Organic Milk Kefir Grains 5g + Recipe E-Book (2024)

FAQs

How much milk for 5g kefir? ›

THE FERMENTATION PROCESS: Once activated, place your grains into 250ml of milk per 5g of milk kefir grains and cover your jar.

-Place 1 Tbsp kefir grains in a glass jar and fill with 1 cup fresh milk. The ratio of grains to milk should always be 1 tbsp to 1 cup, and can be increased if you'd like to make a bigger batch. Leave about an inch of room at the top to make room for carbonization and grain growth.

If you use too much milk, the milk can go off before the kefir grains have a chance to ferment it though, so be sure to understand how much it can do, and gradually increase from there. To get lots of kefir quickly with just a few grains simply keep adding milk without straining.

Kefir Starter Culture is made of freeze-dried bacteria, similar to our yogurt starter culture. It is a powdery substance that you activate when you use it, in order to make kefir. Kefir grains are clumps of live kefir bacteria, colonies of yeast and bacteria, held together by kefirin, a polysaccharide substance.

The bottom line. Adding kefir to your diet can be an easy and delicious way to increase your intake of probiotics. However, drinking too much can have several side effects, including digestive issues. It also contains carbs and a small amount of alcohol, so it may not be suitable for everyone.

When water kefir is finished, it tastes a bit sweet still. If you prefer it more sour you can overferment it. If you leave it for a very long time it may become even to sour to drink. The same is with kombucha.

Some people believe that the jar should never be washed as the kefir is a self protecting brew and therefore there is no need. Others believe that the jar should be washed with hot water between brews (no detergent) allowed to cool (this is very important as the hot glass may damage the grains).

In between batches, keep the grains covered in a little jar of milk on the worktop for up to a week or up to three weeks in the fridge. Change the milk if you're still not using them or they will starve. Kefir grains are living organisms, and will gradually grow (not in all milk alternatives, though).

If cared for properly, milk kefir grains have an unlimited life span and can be used repeatedly to make kefir. Kefir made with a direct-set style starter culture can often be re-cultured from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed.

Do not mix kefir with tinned juices and other processed food. Many of these contain preservatives and other chemicals which may render kefir bacteria useless. So, it is best to avoid mixing such things with our live probiotics.

How do I know if I killed my kefir grains? ›

To know if your water kefir grains are dead, use them to ferment a new batch and repeat this cycle at least 4 times. If the grains are dead, the water will remain sweet, and there wouldn't be a sign of fermentation. Another way to know is the appearance of mold on the surface.

This helps redistribute fresh milk to the grains (which float near the top). Jostling the jar or stirring the kefir a couple times before its done fermenting is helpful. However, it is not necessary, and there is no need to worry if you cannot get around to it. Should I put a lid on Kefir?

You can buy ready-made Kefir in most supermarkets, but making your own is so much cheaper and you can keep a constant supply as and when you need it. So what are the benefits of drinking Kefir? Kefir is just packed with gut-friendly probiotic bacteria.

Since store-bought kefir is slightly pasteurized, using it as a starter culture for making kefir can yield inconsistent results. The pasteurization process can harm bacteria and microbes and may affect the balance of re-cultured kefir.

If your water kefir grains are floating, it indicates that they are actively fermenting and producing healthy probiotics. However, if your grains sink to the bottom and don't float at all, it could be a sign that they are weak or inactive and need to be revitalized with a sugar solution.

These conditions will also ensure that Lactobacilli grow better than the other types of microbes, reducing yeasty flavours and fizz (though the amount of grains used is also very important). To make a mild tasting kefir, use 5-10g grains per litre of milk.

What Milk to Use: Kefir works best with whole-fat cow, goat, sheep, or other animal milk. Making More or Less Kefir: You'll need about a teaspoon of grains to ferment 1 to 2 cups of milk.

It's entirely up to you, but we recommend consuming one to two 8 ounce servings of kefir each day for maximum probiotic health.

Place 2 tablespoons of milk kefir grains in a clean Mason jar with plastic lids. Fill with 2 cups of milk. If you have more kefir grains, you can add more milk than this.