Christmas hours. PLEASE NOTE!

Christmas deliveries close on Wednesday 20th Dec at midday so if you want your fermenting goodies by Christmas, order by this Tuesday night please. South Island orders need to be in by Tuesday 3pm or delivery by Friday is unlikely.

Due to limited delivery services between Christmas and new year, there will be NO deliveries between Dec 21st and January 8th. All orders placed during this time will be held over for dispatch during the week starting Jan 8th.

Milk Kefir Basics

Milk kefir is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

 Kefir grains are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix, (or SCOBY) forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains although some predominate; Lactobacillus species are always present. Even successive batches of kefir may differ due to factors such as the kefir grains rising out of the milk while fermenting, or curds forming around the grains, as well as room temperature.

The resulting ferment, once strained, is a runny, rather sour yoghurt like drink with high numbers of probiotic bacteria.
For more information or to buy Milk Kefir Grains, visit our sister site, milk-kefir.co.nz

 

                                                                                                                             

 

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