What is Kefir?
Kefir is a fermented milk drink similar to thin yogurt. Kefir grains are a symbiotic culture that form a large and diverse micro-colony. This means they are good for your gut. Kefir’s popularity has spread through Europe and as far as United States.
Many supermarkets now stock Kefir however it is quite pricey and more processed with less pro-biotic properties.
I began drinking it almost five years ago to help with the severe acid re-flux I had been suffering with. Since it was apparent to me that Kefir was going to become fundamental to my health and well-being, I decided to begin making my own kefir four years ago. Last September '21, I bit the bullet and set up my own ETSY shop selling my own home grown kefir grains.
Our Good Gut Grains are a fresh, live and 100% natural way to produce this healthy pro-biotic drink at home.
Over the last few years my husband and I have grown to value the pro-biotic properties of these tiny little cauliflower-like grains. The kefir they make really does pack a punch in terms of good gut health and general well-being.
Fermenting your own Kefir (water or milk) is easy, inexpensive and satisfying. The instructions I offer are based on how I make my kefir every day and I have cross referenced with BBC Good Food:- Highlight the link to visit the site: https://www.bbcgoodfood.com/howto/guide/how-make-kefir

The benefits:
✓A fantastic source of natural nutrients; it is a rich source of calcium, protein and B vitamins.
✓Kefir may contain up to 61 different microorganisms, making it a much more potent source of probiotics than many other fermented dairy products.
✓Kefir has pro-biotic properties which protect against harmful bacteria.
✓Kefir made from dairy is an excellent source of calcium, and full-fat dairy kefir also contains vitamin K2. These nutrients have major benefits for bone health.
✓It can treat various forms of digestive difficulties such as indigestion. This is why I started making my own kefir
✓ Kefir is low in lactose because its lactic
acid bacteria have already pre-digested the lactose. People who have lactose intolerance can often drink kefir without problems.
✓ Some test-tube and animal studies indicate that kefir can inhibit cancer cell growth.
Source: https://www.healthline.com/nutrition/9-health-benefits-of-kefir

Getting started- you will need:
Your pouch of a teaspoon (approximately 10 grams) of Good Gut Grains
No specialist equipment is needed just:
A large jar ( we use gherkin pickle jars they are just the right size and shape)
A plastic or wooden slotted spoon, (limit contact with metal spoons or sieves),
cups to pour the kefir into.
1. Put your grains in the jar - to begin with add 175ml of fresh organic whole milk. This will make approximately one cup of fresh kefir. You can increase the amount of kefir you make (up to 500 ml) once the grains are established, this can take up to a week . Cover with the lid of the jar, don’t tighten (open method).
2. Keep the jar at room temperature for 18-24 hours ( if room temperature gets low then the grains will slow down so leave to ferment another 8-12 hours for richer and thicker kefir). It has fermented into kefir when the milk has thickened and begun separating into curds . ( Think of Miss Muffett on her tuffett)
* Stir or swirl the grains in their jar every so often so that the grains can get the most nourishment from the milk.
4. Remove the lid, stir the kefir with the slotted spoon a couple of times then pour kefir through the slotted spoon straight into your cup. The grains will be caught in the slots of your spoon.
5. Wash out your fermenting jar thoroughly. Put your Good Gut Grains back into the jar and top up with fresh whole organic milk.
Enjoy your first fresh, slightly fizzy flavoursome 100% natural kefir.
Repeat every day for fresh, every day, kefir :-)
Your Good Gut Grains can be used to make a fresh cup of kefir every day. It is also possible to make a larger batch once a week once your grains are established in their new home.
Keep your grains in the fridge in a small amount of milk when you are not using them to make fresh kefir every day. When you want to begin making kefir again just move the grains to their jar and begin again following the instructions above (dispose of the milk they have been sleeping in).