Probiotic Milk Kefir Grains, Turkish Strain, Homemade Kefir, Live Probiotics

UNLOCK THE POWER OF MILK KEFIR GRAINS!

A SHORT INTRODUCTION TO THE "GRAINS OF GOD"

Kefir grains are believed to have originated in the Caucasus Mountains, which span between Europe and Asia. The exact date of their discovery is uncertain but is thought to date back thousands of years and possibly even to ancient times. Legend has it that Kefir grains were a gift from the gods, providing a way to the people of the region to ferment milk and create kefir, a tangy and probiotic-rich beverage. The word "kefir" itself is derived from the Turkish word "keyif", meaning "good feeling" or "pleasure" which reflects the drink's reputed health benefits and enjoyable taste.

Traditionally, kefir grains were closely guarded and passed down through generations as a precious family heirloom. These unique grains are not grains in the conventional sense but rather a combination of bacteria and yeast that form a symbiotic culture. When added to milk they consume and ferment lactose, the sugar in milk, producing the characteristic tangy flavor and carbonation kefir. That is why, even lactose intolerant people can drink Kefir. In more recent times, kefir has gained popularity worldwide due to its probiotic content and potential health benefits. It is consumed as a dairy product and can be made with any kind of milk or with non-dairy alternatives like coconut milk, rice milk or almond milk.

Our kefir grains are cared and grown using our traditional Turkish family process. From our family to yours. Happy culturing and long Live!!

BENEFITS OF CULTURING YOUR OWN KEFIR

NO MORE WASTE: Culturing kefir is a rewarding activity, not only for your health, but for the planet. You will help our blue marble by reducing the waste related to bottling and packing kefir.

PROBIOTICS AND HEALTH: Your home-made kefir will have much more probiotic content than an industrialized product. So your gut will receive the benefit of billions of probiotics. By making kefir at home, you can control the ingredients, so you know exactly what you are eating. No GMO, additives or artificial products. Nothing like fresh kefir and fruit to start your day feeling healthy and full of energy.

SAVE MONEY: You will save money by not buying processed kefir and with the passing of time, you can share your grains with your friends and family making them save too.

REUSE AND RE-CULTURE: You can make your own kefir re-culturing your grains again and again for years. Under the right conditions, kefir colonies reproduce very fast, and they will keep growing indefinitely. You will have so many grains that you will be able to share your surplus with your friends and family.

OUR KEFIR STARTER IS ALL YOU NEED TO START TO MAKE YOUR OWN DELICIOUS KEFIR OVER AND OVER AGAIN!

KEFIR GRAINS WILL START TO GROW VERY FAST

Our Turkish Kefir grains are very resilient. As soon as they feel comfortable in your home, they will start to grow. A healthy kefir colony can grow at a rate of 10% to 15% daily! This means that 1 teaspoon will become a full cup of grains in around 2 months. At that point, you can start to share your grains with your friends and family.

CULTURING KEFIR IS EASY. JUST FOLLOW OUR ADVICE, BE PERSISTENT AND PATIENT AND YOU WILL BE A PRO IN A COUPLE OF WEEKS.

GETTING STARTED WITH YOUR KEFIR GRAINS

After several days traveling, your grains finally reach you. They are stressed and a little bit weak because they had to withstand extreme temperatures. We have some tips for you to help them recover their full strength and start to grow and provide delicious kefir.

Put your grains in a glass container. Add a cup of whole cow milk. Cover the container with a cloth and secure it with a rubber band. Let your grains ferment for 24 - 48 hours. Stir them twice a day. Discard the 2 - 3 first batches. Sometimes they can smell not so good, this is normal. After a few more batches the smell will disappear, and they will start to develop the characteristic of the delicious kefir taste.

TIPS FOR CULTURING KEFIR

If you are new to culturing, maybe a few tips can be very useful to start. Remember kefir grains are living organisms and taking care of their needs is very easy.

Don't worry about the amount of grains, this is just a starter, they will grow. Find a dark place in your kitchen and keep your grains always there. Never use metal utensils or let the grains come in contact with chlorine water. Change milk jumping a day. If you change milk on Monday, the next time will be on Wednesday. They will take some time to start to grow, but they will reproduce very fast. You will see. You just have to be patient. If they are well cared, a teaspoon can become a cup in 60 days.

HOW AND WHEN TO CONSUME KEFIR

Once you cover your grains with milk, the fermentation process begins. 12 hours later, you will have a kefir with low acidic level. You can consume Kefir at this stage of the fermentation because the taste is not so tangy and strong. After 24 - 48 hours of fermentation, the grains start to run out of food as they feed on lactose. Fermentation creates acidification, separating milk in two parts. One is a water like liquid that goes to the bottom and the other part is protein that will float. This is creamy kefir. The kefir grains are inside this creamy part, so you have to strain them with a fine mesh plastic strainer. Some people consume kefir by mixing both parts and then straining the grains. Others just consume the creamy kefir part after straining the grains. It all depends on your taste. Probiotics are present in both parts.

LEAVING YOUR GRAINS ALONE

If you have to go on a trip, there is no problem. Follow these simple steps to put them to sleep: Replace milk and cover the grains as always but this time put extra milk. Put the jar in the fridge. The grains will reduce their metabolism feeding very slow. Your grains will be fine for up to 3 months. Once you return from your trip, you have to take your grains out of the fridge and change the milk, wait a day, change the milk again. Wait another day, change the milk. At that point, your grains will be totally awake and producing kefir as usual.

PACKING AND SHIPPING OUR GRAINS

MAIN PROTECTION: We carefully pack the grains in a plastic container that will be tightly sealed. We add some milk to last the shipping process. The grains will feed during the trip, reaching you alive and happy.

VACUUM SEALED: The container is vacuum sealed to prevent any leak. We have to be sure that the grains are feeding during the trip.

ADDITIONAL PROTECTION: A bag will be added as an additional layer of protection for the grains.

HEAT AND COLD PROTECTION: Finally, we use a bubble envelope as a final protection against excessive heat or cold.

Milk Kefir Grains, Strong Probiotic, Alive grains, Never Frozen Total Support and Customer Service. Fast growing kefir cultures. Make fresh kefir over and over again. No additives or chemicals. You control the ingredients of your kefir beverages. Ancient Turkish strain. A strong mix of several different types of beneficial bacteria in every batch. Billions of probiotics in each strain. With our support you will become a fermentation expert in a very short time.

product information: