Kefir Grains (15 Grams)

Postage - Ireland only + 5eur

Making kefir from your own kefir grains has several benefits, including:

Health Benefits
Rich in Probiotics – Homemade kefir contains a diverse range of beneficial bacteria and yeasts that promote gut health.
Stronger Immune System – Probiotics in kefir support a healthy immune response.
Better Digestion – Helps with lactose digestion and can alleviate symptoms of IBS, bloating, and other digestive issues.
Nutrient-Rich – Contains essential vitamins (B12, K2), minerals (calcium, magnesium), and proteins.
Cost-Effective
Saves Money – Store-bought kefir can be expensive, but making it at home is much cheaper in the long run.
Reusable Kefir Grains – Once you have active grains, you can use them indefinitely with proper care.
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Making kefir from kefir grains is a simple process. Follow these steps to make your own homemade kefir:
Ingredients & Equipment
1-2 tbsp kefir grains (live, active grains)
2 cups (500 ml) milk (whole milk works best, but you can use 2% or raw milk)
A glass jar (pint or quart size)
A plastic or wooden spoon (avoid metal as it can affect the grains)
A breathable cover (coffee filter, paper towel, or cheesecloth + rubber band)
A plastic or nylon strainer (for straining the kefir)
Instructions
1. Add Kefir Grains to Milk
Place the kefir grains into a clean glass jar.
Pour the milk over the grains, ensuring they are fully submerged.
2. Cover and Ferment
Cover the jar with a breathable cover and secure it with a rubber band.
Leave it at room temperature (68–75°F / 20–24°C) for 12 to 24 hours.
Warmer temperatures ferment faster (closer to 12 hours).
Cooler temperatures take longer (closer to 24 hours).
3. Check for Fermentation
The milk will thicken slightly and develop a tangy, slightly sour taste.
If left longer, it may separate into curds and whey (this is normal).
4. Strain the Kefir
Place a plastic strainer over a clean bowl or jar.
Pour the fermented kefir through the strainer, using a plastic spoon to stir gently.
The grains will remain in the strainer, while the liquid kefir collects below.
5. Reuse the Grains
Transfer the strained kefir grains into a clean jar.
Add fresh milk to start the process again for the next batch.


6. Store the Kefir
The strained kefir can be refrigerated and will stay fresh for up to a week.
It may continue to ferment slowly in the fridge, making it tangier over time.

Tips for Best Results
If your kefir becomes too sour, shorten the fermentation time.
If it's too thin, let it ferment longer or use whole milk.
Rinse the grains only if needed (with unchlorinated water), but it’s usually unnecessary.
If you need a break, store the grains in fresh milk in the fridge (for up to 2 weeks) or freeze them for longer storage.
Enjoy your homemade kefir!