Kefir grains are a living organism and a popular culture for fermenting milk. The fermentation process produces a drink, which is thicker than milk and if prepared properly, it is bubbly, tangy and full of beneficial probiotics. Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics in particular. The fermenting process also changes some of the protein structures in the milk, making it easier to digest. Kefir is a fermented product similar in many ways to yoghurt but instead of heating the milk, adding a culture and keeping it warm, as with yoghurt, all you need to make milk kefir are kefir grains and cold milk.
Looking after your kefir grains
The grains double every week to 10 days. You can store extras or share them, without having to keep feeding them, by drying them. Rinse them, drain on absorbent paper, and dry in the sun or a dehydrator at low temperature. You can slow kefir grains growth down in the fridge, but you will still need to feed them after about a week. You can suspend them for longer by freezing them. But kefir grains work best, and stay healthiest, with frequent engagement and regular feeding.
Because the magic happens in the kitchen!