Our NEW traditionally fermented kefir is handmade on our Suffolk farm, using the fresh milk of our happy Montbéliarde herd and live cultures from Normandy. Packed full of goodness your gut will high-five you for!
Naturally high in protein and low in sugar, you can drink it as it comes - or blend it into smoothies, pour it over cereals, or use it as a base for creamy salad dressings.
Don't forget, Dairy Club Members save 20%.
Christie Watson - Fen Farm Dairy Customer
The seed was sown a few years ago while Jonny, our co-owner, was on a cheese trip to France.
He tried the most incredible kefir in Normandy - unlike anything he'd ever had before, with an almost Champagne-like fizz.
It was fresh, clean and beautifully balanced, and a world away from the commercial kefirs you find on most supermarket shelves.
With an increasing demand from customers old and new, and fresh milk from our happy Montbéliarde herd at our fingertips, we were inspired to create our own-take on the delicious kefir Jonny discovered in Normandy!
Shhh, don't tell anyone. There's a reason our products are some of the finest in the world and it has nothing to do with fancy tech or good marketing. It's simply that everything we do is right here on our farm. We control every step, from soil to finished product. Every process feeds the next. We call this circular farming.
We grow our own forage and grazing right here in the surrounding landscape. We care for every cow in our herd as an individual and we care for our precious milk from the moment it leaves the cow. What we take from the land we then put back again. We call this circular farming.
Within minutes of the morning milking, our fresh milk is already in the making rooms just a few metres away. Within hours it is being made into kefir, cheese, butter and more. Our milk doesn’t spend time being transported meaning our produce retains all the incredible characteristics of our fresh milk.
Our unique set up allows our milk to be gently gravity fed from the milking parlour into the making rooms next door. We choose to make our produce by hand, avoiding the use of big industrial dairy equipment. No piece of machinery can imitate the gentleness of a true artisan, who really cares.
We make our kefir using fresh milk from our own cows here at Fen Farm Dairy. The milk is gently pasteurised, then fermented with live kefir cultures over many hours, to develop its characteristic tangy flavour and creamy texture.
Once fermentation is complete, the kefir is chilled and bottled fresh on the farm, next to the milking parlour. We never add artificial thickeners, stabilisers, or preservatives - just milk and live cultures, that's it.
In preparation for launch, we partnered with local Suffolk business Earsham Street Deli to host a blind kefir tasting. Two blends, tasted side-by-side, with lots of wonderful and useful feedback.
This feedback helped us to perfect our final blend, and we can't wait to hear what you think!
Kefir is a cultured milk drink made by fermenting milk with live kefir cultures. It has a smooth, creamy texture and a naturally tangy flavour, similar to drinkable yoghurt. Traditionally enjoyed for centuries, kefir is known for containing a diverse range of live cultures and beneficial bacteria.
At Fen Farm Dairy, we make our kefir using fresh milk from our herd of Montbéliarde cows, gently fermented with live cultures from Normandy, to create a rich, refreshing drink packed with flavour and goodness.
We make our kefir using fresh milk from our Montbeliarde herd here at Fen Farm Dairy. The milk is gently pasteurised, then fermented with live kefir cultures over many hours to develop its characteristic tangy flavour and creamy texture.
Once fermentation is complete, the kefir is chilled and bottled fresh on the farm. We never add artificial thickeners, stabilisers, or preservatives.
Kefir is naturally rich in live cultures and beneficial bacteria, which many people enjoy as part of a balanced diet to support gut health and digestion.
It also contains:
Many customers find kefir easier to digest than regular milk due to the fermentation process.
Please note: kefir is not intended to diagnose, treat, cure, or prevent any type of illness.
Yes, kefir is naturally high in protein. In our kefir, there is 3g or protein per 100ml.
Yes. Our kefir is made using pasteurised milk before fermentation begins. TIt remains a live cultured product and should be kept in the fridge at all times.
Our kefir lasts 4 days once opened. Please keep it in the fridge.
That depends on what your body is used to. If you’re new to kefir or fermented foods, we’d usually recommend starting with a smaller serving - perhaps 100–200ml per day - and building up gradually.
Many regular kefir drinkers happily enjoy a full 500ml bottle, but introducing live cultured foods slowly can help your digestive system adjust comfortably.
Many people who are lactose intolerant find kefir easier to digest than regular milk. During fermentation, the live cultures naturally break down much of the lactose in the milk.
However, our kefir is still made from cow’s milk and does contain some lactose, so tolerance will vary from person to person. If you have a severe intolerance or dairy allergy, we’d recommend seeking medical advice before trying it.
Not currently, but we hope to add it to our Dairy Club subscription offering soon!
Watch this space for regular doorstep deliveries.
N.B. Existing Dairy Club members will still get 20% off the price of our kefir, applied at checkout.
Yes, kefir can be frozen. The texture may change slightly once thawed - so we’d recommend shaking it well after defrosting!
Keen to give it a try? Simply add it to basket and check out as normal!
Remember that Dairy Club members get 20% off.