Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 20g

I purchased the grains 4 months ago and am very pleased I did. For anyone who's considering starting their own kefir production, it will take you a while to get used to it. It took me a couple of weeks to stop worrying if I was doing it right - how much milk to use, how long to leave them fermenting, how to take a break from daily kefir making, etc. The very hot summer didn't help, because they ferment a lot faster in hot weather. I now keep two jars going at the same time and one - as backup in cold storage in the fridge. We have entirely replaced buying yoghurt, we use kefir instead - and you can control whether it's thick like Greek Yoghurt, or thin and runny, like ordinary natural yoghurt. I have made kefir cheese with salt, chives and tarragon - a bit of a palaver but worth it. I make cream cheese (similar to Philadelphia in texture), which is great for dips and potato salads, and salad dressings. A good dollop in soups is delicious. The by-product of the kefir cream cheese is the kefir whey, which is lovely as a skin astringent, and seems to do wonders for my slightly cracked heels. Whey also has a lot of other uses which I haven't tried out yet (e.g. plant food, starter for fermenting vegetables (next year maybe). Our digestion has improved a lot, especially my brother's - he suffers a lot from constipation and takes medication for it, but it never worked - after he started on a daily serving of kefir instead of yoghurt, there was a very noticeable improvement - he's very happy. Our 84 yr old mum has a glass of kefir in the afternoons, and pulls faces when she drinks it - she says it's sour and fizzy, but she loves it, and demands it if I forget to give it to her. In theory, kefir is also very good for the immune system - I can't prove it, but we seem to have fewer colds and flus (probably because we're shielding from Covid-19!). There is one downside - the grains are very prolific - I now have excellent kefir grains multiplying like rabbits (I must be doing something right...). I think of them as my domestic pets, but when I have too much for my needs, I have to throw some away, which is heartbreaking. I tried giving it to friends, but they weren't interested because they're too busy to spare 20-30 minutes per day, or more when making cheese. One friend said she loves the kefir, will take off me any that I have to spare, but is worried about making her own kefir from grains in case she gets it wrong! In summary, if you're a total fermentation novice, don't worry and stick with it - after a couple of weeks you'll get to know how the grains behave and how much time they need. Give them good full cream milk, use only glass and plastics (no metal) and your grains will love you back and give you lots of lovely healthy kefir yoghurt and cheese! ----------- Update 9 months later ----------------- Kefit grains still going great! This was the best investment ever - we love our kefir, couldn't live without it. Very healthy stuff - My bro swears it's more effective than Lactulose, and his constipation is much better - I don't want to go into gruesome detail, but he keeps a diary and should know what he's talking about. Also, eating lots of veg helps. As far as the taste is concerned, we couldn't go back to yoghurt now. During a recent cold period, we ran out of kefir and had to buy a jar of yoghurt to have with breakfast - the taste of the shop bought yoghurt was a pale imitation of the real kefir, it tasted weak and watery and unpleasantly sweet. Luckily by next morning I had prepared the next batch of real kefir, so hopefully we'll never have to use commercial yoghurt. The kefir is just as prolific as it was before, and I'm still gutted when I have to throw the surplus away. But I am now making three jars. I also like to leave it to ferment a little longer so we get a thicker yoghurt and slightly more whey. The kefir is lovely , thick and delicious, and we use whey a lot for cosmetic purposes - I often pour some into a basin of warm water and soak my feet in it for 20 mins. Last summer I had slightly cracked heels, but no more - it's doing wonders to condition the skin. Highly recommended seller - we got excellent quality kefir!

I bought these "Tibetan Mushroom" Milk Kefir Grains to help with long-standing gastric and bloating issues, and I am already seeing amazing results. The grains arrived quickly and looked very healthy. The 10g portion is a perfect starter amount. They are clearly high-quality and "alive"—even after the journey through the post, they started growing almost immediately. My Experience: Don't be discouraged if your first 1-2 batches are thin! I am brewing these in the winter, and my kitchen was a bit too cold (14°C), which made the first batches look like plain milk. However, once I moved them to a warmer spot (around 20°C) and gave them a few days to adjust, they began producing lovely, tangy, and thick kefir. • These grains are very resilient and grow fast. • My bloating improved within just a few days of drinking the homemade brew. Highly recommended for anyone looking to improve their gut health or save money compared to store-bought kefir!

I bought these grains in October 2019, to replace a previous lot (from a different supplier) that I'd had for 2 and a half years, and that had deteriorated a bit. Thought I'd start afresh. These grains are amazing and grow SO fast! I had 10 grams originally, it took a few weeks to get started, and seemed a bit 'gloopy' at the beginning - but then took off and started multiplying! Now, 8 months later I have 110 grams of very healthy and lumpy grains! I use full fat milk, organic if possible, although during lockdown it has been harder for me to get, and it makes delicious, creamy kefir either way. I now use about 30-40 grams to a pint of milk, and rotate the grains to keep them fresh; keeping the rest in a little milk, in a small container in the fridge. I keep the 1litre kilner jar on the kitchen worktop, out of the sun. In warm weather it can make it in less than 48hrs. I stir the batch at least once a day as it starts to separate so quickly. The longer you leave it, the more tart it tastes, so it's a matter of choice. I used to have regularly recurring IBS, which is why I originally started to make kefir. After a couple of weeks of taking kefir it had calmed down. Since then, I've only had about 3 flare ups in 3 and a half years, and if I 'up' the kefir intake, that soon sorts it out. I have about a glassful on most days, either as a drink, or in porridge, or soup. Have even made sourdough bread with it. I have recently started to make Kombucha as well, also easy, delicious, and full of probiotics. It is important to keep these two ferments at least 4-5 foot apart, to prevent cross- contamination of the different cultures. My health has improved, and I've found how much better - and cheaper - it is to make your own ferments. It's easy and it's FUN! I am 75, so you can "teach an old dog new tricks!"

absolutely rubbish

But delivery was few days late. Grains that came looks nothing like showed on photos. I ordered 20g, grains are tiny, hardly visible, but I know they will grow in time, as I used to had them years back and they looked just like on the advert photos. I put those 20g with 250ml milk (whole but not organic) into a jar and after 24h I added 1l of milk. 36h hours later (in 28 degrees heated fish room) I have great kefir, that taste just like I remember. Sour and strange but I love it 😁 I don’t recommend seller as it was posted with 48h tracked not next day delivery and grains came as a mush but if you won’t find better source go for it anyway. Kefir is worth it. Edit. Next day I was able to make 2l of kefir in 24 h :) I leave some of the kefir in a jar and don’t rinse grains. I make smoothies with it, pancakes and soon will make soft chees :) Edit 2. After two weeks I already have 90g of grains 😁 Every day I make 2l of kefir and 700g of soft chees (from another 2l of kefir) that is delicious. Best purchase ever ❤️

I ordered the product on a Friday and received it first post Monday. It was protected in a bubble wrap envelope and the contents very well sealed to ensure there was no escape of the Kefir grains. When you open the tiny package it is hard to imagine that they will ever do anything, they are tiny and come with a little milk solution to ensure they are kept alive. When you open the sachet ensure that every last drop is emptied into a clean jar, as I say the grains are tiny. Then just fill to within an inch or two of the top of the jar, I used an old Douwe Egberts 190g jar. As I am not drinking cow's milk I am making the Kefir with goat's milk and it works very well and I would recommend using whole milk. I covered the top with a muslin cloth and secured with an elastic band. Then left it to ferment in a corner on my kitchen worktop. Within 24 hours the grains were noticeably clumping on the top and there were some bubbles around the edge of the top surface. All that is needed, is nothing fancy just a nylon sieve, glass bowl or china bowl and a wooden spoon. Empty contents of jar into sieve over the bowl and gently move any remaining liquid through the sieve with the spoon. I wouldn't use a metal spoon for this as it could taint it. There will be soft cauliflower looking grains left behind in the sieve, just tip these into another clean jar and begin the process again. It really is simple. No need to wash the grains nor the jar inbetween fermentation sessions. Depending on where the fermentation takes place it could take another few hours or even another day if it is not warm enough, probably the kitchen worktop or airing cupboard is fine or even in a cupboard in the kitchen. As soon as the clumps start forming on the top of the liquid then it is ready. The milk to be drunk can be kept in the refridgerator. I live a few miles from Greenwich and it is much warmer in the south so for anyone living in a slighter chillier spot the fermentation could take a little longer, but no need to panic, it will happen. I couldn't believe it when after my first attempt the grains had more than doubled in size and in quantity. My second attempt and they seem to have a mind of their own and have now grown much larger and a quantity I can easily share with friends. The package arrived on probably one of the coldest and wettest days of the year and the grains survived. The taste is slightly sour and there is a fizz to it and served chilled from the refridgerator it is refreshing. I should think that these grains have been well cared for and are excellent quality because they are living up to all my expectations and multiplying by the minute.

At first, I thought the grains were pricey for the 10g that I received. However bearing in mind the fact that they have multiplied and can be used indefinitely, I would highly recommend this quality product. I’ve been making kefir since May and I would highly recommend these specific organic grains! The instructions were easy to follow and my grains have multiplied so much that I’m at the point where I need to share them with friends. I drink my kefir with organic honey and a sprinkle of cinnamon which is good for digestion and can honestly say that I’ve also noticed a reduction in my sweet tooth cravings. The taste is quite tart (sometimes I do drink it like this) and this may also be some people’s preference. You can also use the kefir in recipes that call for yoghurt. Kefir is hailed as being an amazing probiotic for the gut as it introduces 32 good bacteria. As gut health is linked to all wellbeing, including mental health this is an easy and cost effective way to look after your own health. For people who like to know what is in the food they are consuming, this is a great way to take charge. I use full fat organic cows milk with my grains but will also be trying goats milk soon as it is easier to digest than cows milk. A word of caution: You may experience side effects such as excessive night sweats - which I did- but this is due to bad bacteria dying and being released. Other symptoms may include bloating as bad bacteria are destroyed and release gases. Too much kefir may also result in constipation but this is due to the difficulty of casein from the milk being broken down in the body. Kefir is also said to be good for skin ailments. I would definitely buy from this vendor should I ever need more grains.

The kefir definitely works; it is a tad expensive for the amount you are sent, but quality is not cheap and remember it is an organic product, which was is important for me - I wouldn't buy otherwise. I have bought this before and I am happy with the product. I would recommend to try this (there are so many to choose from, it is hard to know what to choose); The only advice that I would like to pass onto novice kefir makers is to avoid leaving the kefir too long before straining it and bottling the finished product. I found the kefir became bitter and I had to start again after I had left it too long to ferment - so I learned my lesson - as soon as you see it thicken and slightly separate from the whey it is likely to be ready ( I like a very tart kefir, so there is always a period of learning to see how tart you like the kefir - so only make a small batch with the your starter with a small amount of milk 1st); So 2 days in a warm place seems to work perfectly for me. Good luck - it is amazingly easy once you get going and you produce more than enough starter to carry on and share ('grains' - look like cottage cheese lumps left in the stainer)

Je recommande

Using these for more than a year. Great

J'étais surpris de la petite quantité des graines de kefir qu'il y avait dans sachet, mais mes petites graines se sont rapidement multipliées :) Je les nourris avec du lait frais bio et la qualité est très bonne, kéfir onctueux. Avec un bol de fruits c'est un régal.

Ottimo! Sta producendo kefir di buona qualità. Arrivato addirittura con una settimana di anticipo mi ha creato qualche “problema”…la comunicazione del tracking va curata meglio.

Muy buen hongo vino en un paquetito de plástico bien sellado con algo de leche dentro .Al abrirlo me pareció muy pequeño pero la verdad que creció muy rápido y solo el primer kefir lo hice con 250 gr. de leche después puse medio litro y ahora hago de litro :)