How We Got Started

Both of us — Youri and Teresa — were health conscious long before we started brewing. Youri was a yoga instructor, and when we met he was already making kefir for himself sporadically. After the birth of our first son Ethan, we committed to producing it daily at home.

Since kefir and kombucha are natural probiotics, Teresa consumed them throughout pregnancy. Our children started drinking kefir from around one year of age. We are all healthy — and that is the living proof we rely on most.

Annecy, France — where our French cultures come from

In 2012 we spent six months in France, where we sourced kefir bacteria from local producers in the Annecy region. On returning to Malaysia, we procured kefir grains that had originated in Tibet.

In your glass of our kefir today, you find the bacterial descendants of those two lineages — French and Tibetan — mixed and married together across thousands of fermentation rounds over more than a decade. The cultures have adapted, diversified, and strengthened in KL's climate.

That accumulated history is what gives our grains their biodiversity. It cannot be bought in a packet or replicated overnight.

University study of our kefir grains