The power of real kefir in a capsule – Oerkefír Modern Native
Oerkefír – fermented kefir in capsules is a dietary supplement made from real kefir from raw (A1) milk, developed in cooperation between the Modern Native brand and Raw Milk Company (origin: the Netherlands).
It is intended for anyone who wants to support their gut microbiota and digestion with a traditional fermented food, but in a clean, standardized and well-tolerated capsule form – without taste, without sugar, without pasteurization. In practice, it is often chosen by people who struggle with bloating, a heavy feeling in the stomach, irregular digestion or know that they have very few fermented foods in their diet, but do not want to drink kefir drinks.
The kefir in this product is made by 36 hours of fermentation of raw milk using real kefir grains. A kefir “grain” is a living cluster of lactic acid bacteria, yeasts and other microorganisms that maintains its own naturally diverse composition. This is different from most industrial kefirs in supermarkets, where only a few standardized starter cultures in powder form are added to pasteurized milk – the resulting drink then usually has a narrower microbial spectrum.
After fermentation, the kefir is gently lyophilized (freeze-dried) to preserve the live bacteria, active yeasts and enzymes including lactase as well as unique components such as kefiran and Lactobacillus kefiri, which are typical specifically for traditional kefir made from kefir grains. Thanks to lyophilization, you get “real kefir” in a capsule – without taste, without sugar, but with the full spectrum of fermentation.
According to the manufacturer, the dried kefir contains up to 50 different types of microorganisms from natural fermentation – more than common kefirs made from pasteurized milk, which typically use only a few selected strains. Such a diverse microbial community is associated in the scientific literature with the modulation of gut microbiota and subjective digestive comfort as part of a varied diet and healthy lifestyle.[1–4]
The capsules make it possible to include real kefir even where fresh kefir is not available daily, dairy drinks are not well tolerated, the taste of kefir is not pleasant, or where precise dosing without taste and without sugar is needed.
The result is a supplement with the full power of original kefir – suitable for everyday use, without the need for refrigeration, with maximum respect for the gut microbiome and comfortable digestion.
Key benefits of Oerkefír Modern Native
- 100% natural fermented kefir – without industrial starter cultures.
- Contains live bacteria and active yeasts from traditional kefir grains.
- Rich in enzymes, including lactase and amylase.
- Easy to digest, generally well tolerated even in cases of lactose sensitivity (though not suitable in case of cow’s milk protein allergy).
- Up to 50 different microorganisms, including kefiran and Lactobacillus kefiri, typical for real kefir.
- Suitable for everyday and long-term use as part of a varied diet.
What is Oerkefír Modern Native and how does it work?
As mentioned above, Oerkefír Modern Native is real kefir from raw milk that has been gently lyophilized into capsule form. The base is formed by traditional kefir grains – a complex community of lactic acid bacteria, yeasts and other microorganisms that, during fermentation, create a diverse microbiota and a range of bioactive compounds.
This method of production follows the tradition of kefir from the Caucasus region: microorganisms in the kefir grains gradually break down lactose, lower the pH and produce short-chain fatty acids, peptides, organic acids and the polysaccharide kefiran. It is precisely this combination of bacteria, yeasts and their metabolites that makes kefir more than “just” sour milk.[1–4]
In the scientific literature, traditional kefir is described as a fermented drink with symbiotic microbiota that can modulate the composition of gut microbiota and contribute to subjective digestive comfort – especially when it is part of regular, long-term consumption within a varied diet.[1–4]
Oerkefír contains live bacteria, yeasts and enzymes including lactase – the enzyme that breaks down lactose. Part of the lactose is naturally broken down during fermentation and the rest is further “handled” by enzymes, which may be beneficial for people with increased lactose sensitivity (but not in cases of cow’s milk protein allergy). For more sensitive individuals, it makes sense to start with a lower dose and gradually monitor the body’s response.
What can freeze-dried raw kefir be suitable for?*
- Supporting gut microbiota – in scientific reviews, traditional kefir is described as a food that can modulate the composition of gut microbiota and contribute to balance between different bacterial species in the intestines, especially in people with a low intake of fermented foods.
- Comfortable digestion – live lactic acid bacteria and yeasts together with enzymes produced during fermentation can, in many people, support subjectively better digestion of dairy components and some sugars (e.g. due to the presence of lactase and lactose fermentation), and thus ease feelings of heaviness or bloating.
- Long-term gut care – regular inclusion of fermented foods, including kefir, is described in nutritional literature as one of the possible tools to support microbiome diversity within a varied diet. Oerkefír is a practical form for situations where a classic kefir drink is not realistically sustainable in the long term.
- For periods of modern lifestyle stress – irregular schedules, highly processed foods and stress can, in part of the population, lead to a feeling of “upset gut”. Kefir products are often used as part of a comprehensive approach that includes adjustments to diet, lifestyle and, where appropriate, professional guidance.
- Practical substitute for fresh kefir – in situations where fresh kefir is not available (travel, work, intolerance to the taste or texture of the drink), Oerkefír offers a way to include a fermented dairy food in a concentrated capsule form.
*This is not a claim to treat or prevent disease. Most available studies involve kefir as a drink; the effect of a capsule supplement may vary individually.
Who is Modern Native freeze-dried raw kefir suitable for?
- For people who experience occasional digestive issues such as heaviness, bloating or “upset” digestion and want to work long-term on their gut microbiota through fermented foods.
- For those who do not regularly consume kefir, fermented dairy products or fermented vegetables but would like to add a traditional fermented food to their diet in a practical form.
- For people with increased sensitivity to lactose for whom fresh milk or common kefir often do not sit well, but who usually tolerate small amounts of residual lactose in well-fermented kefir (always start with a lower dose and monitor your reaction).
- For active individuals and athletes who want to support recovery and overall digestive comfort as part of a quality diet.
- For anyone who prefers capsules over drinks – whether for taste, practicality or travel reasons.
Why choose Oerkefír from Modern Native
- Made from 100% organic raw milk from free-range cows in the Netherlands.
- 36-hour fermentation with real kefir grains, not industrial starter cultures.
- Contains live bacteria, enzymes (including lactase) and active yeasts.
- Up to 50 different microorganisms from natural fermentation – a wide spectrum of bacteria and yeasts typical for traditional kefir.
- Lyophilized (freeze-dried) kefir to preserve maximum activity and stability.
- Easy to digest, suitable even for those with lactose sensitivity (though not for people allergic to cow’s milk proteins).
- No pasteurization, no GMOs, no synthetic additives.
- In a practical capsule form – no taste, no sugar, no need for refrigeration.
Why raw milk
Oerkefír is made from high-quality raw A1 milk from free-range cows on Dutch pastures. With careful handling, raw milk retains its natural enzymes and bioactive compounds, which may be partially degraded by pasteurization.
Unlike most commercial kefirs, which are made from pasteurized milk and a few commercially grown cultures, Oerkefír is fermented naturally and without heating. This supports the development of a complex microbiota and the production of compounds typical of traditional kefir, such as kefiran and strains of the genus Lactobacillus, including Lactobacillus kefiri.
The result is a product with up to 50 different microorganisms that together contribute to the support of a healthy gut microbiota and comfortable digestion as part of a varied diet and a healthy lifestyle.
Nutritional values
| Nutritional values |
Per 1 serving |
| Freeze-dried raw Oerkefír |
3,000 mg** |
Ingredients
- 100% freeze-dried raw organic Oerkefír, bovine gelatin capsule.
- Allergens: contains milk and lactose (lactase present from fermentation naturally helps break it down).
Dosage
- Recommended daily dose: 3–6 capsules per day (approx. 3,000 mg of freeze-dried kefir).
- 6 capsules correspond to approximately 24 ml of fresh kefir.
- Take with food or on an empty stomach. Ideally in the morning with breakfast or spread throughout the day.
- For sensitive digestion, start with a lower dose (1–2 capsules) and gradually increase according to tolerance.
**RDA = a recommended daily allowance is not established for kefir.
Local sources
Raw Milk Company is a family-run organic dairy from the village of De Lutte in northeastern Netherlands, which has long specialized in the production of raw milk products – especially kefir, yogurt and other fermented dairy foods. It is considered one of the pioneers of organic farming and raw milk processing in the Netherlands and supplies its products to organic stores across the country.
For Oerkefír Modern Native, Raw Milk Company uses organic cow’s milk from its own herd and cooperating farms. The milk is processed within a short time after milking and fermented with real kefir grains – not industrial starter cultures in powder form. Thanks to this, the kefir retains the character of a traditional raw kefir culture with high microbial diversity.
The emphasis on organic quality, gentle animal husbandry and carefully controlled work with raw milk is a key reason why Oerkefír is perceived as a premium fermented food – and why Modern Native uses it as the basis of its capsule supplement.
Traditional fermentation
Production follows traditional rules: 36-hour fermentation of raw milk using real kefir grains, without pasteurization, homogenization or industrial interference with the microbiota.
After fermentation, the kefir is gently lyophilized (freeze-dried) to preserve all important components, including enzymes, yeasts and bacterial cultures, while ensuring product stability at room temperature.
This creates a product that offers the maximum active components of traditional kefir in a practical, easy-to-dose and long-term stable capsule form.
Raw material sources
- The ingredients in these food supplements come from grass-fed cattle from the Netherlands.
- Because the cows are kept on natural pastures and well cared for, nutrients are optimally preserved and you receive higher quality products.
- The main suppliers for Modern Native are Zorg & Natuur (Care & Nature), Vlees van Ons (Meat from Us) and Reestdal Rund (Reestdal Beef).
Why local Dutch farms?
- This trade provides a livelihood for local environmentally conscious farmers.
- It creates jobs in this sector and thus supports the emergence of more organic farms and herds.
- Where there is greater demand, there will also be greater supply – in the long term this supports the availability of high-quality animal products.
More local organic farmers means less mass production and happier Dutch cattle.
- Money spent on farms stays in the local economy, which has a domino effect and creates more jobs.
- Shorter distribution chains reduce unnecessary transport and the carbon footprint.
- Where livestock are raised according to organic farming standards, the soil is healthier and the ecosystem richer.
Modern Native Oerkefír vs Paleo Powders Kefir Fermented Colostrum
At PraveBio.cz customers often compare Oerkefír Modern Native and kefir-fermented colostrum Paleo Powders. Both products use kefir fermentation, but they are based on different raw materials and target different situations and needs.
| Property |
Modern Native Oerkefír |
Paleo Powders kefir-fermented colostrum |
| Base ingredient |
Raw organic cow’s milk fermented with kefir grains (real kefir). |
Bovine colostrum (first milk) fermented with kefir grains/cultures. |
| Type of product |
Lyophilized raw kefir in capsules – a traditional fermented food in concentrated form, suitable for daily use. |
Lyophilized kefir-fermented colostrum – a functional supplement combining colostrum and kefir fermentation. |
| Target focus |
First step for long-term support of gut microbiota and digestion using a traditional fermented food (“kefir in a capsule”). |
For situations where someone already consciously chooses colostrum and is interested in its nutritional profile in the context of recovery, immunity and overall nutrition. |
| Lactose |
Part of the lactose is broken down by fermentation and the presence of lactase; suitable for most people with lactose sensitivity (not in case of milk allergy). |
According to the manufacturer, the fermentation process significantly reduces the lactose content (for some batches up to approx. 66× less compared to the initial colostrum) – it may be more suitable for people who need to minimize their lactose intake. |
| Microbial spectrum |
Complex kefir microbiota with lactic acid bacteria, yeasts and compounds such as kefiran, Lactobacillus kefiri, etc. – close to traditional kefir made from kefir grains. |
Kefir microorganisms + a rich cocktail of compounds typical for colostrum (immunoglobulins, growth factors, lactoferrin, bioactive peptides and other nutritionally important components). |
| Suitable for |
For most people who want to start working on their gut and digestion: bloating, heavy stomach, few fermented foods in the diet – and who are looking for a simple, everyday fermented foundation. |
For those who specifically seek colostrum (have read about it, work with it as part of a long-term strategy) and want to combine its profile with kefir fermentation. |
| Dosage |
Usually 3–6 capsules per day (6 capsules = 3,000 mg of lyophilized kefir); suitable for long-term, everyday use as part of a varied diet. |
Usually 1 capsule 2× a day (1 capsule = 500 mg of kefir-fermented colostrum) – according to the manufacturer’s recommendation and the user’s overall regimen. |
| Combination of products |
Suitable as a basic long-term fermented supplement – for most people it makes sense to start with Oerkefír and only later, if needed, consider colostrum. |
Can be considered in combination with Oerkefír (e.g. lower doses of both) as a “next level” for those who already include fermented foods; always taking into account milk sensitivity and professional advice. |
In terms of composition, these are not identical products: Oerkefír Modern Native is “pure” real kefir from raw milk – a basic building block for the microbiome, suitable as a first step for most people. In contrast, Paleo Powders kefir-fermented colostrum is a specialized product based on colostrum that is further fermented with kefir and enriched with bioactive peptides and colostrum components – more suitable for those who already work with colostrum deliberately.
FAQs
Can I take Oerkefír Modern Native every day?
Yes, daily use is common for this type of fermented supplement and is in line with the manufacturer’s recommendations. Most kefir studies are based on regular, long-term consumption as part of a varied diet.[1–3]
We recommend starting with a lower dose (e.g. 1–2 capsules per day) and gradually increasing it according to tolerance. For more sensitive individuals, it is advisable to discuss long-term use with a doctor or nutrition specialist.
Is Oerkefír suitable for people with lactose intolerance?
For many people with lactose sensitivity, kefir is better tolerated than regular milk – thanks to fermentation and the presence of the enzyme lactase, part of the lactose is broken down.[1–3] Oerkefír can therefore be acceptable for many sensitive individuals, but it still contains residual lactose.
Start with a lower dose and monitor how your body reacts. In cases of diagnosed lactose intolerance, intestinal disease or other health issues, we recommend consulting a doctor. In the case of cow’s milk protein allergy, the product is not suitable.
What is Oerkefír Modern Native made from?
From fresh organic raw cow’s milk, which is fermented for approximately 36 hours with real kefir grains. After fermentation, the kefir is freeze-dried (lyophilized) to preserve as much as possible of its original properties – microbiota, enzymes and fermentation metabolites.
What is the difference between regular kefir from the store and Oerkefír Modern Native?
Most store-bought kefirs are made from pasteurized milk using a few industrial starter cultures. Oerkefír Modern Native is based on fermentation of raw organic milk with real kefir grains and, according to the manufacturer, can contain up to 50 different types of microorganisms.
Scientific literature also shows that traditional kefir made with kefir grains tends to have a more diverse microbial composition than industrial variants with a limited number of predefined strains.[2–4] This can lead to differences in fermentation products and the overall profile of the drink.
How is this kefir produced?
Organic raw milk is inoculated with kefir grains and left to ferment for approximately 36 hours. During this time, microorganisms break down lactose and produce organic acids, enzymes, bioactive peptides and other compounds typical of traditional kefir.[1–4]
After fermentation, the kefir is gently lyophilized, creating a stable powder containing live cultures and fermentation metabolites. This powder is then encapsulated in gelatin capsules to allow precise dosing and convenient use without refrigeration.
How long does Oerkefír last?
Lyophilized kefir typically has a shelf life of around 18 months from the date of manufacture. The minimum shelf life on delivery from quality distributors is generally more than 12 months (depending on the specific batch).
To maintain quality, store in a dry, cooler and shaded place, always out of reach of children and away from sources of heat and humidity.
What is the ideal way to take it?
Practical approach:
- Start with 1–2 capsules per day (e.g. with breakfast).
- If well tolerated, you can gradually increase the dose to 3–6 capsules per day, ideally divided throughout the day.
- You can take it with food or on an empty stomach – depending on your tolerance.
- To realistically assess its effect, think more in terms of several weeks of regular use rather than just a few days.
In case of chronic conditions, autoimmune diseases or long-term medication use, we recommend consulting a doctor or nutrition specialist.
What is Modern Native’s approach to quality?
Modern Native focuses on truly natural products without unnecessary additives. It works with verified farms and suppliers such as Raw Milk Company and uses organic raw materials, raw milk and traditional fermentation processes.
The products are not made by pasteurization and synthetic additives are not used to “adjust” the taste. The emphasis on transparent sourcing and gentle processing is one of the main reasons why Oerkefír is perceived as a premium fermented food in capsules.
How is kefir produced industrially and how does it differ from Oerkefír?
Industrial kefir is usually made from pasteurized milk, to which standardized starter cultures are added – a mixture of several precisely defined lactic acid bacteria and yeasts. These cultures are prepared under laboratory conditions and used repeatedly so that the product is as uniform from batch to batch as possible.[2–4]
Traditional kefir, on which Oerkefír Modern Native is based, uses kefir grains. These form a dynamic, diverse community of microorganisms that is not exactly identical over time – and this is the source of the higher diversity of microbiota and fermentation products. In Oerkefír, this traditional fermentation is combined with raw organic milk and subsequent lyophilization.
This does not mean that industrial kefir is “bad”, but in terms of microbiota composition and production method, Oerkefír is closer to traditional kefir from kefir grains than most standardized products on the shelf.
What is the main difference between Oerkefír Modern Native and Paleo Powders kefir-fermented colostrum?
Simplified:
- Oerkefír Modern Native = lyophilized real kefir from raw milk, aimed primarily at supporting gut microbiota and digestion through a traditional fermented food.
- Paleo Powders kefir-fermented colostrum = colostrum (first milk) that is subsequently fermented with kefir cultures – so it combines colostrum components (immunoglobulins, growth factors, lactoferrin, etc.) with the effects of kefir fermentation.
Oerkefír is suitable as a “daily kefir in a capsule”, while Paleo Powders is more for those who deliberately opt for colostrum and want its nutritional profile enriched with kefir fermentation products.
Who is Oerkefír more suitable for and who is Paleo Powders kefir-fermented colostrum better for?
Oerkefír Modern Native is often chosen by people who:
- want to support their gut microbiota and digestion long-term,
- are looking for a traditional fermented food (kefir) in a capsule,
- do not have pronounced lactose intolerance but do not tolerate fresh milk well.
Paleo Powders kefir-fermented colostrum tends to be more suitable for those who:
- are specifically looking for colostrum (e.g. because of its nutritional profile),
- want to benefit from the combination of colostrum + kefir in a single product,
- prefer a product with a very low lactose content (according to the manufacturer).
It always depends on individual goals, milk sensitivity and overall health status. For chronic illness or autoimmune conditions, consulting a doctor is advisable.
Can Oerkefír Modern Native and Paleo Powders kefir-fermented colostrum be combined?
Theoretically yes – but these are two concentrated dairy supplements. In practice, one is often chosen as the “base” and the other possibly for a shorter period depending on the specific situation.
If you want to combine them:
- start with very low doses of both products,
- carefully monitor digestive reactions and overall feeling,
- if you are taking medication, have chronic issues or autoimmune conditions, it is advisable to consult a doctor or nutrition specialist.
In cases of cow’s milk protein allergy, neither product is suitable.
What else to buy?
Choose supplements that synergistically support the effects of fermented kefir – from supporting gut microbiota to the immune system and overall vitality:
Prebiotic fibre serves as “food” for beneficial gut bacteria, supporting their growth and activity. Combining it with fermented foods and probiotics such as kefir can have a synergistic effect on the composition of gut microbiota.
EFSA Journal
Magnesium contributes to normal muscle function, nervous system function and energy metabolism and helps reduce tiredness and fatigue – which is useful in supporting overall vitality.
EFSA Journal – Magnesium
EPA and DHA contribute to normal heart function (with a daily intake of at least 250 mg EPA and DHA). Additionally, DHA contributes to the maintenance of normal brain function and normal vision.
EFSA Journal – EPA & DHA
Zinc contributes to normal immune system function and to the protection of cells from oxidative stress. Its combination with a quality diet and fermented foods can support the body’s natural defences.
EFSA Journal – Zinc
Vitamin D contributes to the normal function of the immune system and to the maintenance of healthy bones and teeth. Adequate vitamin D status is important for proper immune response and overall health.
EFSA Journal – Vitamin D
This text is for informational purposes only. Food supplements are not a substitute for a varied diet or a healthy lifestyle. If you are taking multiple products at the same time or have health limitations, always consult your doctor or specialist first.
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Scientific sources and literature (selection)
- [1] Kairey L. et al. The effects of kefir consumption on human health: a systematic review of randomized controlled trials. Nutrition Reviews, 2022. DOI
- [2] Peluzio M. et al. Kefir and Intestinal Microbiota Modulation: Implications in Human Health. Frontiers in Nutrition, 2021. Full text
- [3] Apalowo O.E. et al. Nutritional Characteristics, Health Impact, and Applications of Kefir. Foods, 2024. DOI
- [4] Kefir: a fermented plethora of symbiotic microbiome and health. Journal of Ethnic Foods, 2024. Full text
- [5] Serradell M. et al. Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics. Current Microbiology, 2021. Abstract
- [6] Modern Native. Rauwe Oerkefir – product & info. Official Modern Native / Oerkefir pages.
- [7] Raw Milk Company. Oerkefir / Ancient Kefir – product info. Official Raw Milk Company pages.
- [8] Paleo Powders. Colostrum – Kefir Fermented – 120 capsules. Official product documentation and information from distributors (e.g. Ergomax, LiveHelfi).
Note: The scientific papers above mostly deal with kefir as a drink or specific strains isolated from kefir. For capsule supplements, factors such as the form, dosage and individual variability must be taken into account – the study results therefore cannot be transferred mechanically to every user.
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