Kefir Curd (For culturing)

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Kefir Curd (For culturing)

Pack :  2 spoon size for further culturing


“Only after repeated culturing

(approx after 20-30 days)

grains will be visible (as shown in image)”



Kefir preparation 
  • In 200 ml boiled milk add the grains you received
  • (since it is crushed looks like curd). Leave it for 2 or 3 days for first time.  Then filter u will get more grains.
  • Filter the milk in nylon filter, grains will settled in filter & buttermilk will come down.
  • keep that milk in fridge and drink 100 ml per day for 5 days. if more sour add water and drink….
  • After that u can do every day Same as curd preparation with the filtered grains.
Storing :
If going out for long days then only keep the kefir grains inside fridge. Otherwise we can do regular culture in room temperature
  • Probiotics contain different types of micro-organisms such as yeast (saccharomyces boulardii) and bacteria (such as lactobacillus, bifidobacterium).
  • Micro-organisms (flora) are naturally found in the stomach/intestines/vagina. Some conditions (such as antibiotic use, travel) can change the normal balance of bacteria/yeast.
  • Probiotics are used to improve digestion and restore normal flora.
  • Probiotics have been used to treat bowel problems (such as diarrhea, irritable bowel), eczema, vaginal yeast infections, lactose intolerance, and urinary tract infections.


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