Why Kefir fermented goat milk is the new craze in Naivasha
The process of making Kefir milk.
There is a new craze in Nakuru that has locals digging deeper into their pockets to include it in their daily diet.
This is Kefir, fermented goat's milk, which many believe has numerous benefits for the body.
And through word of mouth, Kefir has gained immense popularity in the natural health community. Derived from the Turkish word 'Keyif', which means 'feeling good after eating', Kefir is often perceived as a stronger version of yoghurt.
Naomi Githua, a goat dairy farmer in Naivasha, started making money selling Kefir milk after a friend introduced her to it when her father was diagnosed with cancer.
"My father was diagnosed with colon cancer and was given six months to live. My friend introduced Kefir grains to help my dad eat right," she says.
With only one dairy goat on her farm, she used the milk to make Kefir milk for her dad, which he enjoyed. Naomi took care of her father with this milk and according to her, her father lived for another four years.
Naomi Githua sells Kefir fermented goat milk in Naivasha.
Seeing an opportunity, Naomi began selling the excess Kefir milk to friends and neighbours.
"After three months of making the milk, I started selling the surplus at Sh250 per litre, which earned her Sh100 more than selling raw goat milk," she notes.
As demand grew, she gradually increased her herd to 15 dairy goats.
"With the increased demand, I have not only increased the number of goats, but also hired young people on a casual basis when the workload is high," she says.
Currently, Naomi focuses solely on selling Kefir milk, producing seven litres a day and selling it at Sh350 a litre.
But despite expanding her business, she says she is still unable to meet the growing demand for the product.
Kefir seeds is used to make Kefir milk.
One of her biggest challenges is the changing weather patterns that affect milk production, with goats producing less milk during the cold season.
To supplement her income, Naomi trains other farmers in making kefir milk and managing goats for maximum productivity, charging Sh1000 per session.
The 44-year-old hopes to start packaging kefir milk for sale in supermarkets, making it accessible to all.