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 ½ tsp kefir grains in the jar. Add a pint of milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar. Leave on the worktop for 18-24 hours to ferment. It's turned to kefir when the milk has thickened.
