Non Active Milk Kefir Grains + Plastic Strainer & Spatula

Non Active Milk Kefir Grains List of Benefits

1. Perfect for Beginners: Non-active milk kefir grains are ideal for those new to fermenting kefir. They are easy to activate and require minimal effort to start making your own kefir at home.
2. Probiotic-Rich Kefir: Once activated, non-active kefir grains produce a highly beneficial, probiotic-packed drink that can aid in digestion and support a healthy gut microbiome.
3. Supports Digestive Health: Kefir made from non-active grains promotes balanced gut flora, reducing digestive discomfort, bloating, and supporting overall digestive function.
4. Boosts Immune System: The probiotics and bioactive compounds in the kefir support immune health, helping your body fight off infections and maintaining general wellness.
5. Reusable Grains: These grains can be reused for multiple batches of kefir, making them a cost-effective option for regular kefir makers.
6. Easily Activated: Non-active grains require a short activation process to become active and ready to ferment milk, so you can start making your own kefir in no time.
7. Lower Lactose Content: The fermentation process reduces the lactose in the milk, making kefir made from non-active grains more digestible for lactose-sensitive individuals.
8. Rich in Nutrients: Kefir made from non-active grains is full of essential nutrients like calcium, magnesium, and B vitamins, which are important for bone health, energy, and overall wellness.
9. Improves Skin Health: The probiotics in kefir made from non-active grains may help improve skin health by balancing the gut microbiome and reducing inflammation.
10. Versatile Usage: Once activated and fermented, kefir can be consumed as a beverage or used in smoothies, salad dressings, dips, and baking recipes.

How to Use Non-Active Milk Kefir Grains

1. Activate the Grains: To activate your non-active kefir grains, place them in a small amount of milk (about 1 cup) and allow them to sit at room temperature for 24-48 hours. You may notice the grains begin to grow and develop the ability to ferment.
2. Prepare for Fermentation: Once activated, transfer the grains to a clean jar and add 1-2 cups of milk (whole milk or your preferred choice).
3. Fermentation: Cover the jar loosely with a lid or cloth and allow it to ferment at room temperature (68–85°F) for 12–48 hours. The fermentation time depends on how tangy or thick you want your kefir to be.
4. Strain the Kefir: Once the fermentation is complete, strain the kefir to separate the grains from the liquid.
5. Reuse the Grains: After straining, you can place the grains back in fresh milk to start your next batch of kefir. Non-active grains can be reused for several batches as long as they are kept healthy.
6. Storage Between Batches: If you’re not ready to make another batch immediately, store the grains in a small amount of milk in the refrigerator. This keeps them active and ready for the next fermentation.
7. Optional Add-ins: After fermentation, you can add sweeteners like honey, fruit, or flavorings like vanilla to your kefir. You can also blend it into smoothies or use it in cooking and baking.

Note:

The information is for educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.