■ Features of the product ● You can easily make full-fledged milk kefir at home. ● Kefir grains are economical because they can be cultured repeatedly and reused. ● Ideal for those who want to improve the intestinal environment and those who want to improve immunity. ● It leads to beautiful skin with abundant vitamins and protein. ● Because it is a health food derived from nature, it does not have side effects like pharmaceuticals. ● Gluten-free. Kefir is a traditional fermented drink that originated in Eastern Europe and the Caucasus. Kefir, which has become increasingly popular among health-conscious people in Europe and the United States in recent years, is a fermented beverage rich in nutrients such as probiotics, B vitamins, and good bacteria. With "Milk Kefir Grains" from the Eastern European kefir manufacturer Kefirko, you can easily make a full-fledged lactic acid bacteria beverage kefir at home. If you activate a grain called kefir grain, put it in milk, and ferment it at room temperature for about 24 hours, you can complete "milk kefir" that is useful for daily beauty and health. It looks similar to yogurt, but kefir is richer with antibacterial strains of lactic acid bacteria, good bacteria that help digestion more, and nutrients can be delivered to the intestines alive. ■ What are the positive health and beauty benefits of "Milk Kefir Grains"? Kefirko's Milk Kefir Grains are about three times richer in probiotics, polysaccharides, yeast, aromatic and other microbial mixtures, and proteins than yogurt. Health benefits include maintaining the balance of intestinal bacteria to maintain gastrointestinal health, aiding digestion and supporting detoxification, boosting immunity, and regulating cholesterol. In addition, since it contains folic acid, it is a popular product for women because it improves the intestinal environment, improves rough skin, and leads to beautiful skin. ■ Kefirko "Milk Kefir Grains" and milk are all you need to make it right away! The fermentation process of Kefirko's "Milk Kefir Grains" is very simple. First of all, let's prepare milk kefir grains and milk to revitalize. After the activation is completed, you can make a full-fledged milk kefir. When drunk as it is, it has a creamy taste with a slight acidity. You can also enjoy it as a dessert with smoothies, cereals, and fruits. * We will enclose instructions on how to activate and ferment kefir. * If you use a dedicated kefir maker, you can make kefir more easily and deliciously. Kefirko Milk Kefir Grains can be used repeatedly at home Kefirko's Milk Kefir Grains are made from high-quality kefir seeds imported directly from Eastern Europe. It is a granule / dry type kefir grain. Kefir grains are economical because they can be used repeatedly if they are managed hygienically. In order to enjoy milk kefir again and again, it is necessary to properly control the quality of kefir grains. No preservatives are added, so if you want to take a break from fermentation, milk kefir and milk should be placed in glass jars, sealed with a closed lid and stored in the refrigerator. Containers made of glass are suitable to prevent impurities from entering. About Kefirko The package is marked with the "Euro Leaf" mark. In the case of processed products, labeling is permitted for bio-products that contain ingredients that meet the standards for at least 95% of the raw materials in the product. Production, processing ~ storage are strictly stipulated by regulations, and Kefirko is a highly safe product that clears these standards. Be sure to try our high-quality imported kefir directly from Eastern Europe. ★ How to activate Grains *Please refer to the image. (1) Put 100ml or less (60~80ml recommended) of milk and grains in a container. (2) Activate at room temperature for about 24 hours. The ideal room temperature is 20~25 degrees. (3) After 24 hours, strain the grains and discard the milk. * If you are using a kefir maker, please discard the milk from the narrowly spaced slot marked "WATER" on the strainer lid (colored lid). Wash the grains in warm water (20-24 ° C) and return to the first step. Repeat the process (2) ~ (3) until the milk hardens loosely. When it hardens loosely, gradually increase the amount of milk. Activation can be completed within about 5~7 days in the warm season and about 14 days in the cold season. * Washing using lukewarm water is repeated until the 3rd ~ 4th incubation, and there is no need to wash after that. Please avoid using tap water (water that has not been chlorinated) for cleaning. ★ Fermentation method after activation * Please refer to the image. (4) Put the activated grains in a container with 600 ml of milk. (5) Ferment at room temperature for 24~48 hours. When the milk thickens and becomes sour, the primary fermentation is complete. *If the room temperature is low, it may take longer for fermentation to complete. * Kefir is not hard like yogurt, but is completed in a loose liquid state. (6) When fermentation is complete, remove the lid and gently mix the milk kefir with a stick. (7) Strain the stirred milk kefir, put it in a container, and separate it from the grains. ☆ Store the finished milk kefir in the refrigerator and consume within 1 week. ★ How to reuse milk kefir grains The strained grains can be placed in new milk and fermented repeatedly in the same process as the "post-activation fermentation method". ☆ Dried kefir grains do not increase easily, so there is no need to weigh and it is very easy to manage. * It may increase depending on the culture environment. ☆ If you manage the grains hygienically, it is possible to ferment repeatedly semi-permanently. * You can check the detailed fermentation method from the enclosed instructions.