The importance of gut health has become a hot topic in recent years, with many people making conscious choices to maintain a balanced microbiome.
Healthline suggests that a diverse range of bacteria in the gut could be linked to improved physical and mental wellbeing, while poor gut health can lead to fatigue, skin problems, and autoimmune diseases.
Fermented foods are often recommended for promoting gut health, and kefir, a yoghurt-like drink rich in beneficial bacteria, is becoming a popular choice. However, Chris Hassall, a food storage and hygiene expert from Virtual College by Netex, has issued a warning to all kefir consumers.
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Kefir yoghurt is a fermented dairy product made by fermenting milk with kefir grains, resulting in a tangy, creamy, probiotic-rich product. It’s thicker than traditional kefir but more liquid than regular yoghurt.
Being low in lactose, it’s easier to digest for those with lactose intolerance and is packed with nutrients like protein, calcium, B vitamins and other beneficial bacteria that support a healthy immune system.
But due to its live ingredients, Chris has emphasised the need to store kefir yoghurt correctly to preserve its freshness, probiotic benefits, and overall taste.
He advised: “Kefir yoghurt only has a short shelf life and should be stored in line with the manufacturer’s storage instructions.
“Generally, this will be between 7-14 days. You’ll know it’s bad when it’s gone past tangy, and if it’s changed colour then you should dispose of it immediately.
“Keep kefir yogurt in the fridge, in a glass jar or BPA-free plastic container, at around 5 degrees celsius, or lower. It can be frozen, but that may reduce the probiotic value, though it will still be edible.
“Avoid major temperature fluctuations, like leaving it out too long after using it as bacteria thrives in a warm environment. Also make sure the container is air tight – this will keep it free from contamination or absorbing odours from inside the fridge.”