Live Milk Kefir Grains. UK Starter Culture, Complete with Instructions. 5g

KefirGrains, went into action immediately. 1st ferment left for around 24 hours in a house temperature around 19c daytime, overnight dropping back to 16c or slightly less. Grains multiplied, Kefir thin and sightly yeasty. 2nd Ferment increased milk a little from the instructions, left for about 38 hour or so, Kefir now a light cream, slight fizz and lots more grains. Very pleased so far! Good taste. Delivery and Customer Service: The item was put into the hands of the new improved Royal Mail Postal Service on a Monday, it failed to deliver by the expected Thursday or Friday. Messaged seller late Friday, they replied quickly asking that I let them know if it failed delivery, Monday. Item arrived on the Monday, the grains being with royal mail for 7 days! Very pleased with the grains and with the handling of the delay by Live Kefir Company.

I'm a first time fermenter & was worried i'd mess this up but I shouldn't have fretted. The very first ferment hasn't just worked but is thick, creamy & delicious. I'd read on Reddit that it takes a couple of weeks of repeated ferments to get kefir grains to this stage of activity & that people throw away at least the first few ferments due to it being both thin & foul. I'd bought nice Jersey milk from Tesco for my first ferment so was really disappointed to read that I'd be chucking it out, so I'm doubly delighted that it's not the case. My house is cool (12° which is well below the base recommended temp of 18°) so fermentation is slow here: 24 hours to thicken & 12 more hours to split. I do start it by putting the covered bowl in a polystyrene box with a (low-heat) heat pad. I put wool insulation in between, to separate the bowl from direct heat. I was worried about my place being too cold for success but have read since that while a cooler temperature is slower, it does make for creamier & more delicious kefir - so true! I'd heard that kefir is beneficial against autoimmune conditions. Also that supermarket kefir does not have a broad probiotic profile, so you really ought to make your own for best efficacy. I was expecting results to be subtle & gradual but astonishingly, my symptoms of inflammation significantly reduced on day 1. I was aware my autoimmune issues began due to dysbiosis (unhealthy/imbalanced gut microbiome) but did not expect to see beneficial results this fast. Very pleased I gave this a go. My only regret is that I didn't go for it sooner.

I’m so glad I decided to try these kefir granules. They arrived fresh, well-packaged, and started producing kefir within a couple of days. At first, I wasn’t sure if I was looking after them correctly, but after a few batches they really settled in and now give me delicious, creamy kefir every day. The taste is slightly tangy and refreshing — much better than shop-bought kefir, and I love knowing it’s full of probiotics and completely natural. I’ve even started experimenting with second ferments using fruit, and the flavour options are endless. The instructions provided were clear and easy to follow, and the granules seem very resilient. It’s a little bit of a daily commitment (straining and refreshing the milk), but the process quickly becomes part of the routine. If you’re interested in gut health or just want a healthy, homemade alternative to yoghurt and probiotic drinks, I highly recommend these kefir granules. They’re excellent quality and will keep producing as long as you look after them.

I bought the 20g size for £14. It arrived well packaged in an airtight, resealable plastic bag. 20 g is sufficient to make one jar of kefir. Making it couldn't have been easier. Just scoop the grains into the jar and add milk in the amount according to the instructions. You won't make a large amount of kefir the first time with 20g of grains, just a small jar sufficient for one or two days or drinking. Leave it in a warm place (not in full sun) for 24 hours. The grains become bigger and more similar to cottage cheese. After 24 hours, stir the jar and then strain the liquid through a sieve into another container. Then place the grains into another jar and repeat the 24-hour fermentation with new milk. I used standard Sainsbury's or Morrisons fresh whole milk and the kefir tastes equal to or better to store-bought kefir, but plain of course. It's not sour but has a refreshing, fizzy taste to it. I added a dash of liquid honey or maple syrup to sweeten it, but it's not really necessary. You could add any type of blended fruit to make different flavours, but it also tastes good plain. After a week, I figured I got my £14 back already. The grains increase a bit every single time. The 2-page printed instructions have a lot of spelling and grammar errors in them, but they are easy to follow! If you want to make the kefir thicker like single cream, leave it for longer or include more grains in the milk. Eventually, the grains increase to where you throw them away, give them away to someone else or you can even eat them. The taste and consistency is similar to cottage cheese. So much cheaper to make your own kefir at home. I'll never buy the pricey Collective or Biotiful kefirs again. The homemade one tastes fresher, more natural and less homogenised. Also a litre of whole milk is 45p, compared to £1.95 - 2.50 for a half litre of bought kefir. Therefore, you can drink more kefir or even use it on cereal and reap more health benefits. Excellent buy.

Great next day delivery, the grains look good and were in milk within the hour, I am looking forward to quality kafir.

I've tried Kefir grains and these live grains from the Live Kefir Company. This is way better value as the Kefir keeps multiplying, grains tends burn itself ourself in a short while. Which leads me to wonder if it's a live product like the - Live Kefir Company sell, why don't they all keep multiplying..... So they product is relatively straight forward to make, I just wish there was a little more guidance on temperatures and how this affects the quantity of milk. I've tried 3 batches so far and the Kefir is growing nicely. I've tended to rinse it every time and then add more whole milk. The 1st batch I tried was an extremely yeasty and bitter taste , the 2nd less so but less thicker and therefore I came to the conclusion 2nd time round didn't go as planned. 3rd time round was somewhere in the middle of the two. This is an acquired taste to a point and I'm use to it now though if you are not that sort of person then mix it in with something. It's definitely changed my stomach for the better. For people complaining and reverting back to 'Kefir' sold as a drink etc etc from a company, well sorry but how can they produce something that tastes sweet and what people want. It ruins the whole idea and the process is incomplete. Get use to it, you will enjoy it eventually and live in the knowledge there is nothing like homemade Kefir. All those 'healthy' yoghurts sold in the shops and not at the races and just a advertising con. Google the facts.

Quite happy, arrived in a couple days chucked in some milk per the handy little card, in 24hrs had some kefir. Honestly prefer this homemade stuff over the weird store stuff. Nice knowing what goes into it and tweaking it to my preference. Its been going for a couple weeks now and has become a part of my morning routine to spend a couple minutes straining and adding new milk while i brew my coffee. I usually work a day ahead and have a pressurized jar in the fridge from the day before to add some fizz. The temperature to grain to milk ratio takes some learning, mixing on a scale helped and found a somewhat consistent spot for temperature.

I love kefir, been buying it from the supermarket for years. These grains arrived quickly. They didn't look like the picture, they were little squashed stringy things, but I think it's because they had not been dried and still had a bit of milk around them. I followed the instructions exactly, put the grains into 120ml of whole milk and left it. The result was thin yeasty milk, and the grains had grown a lot. I thought maybe I didn't leave it long enough or they needed time to adjust, so I tried again, this time leaving it for over 24 hours. The result was thin yeasty milk. I thought maybe it was too cold in my house in winter so I tried again with the central heating on full blast. More thin yeasty milk. I read that the yeast thrives in warmer conditions and might dominate the bacteria, so I tried again with the heating on less (even though generally my house is already cold). The result was thin yeasty milk. I tried leaving it to ferment for over 3 days. The result was thin yeasty milk. It's pointless leaving it to ferment for a shorter amount of time, because it's just yeasty milk. The grains are growing a lot, I've had to throw loads of them away. But they don't convert the milk they are in into kefir. Due to the fact it never thickens or sours, I have to conclude that there is something wrong with the grains. I see some other reviewers have said the same thing (and perhaps other higher ratings don't know what kefir is supposed to be like). I don't know how much milk I can go on wasting on this. Maybe I'll order some grains from somewhere else and just give up on the Live Kefir Company grains. I have no use for yeasty milk. I want something at least slightly thick and sour/tangy.