Milk Kefir

The instructions are very clear and easy to follow. I followed them closely and am very happy with the results.

UPDATED REVIEW 12 MONTHS AFTER ORDERING: These are healthy happy grains which have now multiplied to a large yogurt/soup pot’s worth of grains, producing so much kefir I’m having to give it away. Very tolerant of being kept dormant in the fridge for 2 weeks or more if needed (holidays, etc). Best to use whole milk but I did try semi-skimmed and it was still tasty, just a little thinner and separated into white and whey more easily. The grains can withstand quite a vigorous sieving each time to ensure the curds make it into your glass. Almost impossible to kill if you avoid metal and keep feeding them fresh milk. Around 1TBSP of grains in the original packet. On arrival I did two ‘waste ferments’ with full-fat then started drinking it on day 3. I’ve gone from complete beginner to overrun with kefir from just this one packet - brilliant stuff.

I was expecting mature well well-grown kefir grains instead; I received tiny kefir grains, which were very disappointing. It took a bit more than a week for the 5g grains to activate to make 50 ml of Kefir. Personally, I am disappointed as it is a very difficult process in separating the grains from the kefir itself. After more than a week, the Kefir grains are growing very slowly, and they can make 100 ml of kefir, which takes around 2.5 days. Update after a month: The grains have grown and it is almost two tablespoons. It makes 3 cups of Kefir in less than two days as the weather is quite warm. Patience is key!

Didn't grow

Loving this item, it’s very easy to start up and takes about two weeks like it says for the kefir to come out really well. We’ve been adding blueberries and doing the second fermentation like the website suggested and it’s been amazing! We love it and our kids love it too!

I haven't had any problem with these grains at all. This is my first time making Kefir and I used the following method after doing a little research. . I placed the grains in a mason jar with 250ml of organic cows milk. I left it for 48 hours at room temperature. I drained out the milk, put the grains into a fresh jar and repeated the 48 process again to make sure the grains were activated. The milk still didn't show signs of anything happening but the grains had grown much bigger, suggesting to me that they were activated, so I began the Kefir making process.. Using a fresh mason jar I added 500ml of organic cows milk to the grains. I left it at room temperature for 24 hours at which point the milk had thickened to the consistency of single cream and all the grains had floated to the top. I could have perhaps left it another 24 hours but I was happy with the consistency so I drained the milk (Kefir) and refrigerated it until it was cold enough to drink. (This first batch wasn't awesome, but I could tell it was actual Kefir because it had the tangy/fizzy thing going on) I placed the Kefir grains back in the mason jar and repeated the process with 700ml of milk. I'm on day 8 and have repeated that process every day and have found that the taste has improved a lot since my first batch. It's also now a little thicker and I the 5g of grains are now 15g which is the amount I'm happy to keep using. As the grains continue to grow I'll mix the excess into my Kefir drink. I am only washing the jar once a week because I was told that this keeps the grains happy! :) Hope this helps!

I suppose it is what is says on the packet but I couldn't get along with it

Been using this for just over a month now. Took a while to get used to things and maybe for the grains to wake up. The tastes when I started were seriously disgusting and I almost gave up (not like the stuff you buy from the shop), but stick with it maybe try flavouring with fruit. I really quite like drinking unflavoured kefir now, I actually think it's quite tasty. Another little tip make sure you use whole milk it seems to make a big difference in how thick the kefir is.