Milk Kefir Grains
Our genuine milk kefir grains are mesophilic symbiotic cultures of beneficial yeast and lactic acid bacteria. These are not to be confused with cereal grains, but rather they simply look like a grainy texture.
Milk kefir grains are used to ferment dairy drinks similar to drinking yogurt. Milk kefir is loaded with beneficial probiotic bacteria, more so than yogurt.
Although genuine kefir grains have common strains of bacteria, some grains vary slightly from one to the next. Symbiota’s kefir grains originate from multiple sources to maximise the diversity of bacteria, leading to stronger milk kefir grains and yummier, healthier milk kefir.
Because Symbiota chooses only the best whole milk to grow our kefir grains in, our grains are alive, healthy and very active.
A portion of active milk kefir grains cultures 1-2 cups of milk within 12-24 hours. Thereafter 1+ litres can be cultured within a few days.
Milk kefir is extremely easy to make. Simply add fresh milk to your milk kefir culture, let it sit at room temperature for 12-24 hours and then drain your fermented milk kefir drink while reserving your cultures to repeat the process (your cultures last a lifetime if they are looked after and fed dairy milk- no need to buy more culture!).
Milk kefir can be flavoured with a variety of fruits and herbs to keep you coming back for more.
Due to this product including a live culture. All orders will be posted on Monday’s or Tuesday’s only to avoid parcels being held in post offices over weekends.
Please note, if you are going to use raw milk, milk kefir generally does better when the milk has been pasteurized. This is so the bacteria in the milk kefir and raw milk do not compete against each other. Some people have success using raw milk, but this can be problematic for others if it is not pasteurized.