DUE TO CHRISTMAS POST DELAYS WE WILL NOT BE SELLING KEFIR UNTIL THE NEW YEAR
FREE UK SHIPPING!
70 grams of Milk Kefir grains suitable for making kefir at home from cow’s milk or goat milk.
Ferment milk into a delicious yoghurt type drink rich in good bacteria and probiotics.
70g of kefir grains should be enough to ferment about half a litre of milk in 24 hours at normal room temperature.
We have found that 70g is a nice amount to start with. The grains will double in just over a week if you keep your jar in a room that is between 18 and 21 degrees Celsius and you feed them with enough milk.
As your grains increase in quantity and you find that the kefir produced is getting thicker quicker, you can use a bit more milk in the next batch.
When you have too much kefir or kefir grains you can share it with a friend or relative.
These grains are fresh grains. They are not dried and they are not frozen. They will come from a live and working batch of kefir.
We make our kefir every night, keeping the resulting kefir drink in the fridge overnight where it gets thicker and creamier. By morning it is delicious and wonderful to drink.
Kefir is rich in bacteria and probiotics, these will continue to grow while you keep the kefir in the fridge even though the fermentation process slows down considerably.
When you place your order we will take your grains from our mother culture, seal them in a bag along with some fresh whole milk, and chill them in the fridge until we pop them in the post the following day.
We ship orders on Monday to Friday using Royal Mail First Class post.
We do not use a signed for service because we don’t want the postman to take them back to the post office and incur any delays.
At the moment we will only ship to customers in the UK. Sorry.
STUFF YOU WILL NEED
- We recommend that you use a nylon sieve. Metal can harm your kefir grains.
- We also recommend that you use a silicone spatula to stir/move your grains.
- A jug large enough to take your sieve. A Morrisons or Tesco value jug has a nice long and wide spout which makes it easier to pour your kefir back into a bottle to keep in the fridge.
- A Kilner jar to keep your grains in. We recommend a jar that is about 1.5L in size.
CARING FOR YOUR KEFIR AND MAKING KEFIR
The process is really very simple.
- When you get your grains they will be in some milk. Place a sieve on top of a jug, tip the contents of the bag into the sieve and use a spatula to gently move the grains to drain all the kefir (fermented milk) off the grains.
- Once you have just grains left in the sieve transfer the grains into a clean Kilner jar.
- Add about 1/2 a litre to a litre of milk to the grains.
- Keep the Kilner jar out of direct sunlight in an area of a room that is about 18 – 22 degrees Celsius if possible.
- Vent the jar occasionally to let off the pressure that builds up, a good Kilner jar will ‘burp’ gently through the day. I also find I get a nicer and thicker kefir if I gently shake the jar a couple of times during the day.
- After 24 hours repeat the process… (give the jar one gentle shake to mix up the curds and whey (when the whey has reached the bottom of the jar the kefir is ready to remove from the grains) to make sieving easier.)
Keeping everything clean and preventing cross contamination is vital. Wash the Kilner jar, sieve, jug, spatula and bottles in very hot water. Be careful to rinse off any soap thoroughly! Don’t use Anti Bacterial washing liquid! And remember to rinse well… if in doubt, rinse again.
I start by filling the sink with lots of very hot soapy water washing and rinsing everything as I go along.
I wash and keep empty milk bottles and use them to store the kefir that I take off the grains. Did I mention you should rinse them well?!
WHICH MILK SHOULD I USE?
I try to use whole milk. Raw milk is preferable if you can get it. Some people prefer semi-skimmed milk. If I can get it I use unhomogenised milk… homogonisation is where the fat particles in milk are broken down so they distribute evenly through the milk. Remember when milk used to have cream on top, this does not happen any more because of homogonisation! They do it to make the milk look more appealing!
Your kefir loves to munch on all of this goodness in the milk!
I once asked the boss of a big dairy in north Wales, “what is it you do here?” His answer was brief and tinged with sadness, “we take all the goodness and all the taste out of the milk, and we make it into a product people want to buy!”
WASHING YOUR GRAINS
If you feel the need to ‘wash’ your grains simply pour a little milk over them while they are in a sieve. Washing with water is not recommended and don’t be tempted to wash them with milk often.
The long strings that look a bit like slime are natural and good…. it is from these mucus strings new grains grow. You do not want to wash off this natural mucus!
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