Kefir is a cultured pro-biotic dairy
product, similar to kombucha or other fermented foods. The difference is that milk kefir is grown in milk, weather it be cow, goat, or sheep milk. Whereas, water grains uses a solution of sugar, acidic fruit, and dried sweet fruit.
Kefir, the "Champagne of Milks," is considered by health authorities to be superior to yogurt in its ability to enhance intestinal flora, act as a digestive aid to the stomach, and general promotion
of good health.
These Kefir grains are real grains,
passed from one person to another, unlike the pre-packaged dehydrated kefir starters, such as Helios or Body Ecology, that you may find on other sites
or selling in retail stores.
Difficulty Level 1
Anyone can make this very easy dairy culture. Simple to manage, just add real kefir grains to fresh milk in a glass container. Leave at room temperature for 24 to 48 hours, or until milk thickens. Then strain grains/ remove grains from milk with a wooden/plastic spoon or non metal strainer. Strained product can be drank raw or made into raw soft type cheese. Needs to be feed/cultured at least once a week.
No need to heat milk.
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