Kefir grains are small white balls that contain billions of microorganisms that turn milk into kefir. The more kefir we make, the more grains we have, and the more we can share the know-how of this nutritious and tasty drink!
Kefir grains consist of a mixture of lactic acid bacteria, yeasts, and acetic-acid bacteria. The nutritional benefits of kefir are related to nutrients such as carbohydrates, proteins, minerals, and vitamins.
Put 1 tsp kefir grains in the jar. Add a litre of milk, leaving at least 5cm for a cloth-covered jar (with rubber-band). Leave on the bench for 24 hours to ferment. Then strain your kefir (preferably using a plastic strainer as the grains don't like metal). Add the grains & a few tablespoons of the last batch of kefir back to the jar & cover with a cloth & band. The strained kefir you put in the fridge in a clean jar to us when cooled to make a smoothie or can be consumed as is. Can add cinnamon or mixed spice & vanilla to flavour as well.
As the grains multiply you will need to separate some out to either add to your smoothie, share with a friend or throw into your compost.
