Kefir Grains Organic 30 G

Over the years I’ve bought kefir grains online 3 times. This is by far the best packaging and quantity I’ve ever received. The grains were in a crush resistant plastic container, next to an ice pack, wrapped in reflective insulating bubble wrap, cushioned by crumpled paper, in a 6”x6”x6” cardboard box! The care taken to protect the grains from crushing and heat was impressive. We’re in the middle of a heat wave here in Florida so the “ice pack” was melted (to be expected in any climate). The grains smelled a little funky (which is natural) but I swished them in fresh milk several times to rinse them before leaving them to do there thing in a mason jar of milk. Having processed kefir grains before, I am confident this batch is viable. Oh yeah…. 2 more things….not only were these grains the lowest priced on Amazon…..the quantity was about 3-4 times more than I’ve received from other vendors!BTW, I’m not associated in any way with this vendor. I’m just impressed with someone taking such great, mindful care in mailing out their product. Thank you!

Tried three batches... but the milk wouldn't thicken. It is supposed to form like a yogurt like consistency. Also when I tried to fish them out of the milk for second batch, I found only few of them... they were so small, it was really difficult to fish them out. I guess they were on the road for more than 5 days in June temperature, so they may have got spoilt. Also the grains looked very yellow and had a smell which I would consider "foul". Its a waste of time and money. My recommendation is to use facebook marketplace or craigslist and pick them personally if you can.

This is the first time I've made kefir. The grains arrived packed with a small icepack. They took about 5 days (thanks to that DeJoy a**) to arrive and the ice was melted and the grains were warm (it was hot out). I put them in milk on top of the fridge and 8 hours later, voila! First batch of kefir was a bit wierd, perhaps because the grains got stressed in the heat. Second batch and every one since (I make a quart of kefir every 2 days or so) have been delicious.Grains are vigorous, and 8-12 hours fermentation is sometimes a bit too long (it's just that the kefir gets quite thick).Intestinal health and mood are improving!!! Thanks for a great product!

It's good kefir. The grains have grown to over a cup now. Makes delicious kefir with whole milk overnight. However,if left to mature more than a day, it has a funny urea smell that I haven't detected in previous cultures. Unsure why this is and if it's just a strain variation. It has kept my digestive system working flawlessly.

It takes practice to do this. When most family member hear that it is alive, they will avoid all aspects of kefir pods. This is my first time doing this, so I have to get accustomed to making kefir on a regular basis. Overall, Every household should make this drink for good health.

Years ago, I was the first to culture Kefir in this area. I paid $16.00 for only 1/2 teaspoon. However, it was a very good strain and grew fast. I shared with at least 30 people. One woman returned and fell on her knees. The kefir was helping her with her problem. Like most people, I got tired of it, and after a couple of years gave it up. These grains from Microbiota are a very weak strain. It does not culture well. I make a fruit smoothie in my NINJA smoothie maker with Kefir, blueberries, strawberries, and other fruit for breakfast. Perhaps it will get better after a while. Yummy, nonetheless.

I have cultured kefir for more than 10 years. On arrival the grains I received did not look like the plump, glistening, ivory colored mature grains shown in the photo. They had a distinctly yellow cast with a matte (not glistening) appearance, very firm (not rubbery) texture, and each grain was about 1/3 inch by 1/3 inch by 1/3 inch in size at most. When unpacked they were warm with a strong bread yeast smell, which suggests unbalance (yeast dominant over bacteria). Initially they cultured rapidly, producing a thin, yeasty kefir. I rinsed off the excess yeast in room temperature non-chlorine water, then made several batches of kefir using pasteurized (not ultra pasteurized) milk. After a few batches it was clear balance between yeast and bacteria occurred. Now the grains do not smell like yeast and I get good quality, thick kefir that tastes as it should. The grains are healthy now, and I expect they will begin to resemble the photo in the future.Update 9/7/2020: Photo is of grains that survived since I purchased them. Each one is about the size of medium sized cottage cheese curd, and must be separated from the kefir by a fine mesh nylon (never metal) strainer to control grain loss. It took a lot of work to bring them to this size, culturing at least 3 times a week. They are still are not the size depicted in the photograph, but they are larger and healthier than when they first arrived.

As soon as the grains arrived I unwrapped them--very securely packaged--put them in a quart jar, filled the jar with whole milk--no, not raw grass-fed etc, just plain whole milk bought at Walmart--and left them the jar sitting in my yogurt maker. Abut 6 hours later it was ready!They work.