Kefir

Very easy - the first time I tried this I heated and cooled the milk as recommended, but the second time I simply stirred the grains into a litre of UHT milk at room temperature. In 24 hours I have a creamy kefir that tastes good. I might leave it a little longer than 24 hours to see if it will get a little thicker because at the moment it is the consistency of drinking yoghurt, which is fine.

I know it's better to make kefir with the proper grains etc, but this is a great stepping stone from shop bought. Easy to make, I have a glass milk bottle with screw on lid to make/store the milk after the initial heating/cooling process. I needed to leave it for closer to 48 hours at room temperature rather than the 24 specified in the instructions but so far, I've only made it in January when it's been rather cold. Good flavour, at least as good as the expensive stuff in the shops.

Easy to prepare but writing is very small on box you do need to use the Q code to see the instructions better. Wife love the product so well worth buying.

It doesn’t work, just buy kefir grains. I have a degree in microbiology so this isn’t likely to be a case of user error.

it works for making fizzy drinks and kefir, what more do you want to know?

Mixed results using this kefir. Probably due to temperature

Amazing ! tried it 4 times, always delivers the same result

easy and quick to make. nice taste. i used goats milk.

Amazing kefir starter. It really works.Your kefir is ready in 24 hours.

Mi experiencia. 1 litro de leche del tipo que se quiera (con lactosa o sin ella, entera o desnatada), más un sobre de fermento de kéfir, 24h en un bote de cristal cerrado a temperatura ambiente (alrededor de 20ºC), yo lo dejo dentro de un armario sin luz, y kéfir hecho. Se mete en la nevera y listo.

Produit parfaitement fiable et de qualité parfaite.

I had no success with kefir grains so I tried this. Boys does it work! I easily make kefir and it turns out consistently good each time.

Comes in very handy when you run out of curd for setting.