Live Milk Kefir Grains. UK Starter Culture, Complete with Instructions. 20g

I ordered 20g of grains, and they arrived within two days, before the target delivery date! They're packaged in a watertight ziplock bag inside a jiffy bag and because I had no milk (we were due a shop) they went straight into the fridge. We got some whole milk the next day and I immediately started my first batch. 20g grains in 400ml of whole milk in a 750ml fermentation jar.They were kept at a stable 20-22C, and I could see signs of fermentation within hours. There are very clear instructions with the grains, but I was also mindful of a recipe in Asa Simonsson's book "Fermentation" which recommends a longer fermentation time. So I split the difference and went for 36h. It turns out that 36h at 22C is just slightly too long and although the kefir formed and was *very* tasty, it split just very slightly, which made extracting the grains for the next batch a little trickier. But the results, even from this first ever attempt, were great. We drank some and had the rest on muesli.My second batch is now well under way. I'm fermenting this slightly cooler and for slightly less time to try and avoid the splitting.In summary; these grains work. Really well. They're very active, delivered quickly and make the whole process easy, even for a beginner.

I am having great success with these grains, I am new at kefir making but from the first go they worked wonderfully, a bit fizzy to start with but each batch just gets better and better and I have twice as many grains now.When they arrived they were a bit squashed in the post but that made no difference at all, and I have successfully made quite a few batches, adding some cream to the milk makes the resulting kefir even more delicious.I have started popping in a piece of dried fruit like a date or couple of prunes to second ferment after I have strained out the grains, which makes it even nicer.I Just love this stuff, so tasty and refreshing, and so easy to make,I strain out grains, put them in a clean jar, top up with whole milk, put lid on loosely and leave on worktop for 24 hrs, done

I've been making kefir for years, but my grains had gone a bit odd and the kefir wasn't quite how it used to be. Decided to get some new ones to start again. These arrived well packaged and in great condition. You can tell from the look and smell of them if they are healthy and ready to go. 20g was enough for 350ml of kefir ready the next evening. I was very impressed, often grains take a bit of time to get back to normal after being in the post, but these were great. They are now growing and producing some lovely kefir every day. Would most definitely buy these again .

I've tried Kefir grains and these live grains from the Live Kefir Company.This is way better value as the Kefir keeps multiplying, grains tends burn itself ourself in a short while. Which leads me to wonder if it's a live product like the - Live Kefir Company sell, why don't they all keep multiplying.....So they product is relatively straight forward to make, I just wish there was a little more guidance on temperatures and how this affects the quantity of milk.I've tried 3 batches so far and the Kefir is growing nicely. I've tended to rinse it every time and then add more whole milk.The 1st batch I tried was an extremely yeasty and bitter taste , the 2nd less so but less thicker and therefore I came to the conclusion 2nd time round didn't go as planned.3rd time round was somewhere in the middle of the two.This is an acquired taste to a point and I'm use to it now though if you are not that sort of person then mix it in with something.It's definitely changed my stomach for the better.For people complaining and reverting back to 'Kefir' sold as a drink etc etc from a company, well sorry but how can they produce something that tastes sweet and what people want. It ruins the whole idea and the process is incomplete.Get use to it, you will enjoy it eventually and live in the knowledge there is nothing like homemade Kefir. All those 'healthy' yoghurts sold in the shops and not at the races and just a advertising con. Google the facts.

You may get 40% of the weight of grains you've ordered... it's what I got.Yet to see that tiny amount of grains make any kefir.

New into making kefir. Bought these and followed the instructions and a few YouTube vids. Our Kefir is doing brilliantly and the grains are multiplying. I got 17g from the pack( slightly short of the 20g stated but i probably could have got a little more out of the pack if I really tried). Didn't matter really - After 2 weeks we now have about 42g of kefir grains (after rinsing). Using whole organic milk.

I bought some kefir from Morrisons and liked it but it was expensive so thought I’d try this instead. It took more than a week for me to work out how long to ferment for, I’ve had some VERY fizzy milk! The grains grow really quickly and you’ll end up with a glut of kefir. I just put the grains in the bottom of a large jug, pour in milk, cover and leave in a shady place in my hallway where the temperature is fairly constant (20 degrees) and within 12-18 hours I have a fairly revolting looking gloop with the grains on top ( looks like cottage cheese) and the kefir underneath. I strain it through a sieve, squishing it and moving it about until there are just lumps left then put it back in my jar, add milk and start again. The more grains you have the more you can make or the quicker it eats the milk sugars. It’s a balance.I use a clip jar without the seal as the kefir makes CO2 and I don’t want it to explode!The kefir is slightly fizzy and thick like single-double cream. My husband thinks it’s revolting, so I’m going to have the great gut biome not him. Mind you, he did get given some very fizzy stuff!I keep the kefir in the fridge, it still makes CO2 so I’ve bought a jug with a vent as it popped the lid off my other jar.