What Is Kefir? Origin and Nature of the Microorganisms
Kefir is a fermented milk drink born from tibicos grains — natural biological structures where dozens of bacterial and yeast strains coexist in balance. Its origins trace back to the Caucasus Mountains, where it has been consumed for generations, believed to support immunity and gut health. At Rokabo, we use heirloom tibicos grains passed down continuously, ensuring a high diversity and stability of microorganisms.
Our fermentation process is meticulous: a double fermentation lasting 24 hours twice, allowing the microbiota to fully develop and effectively reduce lactose in milk. The result is a drink with a pH of 4.32 — an optimal level for maintaining live microorganisms in the bottle.
The Diversity of Microorganisms in Kefir
Kefir is no ordinary fermented drink; it is a reservoir of remarkable microbial diversity. At Rokabo, we rigorously monitor and control the strains, achieving a living community of up to 36 strains, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each strain plays a distinct role in supporting the balance of the gut microbiota.
These microorganisms work in concert: breaking down nutrients, producing lactic acid, suppressing undesirable bacteria, and fortifying the intestinal barrier. This diversity gives kefir an edge over many fermented foods that contain only a few strains — for instance, standard yogurt typically provides only Lactobacillus and Streptococcus.
The True Nutritional Value
Each 280 ml bottle of Rokabo kefir contains ~12 billion CFU/ml of probiotics — a laboratory-verified concentration. This CFU value represents the number of living microorganisms per unit volume, not the total per bottle, allowing accurate assessment of the kefir's potency.
Additionally, the kefir contains only 2.1 grams of sugar per bottle, far lower than common sweet drinks and many other fermented products. The double fermentation process significantly reduces lactose, making it suitable for those seeking to manage blood sugar levels or who have lactose intolerance.
A Living Culture to Drink
Drinking kefir is not mere consumption; it is a cultural act that connects us deeply with nature and microorganisms. At Rokabo, we design the drinking experience to become part of daily life, with gentle flavors from Original, Sakura, Yuzu, Matcha, and Thai Herb — each reflecting Thai identity through natural ingredients.
We believe that regular kefir consumption may support the balance of gut microbiota, which in turn may benefit the immune system and overall health. However, results vary individually, and kefir is not a cure for any disease — it is a sustainable part of self-care.
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