Making milk kefir is not exactly easy but actually not difficult.
Grain Kefir is like a living creature, in fact he can grow, sick or shrink.

If from the beginning of fermentation you can immediately make a perfect then be grateful.

But many also early fermentation has not been able to show good separation or perfect fermentation. Including myself. Almost a month of fermentation every day instead of growing but the grain is actually shriveled.
So if the new fermentation 2 times or even 5kali kok fermentasi not perfect do not trigger broken heart ya ...
I wrote that up to 10x more already ngalamin own really. So know how sad pain eh the heart when failed hihihi ...

Continue milk can be consumed not? Yes can dong. Her milk kefir tetep good to drink, alhamdulillaah my husband and I already feel the benefits even though the fermentation was not perfect yet. Just not recommended for cosmetics.

Then how to make fermentation better?
Love your grain ...
Understand him ...
Understand what he wants ...
The point is care with love ... (Cieeeh ...)
Do not force to ferment for too long.

But do not worry, the order to me insyaa Allaah I guided really, so do not worry will I just let go. I used to buy also guided the same professional temperatures hehehe until finally able to make milk kefir as desired.

And .... do not be tempted cheap price yes, it's a lot of kok ketipu. Thought grain but turned out to be just a starter.

Starter kefir is also good for milk kefir. This is used for those who do not want to bother grinding ngerawat. But only to make a few times just continue to run out.

So choose yourself want to grain kefir or starter kefir. Choose as needed.

Superior grade A kefir seedlings, good seeds produce quality kefir you know

For you who want to make your own mask, make drink, health therapy bs make your own origin have the seeds

How to make kefir:

1. Mix 1 liter of fresh milk + 50 grams of kefir seeds.
2. Stir until homogeneous, close the container hold the container in a dark place (no direct sunlight / can be covered with cloth)
3. Fermentation for 24 s / d 48 hours, then ready to be harvested (process passes between seeds with finished kefir by way of filtering and sieving)
   Kefir that has been harvested can be directly consumed
4. Storage kefir in the refrigerator, because it will be more durable and more fresh when in consumption.