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Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!

Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have! 6lbmr
Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!
Although their exact origin remains a mystery, we do know that yeast-based
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kefir
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grains
have always been at the root of the
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kefir
phenomenon. These
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grains
are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with
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use
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because
the
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grains
, which are granular to the touch and bear a slight resemblance to cauliflower rosettes,
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house
active cultures that feed on lactose when
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added
to milk.
Consequently
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kefir
drinkers is not where to source new
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kefir
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grains
,
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but
what to do with the ones they already have!
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IELTS essay Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!

Essay
  American English
1 paragraphs
108 words
This writing has been penalized,
text can't be
less than 250 words in Task 2
and less than 150 words in Task 1
5.0
Overall Band Score
Coherence and Cohesion: 5.5
  • Structure your answers in logical paragraphs
  • ?
    One main idea per paragraph
  • Include an introduction and conclusion
  • Support main points with an explanation and then an example
  • Use cohesive linking words accurately and appropriately
  • Vary your linking phrases using synonyms
Lexical Resource: 5.5
  • Try to vary your vocabulary using accurate synonyms
  • Use less common question specific words that accurately convey meaning
  • Check your work for spelling and word formation mistakes
Grammatical Range: 6.0
  • Use a variety of complex and simple sentences
  • Check your writing for errors
Task Achievement: 5.0
  • Answer all parts of the question
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    Present relevant ideas
  • Fully explain these ideas
  • Support ideas with relevant, specific examples
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  • Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!