Kefir grains (Fresh)

Description

Make fresh milk kefir. Rich in nutrients and beneficial bacteria (probiotics). Watch my kefir grains here and here.

Very well taken care of. Never frozen, never dehydrated. The grains are live, very active, and fresh, ready to start culturing as soon as you get them! Try to get the best possible source of whole milk (minimally processed) to maximize the benefits.

It is easier to make than yogurt, no need to control temperature, can be left in your kitchen counter at room temperature, preferably in a dark place.

1 Tablespoon of kefir grains + 2 cups of fresh milk makes about 2 cups of milk kefir in around 24 hours. In Summer could be faster.

What you need: the milk you’d like to ferment with, a glass mason jar and strainer. These mason jar caps have worked for me great or the mini colanders in case you want to take a look at them. Or you can checkout some of my favorite kefir tools here.

How to eat/drink it: Milk kefir becomes thicker in the fridge, I usually prefer to consume it cold. Mix with greek yogurt, fruits and nuts. Have as a cultured beverage. Add honey or blend into fruit smoothies. You can add to sauces, dips, soups, I even season chicken with kefir and spices. You can also make kefir thicker “thick kefir” or strained kefir by dripping kefir (grains removed) through cheesecloth for 1-3 days.

I also use kefir as a starter culture in cheesemaking, visit La Quesúa Artesanal Instagram account to learn more.

You may send me a message if you would like to discuss the process further and my experience making kefir on a daily basis.

*Legal Disclaimer: We are not responsible for any adverse reactions you may have by using this product. We are making no specific claims of healing properties, even though it is globally well known that kefir is a healthful product.