- Kefir is similar to yoghurt in taste and texture, but contains millions more beneficial bacteria and is live in a completely different way
- Kefir can be adjusted from batch to batch, by changing the ratio of milk to grains to produce a kefir that you really love
- Even kefir you don’t love on its own can be used in smoothies and swirled through curries
- Kefir can be used in salad dressings, or as a tenderiser
- You can use it to soak oats in overnight, instead of milk or yoghurt
- Can be used as a replacement for milk or yoghurt almost anywhere, and will add a bit of extra tang and a lot of great bacteria
- Great for lactose intolerant, as the kefir grains ‘eat’ lactose and render it useless and harmless
- Kefir is traditionally made with cow's milk, but can also be made with a variety of alternative milks, such as soy, coconut, rice, goat or sheep's milk
Included in this starter kit
- Glass jar fermentation vessel
- Plastic sieve and spoon
- 20 grams dehydrated kefir grains
- Instruction manual
Did you know? Kefir actually means ‘feel good’ in Turkish, which is how drinking kefir regularly makes you feel (and pronunciation is actually kuh-FEAR, with the emphasis on the second syllable and isn’t anything like Kiefer Sutherland).
- Tip the full package of dehydrated kefir grains into your glass jar
- Cover with 250ml of warm (about skin temperature, not hot) milk
- Stir using a plastic or wooden spoon - not metal
- Put the lid on loosely - just enough to keep bugs out but not enough to completely seal
- Put the jar in a warmish, dark area and allow to ferment for 24 hours
- After 24 hours, sieve the liquid off the grains and discard the liquid. Use a plastic sieve and a plastic spoon to sieve.
- Place grains back into the cleaned container, and cover with 250ml milk
- Repeat fermentation, and harvesting process - you’ll know that fermentation is finished when milk has thickened and has a sourish tang to it
- Should you wish to slow or stop fermentation, the grains can be stored covered with milk in the fridge for short term storage, or in the freezer for longer term storage
- To restart, allow the grains to come to room temperature, and sieve off the storage liquid, and start again
- Grains will get larger and multiply naturally, allowing you to separate them and make more batches, or give the kefir grains away to friend
25 out of 25 people would recommend this product22/10/2018, By CHrisThis worked awesome. I am having some smoothies everyday. love it08/09/2018, By IngridI really love this product and am giving the probiotic to the Australian Shepherd SA Rescue Org dogs and we are all loving it.08/09/2018, By IngridI am successfully growing kefir grains and getting fantastic probiotics for the Australian Shepherd SA Rescue Org Dogs and us06/09/2018, By AstridIt is so much fun to go to the jar and see nice kefir waiting for you to enjoy it! I had no issues getting the culture started. I was even away for three weeks and the culture was happy to work again after being stored in the fridge in no special additional conditions. Now I'm moving to water kefir23/08/2018, By LeboI love this. Unlike other brands with almost powder-like grains, these are quite big. Thank you very much FtN.13/07/2018, By AstridEasy to use, I had no issues with the rehydration and quickly started to produce my own delicious drink. The cycle takes a bit longer since it’s winter and colder than optimal temperature for fast kefir production11/07/2018, By PatVery easy to use. Had useable results from second day. Instructions on jar very brief so worth doing extra research online if new to kefir.21/06/2018, By esmai was making kefir this grains. it was lovely and very delicious. however after 2 weeks my kefir did not fermented. i made new again and again but it is still not fermenting in 24 hours. when i sit for 48 hours it has too much sour taste and not like kefir. i think my grains are died. I do not know what to do. :(27/04/2018, By SamSimple and easy to make22/04/2018, By SharynI have been drinking for 4 days and it has helped alleviate a cough I have for months. The cough was caused by reflux and hiatus hernia and post nasal drip and gluten and other allergies.
On day one there was a marked improvement.
Stopped medication on day 3.
My gut is so improved it is unbelievable.17/04/2018, By KukzaJust completed my first batch and I love it! The fact that it is so easy to make, its a bonus!09/03/2018, By NickAfter 2 days of hydrating the grains I finally had some lovely kefir on day 308/03/2018, By SamanthaIt is not that easy to make Kefir. I am struggling. The weather plays a massive part in the process. And it really does not taste nice. I, however, do think it has amazing benefits and very healthy. So I will pinch my nose closed if I have to! I am lactose intolerant, and I am happy to say that the Kefir does break down the lactose.16/02/2018, By ClareEasy to make and was so thrilled as to how quickly the order came. the starter pack has everything to start making this healthy beverage.08/02/2018, By CaitEasy to make, works well!04/02/2018, By MonkikiHydrates reasonably quickly ... makes a very tasty kefir.17/01/2018, By HealthmamaI love this kit! I have made several successful batches of kefir so far. The instructions are easy and with very little efford I enjoy a daily glass of milk kefir.08/01/2018, By KatrienThis is supercharged kefir. Followed the instructions and used pasture fed raw full fat milk to feed. Within three days I harvested more than the 250ml for smoothies as per the instructions. Four days later I had enough for 2 morning smoothies and some left to second ferment and harvest whey. And there is still only about a teaspoon of grains. Very impressed !29/12/2017, By NelciIt worked wonderfully!02/11/2017, By SaritaIt’s a great product with simple easy to use instructions.30/10/2017, By MirandaEverything you need and comprehensive instructions included.
The kefir has rehydrated beautifully, and I'm looking forward to my daily smoothie!21/10/2017, By GillI am loving making my own milk kefir with this kit.
A couple of things that I have learnt along the way:
my grains took about a week to 10 days to become active, during this period I changed the milk every 24 hours. Once the milk has a "yeasty" smell you're on the right track. If at this point you find it's not thickening enough, then leave the kefir for a few extra hours to see if that helps - if not just keep going, it will eventually become active.
In my experience the quality of the milk DEFINITELY has an effect on the end product - I've had the best results with Woolworths full cream milk.
My kefir takes between 36 to 48 hours to get to the consistency that I like - I have found it's definitely not ready after 24 hours unless the weather is very warm.
Once you have strained your kefir, you should wash and dry the jar before replacing the grains and adding the milk for the next batch. I add milk that is about room temperature - I heat it in the microwave.
DON'T rinse the grains, it's not good for them - it's fine to toss the grains, covered in their milky coat directly into the clean and dried jar.
The weather has an effect on the speed at which the milk ferments, on cold days my kefir takes longer.
I give my jar of fermenting kefir a swirl a couple of times a day, to aid the fermentation process.
If for some reason your kefir isn't thickening as much as you like, try adding a couple of spoons of yesterdays kefir into the new batch and add a little less milk.28/08/2017, By PaulIt is well packed. Speedly delivery. Great product.11/08/2017, By TiffanyStrained my first batch of kefir last night . Great stuff! Thick and creamy .03/08/2017, By RietteAfter a slow start to get the Kefir activated I was surprised at the result and great taste. I cannot wait in the morning to harvest my glass of Kefir and start the process for the next round.
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