Frequently asked questions
Have questions about Milk Kefir Grains? Find answers to some of the most asked questions about this culture product:
Kefir is drinkable cultured milk, like a thick smoothie made with either Kefir Grains or a powdered Kefir Starter Culture (not recommended). Kefir is a living culture, a complex symbiosis of more than 30 microflora that form grains or cauliflower-like structures. There are two types of grains, Milk Kefir Grains and Water Kefir Grains. Milk Kefir Grains can be used with various types of milk. Water Kefir Grains can be used with sugar water, juice, or coconut water. Kefir Grains consist of bacteria and yeast existing in a symbiotic relationship. The term Kefir Grains describes the look of the culture only. Kefir Grains contain no actual “grains” such as wheat, rye, etc. These kefir grains are grown in filtered water and organic sugar.
- Kefir is rich in vitamins A, B1, B12, and B2 (riboflavin), D and K. Vitamin A is good for the formation and maintenance of healthy skin and hair.
- It is an excellent source of biotin, a B vitamin that aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12.
- Tryptophan, one of the essential amino acids abundant in Kefir, is well known for its relaxing effect on the nervous system.
- Because Kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, Kefir in the diet can have a particularly profound calming effect on the nerves. Kefir’s ample supply of Phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.
Making milk kefir is not difficult and in simple terms – Add the milk kefir grains to a glass jar, add milk, let it sit, take the grains out and you are done! Then repeat the process..
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We have found that milk kefir has more benefits than water kefir. We personally have noticed that milk kefir creates significant health changes that water kefir does not. There are benefits in both water and milk kefir, but milk kefir has a larger amount of beneficial bacteria and is, by far, the most beneficial of the two.
To put it simply, the first fermentation is done when your milk kefir grains are added to milk and cultured for approx 24 hours. Now, once you strain out your kefir grains with a plastic strainer and pour the drained kefir into a jar the milk kefir is then ready to consume OR…
You can store the milk kefir (with the grains removed) in your fridge in a sealed jar, and it will continue to ferment. This is what is known as the second fermentation.
It is very important to note that our grains are live and are verified which means that they are of excellent quality.
Milk Kefir: You will receive 6 grams of traditional, mushroom-style live organic milk kefir grains. Over time, your kefirs will grow and multiply. This means you can either make more kefir at a time or enjoy stronger kefir in the same time.
Water Kefir: You will receive 35-40 grams of water kefir grains. ONLY grown in organic ingredients – our grains are grown using organic cane sugar organic molasses and spring water.
We also provide both options in larger packs and both options come complete with full instructions.
Good grains are simply grains that will produce kefir.
Simply follow the instructions that come with your grains and we guarantee they will produce top quality kefir or your money back.
We recommend fresh organic raw milk (cow, goat or sheep milk) as being the best source for making kefir but organic whole milk is still fine, especially if you get it unhomogenised. However, pasteurised unhomogenised whole milk makes a slightly thicker and more yoghurt-like end product.
You could add flavours during the second fermentation stage. You are only limited by your imagination.
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Between 18° – 28°C is good. 22°C is optimal. A warm spot is advisable if room temperature falls below say 18°C.
If you are making kefir every day, your grains should be growing and multiplying. If they aren’t, it is because the temperature in your house is cooler than usual, slowing down the grains, or your kefir grains have died. If your milk is turning into kefir by becoming sour and thick, your grains are still working, just at a slower rate. You can purchase more or get some new grains from a friend.
Kefir milk will be thicker than fresh milk, so you’re looking to see that change throughout the ferment. A tangy, sour taste on the tongue will confirm that your milk is ready to drink. If you like it tangier, simply ferment for a little longer.
If you don’t want to make new kefir and want to store it, place the grains in at least 2-4 cups of milk, remembering the “1 tablespoon of grains to 2 cup of milk” rule. Then add a little more milk. We like to store ours in at least 4 cups of milk to make sure that they have plenty of food to eat. Then you place this in the refrigerator. This will last for one week. If you want to store it longer, drain the milk and add new milk after 1 week. If you are going to be gone longer than a week, double the milk you add. It eats the lactose (milk sugar) out of the milk and you want to be sure it has plenty to eat and won’t die. It is a living colony and needs food, just as you do. Also, the grains will be a little slower making kefir when you first take them out of the fridge. The cold just slows them down a bit, after being in the fridge and then coming back out onto the counter to make kefir. The second time you make kefir they will be back up to speed.
The milk that the grains were stored in is not really kefir. It won’t hurt you to drink it, but it probably won’t taste very good. Milk needs to culture at a warmer temperature to really turn into kefir.
They will culture your milk and turn it sour and thick within 24 hours. Make sure that you have enough grains for the amount of milk that you are using or it will separate into whey and curds which is still ok to drink but not as thick.
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Limerick City, Ireland