|
|
If you have never tried this probiotic dream before....here is your chance. I will send more(I always add more when I start packaging them up for the winning bidder) than 1/4 cup of live kefir grains. Your grains have been culturing organic cows milk, though any type(non-organic, 2%, fat-free, soy, coconut, goat, etc) will work to produce delicious kefir.
I have a large supply of other cultures too like:kombucha, water kefir, and juice kefir .
If you are not familiar with kefir, then the best web site for information is http://users.sa.chariot.net.au/~dna/kefirpage.html
Your kefir grains will be triple bagged and wraped to help them retain as much strength on their trip. They will arrive with a strong yeast smell from the gas that is produced(this is perfectly normal). This reminds me to warn you to either leave the lid on your container loose, or do not fill it more than 2/3 full, as the gas produced by the culturing process can cause a great ammount of pressure. Pour entire contents of the inner most bag in a quart size or larger non-metalic container(metal can damage the grains) with 2 cups, or 16oz of milk(a ratio of 8/1) which is the recomended ammount to start feeding this many grains(as they will not be at full strength for a couple of batches due to their trip) , though they can culture up to a ratio of 60/1(which would be 144oz, or more than 1 gallon) though it may take longer to culture to your taste. So, do not be fooled by sellers who do not tell you how much they are sending you, but only list how much kefir can be produced. Unlike yogurt, kefir doesn't need an incubator. You will be able to culture your kefir right on your kitchen counter(out of direct sunlight, as excessive heat can damage the grains), in a non metalic(glass is preferable, as you can see the curd and whey seperate) container.Cover and leave(gently agitating occasionally will allow the grains to culture the milk faster) at room temp for about 12-to-24 hr. At this point the curd and whey will be seperating. When to call it ready, is a matter of taste. I prefer mine to be more sour tasting and therefore allow it to culture longer. When it is cultured enough for your taste then just strain the grains into another container of fresh milk(with a small amount of kefir if you want to speed up the process). You can either consume your kefir right away or store it(counter or fridge) as described at Dom's kefir in-site above.
As a note for those who do not check out Doms site above for info, and you have questions.........just ask, and I will do my best to help.
PAYMENT: I accept PAYPAL payments, money orders/cashiers checks. NO PERSONAL CHECKS. Please contact me within three days of auctions close to let me know how you intend to pay. Payment must be received within six days .
SHIPPING: I ship most packages via usps first class or priority mail(depending on weight), however I have not been able to send/receive mail at home for many years(because when I had a mailbox it was at the end of my 1/4 mile long driveway and ended up being beaten down or stolen from so often that I just got a P.O. Box instead). The nearest post office is more than a 40 mile round trip, so keep that in mind when you see the shipping cost, as I do not control the price of gas. I do give a shipping discount on multiple purchases(when paid for at the same time). Once I take the package to the post office I can not be responsible for it, so I recomend you get insurance.
|