On offer are more than 10 gm (approximately one heaped teaspoon) milk kefir grains, enough to make 150ml kefir. They are fed a mix of Jersey unhomogenised milk, whole (cow's) milk and cream. They are bred by experienced kefir makers with years of experience.
They are not just spare grains, they are bred especially to ensure highest quality of resultant kefir and ease of use.
Produced with care in a hygienic environment and fed daily to ensure highest quality of grains. These should be enough to make kefir from a cup of milk (approx 100 to 150ml) and if fed regularly should grow quickly to be able to make even more kefir. The 10gms is drained weight of grains. A small quantity of milk is added during packaging to keep the grains fed during transit. So actual weight posted is more than 10gms.
You can read through all the positive feedback from my customers if you need reassurance regarding quality or quantity.
The grains will be sent in sealed food grade packaging via first class post to ensure safety and freshness of the grains in transit.
Customer queries and questions are dealt with urgency and considered seriously
Buy with Confidence!
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These are extremely good value for a starter culture and they should grow soon if fed regularly.
The grains are also very healthy to be consumed by themselves once you have excess.
We are happy to help with any queries once you purchase and we have tried to be as honest as possible with the listing.
We have a lot of experience with kefir grains and especially on posting them. If not done correctly they can get damaged during transit or Royal Mail will charge extra on delivery. Our post should get to you safely without issue.
How to Make Kefir
Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. As you work with kefir, you quickly develop a feel for the process and of how it varies according to the room temperature and the type of milk you use. Also, you can increase its thickness by using more grains; and you can increase its tartness by increasing the fermenting time.
Place kefir grains and 1 cup milk (approximately 150 ml for every 10 grams of grains) in a clean glass jar, cover it with cloth or kitchen towel and an elastic band, and set out at room temperature for 12 to 24 hours (in hot weather, it ferments faster). Please keep away from direct sunlight.
To separate the newly made kefir and to retrieve the kefir grains, pour through a plastic strainer or colander (stirring as necessary to prevent the grains from clogging the strainer).
You may drink the kefir as is, or you may refrigerate it to drink later. But, and this is important, don’t discard the grains.
To make a new batch of kefir, add these retrieved grains to fresh milk and repeat the process.
To store for longer, place grains in 200 to 300ml of fresh milk, refrigerate for up to a month (stir the contents of the container once a week).