I bought this nearly 6 months ago, and it (literally) goes from strength to strength, even after recovering from a frozen sample. Once you get used to it, you may like it stronger, but you can make it milder or stronger, depending on how long you let it grow.
Tips:
1) When you first start, use only a small amount of VERY fresh whole milk (about half a pint tops) and gradually increase once it gets going.
2) Get a couple of fermenting jars as shown. Keep them clean.
3) Once fermented, drain through a plastic sieve, then put about half of the solids back into the (cleaned) jar for the next batch. Throw the rest of the solids back in the liquids and blend with a hand-held blender, before putting in the fridge. This produces a nice thick liquid.
You will never want to go back to the bland supermarket kefir. We add it to our breakfast, it goes well with granola and fruits.
| Item Weight | 32 g |
|---|---|
| Additives | Milk, Kefir Grains |
| Units | 10.0 gram |
| Storage Instructions | Store in a refrigerated environment |
| Serving Recommendation | 125g |
| Brand | Freshly Fermented |
| Format | Powder |
| Speciality | Organic Certified, Versatile Milk Compatibility, Bacteria and Yeast Rich |
| Package Information | Pouch |
| Manufacturer | Freshly Fermented® |
| Country of origin | United Kingdom |
