RAW Milk Kefir Grains
These Milk kefir grains are grown in premium raw organic Cows milk. There is no other difference to these grains than the standard milk kefir grains.
Kefir is a living culture, a complex symbiosis of more than 30 microflora that form grains or cauliflower-like structures (sometimes called plants) in the milk. As the culture ferments the milk these structures grow, creating new grains in the process. Real kefir from live culture is an endlessly self-propagating process.
LIVE KEFIR GRAINS
We supply live healthy milk Kefir grains.
you will receive enough live grains to produce up to a litre immediately (please see notes on settling the grains), which you can increase if desired as your grains naturally grow and replicate themselves. You will also receive instructions on how to make kefir and how to care for your grains.
If you are looking to order grains and have them sent internationally then please order dehydrated grains.
PLEASE BE AWARE WHEN ORDERING CULTURES THAT THERE IS CURRENTLY A WAIT OF AROUND SEVEN WORKING DAYS FOR MILK KEFIR. THIS IS DUE TO THE HUGE DEMAND AND THE TIME REQUIRED TO PACK THIS CULTURE,WE WILL DISPATCH ORDERS CONTAINING MILK KEFIR AS QUICKLY AS POSSIBLE.
here are just some of the benefits
The western world’s view on bacterial cultures as beneficial medicinal remedies has taken considerable time due to the lack of correct education on good and bad bacteria. However over the last few decades there has been much positive publicity for probiotic yogurts and drinks that so many of us now consume on a daily basis. As in much the same way, kefir grains offer a highly prosperous and health rich boost to your immune system.
Used to create a fermented milk drink not unlike many of the probiotic bottles found in your supermarket but completely natural and packed with more beneficial elements, Kefir is over laden with good bacteria, all of which are natural and organic. Here a Happy Kombucha we have spent a great deal of time and effort sourcing excellent Kefir supplies to pass onto you, the customer. Whether as use in either water Kefir or milk Kefir, discover the many benefits today
Please note: There is much more to kefir than we are allowed to tell you about (The people in Brussels actually have new a list about what you can and cannot say and basically kefir does not appear on that list so we are not allowed to tell you about it!) all we can say is do some research or google it and you will be amazed by what you find.
If you are not planning on starting your kefir immediatley or are looking for international delivery please order dehydrated grains.
- Put your grains into a clean glass (pint sized) or Glass Jar (1ltr is best)
- Fill the container with milk (full fat goats/cows milk to settle and feed.) 2/3 full
- Place in cupboard or other spot out of direct sunlight.
- Cover jar with a clean dish towel.
- Let it sit for 24 hours or until it reaches desired sourness.
- When kefir is finished, strain grains (with a plastic strainer NO METAL) from kefir milk.
Drink kefir, reuse grains. Go back to step 1.
(full detailed instructions provided with purchase.)
• Don’t use metal with kefir. To strain the grains you can use a nylon strainer, a plastic slotted spoon, or a plastic colander.
• Don’t keep the brewing kefir in the direct sun.
• Don’t expose the grains to heat
Adjusting to a new home.
Your first batch or two of kefir may seem extra yeasty. If that’s the case, the kefir is still fine to drink, but your kefir will mellow after the grains have been a week or so in their new home.
Tune-up: Kefir grains take on other strains of bacteria. It is possible for your kefir to seem “off.” You may even think you killed your grains. You probably didn’t. Rinse them with filtered water (non-chlorinated), put them in a glass container, cover with filtered water, store in the refrigerator for 24 hours. Strain them and make a new batch of kefir.
If you want to take a break from your kefir making for a while, put the grains in a jar with milk (as you would to make kefir), cover with a tight fitting lid and store in the refrigerator. The low temperature will slow down the fermentation process of the grains; they will go into a semi-dormant state. Every week or two, change the milk and drink the kefir that you made in your refrigerator. Your grains may last longer than this, so if you do neglect them for a time, try to rejuvenate them before deciding you have killed them. Make a batch or two of kefir and see how they do.