Healthy Live Organic Milk Kefir Grains (1 Tbsp) with Detailed Instructions

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Healthy Live Organic Milk Kefir Grains (1 Tbsp) with Detailed Instructions

PLEASE NOTE: Daily quantities are limited. We harvest grains each morning prior to shipping. We assess our current stock at this time and add new quantities daily. If we are sold out, you can either wait until the next day or please message us and we will try to assist you.

Kefir (pronounced KEF-fir) is a fermented, probiotic milk drink with a sour, tangy taste and thin yogurt consistency. It originated from the Caucasus Mountains and is made with the help of kefir grains. It has a drinkable, yogurt-like consistency and is a potent probiotic, containing over 30 diverse beneficial bacteria and yeasts that aid digestion and gut health.

Milk Kefir grains from pasteurized milk! You will receive a generous tablespoon of healthy Kefir grains. This is enough to start making 1-2 cups of Kefir every day. Your Kefir grains will begin to multiply immediately allowing you to make more Kefir over time, should you wish.

Your Kefir grains will be harvested in the morning of shipping and prepared for shipment immediately. This is to ensure that they spend as little time in the mail as possible.

It is important that you receive the package and place your Kefir grains in to your desired milk as soon as possible.

Your order will be shipped via USPS Ground Advantage and tracking will be available. USPS Priority Mail is available as an additional option.

I would be happy to answer any questions you may have. Please, just send a message.

PLEASE NOTE: No milk or milk product will be shipped along with the Kefir grains. Grains will be prepared and packaged securely to ensure that they arrive ready to begin working for you.

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🔅 Frequently Asked Questions 🔅

➡️ What are Kefir Grains?

The 'grains' are actually bacteria and yeast that look like tiny cauliflower florets, that are bound together in a kefiran polysaccharide matrix.

➡️ What is Kefir?

Milk Kefir is a fermented milk, a bit like yogurt, that contains up to 30 different species of probiotic (health-benefiting) bacteria and yeasts. It’s been an essential part of the diet in Eastern Europe for the last 2000 years.

➡️ Is it difficult to care for Kefir Grains?

Kefir is easy to make safely at home, with minimal kit requirements. It has a reputation for having a strong, sour flavor that isn’t to everyone’s taste. However, it’s surprisingly easy to control the process so it’s delicious and mild. Making your own Kefir can take as little as five minutes per batch, from start to finish.

➡️ How do I care for my Kefir?
Caring for your Kefir is easy and straight-forward. Below are simple instructions to get you started.

1. Put your one (1) tablespoon of Kefir grains in a pre-washed and sanitized quart or larger sized jar. Please do not use anti-bacterial soap when preparing your jar or utensils as this may harm the Kefir grains.

2. Add one (1) cup of milk to the jar. Be sure to leave at least one (1) inch of headroom in the jar.

3. Lightly cover the jar with a coffee filter and rubber band or the jar's lid left slightly loose to prevent contaminates from entering the jar, but still allow air flow.

4. Leave on the counter or in a cabinet for 24 hours to ferment. Do not allow the jar to sit for more than 24 hours unrefrigerated without changing the milk. The jar should be stored in an area that will remain between 72°F and 85°F.
A. Colder temperatures will slow down the fermentation process. Temperatures over 90°F can be damaging to the grains.
B. The milk has turned to Kefir when it has thickened some and begun to have a slight tart taste. It may have set and separated, with pockets of whey forming – this is quite normal.

5. When set, if you can’t strain it straight away, put it in the fridge to stop it fermenting further. The flavor will get stronger the longer it ferments. You can strain it anytime over the next 48 hours.

6. Strain the Kefir through the sieve or straining funnel into your jug or bottle. The grains are quite robust and will withstand gentle stirring. Save the grains to be added back to the jar.
A. Do not push the grains through the strainer or crush the grains. They should remain whole and undamaged.

7. You can drink it straight away, flavor it, or refrigerate it. Leaving it at room temperature for a few hours will make it taste stronger.

Rinse out the jar, put the grains back in (don’t wash them, there’s no need), then follow Steps 2 - 6 to make another batch. Remember over time your grains will multiply. You will either need to add more milk (making more Kefir) or discard some grains to prevent the flavor from getting too strong.

Please keep in mind that your new grains have been stressed from going through the mail to get to you. It may take a few batches for the grains to fully revive and start producing at their best. Until then the Kefir may be thin or have a weaker flavor.

➡️ Can I make Milk Kefir from Plant-Based Milks?

You can make Kefir with plant-based alternatives like coconut, soy milk, or oat. Whichever you choose, it needs a high calorie content and about 3.5g sugar per 100ml, as this will be the microbe’s source of carbohydrate.

Soy milk makes excellent thick Kefir and the grains will usually grow in this medium. Canned coconut cream is a better choice than coconut milk, and gives a thick, tangy, almost yogurty consistency. Choose an organic brand as these have no additives. How well they will survive a non-dairy lifestyle entirely depends on your own Kefir grains and the microbes they contain. If you notice that they are not making Kefir, or not growing much, try refreshing them in some dairy milk for a few days.

➡️ Can my Kefir get contaminated?

Contamination issues are rare. Kefir microbes do not welcome outsiders and it’s difficult for pathogens and molds to take hold, especially in a closed jar. Also the acidic nature of Kefir inhibits them. Sometimes in an open system, a dry powdery film can appear on the top. This is Kahm yeast and is not contamination as such, just natural yeasts in the Kefir growing at the surface where they are happiest. You can continue to strain and consume this Kefir. In the event that you notice any signs of contamination, dispose of the whole batch. Do not drink contaminated Kefir. You will need to start again with all new ingredients.

➡️ Can everyone have Kefir?

Consume Kefir at your own risk. If you have any questions, you should consult with your Doctor BEFORE consuming Kefir. If you have a milk allergy you can substitute soy milk or coconut cream instead of dairy milk. Fermented foods can contain traces of histamine, which could be an issue if you have a severe histamine allergies.

If you are immunocompromised, have had recent gastric surgery, or have an underlying serious health condition, it is important you check with your doctor first before consuming Kefir. People with a dairy intolerance are often able to consume Kefir as post-fermentation it has lower levels of lactose. IBS/IBD sufferers should try a couple of tablespoons at first; it often helps with these conditions, but in some people may have the opposite effect. Trace amounts of alcohol could be present if a strong Kefir is made.

➡️Can I use metal utensils?

There is a popular myth that metal utensils should not be used with kefir grains, but short-term contact with a spoon or sieve is not a problem.

➡️ How do I store my Kefir grains and how long do they keep?

Once strained, keep the Kefir in the fridge. This will slow down the fermentation by the microbes. It should remain pleasantly usable for 7-10 days. It will not ‘go off’ as such, as it is already fermented, but the flavor might become rather strong. You can make a larger batch once a week if you don't want to make it daily.

In between batches, keep the grains covered in a little jar of milk on the worktop for up to a week or up to three weeks in the fridge. Change the milk if you’re still not using them or they will starve.

Kefir grains are living organisms, and will gradually grow (not in all milk alternatives, though). When they’ve doubled in size, which might take two or three weeks with daily making, take out half of them and give them to a friend, or freeze them. If you don’t remove the excess you will notice the flavor of the Kefir changing.