Milk kefir grains

20 grams of kefir for 5 euros (though i always give more :)), available for collection, i can also deliver to some areas for 4 euros extra.

10 grams of kefir grains will produce approx. 300 ml of milk Kefir every 24-48 hours.

Kefir grains are active = they are ready to ferment.
You can reuse the grains. They will grow & multiply so you can make a larger quantities of the beverage.

You can drink it like it is. You can pour into your cereals, porridge, or use it for your smoothies and baking.

Making kefir from kefir grains is a simple process:

10 gr kefir grains (live, active grains)
300 ml whole milk
A glass jar (pint or quart size)
A plastic or wooden spoon (avoid metal as it can affect the grains)
A breathable cover (coffee filter, paper towel, or cheesecloth + rubber band)
A plastic strainer (for straining the kefir)

Instructions
1. In a glass jar put the Kefir Grains and add the milk,
2. Cover the jar with a breathable cover and secure it with a rubber band. Leave it at room temperature for 12 to 24 hours.
Warmer temperatures ferment faster (closer to 12 hours). Cooler temperatures take longer.
3. The milk will thicken slightly and develop a tangy, slightly sour taste. If left longer, it may separate into curds and whey (this is normal).
4. Strain the Kefir
Pour the fermented kefir through the plastic strainer, using a plastic spoon to stir gently.
The grains will remain in the strainer, while the liquid kefir collects below.
5. Reuse the Grains
Transfer the strained kefir grains into a clean jar.
Add fresh milk to start the process again for the next batch.
6. Store the Kefir
The strained kefir can be refrigerated and will stay fresh for up to a week.

Tips for Best Results
Rinse the grains only if needed, but it’s usually unnecessary.
If you need a break, store the grains in fresh milk in the fridge (for up to 2 weeks) or freeze them for longer storage.