Kefir Grains Organic 30 G

Over the years I’ve bought kefir grains online 3 times. This is by far the best packaging and quantity I’ve ever received. The grains were in a crush resistant plastic container, next to an ice pack, wrapped in reflective insulating bubble wrap, cushioned by crumpled paper, in a 6”x6”x6” cardboard box! The care taken to protect the grains from crushing and heat was impressive. We’re in the middle of a heat wave here in Florida so the “ice pack” was melted (to be expected in any climate). The grains smelled a little funky (which is natural) but I swished them in fresh milk several times to rinse them before leaving them to do there thing in a mason jar of milk. Having processed kefir grains before, I am confident this batch is viable. Oh yeah…. 2 more things….not only were these grains the lowest priced on Amazon…..the quantity was about 3-4 times more than I’ve received from other vendors!BTW, I’m not associated in any way with this vendor. I’m just impressed with someone taking such great, mindful care in mailing out their product. Thank you!

Decepción total

As soon as the grains arrived I unwrapped them--very securely packaged--put them in a quart jar, filled the jar with whole milk--no, not raw grass-fed etc, just plain whole milk bought at Walmart--and left them the jar sitting in my yogurt maker. Abut 6 hours later it was ready!They work.

I have a yogurt maker and I ferment the milk at 100 Deg F for 12 hours.The first couple of times i used whole pasteurized milk and it would not thicken - probably because of the fat content. I ended up with a very thin kefir, even after refrigerating it. So I switched to reduced fat 2% milk and it worked well. Next time I will try non-fat milk and see if it gets even thicker.Update: I made kefir using 1% fat and the kefir was extremely thick. It took some time to push it through the strainer. I have no idea why less fat makes a thicker kefir. Maybe someone could explain thisI would recommend these grains.

It takes practice to do this. When most family member hear that it is alive, they will avoid all aspects of kefir pods. This is my first time doing this, so I have to get accustomed to making kefir on a regular basis. Overall, Every household should make this drink for good health.

Years ago, I was the first to culture Kefir in this area. I paid $16.00 for only 1/2 teaspoon. However, it was a very good strain and grew fast. I shared with at least 30 people. One woman returned and fell on her knees. The kefir was helping her with her problem. Like most people, I got tired of it, and after a couple of years gave it up. These grains from Microbiota are a very weak strain. It does not culture well. I make a fruit smoothie in my NINJA smoothie maker with Kefir, blueberries, strawberries, and other fruit for breakfast. Perhaps it will get better after a while. Yummy, nonetheless.

I have cultured kefir for more than 10 years. On arrival the grains I received did not look like the plump, glistening, ivory colored mature grains shown in the photo. They had a distinctly yellow cast with a matte (not glistening) appearance, very firm (not rubbery) texture, and each grain was about 1/3 inch by 1/3 inch by 1/3 inch in size at most. When unpacked they were warm with a strong bread yeast smell, which suggests unbalance (yeast dominant over bacteria). Initially they cultured rapidly, producing a thin, yeasty kefir. I rinsed off the excess yeast in room temperature non-chlorine water, then made several batches of kefir using pasteurized (not ultra pasteurized) milk. After a few batches it was clear balance between yeast and bacteria occurred. Now the grains do not smell like yeast and I get good quality, thick kefir that tastes as it should. The grains are healthy now, and I expect they will begin to resemble the photo in the future.Update 9/7/2020: Photo is of grains that survived since I purchased them. Each one is about the size of medium sized cottage cheese curd, and must be separated from the kefir by a fine mesh nylon (never metal) strainer to control grain loss. It took a lot of work to bring them to this size, culturing at least 3 times a week. They are still are not the size depicted in the photograph, but they are larger and healthier than when they first arrived.

I purchased this product in order to make Kefir using raw milk and have had amazing results. I also purchased the kefir fermenter from Microbiota and this is an extremely effective combination. My first 1.5l batch was done before 24 hours and the kefir grains showed significant expansion. With the second batch they completely filled the cage and extended outside. I removed a significant amount of the grains since it is suggested to fill the cage 3/4 and with the third batch it was done even faster and again they filled the entire cage and extended out. The final product is the best kefir that I have had. I think this is absolutely the easiest way to make kefir at home and is an excellent product. (both the fernenter and grains). The owner is extremely nice and helpful, I spoke with him a couple of times with questions. My biggest challenge is what to do with all the extra kefir grains...