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Naturally grown using certified Organic ingredients - NON GMO

REAL ORGANIC MILK KEFIR GRAINS - LIVE PROBIOTIC 

YOU WILL RECEIVE ORGANIC GRAINS (10g), ENOUGH FOR 250ml OF KEFIR 

PRINTED INSTRUCTION INCLUDED 


Making Kefir 
1. When you first get your mushroom place it in a plastic (use only plastic or wooden utensils!) sieve and wash it gently under cool unchlorinated water. 

2. Place the mushroom in a small container. 

The most suitable fermentation pots are glass, glazed pottery, or porcelain. Aluminum is unsuitable at all for any lactic acid fermentation. 

3. Fill about 2/3 with milk. 

All types of milk will work well. The richer the milk, the richer the Kefir you'll get. 

4. Cover with a cheese cloth/cotton to prevent contamination, but allow the air for the mushroom. Secure with rubber band. 

5. Place in a dry place and let sit at room temperature out of direct sunlight for 24 hours. 

6. Strain the Kefir, rinse the mushroom and return it to the clean container. Repeat the process again. 

7. The mushroom will grow and you can split it when it does and it can be air dried to store or passed on to somebody else. 

8. If you go away on holiday simply and leave the mushroom and milk in a cool dark place. 

9. Take the Kefir for 20 days and then make a break for 10 days. 

10. The strength of the Kefir can be regulated by increasing or decreasing the ratio of milk to mushroom.