Product Description
Organic Freeze Dried Milk Kefir Grains Sourdough Starter
ingredients: Organic whole milk (cows), milk kefir cultures. Allergens: milk from cows.
Discover the ancient tradition of kefir making with our organic milk kefir grains from Freshly Fermented – certified organic live starter cultures grown exclusively in organic milk from the glorious Goodwood Farm in the West Sussex downs. Ideal for health-conscious individuals, home fermenters, and anyone seeking a natural probiotic boost, these grains are your gateway to superior gut health and sustainable living. On this page, you’ll find everything you need to know about our organic milk kefir grains: their features, benefits, usage instructions, storage tips, and what makes them truly organic compared to conventional options.
Organic milk kefir grains are certified live starter cultures grown exclusively in organic milk, consisting of a combination of over 50 live bacteria and yeast that resemble small cauliflower florets. These grains are used to ferment milk into kefir—a tangy, probiotic-rich beverage that supports gut health and overall wellbeing.
Choosing organic kefir grains means you’re opting for a product cultivated exclusively in organic milk, free from synthetic pesticides, hormones, and chemical fertilisers. This ensures a cleaner, more natural fermentation process for superior gut health and supports sustainable living practices.
- UKAS lab-tested for quality and safety, ensuring a pure and reliable product every time.
- Available in both live (fresh) and freeze-dried options, with quantities to suit your needs: 5g (makes 250ml), 10g (makes 500ml), or 15g (makes 750ml).
- Suitable for fermenting a variety of milks – including cow, goat, sheep, and plant-based nut milks – highlighting the versatility of organic kefir.
- Perfect for beginners and experienced fermenters alike.
- Free from additives, preservatives, and unnecessary packaging.
How to Use
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Activate Your Grains: After purchase, activate freeze-dried or dehydrated grains by adding them to milk and leaving them for 24 hours at 20–24°C, following the detailed instructions included with every order.
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Ferment: Use 5g of grains per 250ml milk (cow’s, goat’s, sheep’s, or suitable non-dairy alternatives like nut milks). Milk kefir typically ferments in 12–48 hours, during which the grains consume lactose and produce lactic acid as the texture thickens and turns tangy.
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Strain and Repeat: Strain the grains after each fermentation cycle, rinse gently if needed, and reuse them indefinitely with proper care.
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Enjoy: The resulting kefir can be enjoyed plain, flavoured with fruit, blended into smoothies, used in salad dressings, or incorporated into baking and cooking. Milk kefir grains ferment milk, while water kefir is made by fermenting sugar water with water kefir grains.
