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

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

Wow wow wow !!! My grains arrived on time. Instructions are clear and easy to follow if your a kefir newby. I made my first batch, fermenting for 24hrs and it came out thick and creamy. Excellent product would highly recommend this supplier. Ps the grains have already doubled in size.(Believe me not all grains are equal….I bought some from a different supplier on Amazon and they did nothing. I did 5 strains over 5 days and they still produced nothing. A total waste of my time and money)

Absolutely perfect. My second purchase. Thanks.

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.

Despite multiple attempts, the end product remained awful. Have since tried a different culture with great success.

I got the grains on time, I started as soon as I received them, after 24 hours, it was still milk like and smelt slightly off, it even tasted off.I was disappointed as this is my first time making kefir, so I rinsed the grains and tried again. 24 hours later, it looked completely different, the whey had separated and was nice and thick, I strained the grains and it tasted yummy. I presume the grains were stressed from being posted, but now they are multiplying like crazy! I started with 20g and I now have over 100g!I am enjoying the taste of it and I'm sure I am noticing the difference already.Recommend to everyone.

***** Highly Recommended *****Very pleased with these grains. Three batches completed in three days and the Kefir just keeps getting better and better, plus the grains are growing at about 65% per day. I will be giving a some to an Estonian friend who has already said this tastes just like her Gran used to make back home when she was a kid.I was into kefir years ago when the grains were very expensive and much harder to find. These taste better and are easier to keep healthy. I failed before when I took a long holiday and relied on a neighbour for some grains on my return, I had given her some a couple of years earlier and she was making batches every few days. However she let Hubby do a batch when she was busy and he used a metal sieve and spoon in the process. End of story. The instructions really do mean it when they say USE NO METAL.

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.