Kefir Grains

If you have a glass jar of about 1 litre and a plastic strainer, grains only is enough. If not, the starter kit is easiest. Both include 6 tools (pH strips, a dropper, a bamboo spoon, a silicone spatula, an erasable marker and a thermometer sticker) and the detailed 5‑page manual.

How much you can make each time: once settled, 10 g makes about 100–300 ml a batch and 20 g about 200–600 ml; the first 3 batches after delivery are smaller. The grains slowly multiply, so your batches can grow too.

Ordinary whole fresh milk (pasteurised, not UHT) is best; the grains are liveliest on it. UHT milk and milk powder are not recommended because the taste is poor, and lactose-free or flavoured milk doesn’t work, because the grains feed on the lactose in milk.

Yes. Goat’s or horse milk work, and so do soy, coconut, rice and oat milk. Use whole fresh milk for the first week; after that, give the grains one day of fresh milk after every six days of plant milk, so they get the lactose they need. Soy takes about 18 hours at 1:50 in summer and 1:30 in winter; judge it by thickness, not with a strip.

Either works. Chilled, choose HCT or Black Cat home delivery, or Black Cat 7‑ELEVEN chilled pickup. For grains and tools only, 7‑ELEVEN or FamilyMart room-temperature pickup is also available. Ordered with our kefir, the whole order goes chilled. A little milk overflow on the way is normal, and the jar is sealed in a bag. If an accident such as insects or stray bacteria happens within 30 days, we send you a new portion of grains free; you pay the shipping.

Put them in the fridge and start before the date on the bag. The longer they wait, the slower the first batches: use the just-arrived ratio for the first 3 (1:20 in summer, 1:5 in winter). Past the date? Don’t throw them away; message us on LINE first.

Grain size changes with temperature, milk and age, from rice-sized to cauliflower-sized. Small grains ferment just as well.

It is ready to drink once strained and keeps 21 days in the fridge; the longer it waits, the sourer it gets.

You can wash it every time, but you don’t have to. Some people like to make 2 or 3 batches in the same jar before washing it, and that is perfectly fine. What matters most: after washing, dry the jar completely and leave no drops of water inside.

After straining, pour the kefir into the Greek yogurt maker, or drain it in a cloth, and chill it for a few hours: it becomes thick.

After straining, put the kefir in a bottle, close it tightly and keep it in the fridge for about 3 days: fine bubbles appear.

Yes, we ship to Hong Kong with SF Express. To take grains abroad yourself, pack them in a leak-proof container in checked luggage and check the destination’s import rules first.

For ever, if you look after them. They slowly multiply, so there is enough to share with family and friends, and some people even eat the extra grains or blend them into a smoothie.