Kefir is similar to yogurt, but better. It is not as thick, so it is drinkable. It is also much easier to make. Unlike yogurt, you don’t have to pasteurize the milk first, nor do you need to keep it at a controlled temperature. It is a room temperature process – you just put the grains in milk and let it sit until cultured. It is that simple. Kefir is also a better probiotic. It is a complex zoo of 25 beneficial micro-organisms.

Do not confuse real Kefir grains with commercial starters. Commercial starters are not real Kefir; they are laboratory imitations. Real Kefir grains can only be propagated slowly in a home-time setting. Since they cannot be mass-produced in a laboratory, you won’t find large-scale commercial sources for them. They must be hand crafted. You can readily see the difference between them, by two observations. Firstly, the commercial starter will not produce discernible grains which is a biomatrix characteristic of genuine Kefir culture. Secondly, commercial starter runs out after a few generations. Genuine Kefir has been propagated for over a thousand of years. It is truly stable and will never run out.

We provide around 1/2 teaspoon of grains which is enough to culture about a cup of milk. They prow quickly and you can culture more and more milk at a time. Soon you will be giving away grains to your friends and family.