DIY
Showing all 35 results
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Finest Kind Animal Rennet 100ml
N$185.00Animal Rennet
Finest Kind supplies a natural rennet containing chymosin and pepsin extract from the calf for the coagulation of milk. 100ml rennet is supplied in a dropper bottle, making it very convenient to measure the exact amount required i.e. 40 drops per 10 liters milk and 18 drops per 4.5 liters milk etc. 100ml of Liquid Animal Rennet at 4 drops/L is enough to make 40kg of cheese and 1000 ml of Liquid Animal Rennet at 25ml/100L is enough to make 400kg of cheese.
Rennet must be stored in the fridge at 4°C.
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Finest Kind Annatto Natural Colourant 100ml
N$81.10Annatto is a natural colourant derived from the seed of the Bixa orellana L shrub. Depending on the quantity used it colours the cheese or rind from yellow to orange.
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Finest Kind Beginner Cheese Kit
N$1,140.00Beginner Cheese Kit
Contains all the ingredients, equipment and easy to follow recipes to make +- 30kg cheese. You can make the following cheese: feta,cream cheese, halloumi, anari ,ricotta, fromage frais, chevre ,lactic cheese, paneer.
Contents:
Rennet, culture, salt, citric acid, calcium chloride, ph sticks, thermometer, cheese mould, cheese cloth, draining gauze.
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Finest Kind Beginner Vegan Yoghurt Kit
N$550.00Beginner Vegan Yoghurt Kit
Make your own vegan yoghurt with this Finest Kind Beginners Vegan Yoghurt Kit. Makes one liter yoghurt with 1 liter of almond, coconut or soy milk. No added starch, preservatives or sugar needed and enough ingredients in the kit to make 100 liters yoghurt.
Free manual included with easy recipes.
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Finest Kind Beginner Yoghurt Kit
N$380.00A simple, easy way to make your own healthy yoghurt with live cultures. Make up 1 liter of yoghurt as your “mother” yoghurt with the recipe supplied with the kit. Thereafter store 3 table spoons of yoghurt for the next batch. Continue this process and make yoghurt indefinitely.
H107 LAB THERMOMETER 0-100 °C
H073 YOGHURT CULTURE -
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Finest Kind Calcium Chloride Granules 5L
N$231.15Calcium Chloride 5L
Calcium chloride is added to milk to enhance its coagulating properties in the presence of the enzyme rennet or chymosin. It is particularly required when cows are on dry land. It is also added to brine in order to avoid the leaching of calcium from cheese.
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Finest Kind Calcium Chloride Solution 100ml
N$71.00Calcium chloride is added to milk to enhance its coagulating properties in the presence of the enzyme rennet or chymosin. It is particularly required when cows are on dry land. It is also added to brine in order to avoid the leaching of calcium from cheese.
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New Product
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Finest Kind Cheese Salt Non Iodised 250g
N$18.00Cheese Salt Non Iodised
Finest Kind cheese salt absorbs easily and contains no iodine. Lactic bacteria is important for the proper aging of cheese and iodine will kill the lactic bacteria in the aging process.
Suggested use:
Used to help flavor production, preservation and brining of cheese. Directions for use will vary from recipe to recipe.
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Finest Kind Chr Hansen ABT-5 Probiotic Culture 50u
N$749.00ABT-5 Probiotic Culture
ABT 5 is a yoghurt culture with added pro-biotic bacteria. It sets in 5 – 6 hours at 38 – 40 degrees centigrade. To maintain temperature over this period it is best used with the Finest Kind Hay Bag.
It gives a thick, creamy, set yoghurt with a mild flavour made with full cream milk. It is less ropey than ABT-1. It can be used with shop bought full cream milk. Low fat milk will result in a thinner end product. Studies have shown the pro-biotic bacteria to improve gastrointestinal health and to have a positive effect on immunity.
INGREDIENTS
Bifidobacterium BB-12 – pro-biotic
Lactobacillus acidophilus LA-5 – pro -biotic
Streptococcus thermophilus
YIELD
1 50U packet will yield 250 liters yoghurt.
DOSAGE
To make 1 liter, cut open one corner of the packet to dispense a few kernels on a teaspoon tip and close again with a washing peg.
STORAGE
Store in a tupperware in the freezer for up to 2 years. Make sure to keep the culture dry.
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Finest Kind Chr Hansen Flora Danica Culture 200U
N$1,402.40FLORA DANICA DVS A freeze-dried bacteria that can be added directly to the milk. Mesophilic aromatic culture, type LD produces flavour and CO2.
Usage: The culture is primarily used in the manufacture of Continental cheese types (Gouda,
Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). -
Finest Kind Chr Hansen Flora Danica Culture 50U
N$417.45Chr Hansen Flora Danica Mesophilic Aromatic Culture 50u
Flora Danica is a mesophilic type culture that adds a buttery flavor to a variety of soft cheese including Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter. This culture will produce a small amount of carbon dioxide gas, which make it a great choice when a lighter textured cheese is desired.
Flora Danica be used as a direct set culture or to incubate a mother culture. Store in the freezer for up to 2 years
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Finest Kind Chr Hansen R-704 Culture 50U
N$415.80R704 DVS A freeze-dried bacteria that can be added directly to the milk. Mesophilic.
Usage: Gouda, Cheddar, Feta, Soft Cheeses. Can be added in combination with other lactic cultures.
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Finest Kind Chr Hansen STI – 15 Thermophilic Culture Blend 50u
N$420.90STI – 15 Thermophilic Culture Blend
Thermophilic culture. O starter
Application for cheeses without holes eg. mozzarella, halloumi, feta, cheddar and cottage cheese.
Also suitable for cheeses with cooked curd such as Emmental, Gruyere and mountain cheese.
Dose: 50U/500L
Remove the culture from the freezer before use and disinfect the package before opening.
Add the contents of the package to the pasteurized milk and mix very well with the milk.
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Finest Kind Chr Hansen STI-12 Thermophilic Culture 50u
N$388.20Chr Hansen STI-12 Thermophilic Culture 50u
STi-12 DVS A freeze-dried bacteria that can be added directly to the milk. Thermophilic.
Ingredients: Streptococcus thermophilus.
Usage: Mozzarella, Gruyere, Emmentaler, Fontina.
Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days. -
Finest Kind Chr Hansen TCC-3 Thermophilic Culture 50u
N$474.40TCC-3 Thermophilic Culture 50u
TCC3 DVS a freeze-dried bacteria that can be added directly to the milk. Thermophilic.
Ingredients: Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus.
Usage: Parmesan, Mozzarella, Bocconcini, Pecorino, Asiago, Scarmoza.
Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days. -
Finest Kind Chr Hansen White Daily 41 Mesophilic/Thermophilic Culture Blend 50u
N$424.35White Daily 41 Mesophilic/Thermophilic Culture Blend
WHITE DAILY DVS A freeze-dried bacteria that can be added directly to the milk. Homofermentitive culture blend. Does not produce CO2
Usage: Feta, White Cheeses and Ultra Filtration cheeses (Such as Danish Feta)
Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days
Further information:
Ingredients:Mesophilic and thermophilic blend
Dietary Info: Certified Kosher excl passover. Certified Halal
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Finest Kind Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u
N$510.60Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u
Thermophilic Yogurt Culture YC-X11 is a sachet of granular culture producing a mild taste and is suitable for cup-set, stirred and drinking yogurt.
Contains: Lactobacillius delbrueckii subsp. bulgaricus, Streptococcus thermophilus.
Directions:
Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.
Recommended incubation temperature: 34 to 45 Degrees Celsius
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Finest Kind Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u
N$519.30Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u
A Thermophilic Yogurt Culture – YoFlex
- YFL811 gives a thicker more viscous yoghurt than YCX11.
Defined mixed strain culture containing Streptococcus thermophilus and Lactobaciluus delbrueckii subsp. bulgaricus blended in a convenient freeze-dried form to produce yoghurt.
YF-L811 will produce a yoghurt with a very high body, very mild flavour and very low post acidification. The culture is ideal for manufacturing the following types of very mild yoghurt
- Stirred
- Set
- Drinking
Directions:
Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.
Recommended incubation temperature: 34 to 45 Degrees Celsius
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Finest Kind Culture Yoghurt Culture Plain
N$108.70Yoghurt Culture Plain
A freeze-dried yoghurt culture. Makes one liter youghurt. Store 2 tablespoons for the next batch. And continue this process indefinitely. Instructions are included in the packet. As long as the instructions are followed one packet can make up to a 100 litres of yoghurt.
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Finest Kind Microbial Rennet 100ml
N$126.00Microbial Rennet
Purified thermolabile liquid microbial coagulant produced by submerged fermentation on a vegetable substrate with a selected strain of the fungus Rhizomucor miehei that is kept under contained conditions.
It is suitable for cheese making of any type of cheese -hard cheeses, semi-hard cheeses, soft cheeses and mould cheeses.
The 100ml microbial rennet is supplied in a dropper bottle, making it very convenient to measure the exact amount of enzyme required i.e. 40 drops per 10 liters milk and 18 drops per 4.5 liters milk etc. 100ml of Liquid Microbial Rennet at 4 drops/L is enough to make 40kg of cheese and 1000 ml of Liquid Microbial Rennet at 25ml/100L is enough to make 400kg of cheese.
Store the liquid in the fridge at 4°C.
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Finest Kind Yoghurt Culture Vegan
N$100.05Yoghurt Culture Vegan
A freeze-dried vegan yoghurt culture
- Make your yogurt yourself: easy and so delicious
- This packet is sufficient for one liter of yogurt. Take 3 tablespoons of this fresh yogurt for each additional batch.
- In order to maintain the taste and consistency, we recommend starting with a new bag after about 5-6 weeks.
- You can make up to 100 liters of fresh yogurt with a single package
- Yoghurt Vegan Bioferment® contains a mild yoghurt culture with streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacteria. All of these strains were grown dairy-free.
- free from genetic engineering
- In addition to coconut, lupine or grain drinks, you can also process cow, goat and sheep milk.
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Kefir Foods Coconut Milk Starter Kit Glass Bottle
N$273.00Coconut Milk Kefir Starter Kit
If you have been thinking about culturing your own Kefir but aren’t sure how to go about it – this is the kit for you!
Kefir Foods Kefir Starter Kits contain all the equipment and instructions you need to get started culturing probiotic goodness in the comfort of your home!
Coconut Milk Kefir is similar to coconut yoghurt in taste and texture, but contains millions more beneficial bacteria and is live in a completely different way!
Kefir can be adjusted from batch to batch, by changing the ratio of coconut milk to grains to produce a kefir that you really love.
Even kefir you don’t love on its own can be used in smoothies, curries, sauces, dips, salad dressings and more!
Use Kefir as a tenderiser, or use it to soak oats overnight instead of milk or yoghurt.
Coconut Milk Kefir can be used as a replacement for milk or yoghurt almost anywhere, and will add a bit of extra tang and a lot of great bacteria to your diet.
Kefir is great for lactose intolerance, as the kefir grains ‘eat’ lactose and render it useless and harmless.SUGGESTED USE – HOW TO ACTIVATE YOUR COCONUT MILK KEFIR STARTER KIT
To activate your Coconut Milk Kefir starter kit for initial usage:
- Into container (glass bottle with lid), mix the entire contents of one sealed package of dehydrated kefir starter grains and 250ml of warmed coconut milk (about skin temperature), not more than 30 degrees Celsius.
- Stir to mix well with a wooden spoon. Place lid loosely on container; do not seal the container tightly.
- Let this mixture ferment at room temperature for 24 hours in a dark area, like a cupboard.
- Cover with a cloth and elastic band.
- After 24 hours, Sieve the Kefir grains through the milk cloth sieve supplied (do not use metal spoon or metal sieve). Discard the first coconut milk after sieving, making sure to keep the Kefir grains. This may be necessary to do twice to properly activate the dehydrated Coconut Milk Kefir grains.
- Place the Kefir grains back into the sanitised glass container and pour 250ml of coconut milk over the Kefir, then stir well.
- After 24 hours, repeat the harvesting process. You will notice that the Kefir Cultured coconut milk is ready if the coconut milk has thickened and has a distinctive, sour fragrance which now contains healthy probiotic bacteria and beneficial yeast. Never discard your grains.
If you are using full cream coconut milk the activated grains should be washed monthly with tepid water to remove the cream globules that will build up on the grains. This cream build-up inhibits the growth of the Kefir.
Should you wish to slow down or stop the fermentation of your Kefir, place the glass container in the fridge, making sure that the grains are covered with coconut milk or for prolonged storage – in the freezer.
Shelf life of the Hydrated Kefir grains is 60 months from the manufactured date, or longer when stored in a freezer.
Included in this starter kit
Glass jar fermentation vessel
Milk cloth sieve and wooden stirrer
1.5 grams dehydrated coconut milk kefir grains
Instruction manual -
Kefir Foods Coconut Water Starter Kit Glass Bottle
N$273.00Coconut Water Starter Kit (TIBICOS) (Pronounced Kuh-Fear)
Tibicos are a symbiotic culture of bacteria and yeasts held in a polysaccharide biofilm matrix created by the bacteria. As with kefir grains, the microbes present in Tibicos acts in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink.
Tibicos are also known as Tibi, Water kefir grains, Sugar kefir grains, Japanese water crystals and California bees.
Tibicos are found around the world, with no two cultures being the same. Typical Tibicos have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
People who do not wish to consume dairy products may find that Coconut water Kefir provides probiotics without the need for dairy or tea cultured products, such as kombucha. The finished product, if bottled, will produce a carbonated beverage. It will continue to ferment when bottled thus producing more carbonation—so bottles need to be capped loosely and allowed to breathe, or they may become explosive.
BENEFICIAL EFFECTS OF KEFIR
- Produces its own Antibiotics and Probiotics
- Eliminates unfriendly Bacteria
- Heals internal and external inflammation
- Helps to heal Candida, IBS, Diarrhea and Acid reflux
- Improves resistance to Diseases
- Balances intestinal Flora
- Helps to heal Stomach ulcers
- Helps to heal acne and skin disorders
- Improves Kidney function, protects the Prostrate
- Improves the condition of Asthma and Bronchitis
- Regulates Blood Sugar in patients with Diabetes
- Lowers Cholesterol
- Regulates Metabolism and Digestion
- Slows Aging and improves skin, hair, and muscle tone
- Full of Vitamins and Beneficial Bacteria you need daily
SUGGESTED USE – ACTIVATE YOUR COCONUT WATER KEFIR STARTER KIT
To activate Coconut Water Kefir starter kit for initial usage:
- Into the container (Glass bottle with lid) mix your Coconut water Kefir grains with 250ml of Coconut water.
- Stir the mix well with the wooden spoon provided. Cover the bottle with a cheesecloth or paper towel secured by a rubber band.
- Place in a warm spot, 22 to 25 degrees C for 24 hours.
- Strain out the Coconut Water Kefir grains using the cotton sieve supplied (Do not use a metal spoon or metal sieve) and place on a fresh batch of 250ml Coconut water. Do not discard your grains.
- Repeat steps 2-4 every 24 hours until the grains are activated. Activation may take 5 days. Your grains are activated and are culturing successfully once you notice that the sugar solution smells a bit yeasty, and the taste is flat and less sweet as the initial solution.
Once your grains are activated you are ready to make Coconut water Kefir.
1st Fermentation
- Transfer the Coconut Water Kefir grains into the Glass Bottle and add 500ml of coconut water
- Place in a warm spot at 20 -25 degrees C to culture for 24 hours.
- Drain the grains and keep on the side for your next batch or cover with a cup full of coconut water
2nd Fermentation
- Cover the bottle with the lid tightly so that an airlock is achieved.
- Place in a warm spot at 20 – 25 Degrees C to culture for 24hours.
- After 12 hours we recommend, “burping” the glass bottle with lid to release excess pressure.
- The finished Fizzy coconut water is now ready to do the following with:
Consume as is or add fruit, such as cranberries, lemon juice or berry juice concentrate or ginger, refrigerate and consume.
The sky is the limit when it comes to flavoring options. Make sure that your grains are removed before you start to experiment so as not to contaminate your coconut water Kefir grains.
Storage of your Coconut Water Kefir grains when you are not using them.
Up to 3 weeks.
Add your Coconut Water Kefir grains to 500ml of Coconut water.
Shelf life of the Hydrated Water Kefir grains is 60 months from the manufactured date, or longer when stored in a freezer.
Included in this starter kit.
- Glass jar fermentation vessel
- Milk cloth sieve and wooden stirrer
- 5 grams dehydrated kefir grains
- Instruction manual
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Kefir Foods Milk Grains Starter Kit Box
N$273.00Milk Kefir Grains
Kefir is a fermented milk product that originated in Europe. When drunk regularly it has amazing health benefits. It contains beneficial yeast and friendly probiotic bacteria. The naturally occurring yeast and bacteria in Kefir combine symbiotically to give amazing health benefits. It is also full of valuable vitamins and minerals and contains easily digestible complete proteins.
The bacteria Lactobacilus caucasius ferments lactose into lactic acid. Kefir’s abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process This often means it is possible for people with lactose intolerance to tolerate this. Making this in your home is a very cheap way to get all the fantastic health benefits of probiotics and more.
- Produces it’s own Antibiotics and Probiotics
- Eliminates unfriendly bacteria’s
- Heals internal and external inflammation
- Helps to heal Candida, IBS, Diarrhea and acid reflux
- Improves resistance to Diseases
- Balances Intestinal Flora
- Heals heal Stomach ulcers
- Helps to heal acne and skin disorders
- Improves kidney function, protects the prostrate
- Improves the conditions of Asthma and bronchitis
- Regulates blood sugar in patients with Diabetes
- Lowers Cholesterol
- Regulates metabolism and digestion
- Slows aging and improves skin, hair and muscle tone
- Full of vitamins and beneficial bacteria you need daily
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Kefir Foods Milk Kefir Starter Kit Glass Bottle
N$273.00Milk Kefir Starter Kit
Kefir Foods Kefir Starter Kits contain all the equipment and instructions you need to get started culturing probiotic goodness in the comfort of your home!
Milk Kefir is similar to yoghurt in taste and texture but contains millions more beneficial bacteria and is live in a completely different way!
Kefir can be adjusted from batch to batch, by changing the ratio of milk to grains to produce a kefir that you really love. Even kefir you don’t love on its own can be used in smoothies, curries, sauces, dips, salad dressings and more!
Use Kefir as a tenderiser or use it to soak oats overnight instead of milk or yoghurt.
Kefir can be used as a replacement for milk or yoghurt almost anywhere, and will add a bit of extra tang and a lot of great bacteria to your diet.Kefir is great for lactose intolerance, as the kefir grains ‘eat’ lactose and render it useless and harmless.
Kefir is traditionally made with cow’s milk but can also be made with a variety of alternative milks.SUGGESTED USE – HOW TO ACTIVATE YOUR MILK KEFIR STARTER KIT
To activate your Milk Kefir starter kit for initial usage:
- Into container (glass bottle with lid), mix the entire contents of one sealed package of dehydrated kefir starter grains and 250ml of warmed milk (about skin temperature), not more than 30 degrees Celsius.
2.Stir to mix well with a wooden spoon. Never use metal in your Kefir. Place lid loosely on container; do not seal the container tightly.
- Let this mixture ferment at room temperature for 24 hours in a dark area, like a cupboard.
4.Cover with a cloth and elastic band.
5.Sieve the Kefir grains through the milk cloth sieve supplied (do not use metal spoon or metal sieve). Discard the first milk after sieving, making sure to keep the Kefir grains aside. It may be necessary to do this twice to properly activate the dehydrated Milk Kefir grains.
6.Place the Kefir grains back into the sanitised glass container and pour 250ml of milk over the Kefir and stir well.
- After 24 hours, repeat the harvesting process (You will notice that the Kefir Cultured milk is ready if the milk has thickened and has a distinctive, sour fragrance which now contains healthy probiotic bacteria and beneficial yeast). Never discard your grains.
If you are using full cream milk the activated grains should be washed monthly with tepid water to remove the cream globules that will build up on the grains. This cream build-up inhibits the growth of the Kefir.
Should you wish to slow down or stop the fermentation of your Kefir, place the glass container in the fridge, making sure that the grains are covered with milk or for prolonged storage – in the freezer.
Shelf life of the Hydrated Kefir grains is 60 months from the manufactured date, or longer when stored in a freezer.
Included in this starter kit
Glass jar fermentation vessel
Milk cloth sieve and wooden stirrer
1.5 grams dehydrated milk kefir grains
Instruction manual -
Kefir Foods Water Grains Starter Kit Box
N$273.00Water Kefir Grains
Water kefir is highly rich in probiotic beverage made from kefir grains which contain a good source of healthy bacteria and yeast. For more information, kefir is centuries fermented old drink discovered in Caucasus mountains. This beverage continues to be popular in Europe, Southwestern Asia, Russia and gained more popularity in the United States.
This beverage has a wonderful flavor like natural and light refreshing soda. In the same way, the taste also can be referred as a lemonade or mild cola. Besides, it is normally made by combining the use of sugar water or fruit juice. Thus, you can combine and mix this beverage with fresh fruit, vanilla, honey, or maple syrup to boost the nice flavor. Consequently, the final flavor of water kefir is now on your hand. Indeed, it can be your alternative option for your sweet drinking menu.
Moreover, water kefir has an excellent source of probiotics and nutrients for our body. Then, here we list the health benefits of water kefir below.
- Source of Probiotics
- Source of Vitamins
- Acts as an Antibiotic
- Anti-fungal properties
- Lowers risk of Diabetes
- Promotes Healthy Digestive System
- Boosts immune system
- Boosts energy
- Prevents allergies
- Acts as anti-imflammatory
- Reduces risk of Candida
- Fights Cancer
- Maintains Heart function
- Treats Bowel syndrome
- Treats Asthma
- Build Bone Density
Tips for consuming
1 You may add your water kefir into your smoothies, desserts, oatmeal, and salad bowl to have an extra-delicious food menu. You won’t miss the amazing taste from this beverage.
2 Then, make sure water kefir is in the best condition and not being contaminated. It is a must to ensure that it does not smell terrible and has a thick texture.
3 Further, consume water kefir for 1-4 cups daily. Indeed, by drinking water kefir routinely, it will lead you to a healthier life and body.
4 If you have an allergic reaction such as a headache, nausea, or diarrhea from consuming this beverage, it is a wise way to stop consuming it and see the doctor. -
Kefir Foods Water Kefir Starter Kit Glass Bottle
N$273.00Water Kefir Starter Kit
This water Kefir starter kit contains all the equipment and instructions you need to get started culturing delicious probiotic goodness in the comfort of your home. Water kefir grains contain no actual “grains” such as wheat or rye. You can use this kit to make sugar water, juice, or coconut water. The taste varies greatly depending on the sugar used and the culturing time.
- DIY water kefir kit
- A fermented drink rich in probiotics
- Dairy-free alternative to milk kefir
- Has a pleasant light soda-like taste
- Source of calcium, protein, potassium & other essential nutrients
- Boosts immunity
- Improves digestion
- Promotes healthy bone density
- Combats candida & promotes healthy bacterial balance in the gut
- Anti-inflammatory benefits
- Natural antibiotic & antifungal properties
- Can be added to smoothies, desserts, oatmeal & salads
Directions for activating your Water Kefir starter kit for initial usage:
- Into the container (Glass bottle with lid) mix 500ml at 25 degrees C of un-chlorinated soft water with 50g of either Illovo Treacle Sugar, Organic Cane Sugar, or fresh fruit juice. Stir until all the Sugar has dissolved. Do not use White Sugar.
- Add all the Water Kefir grains to the slightly heated liquid.
- Stir the mixture well with the wooden stirrer provided. Cover the bottle with a cheesecloth or paper towel secured by a rubber band.
- Place in a warm spot, 22 to 25 degrees C for 24 hours.
- Strain out the Water Kefir grains using the cotton sieve supplied (Do not use a metal spoon or metal sieve) and place on a fresh batch of Sugar water solution. (Discard this sugar water solution)
- Repeat steps 2-4 every 24 hours until the grains are activated. Activation may take 5 -10 days. Your grains are activated and are culturing successfully once you notice that the sugar solution smells a bit yeasty and the taste is flat and less sweet as the initial solution.
Once your grains are activated you are ready to make water Kefir.
1st Fermentation
- Transfer the Water Kefir grains into the Glass Bottle and add 500ml of sugar solution.
- Place in a warm spot at 20 -25 degrees C to culture for 24 hours. Keep your jar covered with a cloth / paper towel and rubber band.
- Drain the grains and keep on the side for your next batch or cover with a cup full of sugar solution.
2nd Fermentation
- Cover the bottle with the lid tightly so that an airlock is achieved.
- Place in a warm spot at 20 – 25 Degrees C to culture for 24hours.
- After 12 hours we recommend, “burping” the glass bottle with lid to release excess pressure.
- The finished Fizzy water is now ready to do the following with:
Add flavouring to the fizzy kefir water or add fruit – cranberries, ginger, lemon juice or berry juice concentrate work beautifully. Refrigerate and consume.
The sky is the limit when it comes to flavouring options. Make sure that your grains are removed before you start to experiment with flavours so as not to contaminate your water Kefir grains.Storage of your Water Kefir grains when you are not using them.
- Up to 3 weeks.
- Add your Water Kefir grains to 500ml of soft un-chlorinated water and dissolve in 50g of Sugar. Place in the fridge.
- Shelf life of the Hydrated Water Kefir grains is 60 months from the manufactured date, or longer when stored in a freezer.
Water Kefir Starter Kit contains:
- Glass jar fermentation vessel.
- Milk cloth sieve and wooden stirrer.
- 1.5 grams dehydrated water kefir grains.
- Instruction manual.
