Kefir Grains, Live Kefir Starter Culture, Homemade Kefir Milk, Bulgaros de Leche, Pajaritos de Leche

This was my first time making kefir, and these milk kefir grains worked perfectly. They arrived alive, fresh, and healthy. I activated them and within one week my kefir was ready to drink. The grains grew fast and the kefir came out thick, creamy, and delicious. After drinking it daily, I feel less bloated, my digestion improved, and I have more energy. I highly recommend these kefir grains, especially if you are a beginner like me.

I followed the instructions and they are healthy and fermenting really good

This may be a premature review, and if so, I will update. Followed the instructions to a "T" After allowing the Kefir grains to culture for 24 hours when I strained as instructed, what I found in the bottom of the jar was a gooey slime. Again, following instructions I threw away the milk, cleaned the jar, got as much slime out of the strainer as I could and feed it more milk. I should add, the slime was very difficult to get out of the strainer, it was like two tablespoons of Elmer's Glue. I really hope that this works after a time or two of trying but I have my doubts due to the consistency of the grains; I HATE feeling ripped off! UPDATE: Batch #2 came out fine. I was too hasty; the Elmer's glue look that the grains took on at first made me think they didn't work, but they woke up!! Here's to health ;-)

This is my first time trying to make kefir. At first, I had my doubts when I received these kefir grains; they were very small. I immediately put them in a glass jar with a cup of whole milk, covered it with a light cheesecloth, and put it in a kitchen cabinet. After 12 hours, I checked on them. The milk had thickened, so I separated the kefir grains, and to my surprise, they were larger. I tasted the milk, and it was delicious—a very creamy kefir. I imagine that the summer heat accelerated the process. I put my kefir grains back in fresh milk to continue feeding them.

Actualización. Los búlgaros vinieron debilitados pero la constituencies que tuve al inicio fue por sobre fermentación. Al vivir en una ciudad con clima caliente se fermenta más rápido. Cambie de marca de leche y cantidad, y ahora da un kefir delicioso. Eso sí, tuve que lavarlos primero así 3 días para un mejor sabor 😊 He tenido búlgaros antes. Sin embargo, no he visto algo así jamás. Los búlgaros que me llegaron lucían como queso blanco y cuando los puse en leche se cuajó. Lucia como una especie de queso, la leche jamás de espeso como yogurt. Supongo que los búlgaros estuvieron muertos o en mal estado. Usualmente los búlgaros lucen como brócolis, así debería verse un búlgaro sano.