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Kombuchaorganic: Certified Organic by OF&G, UKAS Lab-Tested, Certified Organic Cultures Since 2012
Founded in 2012, Kombuchaorganic has spent over a decade supplying professional brewers, artisan producers, and the trade with the highest quality live cultures. We don’t deal in mass-produced, freeze-dried powders that underperform. Instead, we cultivate highly potent, authentic live starters designed to deliver exceptional depth of flavour, rapid fermentation, and unbeatable consistency in commercial settings.

Established in 2012: With over 14 years of specialist expertise, we are one of the UK’s most trusted names in live cultures, offering unparalleled stability and heritage.
OF&G Certified Organic: Our cultures are fully certified by Organic Farmers & Growers (OF&G). From our ingredients to our specialist unit, we maintain absolute organic integrity so you can confidently label your own retail products as organic.
UKAS Lab-Tested for Safety: Quality and compliance are guaranteed. Every batch is independently tested and verified by ALS Global (a UKAS-accredited laboratory) to meet the highest food safety and performance benchmarks for food production.
100% Live, Active Cultures: Handled with love and care in our dedicated specialist facility, our cultures are fed daily and made fresh to order. They arrive active and ready to brew—no activation required.
A Supply for Life: Built to withstand the demands of a commercial environment, our resilient, mature cultures will thrive and multiply with proper care, providing your business with a perpetual supply.

Milk Kefir Grains

How to Make Organic Kefir - Equipment Needed (optional):
Mesh strainer
mason jar or any other glass container/jar
Rubber spatula (or just a wooden spoon)                                        

Ingredients needed:
Organic kefir grains with some organic kefir liquid starter from the bag as supplied (please use the whole content as grains are contained in liquid starter) and 200 - 250ml of milk (preferably full fat organic).

  1. Put the whole content from the bag into a clean glass jar.
    2. Add milk. Leave a half inch to an inch of room at the top. If you want a thicker kefir, add a little cream. The more cream you add, the thicker your kefir will be.
    3. Cover the jar with a muslin cloth and set it out on the counter (or in a cupboard — NOT in the fridge!) for anywhere from 24 hours to few days. The kefir grains will culture the milk. It cultures faster in a warm kitchen than a cool one (important especially in the winter). You will know when it’s ready because it will start to look thick and clumpy. The longer you leave it out, the more tangy and cultured it will become. If it separates into a clear liquid and clumps, it’s REALLY ready. Please note that first batch might take up to few days as grains need to settle down.
    4. When it’s ready, pour the kefir out into a strainer set on top of a glass Pyrex measuring cup or a glass bowl or mason jar.
    5. Use a rubber spatula or wooden spoon to gently stir the kefir until all the liquid passes through the mesh and you are left with kefir grains. You can also use regular spoon to do it but some do not recommend using metal.
    6. Some people like to rinse their grains. I don’t recommend that. I find that my kefir grains grow more quickly when I do not rinse them and do not wash the jar in between batches.
    7. Now put your grains back into a jar, add some more milk and start all over again.

    Food regulations required information:
    -Best Before/Expire: 28 days from the time of purchase
    -Product name: Organic Milk Kefir Grains
    -Storage: Grains in Room Temperature, ready kefir in the fridge
    -Hermetically Sealed Product.
    -Allergens/ingredients: Milk (Lactose)
    Manufacturer: Kombuchaorganic CA1 3PH, UK

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