Cultures for Health Water Kefir Grains | DIY Fermented Probiotic Drink Powder for Stronger Gut Health | Heirloom Starter Makes Limitless Supply | Non-GMO Dairy Free Vegan Sparkling Water with Enzymes

Nice, plump kefir grains. This is the first time I've tried dehydrated grains. I bought fresh kefer grains from a seller on Amazon a month or so ago. I want to make more kefir, so ordered more grains. Thought I'd try the Cultures for Health dehydrated type. The instructions were easy to follow and I had my first jar of water kefir after 4 days. It's very easy to rehydrate. Put 1/4 cup good quality sugar in a quart jar with warm purified water. I use organic sucanat sugar for my water kefir. Let the sugar totally dissolve, then add the kefir grains. Wait 3-4 days until the grains have gotten big and translucent. Then strain off the grains, put the kefir in the fridge and start a new batch by repeating the 1/4 cup sugar in a jar of water process again. Every 48 hours, you'll have a new batch of water kefir. This is such a healthy, tasty, refreshing drink; full of natural probiotics! I understand that many people put the finished kefir into a 2nd ferment by adding fruit or fruit juice and letting it ferment another day or so. You can flavor it any way you want. The second ferment makes fizzy kefir and resembles soda. I haven't tried this yet, but plan to give it a try. These Cultures for Health kefir grains are much bigger than my other water kefir grains. The kefir tastes slightly different, but equally good. I was making milk kefir on a regular basis, but felt I was putting on weight because of the full fat milk. I switched to water kefir and I like it better because it's not so filling. Also, making water kefir is easier and cheaper than making milk kefir. Water kefir only needs "harvesting" every 48 hours, as opposed to milk kefir which ferments in 24 hours. If you're considering making your own water kefir, I highly recommend these grains.

The media could not be loaded. I have never written a review discouraging anyone from buying. However, I purchase these on June 30, it’s September 7 and these are my dehydrated water kefir cultures. Does it work, yes. But my problem with them is, according to pics on their ad, the cultures look like beautiful crystals. They claim it multiplies under proper care. I am very consistent and take great of my cultures like a child. I have done everything from only spring water, exact portions of water and sugar, alternating every three weeks I have fed it organic figs, dates and even bought the darn expensive Celtic salt to aid in growth and strength. I always use a good mesh strainer to avoid losing any grains and never used any metal strainer (not even stainless steel). As you see, this is what my grains look like. I’m almost afraid these grains are engineered not to multiply so people will have the only option to buy. It’s just strange to me how bo matter how much care, this is the result. Makes No sense. So I would am going to try a live strain from another company next time. Bummed this is it from those grains.Final note: as I said they work, they fizz, they taste good, they however are weak grains, not plumb at all - just what you see in pics. Disappointed. I hope this review helped.

I have so far purchased three packets of water kefir grains over the past year. The second one was a replacement for the first getting contaminated with fig seeds and the third was to increase my production capacity. The grains as received are dehydrated and usually appear very dark brown. But, after following the rehydrating procedure, they flesh out and become pearlescent and translucent.Each batch fills two liter Weck juice jars which can be found here https://smile.amazon.com/Weck-Juice-Jars-35-9-Ounce/dp/B00DHNSKAOMy go-to recipe consists of adding the following to a gallon glass jar:1/3 C of raw, unrefined sugar dissolved in 2 C of boiling filtered water;6 C of cool, filtered water to bring the overall temperature to ~80°F;a dozen drops of Concentrace;1 packet of rehydrated water kefir grains; and1 fresh lemon, cut in half, NOT squeezedThe top of the gallon jar is covered with a coffee filter secured with a rubber band. It is then placed on top of the fridge to keep warm. In the winter, my apartment is frigid and I haven't had difficulty maintaining kefir fermentation while on top of the fridge. The batch is then allowed to ferment up to 3 days. Over this time you'll see the water start clear and become cloudy as the kefir grains metabolize the sugar.Once the first ferment has progressed as far as I like, I proceed to the second ferment. I add 2 T of raw, unrefined sugar to a pitcher large enough for the 8 cups of liquid. I then remove the lemon halves and squeeze the juice into the pitcher, through a strainer. After cleaning the lemon guts out of the strainer, I pour the liquid into the pitcher through the strainer to catch the grains. After stirring to make sure the sugar has dissolved, I pour the batch into the carafes, cap them and place them on top of the fridge for a couple days for the second ferment. At this point, you can place the carafes in the fridge or simply leave them out on the counter. The nice thing with the Weck jars is that while they seal, I've found that the seals aren't _that_ good, meaning you're not going to have an explosion from an overactive ferment!As I watch the second ferment, I see a steady stream of bubbles rising through the liquid, so I know activity is high. Lately though, if I put the carafes in the fridge for a day or two, when I drink them, they have been totally flat! It doesn't make sense. However, if I leave them at room temperature and then pour the kefir over ice, the drink is nicely carbonated and cool.Of course, this isn't the only way to make water kefir and you can use whatever flavorings you like. These grains are an easy start to making a healthy drink that will add more probiotics to your diet! Highly recommended!!

I am very disappointed. This is the third batch I’ve made, and after leaving them to ferment for two days each time, it still tastes like sugar water. I don’t see any bubbles, and something has been growing on top. I have followed all the instructions carefully, but I am not seeing any results. Therefore, I do not recommend buying dehydrated kefir grains.

The instructions strongly imply that this is set of grains will be be producing a batch of kefir every 48 hours starting around day 4 or so, but my crystals took over two weeks to get going, and even after a month they still need about four days to make a quart of water kefir that isn’t mostly residual sugar. I’m fine with this fermentation rate for my own consumption, and I could start a second jar going if I wanted more, but it’s a bit maddening that Culture for Health is throwing out such ridiculous lowball timing estimates.