kefir grains



  • A dried agglomeration of lactic Streptococci, Leuconostocs, yeasts and dried milk, broken into small pieces, To use, they are soaked in 2 changes of water at 20 to 30°C until swollen to 3 or 4 times their original size. They are then used to ferment milk or whey for 1 day to make kefir. They may be reused until they disintegrate, if washed after each use and kept in the refrigerator.