You'll get 1 Tbspn (tablespoon) -15 gms of fresh, never dehydrated, active milk kefir grains. Our kefir grains are harvested with local grass-fed whole cow milk and are perfect for a healthy diet.

The milk kefir grains you'll be receiving

are Belgian kefir grains that exhibit greater variety in dominant LAB (Lactic Acid Bacteria), and we have cultivated this since February 04, 2008.

Lactobacillus Kefiri & Lactobacillus Kefiranofaciens are two common dominant LAB  in this particular strain of kefir grains. Relative to other kefir grains out there, this strain is less yeasty. The closed fermentation technique  down regulates the yeast activities even further, thereby increasing the population of gut-healthy bacteria & improving the bacterial diversity of your milk kefir

Instructions:

• Add 1 Tbspn (15 gms) to 350 ml of Cold Full Fat Milk.

• Ferment for 35 hrs if the ambient temperature is below 72⁰F or for 22 hrs if the ambient temperature is above 72⁰F. A couple of hours' difference won't matter. But try not to stress the kefir grains by starving it of milk for too long.

• The most ideal thing to do is harvest it at the very first sign of whey (clear liquid that'll separate from dairy) if you want ur kefir to be thick, rich & creamy.

• Increase the quantity of milk incrementally as the kefir grains multiply roughly at 1:5 ratio or 125 ml milk for every 5 gms. increase in kefir grains.

Initially, the kefir grains as soon as they arrive will need a few days to a week to adapt to their new surroundings. But after that, they'll start multiplying fairly quickly. And before you know, you'll have more than spoonful to pass around.

KEEP THE CULTURE GOING!                                                                                                        

         Xposted, so please confirm the quantity before ordering here on eBay.