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Find Your Milk Kefir Grains Today & Make Forever Batches

Milk Kefir Grains
Milk Kefir Grains
Milk Kefir Grains
Milk Kefir Grains
Milk Kefir Grains
Milk Kefir Grains
Find Your Milk Kefir Grains Today & Make Forever Batches
  • Product Code: TF-kefirgrains
  • Weight: 25.00g
300.00 LE

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Purchase live milk kefir grains. One huge tablespoon, net weight of 25g

These grains have been grown in raw organic milk all through their lifetime and are extremely well taken care of, healthy and vibrant.

*One tablespoon of grains will set one liter of pastuerized milk. To set one liter of raw milk it will take 3 to 5 times the amount

Benefits Of Kefir
Milk kefir grains are known for their numerous health benefits. For starters, they're highly nutritious. The grains are a rich source of calcium, protein, and vitamin B. They also consist of a wide variety of bioactive compounds such as organic acids and peptides, making them a healthy option to include in your diet.

Moreover, milk kefir grains are widely known to protect against cancer.  The probiotics in this fermented dairy product stimulate the immune system, which can help your body ward off cancer and can reduce tumor growth. This has been proven in numerous test-tube studies.

One study found that kefir extract can reduce the number of human breast cancer cells by 56%, which is a significant amount, particularly when you take into account that yogurt extract can reduce the number of human breast cancer cells by only 14%.

In both children and adults, kefir is commonly used to combat the flu. It contains Zinc and B6 that your body absorbs easily and uses to fight against the flu.

Milk kefir grains can be used to make several different food products such as cheese, yogurt, and bread. The culture is used in a similar way to yeast. However, in comparison to yeast-based products, kefir is lactose-free and doesn't encourage the growth of yeast. Kefir grains can be used to make a variety of delicious dishes, but you can also consume kefir raw!

The effects of kefir are felt pretty quickly, so you don’t need to drink large amounts of it. The recommended dosage for a healthy person is 200-300ml of milk kefir a day. This roughly translates to one cup. If you’re drinking water kefir, then you can go up to two cups a day. In case you’re taking kefir to treat a certain illness, such as cancer, you should consult your doctor for the optimal dosage, as it will differ from person to person depending on your age, health, and illness.

Many people also ask under what conditions to use kefir. Luckily, due to the nature of this substance, you don’t have to be too cautious while using it. You can take kefir at any time during the day, it doesn’t matter whether you consume it on a full or empty stomach. However, some experts suggest consuming it on an empty stomach in the morning is optimal.
You can also consume kefir even if you’re lactose intolerant! Despite coming from cow and goat milk, kefir contains very little lactose and is hence the ideal dairy product for lactose intolerant people. If you’re vegan, you may not be able to consume milk kefir. However, water kefir is completely vegan-friendly!

How to Make

Though a bit tricky, you can make milk kefir grains by following these steps:
First, transfer a generous spoon of kefir grains into 4 cups of pasteurized milk, if using raw milk, increase the portion of kefir grains by 400%. Cover the cups with a coffee filter or a clean cloth, secured by a rubber band. Place the cups in a room temperature spot (around 68 - 85 Fahrenheit) to culture). Culture until the aroma of the milk is pleasant, and it has slightly thickened. This usually takes approximately 18 to 24 hours but can take lesser time in warmer temperatures.

Once the milk has changed texture, and the culturing is done, separate the kefir grains from the completed kefir. Place the kefir grains in milk and end with storing the finished kefir in the refrigerator. You can add the milk kefir grains to a smoothie, salad dressing, on top of eggs, or you can spread them on bread, crackers, or toast.

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