz to it. Kefir is actually known as the champagne of dairy! That is due to the yeasts doing their work during fermentation. Commercial kefir destroys all the yeasts in their production and that's why if you've ever drunk commercial kefir you'll notice how flat it is compared to ours.

A: In most cases, yes! Traditional kefir is like Mother Nature’s lactose-free milk. The kefir microbes eat lactose during fermentation, breaking it down into lactic acid. Tests on kefir show anywhere from 80% to 99% of lactose is gone by fermentation’s end.

We do recommend starting with a small amount to see how your body reacts (everyone’s different).

A: It’s true that the yeast in kefir produces a teeny bit of alcohol (ethanol) – usually around 0.1% to 0.5% in our finished product. To put that in perspective, that’s like what you’d find in fresh-squeezed orange juice or ripe fruit. It will not get anyone even remotely tipsy. Kickass Kefir is safe for all ages – kids, pregnant women, elderly – as long as you’d normally consume fermented foods/yogurt. In places like Eastern Europe, babies are given kefir as a first food! Our advice: For toddlers, start slow (a few sips) to let their tummies adjust to the new probiotics. And if you’re pregnant and new to kefir, maybe consult your doc just as a formality.

As a side FAQ; An early customer of ours was a heavily pregnant woman who told us our kefir was the only thing that helped her with reflux!

A: Whilst kefir can be out of a fridge for several hours it is definitely advised to keep it refrigerated. Kickass Kefir is alive – if left out warm, it will continue fermenting like crazy. Not only could that make it overly sour and fizzy, but pressure can build to the point of an explosion when opened. Do your best to keep bottles in the fridge (and please don’t leave them in a hot car). In the fridge, the cultures go semi-dormant and your kefir stays delicious and stable for longer. Think of it like ice cream or milk – it just prefers chilling.

A: Kefir is at it's best when drunk ~2 weeks from bottling and it's still very good at ~3-4 weeks from bottling. Since this is a naturally fermented food it technically won't spoil, it will just continue to ferment and the tangy flavour and fizzy mouthfeel will become more pronounced as time goes on.

A:It’s 100% raw and alive! We would never pasteurise our kefir after fermenting – that would defeat the whole purpose by killing all the probiotics. We do start with pasteurised milk (for safety) before fermentation, but once the grains go in, that jar is a living ecosystem we nurture, not nuke. So rest assured, every bottle of Kickass Kefir is teeming with life when it reaches you. You might see “Live and Active Cultures” on the label – and we mean it. That’s why keeping it cold is important (to keep those cultures calm but alive). If you’re looking for shelf-stable kefir… well, that’s basically an oxymoron. Ours is proudly perishable and probiotic-rich.

A: Our kefir has a slightly sour greek yoghurt taste. So rather than using it as a milk replacement (as some have asked) think of it more as a yoghurt replacement.

Some of my favourite ways to use it are in protein shakes (or any smoothie you like), or pouring it on top of granola and then adding some chopped fruit on top to make an adult cereal bowl for dessert. I'm also a big fan of just chugging it straight from the bottle whenever I walk past the fridge.

A few customers have told us they used it to make pancakes with, in a mushroom sauce, and even as the yoghurt source in a butter chicken recipe. It can also be used as a base to make dips.