Kefir is a fermented dairy product. It’s similar to yogurt, although kefir has a thinner consistency and is usually drunk rather than eaten out of a bowl.
Kefir is produced using kefir grains, symbiotic colonies of yeast and bacteria that feed on lactose, the sugar in milk. Kefir grains look somewhat like little cauliflower florets.
When you add kefir grains to milk, they consume the lactose in the milk, producing a fermented beverage that’s teeming with beneficial bacteria and yeast.
If you are lactose intolerant, making kefir at home also allows you to make a kefir that is virtually lactose-free. This cannot be said of all storebought kefirs, which are often cultured for a shorter amount of time.
If you take good care of your kefir grains they will survive forever, so acquiring/purchasing grains is a one-time, upfront investment.
Required Equipment for Making Kefir
2 glass jars(nearly 1-to 1.5 litre capacity)
Small piece of cloth and rubber band (to cover your jar)
Plastic spatula for stirring
We are shipping live kefir grains with milk. Once you received ,open the glass bottle ,filter the content for kefir grains. Kefir grains will be in filter and remaining curd will be in the vessel.discard that curd which may turned sour in shipping .
Put the grains into a new jar and add 1.5 litres of milk to start a new batch of kefir.
Cover with a cloth or something breathable to keep fruit flies and other objects out of your jar. Secure the cloth with a rubber band.
Leave the jar out at room temperature for about 6-8 hours.
Check the kefir after 6 hours. It should be thickened and starting to separate into curds and whey. If you don’t think it’s done, leave it out for another 2-3 hours until it appears finished.
When your kefir is finished, stir it up in the jar so it’s liquid again, then pour it into a strainer to strain. I . If your strainer is small you’ll have to pour the kefir into the strainer in batches.
Gently stir the kefir to encourage it to move through the strainer. When you’re finished, all your finished kefir will be in the jar while your grains will be left in the strainer.
Put the grains into a new jar and add more milk to start a new batch of kefir.
Store your finished kefir in the fridge and consume like regular curd.
First keep it in fridge once parcel received.