Healthy Live Raw Milk Kefir Grains SCOBY Culture Starter - 10g - Ship anywhere

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Vendeur: frejyasgarden ✉️ (758) 100%, Lieu où se trouve: London, GB, Lieu de livraison: WORLDWIDE, Numéro de l'objet: 132579566422 Healthy Live Raw Milk Kefir Grains SCOBY Culture Starter - 10g - Ship anywhere.

***Holiday Notice: I will be away and unable to dispatch orders until 23rd May. Please bear this in mind when ordering***

After having had a number of health issues, I was introduced to fermented foods by Sandor Katz (if you haven't yet read it, check out his book, Wild Fermentation). Ever since, I've been making many types of fermented foods and have seen the health of myself and my family transform. This means we have plenty of fresh kefir to drink daily. My kefir SCOBY grains come from this live, viable stock, unlike the frozen ones I've heard some commercial suppliers supply. What you get:

  • A minimum of 10g of live kefir scobys.

  • I'll post it sealed in a bag by First Class delivery so it arrives quickly and ready to go.

  • Quick Start Guide

  • Milk buyer's guide

With more grains you can ferment more milk faster. I normally keep about 500g of grains for my family and that ferments us 2 litres of a milk every 24 hours but we've been drinking this stuff a while and want it very sour! The grains you'll get will grow so you'll have more over time too, especially if you start by using a smaller amount of milk - say a large glass - every day or two if you like it strong. If that's not as sour as you'd like, remove the grains from it and feed them separately whilst letting the soured milk ferment for another day or two. As you grow in your use, your colony of grains will grow too meaning you'll be able to ferment more milk as you acquire the taste for this fermented food more and more.

More Information My milk kefir is fed on A2 (Guernsey cow) raw milk from the award winning Hurdlebrook farm. This is old fashioned, traditional breed, unpasteurised, unhomogenised and completely "as-nature-intended". I do this for two reasons: first, there is a slightly different amino acid profile for Guernsey cow milk versus the modern hybrid cows that produce A1 milk that makes it less likely to cause lactose intolerance issues. This old fashioned milk is easier to digest by humans and is closer to what kefir was originally fed. Secondly, because it has not been treated or manipulated by man in any way, it provides an ideal growth medium for good bacteria, getting to the level of delicious sourness I love faster. This reassures me that the many microorganisms in my kefir are intact and bio-diverse, since it's a fact that kefir cultures vary the world over according to the milk that's commonly available locally. The most diverse range of friendly bacteria is found on the kefir fed on raw whole milk. I recommend raw milk as being the best source for making kefir but organic whole milk is still fine, especially if you get it unhomogenised. It's a little bit more expensive but I feel it is worth it. Raw milk contains enzymes that make it easier to digest so you can make your kefir a little faster if you use it, however using my kefir SCOBYs with pasteurised unhomogenised whole milk (as my Mum does) makes a slightly thicker and more yoghurt-like end product. Kefir Do's & Don'ts:

  • My recipe is to ferment the milk for two days with the kefir grains in, and then remove the milk, giving the grains fresh milk. I then ferment the it for another two days (well... when it lasts that long!) and then start consuming it.

  • Do your fermentation OUTSIDE of the fridge. You can ferment in the fridge, but it's much slower (useful to know if you have to go away and can't feed your kefir for a week or more)

  • Unless you are wanting to harvest the whey, stir your kefir daily to make sure that the SCOBYs have a chance to reach all of it

  • Fermenting in a large glass or ceramic bowl covered with a cloth to keep out dust and insects is ideal. Like humans, kefir breathe and keeping them in a sealed bottle for long periods isn't good for them

  • Don't use metal containers or tools with kefir. It doesn't kill them but some people say that the lactic acid they give off can cause unfavourable reactions with the metal

  • Over time, your kefirs will grow and multiply. This means you can either make more kefir at a time, enjoy stronger kefir in the same time or pass some on to others who could use them

  • You can ferment cow, goat or sheep milk with my kefir grains. It is possible to ferment other things, like coconut milk, but the kefir colonies often collapse if the drink is lacking in some of the nutrients milk has. It's best to only try non-dairy ferments with spare kefir grains!

  • Condition: Neuf
  • Country/Region of Manufacture: United Kingdom
  • Unit Type: 10g
  • Brand: Unbranded

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