KEFIR GRAINS FOR MILK KEFIR - 1.5 GRAMS

FERMENT COW, GOAT OR SHEEP MILK, RESULTING IN A CREAMY, TANGY PROBIOTIC-RICH BEVERAGE (KEFIR) THAT IS SLIGHTLY EFFERVESCENT.

VARIOUS STRAINS OF BENEFICIAL BACTERIA, PRIMARILY LACTOBACILLUS SPECIES, RESPONSIBLE FOR THE FERMENTATION PROCESS. YEASTS LIKE SACCHAROMYCES, CONTRIBUTES TO CARBONATION AND FLAVOUR.

PROCESS: GRAINS ARE ADDED TO MILK AND FERMENTED AT ROOM TEMPERATURE. FERMENTATION TYPICALLY LASTS BETWEEN 12 TO 48 HOURS, DEPENDING ON THE DESIRED FLAVOUR AND THICKNESS. AFTER FERMENTATION, GRAINS ARE STRAINED OUT AND CAN BE REUSED FOR SUBSEQUENT BATCHES.

STORAGE:

FOR UP TO 3 WEEKS – ADD TO CONTAINER FILLED WITH 2 – 4 CUPS OF FRESH MILK, SEAL WITH TIGHT-FITTING LID – LEAVE IN REFRIGERATOR.

FOR UP TO 6 MONTHS – RINSE WITH STERILSED WATER AND PLACE IN CLEAN, STERILE CONTAINER WITH TIGHT-FITTING LID – KEEP IN FREEZER (- 18 TO 25 ºC).