2 TBSP Milk Kefir Grains - Fresh Probiotic Starter Culture - Fusion Teas | Includes Milk Kefir Unleashed eBook by Thomas Egbert; live, active grains (bulgaros) for homemade milk kefir

This product was recommended to me by a friend who started drinking kefir after hearing a local doctor sing its praises as a preventative measure for COVID. I had been drinking Trader Joe's Kefir for years, but the nearest store is an hour away, and with the pandemic the drive just isn't possible. So, after hearing how much he liked these, I gave them a try. In a word: Awesome. REVIVING THE GRAINS The grains arrived promptly, well packaged and protected from leaking during transport. I had read many reviews saying to quickly get them in milk, so I did so. Make sure you read the directions enclosed. They are thorough and following them will ensure that your grains revive and start producing great kefir. Particularly, letting them go for 36 hours on the first two go-rounds seems important – this allows the bacteria/yeast ratio to balance out. I was impatient and didn’t let it go long enough the first time, and the yeast was just overwhelming. Allowing the next batch to ferment longer eliminated the imbalance and left a pleasing, mild yeasty aroma. If the whey is separating, that's the time to move forward, but the first two seem to take a bit longer than subsequent batches as the grains recover from their travels through the postal system. TASTE This is NOT grocery store kefir! The results are a bit yeasty, pleasantly sour and (this was a surprise to my wife and myself) effervescent. Grocery store kefirs are not effervescent (apparently) because the containers would explode. To prevent this, it seems that only a fraction of the good bacteria and yeast are actually present in commercial kefirs. Be prepared for a tremendously different taste experience. We found the first fermentation thin, so I quickly started doing a second ferment on all batches made for drinking. Adding a SMALL amount of “pre-biotic” (a couple of berries or other source of sugar for the second ferment) will add a LOT of flavor. Lemon peel (I only used the peel, since it’s quite strong) or a slice or two of an orange adds a really nice flavor. Whatever you add – especially strawberries or other fruits – strain before storing. The acid in the kefir quickly works to degrade the fruit, leaving an unpleasant texture. Add fruit when drinking later, but I would definitely not recommend leaving it in after the second ferment is accomplished. Be careful with vanilla extract, etc. It does not take much to be too much. GRAIN GROWTH These rascals are healthy! These added grains so fast that after two weeks I was having to make a half gallon each day just to keep up. In my research, I read that you can take extra grains and “rest them” so you don’t have to keep using all of them. Also mentioned was the need to keep them active for 4 weeks at first to keep them healthy while they rest. Since a half gallon is more than we can consume just drinking, I used this extra kefir to make cream cheese – super simple with a strainer and a couple of coffee filters. Excellent cheese and as fresh as it gets. After getting to nearly three Tbsp of grains, I split the kefir grains and used 1 Tbsp to continue making a reduced quantity of kefir daily (1 Tbsp for a quart, which we can keep up with) and the rest to experiment with half and half instead of whole milk. This produces something closer to sour cream. I made a batch, strained out the grains, and they are now resting in the refrigerator. Highly recommend this product – it’s hard to believe that we can now enjoy fresh and healthy kefir forever at the cost of milk. I visited our local health food store and they wanted $6.95 for a quart. As a final note, I purchased some freeze-dried kefir packets from another vendor – they produced a tasty product, but not in the same universe as the results of these wonderful grains. Thanks to Fusion Teas for a great, reasonably priced product.

Well, the grains came in a sealed foil pouch inside a protective package. Bear in mind I am a complete amateur at this Kefir stuff. But...all went well. I let them recover in two consecutive batches of milk (1 pint each time) before attempting to make Kefir to drink. The grains were healthy and I probably could have started making Kefir to drink on the second batch, but I wanted to be careful. So those first two batches went down the sink. Again, just to be sure. The third batch came out very well. I tasted plain before blending the kefir with berries, as I usually drink them. Since then, I have made over a dozen batches and the grains grow so fast I must have over a cup of them in a couple months time. I have to throw away some periodically as I will have too many for the 1 Qt. of milk I ferment at a time. The Kefir produced is not quite as thick as I hoped. Nor does it make Kefir quite as tasty as the store-bought Lifeway type. However, I suspect that kind of Kefir is more like a yogurt. Otherwise, I have no complaints. When I want to slow them down, I put the next batch in the fridge for a few days. It is easy to pick up production again just by taking them out. I even made some Kefir cheese that tasted pretty good. The digestive benefits were also very significant. When I drink this regularly, I have far less issues than when I don't. I just wished I liked milk products more than I do. It usually doesn't stick around too long though -- my whole family is now drinking the stuff when I make it. I make it with regular store-brand Whole Milk or 2%. The grains do not seem to care and thrive in both. I recommend this supplier.

2TBSP Active Organic Milk Kefir Grains are far superior to freeze dried Kefir Cultures. Having used freeze dried cultures for years, I decided to try these. I only took two days to fully activate these grains and I have produced the best Kefir I've ever made. Not to mention that I no longer have to heat up milk for the freeze dried cultures - and let the milk cool down to a specific temperature (a VERY time consuming task), I can add these grains to cold milk if I like, although room temperature milk is best. According to the seller, the Kefir grains have 28 strains of the good bacteria and freeze dried and store bought Kefir only have 10 strains. The shelf life of kefir made from grains is approximately two weeks - which is why store bought (and freeze dried cultures) have 10 strains of good bacteria in order to prolong shelf life. Keeping the milk with the Kefir grains as close to 77 degrees F (the optimum temperature to produce good bacteria) makes for a great tasting Kefir and a growth of the original grains. I purchased 2 Tablespoons of the Kefir grains and in one month's time, the grains grew enough to fill one-half of a pint jar. Follow the instructions and contact the seller if you have questions or problems and you can't go wrong. Since drinking Kefir made with the Grains, I have noticed several improvements in health benefits. No doubt the 28 good strains of good bacteria verses 10 good strains of good bacteria DO make a positive difference! This along without having to heat milk anymore and letting it cool to a specific temperature has saved me MANY HOURS in the making of a better Kefir. I cannot recommend highly enough buying Kefir Grains - especially from this seller! It will save you time, money and produce the best Kefir that can be had - bar none. A quart of store bought Kefir costs me $4.99. A quart of my homemade Kefir made with the Grains costs me $0.65 - depending on the cost of a gallon of milk and not including my minimal labor AND has 18 more types of good bacteria (28 total vs.10). I'm in Kefir heaven!

Other reviewers have said it all far more eloquently than I could, but I definitely wanted to add my voice to the long list of happy customers. You can't go wrong with a product that has SO MANY 5 star reviews. I truly couldn't be happier with these kefir grains. I received them well within the shipping time period, and they were well-packaged. The grains looked very full and healthy, just like the picture shows. Before I even got my grains in the mail, though, I received an e-mail (through Amazon) from the seller describing any problems I may experience in the winter months (I received them in the beginning of January 2014, right around that famous "polar vortex" of colder-than-usual temperatures!), some basic directions for what to do with the grains when I receive them, and a link to the eBook, which is part of the purchase. The eBook is extremely helpful, but not too verbose (I don't have time to read lengthy articles on this kind of stuff, so the eBook was perfect for me in that regard) and included pictures, which I always find helpful. I'm completely new to making my own kefir, so I was very unsure of myself. When I started fermenting the milk with the grains and had a couple issues I wanted to check on, I contacted the seller and they were EXTREMELY prompt, courteous, and helpful with advice in solving my problem or reassuring me that everything was as it's supposed to be. I'm happy to say that after only a few days, I have made some DELICIOUS, perfectly fermented kefir from these grains, and I could not be happier. If you're looking to make your own kefir and need to buy some kefir grains to get started, definitely order them from Fusion Teas. I am absolutely going to recommend this seller to anyone who is interested. You will receive beautiful grains, and have some really great resources to help you along. You really can't go wrong! What a great buying experience!

This is the first time I've ordered kefir grains but I'm glad I ordered them from Fusion Teas. Grains arrived in excellent condition and they looked healthy and ready to go. I've been making kefir since April 15 of this year. After a few adjustments in the grain to milk ratio, my kefir is turning out pretty good. The only thing I'm not experiencing that other reviewers are talking about is the rate at which the grains are multiplying. Mine have only double in size but that's all. Does anybody knows why that is? I keep them in a jar in the refrigerator and replace the milk at least once a week. There's only two of us drinking it so I start a new batch every 2-3 days. Any advice will be appreciated. BTW, ever since I started drinking kefir for breakfast, my IBS symptoms have subsided and I've never felt better in a long time. So, if you're reading this and looking for something to correct the flora imbalance in your gut, kefir might just work for you too. UPDATE: How I make Thick and Creamy Kefir: it took me a while to figure out how to make thick and creamy kefir like the Lifeway brand. I experimented with various milks (whole, goat, low-fat) never being able to replicate Lifeway's consistency. Until I read that if one uses milk with higher fat content, it will result in a creamier kefir. So, I started mixing Half-and-Half with "Nestle Nido" instant milk powder and voila! they did the trick. Another important detail is that the fermentation time is not as important as what is actually taking place inside the jar. KEFIR IS READY WHEN YOU SEE LITTLE POCKETS OF WHEY PEEKING THROUGH THE GLASS SURFACE. At this point, as you stir the kefir, you'll notice that it has thickened considerably (buttermilk consistency). Amazingly, this occurs very quickly, within 30 minutes of being ready. I have kept track of the fermentation process and my kefir has been ready at various times, anywhere from 20 to 28 hours depending on the number of grains in the jar and the temperature inside the house. Conversely, I also discovered that if I go over this "ready" point and wait until the milk and whey have separated, my kefir will be soupy and tangier. So, longer fermentation time doesn't mean creamier kefir. Here's my favorite recipe, it makes one quart: 8 tbsp. Nestle instant powder milk dissolved in 2 cups of warm water 2 cups Half-and-Half ¼ cup kefir grains (separate into smaller grains if they've grown too large) When it's ready, I strain it and add 2 tsp. vanilla extract and sweeten it with stevia to taste. That's it. If you're having trouble cooking up thicker and creamier kefir, try this method. BTW, Amazon carries Nestle Nido or you can find it at your local Walmart or Publix. I get the 3-1/2 lb. container and it lasts for a long time in the pantry.

This seller was recommended to me by my primary care physician the day she told me to drink kefir. She was right on the money. Not only did the kefir grains arrive fresh and beautiful, they didn't take long to "wake up" and start doing what they are meant to do. This seller gives amazing information on making kefir, in the form of PDF documents, with literally every case scenario you can imagine so that you'll know EVERYTHING about how to make, how to store, how to take a break, etc. And for people like me, who panic that they are doing it wrong, you can email him and he's extremely quick to answer back and put your mind at ease, answering any questions you ask. If you think kefir sounds icky - it's not. If you'll blend your portion with a couple of shots of liquid stevia and a few frozen strawberries, it tastes just like drinkable yogurt, albeit with a bit of an "alcohol feel" bite to it. It's delicious, and you'll never get this many probiotics in a pill! I highly recommend this seller for your kefir grains.

I recently got turned on to kefir and was purchasing it in the supermarket but at $5-7 a bottle it was getting a bit expensive. Someone mentioned that you can make your own so I looked into that and decided to give it a try. I had no idea that you could buy kefir grains on Amazon but a Google search led me here and after looking at a few sellers of kefir grains I went with this one by Fusion Teas as the reviews were really good. I'm really glad I did. I purchased 2TBSP. They arrived well packaged in an insulated foil pouch inside a USPS box. They arrived ahead of schedule. Before they arrived I received an email from Fusion Teas with a temperature and tips PDF and a second PDF about kefir and making kefir. These are great resources. There was also instructions in the box with the kefir grains. My kefir grains looked great, big and fluffy like cauliflower. I was a bit intimidated at first but following the instructions made it super easy. I used a 1 quart mason jar and covered the kefir grains with about a cup of whole organic milk. I let this sit for about 24 hours and threw the first batch out as instructed. The instructions indicated it could take up to a week before the kefir grains achieve their full potential but mine must be over-achievers because I was drinking the next batch after 12 hours. I had to start adding more milk because it was getting super thick after 12 hours. It's day 3 and I am now adding about 3 cups of milk and they are doing great. I did have to Google a few questions such as can you pour cold milk on the kefir grains (you can) but otherwise most of my questions were answered in the provided PDF's. If you are confused about what kefir grains to buy on Amazon look no further. I highly recommend these from Fusion Teas.

I have been working on cultivating Kefir for several years, for some reason always failing with weak grains. I always wanted to have big cauliflower like buds of kefir, but for some reason never could cultivate it. I was super shocked when I seen the grains that were shipped to me... they were picture perfect! I was wondering how they were going to ship these live cultures, but they did it right. The packaging was still very cool in temp... and were ingeniously packed. Thank you so much for providing such an incredible product. I have tried other types of grains, but yours by far is the very best! Bravo! UPDATE: It's been a couple months since my product has arrived, and my milk kefir is the best I have ever tasted. My kefir grains have grown to the size of a half a dollar each and are super healthy. I started off with 2 TBS of kefir grains and today I have at least 2/3 of a cup. Each morning I swap out my batches and create new ones. I heat my milk until it is warmed and then add about a quarter cup of Agave sweetener, ((which works the best as a sweetener for kefir)) stir, then add the warmed sweetened milk to sparkling clean jars and let it cool. When room temp'd I then add my kefir grains, then I cover it with a coffee strainer and leave it out on the counter top anywhere from 12-24 hours, I then strain with a mesh strainer and put my new kefir in the fridge and it's ready to go. And then I start the whole process all over again for the next day. It is the best tasting kefir ever, it's like a milk shake shot up with seltzer! Phenomenal product that only makes you healthier! Thanks again for providing and delivering super premium kefir grains! NOTE: Using metal utensils only weakens the kefir grains. Use plastic spatulas and plastic mesh strainers if all possible. And if your kefir separates, no big deal, straining will reconstruct it's molecules and bring it back to a thicker milk consistency.