On offer are more than 5 gm (approximately one teaspoon) milk kefir grains made with whole (cow's) milk and produced in a hygienic environment and fed daily to ensure highest quality of grains. These should be enough to make kefir from a small cup (approx 75ml) of milk and if fed regularly should grow quickly to be able to make even more kefir. The 5gms is drained weight of grains. A small quantity of milk is added later during packaging to keep the grains fed during transit. So actual weight posted is more than 5 gms.
You can read through all the positive feedback from my customers if you need reassurance.
Please note that 5gms is a small quantity, if you want to make a decent cup (150 to 250 ml) of kefir or are an experienced kefir maker, I would recommend buying at least 10 to 15 gms for best results.
My grains are LIVE and fed daily with fresh milk.
(Important as some sellers sell frozen grains or ones that are kept in the fridge for a long time)
The quality is great and second to none.
The grains will be sent in sealed food safe packaging, via first class post to ensure safety and freshness of the grains in transit.
—————————————————————-
It is good value for a starter culture and they should grow soon if fed regularly.
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 (approx 75ml for every 5 grams of grains) in a clean glass jar, cover it with cloth and elastic band, and set out at room temperature for 12 to 24 hours (in hot weather, it ferments faster) but not in direct sun light. Avoid using any metal items with kefir and especially the grains.
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 250 ml fresh milk, refrigerate for up to a month (shake the contents of the container once a week).
Safety Information
It should be known that Kefir ferments in a low PH environment (acidic) with lots of lactic acid protecting it from pathogens and harmful bacteria, it generally takes care of itself and the fact that it's been around for thousands of years really does show the protective capabilities of this species.