Cultures for Health Milk Kefir Grains | DIY Frothy Dairy Non-GMO Probiotic Drink for Stronger Gut Health | Limitless Heirloom Style Starter | Easy to Flavor or Add to Recipes | Bulgaros De Leche

It is true that only a few grains can be found in the package, as the others stated. But I find that it worked out well, they do the job to produce plenty enough kefir for about two person a day. The kefir is not drinkable after the first day, but with the second milk it is already good tasting and thickened consitency.Depends on the kind of milk I use it produces different thickness of kefir.I've tried buffalo milk, and it makes much thicker kefir than with goatmilk.I keep the jar in a warm place up on a top of a cabinet, the warmth deffinietly helps to set it, it is always perfect at the 24 hr mark.I'm only making kefir for about a week now, and I've noticed that more established the grains become, thicker and sourer the kefir becomes.So I'm happy with it, I don't know if I would need more than this amount, it really does the job, nicely I must say. For those who compared it that this small amount does not make the same kefir taste and thickness as they know kefir to be: if they refering to store bought kefir,, that is not the same as this.Store bought kefir is not cultured with kefir grains, milk is injected with cultures that is found in kefir. Anybody can look this up,, for example on wikipedia. I want to add to my review because I found success with them and from reading other peoples reviews many could not succeed. Some people close the top with lids while they are culturing.Forgetting that thise are living cultures.The bacteria/yeast inhales and exhales, they need oxigen for proper functioning and proper fermentation.So one needs to make sure oxygen can get into the jar continuosly, so best to cover it with cheese cloth and rubber band.Glass jar is good, plastic and other things like metal can effect it.Keep it in warm place, like top of the cabinet. I shake mine up a few times in the 24 hr period, to ensure even fermentation.I think when the thickened milk starts to separate from the whey,that is when it's starts to be good.I shake it together, let it sit for 2-3 more hrs, shake it again and ready.

I bought these grains (Cultures for Health - CFH) during the second week of August 2016. The extremely small amount of grains you get is a joke. I had several issues getting good kefir, including poor texture and taste, and lack of growth in the grains. I made several adjustments, including different amounts of milk and different culturing times, and still had difficulty. I ended up getting another order of grains during the first week of September 2016, and after activating them, I combined both sets of grains. I have continued culturing through early October, again making several adjustments (including adjusting ambient temperature) to try to get a good batch of kefir. The grains have made very minimal growth and could barely produce 2 cups of okay kefir, still lacking in texture. I did get a few decent batches of kefir over the course of almost 2 months, but it seemed to be by chance and did not appear to be directly related to anything differently I did, because I could not reproduce the same kefir while keeping all the other factors the same. I was hopeful and really gave these grains a chance, but after almost 2 whole months of investing a lot of time and effort, I only have 1 TEASPOON of grains (a heaping teaspoon, and that is with 2 orders of grains). I then bought from a competitor, and am amazed at the superior quality of their grains. The taste and texture is excellent and significantly better than CFH—you can't even compare the two. What I achieved after about 1 week with the competitor's grains, I could not achieve after 2 months with CFH grains. The competitor's grains grew from 2 TBS (what I ordered) to 3/4 cup in ~ 2 weeks (14 batches). Now that is what I call healthy, active grains. Maybe others are having a good experience with these (CFH) grains, and if they are, good for them. But I wonder if people who gave 5 stars for CFH actually know how amazing kefir can be. Don't get me wrong, CFH grains do turn the milk into kefir, but the overall quality is poor and far inferior to at least one competitor that I tried. I did contact CFH with questions and they were prompt and helpful, and they did send me a free order when I had issues. But I am still dissatisfied with the poor quality of their product. The pictures attached show the amount I grew with TWO orders of grains after ~2 months of culturing. (one order was cultured for less than 2 months as it arrived later).

Loving this. Curiosity killed the cat, they say. They also say satisfaction brought it back. And that may be. I certainly bought this out of curiosity. I have been keeping up on it rather easily. Unlike yogurt and such, this stuff really is easy, if you can keep up on the milk. I'm a minor giant, and already was a heavy milk drinker. I still drink plenty of milk (2-3 gallons a week). As well, I used that much milk again to create kefir. I generally keep three half gallon jars of the stuff in rotation, as well as kefir whey for fermenting other things (fermenting, sum total is as new as kefir to me). Plus I keep three pints of grain going on the side. My one advice is, when first using this? Begin when you will have two to three days of relative freedom. When they said cleansing? That's a female way of saying you will poop like a coffee eating minor mammal! No, you won't get paid for it. It WILL clean you out that first time, and off and on until your body fully adjusts, or when coming back to it after a few days off. We are talking baby waste sort of stuff. Not, at least for me, diarrhea sort, just soft and best to pay close attention when you get the urge. Once you get a routine, this stuff is fun. I generally eat it straight... no sugar, no fruit, no muss or other fuss. Mostly because I like it as is and I am a bit lazy. But you can do much with it. Oh, I also soak whole grain cereals, such as old-fashioned oatmeal and 9-grain cracked cereal. Soak it overnight, then it is not only easier to digest, but it also cooks much, much, faster. You could use the whey, I hear, but I just use kefir itself, since I generally have more of that. Good luck.

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

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.

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.

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!