Hi, I'm Emily.

I live in London. For several years I've been keeping milk kefir grains at home, feeding them every day with organic whole milk, and sharing them with anyone who wants to start their own fermentation.

I discovered kefir out of curiosity — reading about its ancient history in the Caucasus mountains. My grains trace back to a Russian neighbour who had kept them for decades. Since then the grains have grown, multiplied, and become part of my daily routine — a two-minute morning ritual that closes an ancient loop.

When the grains grow beyond what I can use, I love passing them on to people who want to start. It's a small act of continuity: a fermentation passed hand to hand, city to city, for generations.