Satiety — high fat and moderate protein content supports sustained fullness

29:T657,

A live symbiotic culture of bacteria and yeast bound together in a polysaccharide matrix called kefiran. Not a grain in the botanical sense — the name refers to the grain-like appearance of the culture. Used to ferment whole milk into kefir. Each batch of grains is reusable indefinitely when properly maintained. The grains work by metabolising lactose in milk, producing lactic acid, carbon dioxide, B vitamins, and a diverse range of probiotic bacteria and yeast as metabolic byproducts. Fermentation time typically runs 24–48 hours at room temperature depending on grain-to-milk ratio and ambient temperature.

What's Included:

Live kefir grains (approximately 20g)
100ml fresh milk for immediate activation
Brewing and care instructions

How to use

Place grains in a clean glass jar. Add fresh whole milk at a ratio of 1 part grains to 10 parts milk. Cover with a breathable cloth — not an airtight lid. Leave at room temperature between 20°C–25°C for 24–48 hours. Strain out the grains, refrigerate the finished kefir, and repeat the process with fresh milk immediately or store grains in milk in the refrigerator until next use.

Grain care

Grains grow with each fermentation cycle — split and share or discard excess when they outgrow the jar
Always store in milk — never in water, and never dry
Grains left inactive in the refrigerator require a 1–2 batch reactivation period before producing optimal kefir
Rinse only with non-chlorinated water if necessary — chlorine kills the culture

2a:T42e,

Fermented water cultured with water kefir grains — a distinct culture from milk kefir grains, thriving in a sugar-water medium rather than milk. Dairy free. The fermentation produces lactic acid, carbon dioxide, B vitamins, and live probiotic bacteria. Lighter in flavour than milk kefir, mildly sweet, and naturally carbonated.

Benefits of Kefir Water:

Gut health — live probiotics including Lactobacillus and Bifidobacterium strains support digestive balance

Immunity — organic acids and live cultures support immune function

Hydration — electrolyte content from the mineral-rich water medium supports hydration more effectively than plain water

Energy — B vitamins produced during fermentation support cellular energy metabolism

Low calorie — significantly lower in calories than milk kefir or fruit juices

Liver support — glucuronic acid produced during fermentation supports natural detox processes

2b:T56e,

Cold-pressed from the seeds of Ricinus communis. Composed of approximately 90% ricinoleic acid — a hydroxylated fatty acid not found in significant concentrations in any other natural oil. This unique composition is responsible for its documented therapeutic and cosmetic properties.

Benefits of Castor Oil:

Antimicrobial — ricinoleic acid has documented inhibitory activity against bacteria and fungi including Staphylococcus aureus and Candida species

Anti-inflammatory — ricinoleic acid binds to EP3 prostaglandin receptors, producing documented anti-inflammatory effects

Hair growth — widely used for scalp and eyebrow application; limited but growing clinical evidence supports its role in improving hair thickness and reducing hair loss

Skin barrier — occlusive properties reduce transepidermal water loss; used in wound dressings and dry skin treatment

Laxative — ricinoleic acid activates prostaglandin EP3 receptors in the intestinal wall, stimulating smooth muscle contraction. Documented mechanism for its use as an oral laxative

Lymphatic stimulation — castor oil packs applied topically have traditiona

Ugandan Raw Shea Butter

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