kefir & kombucha

kombucha scobys  & water grains now available for sale

coming soon” jun” scobys.

we sell the kefir grains in a small amounts (2 tbs) ,which is enough to start a small batch, which in time will keep growing, actually reproducing themselves and growing in size and with proper care, the Kefir grains should last a lifetime.they come in a small mason jar with basic intructions to get you started.

kombucha scobys  $10

water kefir 2 tbsp $10

**pick up at the farm, call ahead or email for availability.  

Benefits of consuming kefir regularly.

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).

The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.

Caring For the Grains
With proper care, the Kefir grains should last a lifetime. The grains will keep growing, actually
reproducing themselves and growing in size with use, providing you with a fresh supply of Kefir cultures and plenty of cultured milk to drink. It is not necessary to boil or even heat the milk before introducing the grains and no temperature control is required
during the culturing process.

water kefir grains.

Water kefir crystals or Kefir d’ Acqua are similar to milk or dairy kefir, but are cultured in a mixture of cane sugar,
whole organic figs or other dried fruit, and organic lemons.   These water crystal grains are very close to tibicos
except that the type of sugar that is used is different.

These are true Japanese Water Kefir Grains, which differ from the milk kefir grains in form and size.
Both the dairy kefir and water kefir have very close pro-biotic make-up with the dairy kefir containing a few more
strains of yeast and bacteria over the water kefir grains.

A very nice pro-biotic for vegans or other who do not wish to have dairy in their diets! This is a great pro-biotic for kids,
as it tastes just like lemon-aid, but with fuzziness, just like soda.
We call it natural carbonation!
This makes a great alternative to sweet soda drinks for kids and adults alike!

Very easy to make! These grains need no refrigeration.
When a batch is finished, just remove the old fruit(You can eat this fizzy fruit, too!) and strain out the kefir crystals.
To start the process again, add fresh fruit and sugar to non-chlorinated water and drop in the kefir grains.
That’s it! The next batch will be ready in about 24 hours.
The finished beverage may be bottled and is just like opening any carbonated drink.
One difference is that the carbonation is all natural! 

there are lots of sites on the internet for different recipes and information.i have just listed one basic recipe to get you started.

water kefir recipe

in a 1 ltr mason jar fill 2 thirds with spring water or well water (do not use clorinated or distilled water)
1/4 cup organic sugar,1 organic dried apricot(if the fruit isnt organic it usually has sulphates that are not good for the grains)1 tsp molasses,stir all the ingredients until they are dissolved then add the 1/2 cup of water grains and put on the lid.if this is your first batch and you are using the 2 tbls of grains just 1/2 the recipe.this can be left on the counter for 12 to 48 hrs then the kefir is ready and you repeat the process,as your grains grow then you can just increase the recipe amount.i leave my grains for 48 hrs so i have a higher concentration of friendly bacteria.Dont let any metal come into contact with the grains.

kombucha recipe

 in a 1 ltr mason jar fill one third with  with boiling spring water or well water (do not use clorinated or distilled water) and 2 green tea or black tea tea bags and let stew for 5-10 mins ,remove the tea bags and fill jar to 3/4 full with spring water or well water and add 1/3 cup of organic sugar and stir to dissolve, add scoby and cover jar with a paper coffee filter and an elastic and place in a dark cupboard.

here are some great links for kefir and kombucha….