Freshly Fermented – Organic Certified Milk Kefir Grains Starter Culture

I was a bit confused by some of the negative reviews, so I wanted to share my experience. I followed the instructions carefully, and despite the cold weather, the grains revived really well albeit it took a few hours longer to get going and the first batch looked a bit off, but I persevered and so should you!By day 3 or 4, they started growing… aggressively! 😂 Which, to be fair, is exactly what you want. So don’t worry about buying a small starter amount they’ll quadruple within 1-2 weeks if you treat them right.Important tip for beginners:Traditional kefir is not meant to be thick like Greek yogurt. It’s more like a pourable, slightly tangy drink. Think runny yogurt or a smooth cultured milk. If you’re expecting a thick texture straight away, you might be disappointed unless you strain it (which is optional, and easy to do).I’ve seen some kits on here mentioning boiling milk and keeping at certain temps. At that point you’re making yogurt, not kefir! This, thankfully, is not that!You should expect to discard the first 2–3 batches. (I believe the seller even says this.) It helps the grains settle and detox from transit. So to the reviewer who threw them out after four days… honestly, that’s not enough time for kefir grains to prove themselves! (And in my opinion both idiotic and a waste of their money).You’ll likely “use up” about a 6 pint bottle of milk before you get proper, tasty kefir.Another tip: in the first week, go easy on the milk start with a small glass’s worth, and scale up gradually as your grains multiply. Too much milk too soon can overwhelm the grains and leave you with half-fermented milk, which I suspect is what some folks are mistakenly calling “not turning into yogurt.”Once they’re established, I make about a litre at a time. In summer, kefir can be ready in like 8-12 hours. In colder weather, it takes longer like 18hrs just be patient.If it’s ready before you are, pop it in the fridge to halt fermentation and prevent it from becoming overly sour.I was really happy with the taste, very close to my favourite Lithuanian brand (Dvaro), which in my opinion is the OG of good kefir. The grains themselves aren’t cheap, but the quality is excellent. You can freeze any extras and basically have infinite kefir forever. 🧪Sadly, I killed my last batch (ADHD + chaos = neglect 😅), but I’m back to repurchase. Slightly grumpy about the price hike 📈, but hey, the quality makes it worth it.

Could have been easier to get out of the packet without ripping it to pieces. If not with my first batch - probably me anyway, but success ever since.

Amazing stuff. Ordered 5g but grew rapidly to 30g in around a week or so, including the activation period. As the other comments have mentioned, they're quite aggressive lol, which js a good thing of course.Taste wise, it's pretty good. Was kind of tangy sour first couple days, but, a week on, the grains have settled in nicely and kefir is a nice single cream (maybe thicker) consistency. Much better than the biotiful kefir I was buying before.

Very good but not very much content.

What an absolute ripoff!! The tiniest amount and seems to be now worth more than gold. Don’t be so stingy, you’re obviously making hand over fist.Be advised to look for a bigger quantity at a less price people and don’t be fooled by the organic certification.This amount of starter will take over a week or more and months to increase to anything worthwhile.

These grains are pricey but work very well and I would recommend them. I have been using them for a few weeks. They grow like mad and have stored surplus in milk in the freezer. Trying a milk and coconut milk mix (coconut milk ~25%) fermented well and tastes good. All kafirs benefit from a second fermentation - makes it taste better. For the second fermentation , after sieving out the grains, I add a teaspoon of inulin to 500 ml of kafir to give the kafir something to work with. I also leave the filtered kafir on the kitchen work top for a few hours to get the fermentation started before putting in the fridge for a few days. I double filter the kafir, bit of a faff but worth the effort second sieve is a fine one.

I have been making milk kefir successfully for 20 years but stopped during the upheaval of having a new kitchen fitted. Followed the instructions with these grains but when I started full production I never managed to get the creamy yoghurt like results of old. The milk separated and the grains formed a cauliflower like solid lump floating on the top of the whey. I did push it through a sieve and the flavour was lovely but it immediately separated again. Perhaps it was the weather as it has been very hot. The grains were much larger than the ones I used in the past.

Good quality supplement with good health benefits