MAKE YOUR OWN MILK KEFIR!
Our kefir SCOBY is always made fresh to order. Your kefir grains only feed on the best milk available.
We are based in Southern Tasmania where some of the best cows milk is produced in the world!
Milk Kefir Grains.
Milk kefir is made from white, gelatinous grains known as milk kefir grains. Visually, they resemble a group of miniature cauliflowers. These odd tiny clusters are home to a veritable forest of good bacteria and yeast.
As soon as you combine the grains with milk, kefir is immediately produced. This fermented milk has a creamy, tart flavour and a faint sparkle to it. It also contains a lot of probiotics and is said to offer a lot of health advantages.
The grains are actually a symbiotic colony of bacteria and yeast (SCOBY). The main bacteria strains found in milk kefir grains are Lactobacillus brevis, Streptococcus thermophilus, Leuconostoc, and Pediococcus. The yeast strains, on the other hand, include Kluyveromyces, Saccharomyces, and Candida kefir (kefir is extremely effective at inhibiting yeast infections).
These work together to break down the lactose in milk and convert it into lactic acid. This is what gives milk kefir its characteristic sour taste. Apart from that, the SCOBY also ferments milk to produce carbon dioxide and alcohol. However, the alcohol content is very low (usually less than 1%) and does not pose any danger.
The SCOBY contains a lot of good bacteria which are great for gut health.
Some of the benefits associated with drinking milk kefir include improved digestion, stronger immune system, reduced inflammation, and better nutrient absorption. It is also said to be good for skin health and can help reduce allergy symptoms.
Cultured in premium milk.
We only used the best milk available to grow your kefir grains in. Here in Tasmania, a cold, temperate environment supports the slow-growing, nutrient-rich grasses. Our fortunate cows are allowed to graze freely in these verdant pastures and large, open paddocks. Because of all those minerals, their milk has a golden glow.
These farmers routinely milk the cows in the early morning hours. They cows eagerly await relief from their stuffed udders as they make their way to the milking sheds while some wait outside munching on the verdant grass.
Theses cows have been raised with compassion and consideration. They naturally graze free on wide-open pastures, so it’s no surprise that they produce milk of such high quality.
You’ll be happy to learn that these farmers don’t engage in bobby calving or tail docking. They have a milking schedule that supports both mother and calf, and they let their cows give birth naturally.
They are constantly working to improve animal husbandry, adopt more environmentally friendly procedures, and provide the best milk possible. They never take the cows well-being for granted even if they are proud of their flourishing herds.
The Origins of Milk Kefir Grains.
The origins of milk kefir grains are a bit of a mystery.
Some say that they originated in the Caucusus Mountains between Europe and Asia. Others believe that they come from Tibet or Mongolia. However, there is no concrete evidence to support any of these claims.
What we do know is that milk kefir has been around for a long time. The first written record of it dates back to the early 1800s when it was mentioned in a Russian medical journal.
Milk kefir grains were probably brought to Europe by doctors or traders who had visited areas where the drink was popular. They quickly became a hit in Russia and other parts of Eastern Europe.
From there, they spread to Western Europe and eventually made their way to North America and the rest of the world. Nowadays, you can find milk kefir in most health food stores.
Nomadic woman pouring kefir milk into a goat skin flask.
How to Use Milk Kefir Grains.
Making milk kefir at home is actually very easy.
All you need are milk kefir grains and milk. You can use any type of milk, although whole milk produces the creamiest results.
- Start by adding 1 tablespoon of milk kefir grains to 1 cup of milk.
- Cover the container with a coffee filter or cheesecloth and secure it with a rubber band.
- Let the milk sit at room temperature for 12-24 hours, depending on how tart you want the final product to be.
- The longer you let it ferment, the more sour it will taste.
- Once it’s done, strain the milk kefir using a fine-mesh sieve or cheesecloth.
- Transfer it to a clean container and store it in the fridge.
You can drink milk kefir as is or use it in smoothies, baking, or other recipes.
To make a second batch, simply add the milk kefir grains to a new cup of milk and repeat the process.
You can also freeze milk kefir grains to use at a later time. To do this, simply add them to a clean container and store them in the freezer for up to 6 months. When you’re ready to use them, thaw them overnight in the fridge and then add them to milk as usual.
Kefir grains are the source of the billions of microorganisms that ferment milk into kefir.
The more kefir we produce, the more grains we have, and the more we can teach others how to prepare this wholesome beverage!
Kefir grains can be obtained from friends who have excess kefir or purchased from our online shop.
Our kefir scoby is made fresh to order. We can ship them Australia-wide via Express Post to ensure that they arrive in a thriving and healthy state. Continue the rich tradition of fermenting and sharing this life giving drink with your friends and family. Order your fresh batch of kefir grains today!
Our Guarantee of Satisfaction.
If for whatever reason you are not satisfied with your order, send us back the used container and we will give you a full refund, no questions asked!