Cultures For Health Milk Kefir Grains

I live in a hot climate area and I leave the kefir in a glass container in a shady area in my kitchen and I have kefir within less than 12 hours and I can add less milk so it becomes yoghurt :) I love it !!

الكمية قليلة وناشفة جدا مما يتطلب عدة مرات لتنشيطها بعد 10 ايام من محاولة تنشيط الفطر(granula) بقيت جافةوهذا دليل على موتها وعدم فعاليتها علما بأنني عملت بها قبل عدة سنوات ولدي الخبرة الكافية للتعامل معها وللأسف بعد هذه المدة لا بمكنك ارجاع المنتج او استبداله

Great product, clear instructions, a fair price, patience is needed, I'm five batches in, all excl. batch #1 are tasty and healthy! Admittedly the grains haven't grown massively (I'm using full fat milk from Spinnies but it's homogenized and pasteurised, so still workable but not the best), 24hrs is enough (in our hot heat) now they're activated. All in all, after lots of research, this was the best option on paper. And it's proving to be the same in reality!

You can re use as many times. Just remove the grains with a plastic spoon and a plastic sieve / strainer

Waste of money, i have been putting then in milk as instructed for almost 4 days and the milk never turn thick. Not recommended at all

Really good product. The kefir took three days to activate. Don't get disheartened and throw them away before they activate. Throw away the first lots of milk and increase the milk quantity exactly as per the instructions. I use whole, long life, full fat milk and it works great. A friend gave me some of their known high quality Kefir to compare and I cannot tell the difference, so this seller is legit and the kefir tastes great. The kefir has multiplied and increased in size so much that I have had to give a lot to friends.

Thanks 'Cultures for Health' for providing Milk Kefir Grains. I have been using them to make my Milk Kefir from few months now.

It’s been a month now and I do everything to keep my kefir alive and they are. But they don’t grow in size at all! Which is disappointing.

First time in doing milk kefir. I was hesitant because i see a lot starting on activated and this one is dehydrated and i was not sure if I'll be successful. I followed the instructional video. I used whole milk 3.8% 1 cup used coffee filter to cover the glass. I only used plastic to stir and left it for 24 hrs. On the 2nd day i transferred to new glass with same amount of milk. After every 8 hrs i shaked the glass a bit. Before 24 hrs it was starting to get thicker So 3rd day i used 1 1/2cups of new milk. It got so thicker. So today i used 2 cups. I guess i could say it is a success activating the milk kefir grain. Now i can make my own milk kefir at home. Thanks a lot.

This was my first time attempting Kefir. As a matter of fact, I never even had Kefir, so I didn't even know what to expect. I went through the 7-day get started process. the first couple of day, I was very disappointed. The taste was horrible. But I figured I'd let it run it's course. By day #5, I was shock at what I saw. The Kefir was as thick as Yogurt and the taste changed dramatically for the better. By day seven I had a very think creamy kefir that I needed a spoon to eat. I added a dash of salt, a teaspoon of honey to a bowl of it, and boy did I enjoy it. The one mistake I made was I left the grains in the kefir for another 24 hours after enjoying that bowl. The next night it suddenly became very sour. When I searched Ai, it said that I should have strained out the grains the night before if I enjoyed the taste then. However, Ai also said that when sour, it is more probiotic. I am still enjoying it. The next batch is already on the counter getting ready for when this one is done. One thing of note about these grains. According to Ai, the fact that I have a think kefir is a sign they were very healthy grains! I highly recommend, not to mention the fact that it is great for gut health. Tonight, not only did I add salt and honey, I also added Hemp hearts, and ground flax seed! A nutrient‑dense probiotic power shake! In the photo, the one on the left is the new batch just beginning. The one on the right is done and going into the refrig!

These kefir grains did not produce viable kefir. The instructions said to place the dehydrated kefir grains in a 1/2 cup of milk, wait for 24 hrs (or until thickened), and increase the milk by a 1/2 cup if the milk thickens. If it doesn't thicken, it states to simply replace it with a 1/2 cup of milk. It also said that you should be able to increase the milk up to 4 cups within 3 to 7 days. This is an incredibly simple process, however, I have been progressively attempting to revive my grains and produce kefir for about a month. I finally decided to compost them because I realized I could find some for much cheaper from a local person and I was wasting a lot of money on milk that was just getting funky tasting and off. Now, here's the thing with fermentation. Microbes ferment food, not people. Yes, you want to make sure you aren't applying heat to your grains (this will kill them). Moreover, you want to stay on top of feeding them. Other than that, there isn't really anything else that should get in the way of producing good kefir at home. Thus, I blame the grains. They definitely weren't dead. The milk was bubbling, just not souring or thickening. I tested the PH to determine if there was a change and there never was. I would have expected some change within a month of trying. Getting live grains from someone local made a lot more sense in the long run and I recommend that people go that route rather than buying dehydrated grains online. There are so many poor reviews for this product that I really should have known better than to order it. I have attempted to contact the seller for a refund, however, I haven't received a response.

- Quantity of product received: it was less than a teaspoon with what seems to be dry powdered milk mixed with a few dark yellowed kefir grains smaller than peppercorns. This makes the grains quite hard to locate and fish out of the curdling milk. ***The grains do get a little bigger once rehydrated and activated, I ensure to shake the kefir well before straining to get only the grains and not the milk curds for the next batch.*** Now 2 weeks after activation: I have now 16 grams of hydrated kefir grains (about a full tablespoon). - The paper instructions provided with the starter are straightforward enough, I changed my milk every 12 hours schedule. I used a seedling mat to keep my kefir warm and about the same temperature throughout the process because the weather is still quite cold in my region. - The grains are working fine after they have been activated on the 7th batch, aka, there's a change in texture, milk gets into a jelly-like substance and makes some whey "cracks" in the milk. Once the kefir is ready, it is quite sour, so no issue there.*** - The barn odor that came from the grains seems to be less and less present, hopefully it will dissipate with more batches under the grains' belt *** 2 weeks after activation, the odor is almost gone unless the kefir is really overfermented (i.e.: curds and whey are separated into very distinct 2 layers). 2 weeks after activation: All and all, it's an ok product, it works well if you follow the instructions, but unfortunately, not quite what I expected... My partner never smelled or tasted the "barn/goat" in the kefir, probably because it was sweetned and masked the taste/smell for him. So if you like the grains (or not), it is really a matter of taste and how you consume the kefir-milk post-production.

Definitely not a good Quality they nevervreally took off growing. Looks like the dissolved now. Definitely nit what I expected for a,steep price like that.