Freshly Fermented – Organic Certified Milk Kefir Grains Starter Culture

I was a bit confused by some of the negative reviews, so I wanted to share my experience. I followed the instructions carefully, and despite the cold weather, the grains revived really well albeit it took a few hours longer to get going and the first batch looked a bit off, but I persevered and so should you! By day 3 or 4, they started growing… aggressively! 😂 Which, to be fair, is exactly what you want. So don’t worry about buying a small starter amount they’ll quadruple within 1-2 weeks if you treat them right. Important tip for beginners: Traditional kefir is not meant to be thick like Greek yogurt. It’s more like a pourable, slightly tangy drink. Think runny yogurt or a smooth cultured milk. If you’re expecting a thick texture straight away, you might be disappointed unless you strain it (which is optional, and easy to do). I’ve seen some kits on here mentioning boiling milk and keeping at certain temps. At that point you’re making yogurt, not kefir! This, thankfully, is not that! You should expect to discard the first 2–3 batches. (I believe the seller even says this.) It helps the grains settle and detox from transit. So to the reviewer who threw them out after four days… honestly, that’s not enough time for kefir grains to prove themselves! (And in my opinion both idiotic and a waste of their money). You’ll likely “use up” about a 6 pint bottle of milk before you get proper, tasty kefir. Another tip: in the first week, go easy on the milk start with a small glass’s worth, and scale up gradually as your grains multiply. Too much milk too soon can overwhelm the grains and leave you with half-fermented milk, which I suspect is what some folks are mistakenly calling “not turning into yogurt.” Once they’re established, I make about a litre at a time. In summer, kefir can be ready in like 8-12 hours. In colder weather, it takes longer like 18hrs just be patient. If it’s ready before you are, pop it in the fridge to halt fermentation and prevent it from becoming overly sour. I was really happy with the taste, very close to my favourite Lithuanian brand (Dvaro), which in my opinion is the OG of good kefir. The grains themselves aren’t cheap, but the quality is excellent. You can freeze any extras and basically have infinite kefir forever. 🧪 Sadly, I killed my last batch (ADHD + chaos = neglect 😅), but I’m back to repurchase. Slightly grumpy about the price hike 📈, but hey, the quality makes it worth it.

I purchased the 5g starter pack and have had great success, but I wanted to share what worked for me since there is a learning curve. I used raw organic milk and found that a small 200ml jar was perfect for this amount of grains. ​Key things to know: ​The adjustment period: You likely won't drink the first few batches. I had to discard the first three attempts while the grains adjusted, but by batch #4, it was perfect. ​Temperature matters: I found the sweet spot to be 20-22°C for a 24-hour ferment. ​Lid technique: I tighten the lid and then loosen it just a quarter turn to let it breathe slightly. ​After just one week, the grains have already grown and multiplied; I’m now making about 650ml per batch! The taste is tangy and has a natural "fizz" (carbon dioxide), which surprised me at first, but it’s totally normal. If the tang is too much for you, I recommend doing a second ferment or straining it and adding mashed banana and strawberry—it tastes amazing. Highly recommend!

Very good but not very much content.

I didn't read the manufacturer's instructions and inoculated 1.5 litres of milk with 5g of this kefir starter. Then I read the instructions and found out it had to be activated. Then I opened this page and read 1-star reviews from everyone who failed. I was sure it wouldn't work, but I waited a day anyway. And to my surprise, it worked wonderfully. The photo shows milk fermented with store-bought kefir (left) vs milk fermented with 5 grams of these kefir grains (right), 24 hours after inoculation.

Powerful stuff! After activating the grains in raw milk bought from a local farm, within 3 days, these grains were already turning around fermentation of pasteurised semi-skimmed organic milk in about 12 hours, and the grains are multiplying rapidly. I’ve had kefir grains a fair few times in the past, but these are the most active I’ve known. Great! Product arrived swiftly - no issues.

This kefir' taste was bad and hardly grew... I threw it away just 4 days after purchasing it. I have been growing my own Kefir at home for years. I decided to grow it again after a short break, and I couldn't be more disappointed. The taste was bad, the milk was never as thick as expected, and the grains grew almost nothing. Very disappointing. I bought a different brand just after throwing away this one, and just two days later, my new kefir was obviously growing, and fermented milk was thick and tasty.

I have been making milk kefir successfully for 20 years but stopped during the upheaval of having a new kitchen fitted. Followed the instructions with these grains but when I started full production I never managed to get the creamy yoghurt like results of old. The milk separated and the grains formed a cauliflower like solid lump floating on the top of the whey. I did push it through a sieve and the flavour was lovely but it immediately separated again. Perhaps it was the weather as it has been very hot. The grains were much larger than the ones I used in the past.

Good quality