Hi, I'm Emily.

I live in Milan. 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 first grains came from a woman in Bergamo who had kept them for decades, originally inherited from a neighbor from Vladivostok. 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.