Large portion Kombuchaorganic Certified Organic by OF&G Milk Kefir Grains Tibetan Mushroom 10g

I purchased the grains 4 months ago and am very pleased I did.For anyone who's considering starting their own kefir production, it will take you a while to get used to it. It took me a couple of weeks to stop worrying if I was doing it right - how much milk to use, how long to leave them fermenting, how to take a break from daily kefir making, etc.The very hot summer didn't help, because they ferment a lot faster in hot weather. I now keep two jars going at the same time and one - as backup in cold storage in the fridge. We have entirely replaced buying yoghurt, we use kefir instead - and you can control whether it's thick like Greek Yoghurt, or thin and runny, like ordinary natural yoghurt. I have made kefir cheese with salt, chives and tarragon - a bit of a palaver but worth it. I make cream cheese (similar to Philadelphia in texture), which is great for dips and potato salads, and salad dressings. A good dollop in soups is delicious. The by-product of the kefir cream cheese is the kefir whey, which is lovely as a skin astringent, and seems to do wonders for my slightly cracked heels. Whey also has a lot of other uses which I haven't tried out yet (e.g. plant food, starter for fermenting vegetables (next year maybe).Our digestion has improved a lot, especially my brother's - he suffers a lot from constipation and takes medication for it, but it never worked - after he started on a daily serving of kefir instead of yoghurt, there was a very noticeable improvement - he's very happy. Our 84 yr old mum has a glass of kefir in the afternoons, and pulls faces when she drinks it - she says it's sour and fizzy, but she loves it, and demands it if I forget to give it to her.In theory, kefir is also very good for the immune system - I can't prove it, but we seem to have fewer colds and flus (probably because we're shielding from Covid-19!).There is one downside - the grains are very prolific - I now have excellent kefir grains multiplying like rabbits (I must be doing something right...). I think of them as my domestic pets, but when I have too much for my needs, I have to throw some away, which is heartbreaking. I tried giving it to friends, but they weren't interested because they're too busy to spare 20-30 minutes per day, or more when making cheese. One friend said she loves the kefir, will take off me any that I have to spare, but is worried about making her own kefir from grains in case she gets it wrong!In summary, if you're a total fermentation novice, don't worry and stick with it - after a couple of weeks you'll get to know how the grains behave and how much time they need. Give them good full cream milk, use only glass and plastics (no metal) and your grains will love you back and give you lots of lovely healthy kefir yoghurt and cheese!----------- Update 9 months later -----------------Kefit grains still going great! This was the best investment ever - we love our kefir, couldn't live without it.Very healthy stuff - My bro swears it's more effective than Lactulose, and his constipation is much better - I don't want to go into gruesome detail, but he keeps a diary and should know what he's talking about. Also, eating lots of veg helps.As far as the taste is concerned, we couldn't go back to yoghurt now. During a recent cold period, we ran out of kefir and had to buy a jar of yoghurt to have with breakfast - the taste of the shop bought yoghurt was a pale imitation of the real kefir, it tasted weak and watery and unpleasantly sweet. Luckily by next morning I had prepared the next batch of real kefir, so hopefully we'll never have to use commercial yoghurt.The kefir is just as prolific as it was before, and I'm still gutted when I have to throw the surplus away. But I am now making three jars. I also like to leave it to ferment a little longer so we get a thicker yoghurt and slightly more whey. The kefir is lovely , thick and delicious, and we use whey a lot for cosmetic purposes - I often pour some into a basin of warm water and soak my feet in it for 20 mins. Last summer I had slightly cracked heels, but no more - it's doing wonders to condition the skin.Highly recommended seller - we got excellent quality kefir!

I bought these grains in October 2019, to replace a previous lot (from a different supplier) that I'd had for 2 and a half years, and that had deteriorated a bit. Thought I'd start afresh.These grains are amazing and grow SO fast!I had 10 grams originally, it took a few weeks to get started, and seemed a bit 'gloopy' at the beginning - but then took off and started multiplying!Now, 8 months later I have 110 grams of very healthy and lumpy grains!I use full fat milk, organic if possible, although during lockdown it has been harder for me to get, and it makes delicious, creamy kefir either way. I now use about 30-40 grams to a pint of milk, and rotate the grains to keep them fresh; keeping the rest in a little milk, in a small container in the fridge.I keep the 1litre kilner jar on the kitchen worktop, out of the sun. In warm weather it can make it in less than 48hrs. I stir the batch at least once a day as it starts to separate so quickly. The longer you leave it, the more tart it tastes, so it's a matter of choice.I used to have regularly recurring IBS, which is why I originally started to make kefir. After a couple of weeks of taking kefir it had calmed down. Since then, I've only had about 3 flare ups in 3 and a half years, and if I 'up' the kefir intake, that soon sorts it out. I have about a glassful on most days, either as a drink, or in porridge, or soup. Have even made sourdough bread with it.I have recently started to make Kombucha as well, also easy, delicious, and full of probiotics. It is important to keep these two ferments at least 4-5 foot apart, to prevent cross- contamination of the different cultures.My health has improved, and I've found how much better - and cheaper - it is to make your own ferments. It's easy and it's FUN!I am 75, so you can "teach an old dog new tricks!"

It's my first time making kefir and I can honestly say it's so easy! Those grains are awesome! It took me 2-3 days with the initial one to get a consistency and taste I wanted but next one should be quicker. Ans they already doubled in size. Love it! I would highly recommend it

I have 3 years of experience working with kefir grains back when I was living in the US. There were quite a few occasions when I needed to restart my batch. In every restart, it took 2-3 days to start seeing results, including the first time I activated them.With those grains, a week of replacing milk every day and the consistency of the milk remained as it was, thin and without any change to texture.I have no doubt that I got "dead" grains which were not stored appropriately and have long been fed milk.I have asked for a refund as the product clearly doesn't work and got refused with a reason saying "Grocery product", well, I'm pretty sure that if I bought a defective grocery item from the supermarket I would have got a refund with no question ask.So, beware. I strongly recommend not to buy from this seller. don't be tempted by the amount of grains, all you actually need is 4-6 gram to start your batches. This seller is not reliable and doesn't take responsibility for the product he/she sells.