2 TBSP Milk Kefir Grains and ebook “Milk Kefir Unleashed by Thomas Egbert” - Fresh Live Active Probiotic Starter Cultures

This product was recommended to me by a friend who started drinking kefir after hearing a local doctor sing its praises as a preventative measure for COVID. I had been drinking Trader Joe's Kefir for years, but the nearest store is an hour away, and with the pandemic the drive just isn't possible. So, after hearing how much he liked these, I gave them a try. In a word: Awesome.REVIVING THE GRAINSThe grains arrived promptly, well packaged and protected from leaking during transport. I had read many reviews saying to quickly get them in milk, so I did so. Make sure you read the directions enclosed. They are thorough and following them will ensure that your grains revive and start producing great kefir. Particularly, letting them go for 36 hours on the first two go-rounds seems important – this allows the bacteria/yeast ratio to balance out. I was impatient and didn’t let it go long enough the first time, and the yeast was just overwhelming. Allowing the next batch to ferment longer eliminated the imbalance and left a pleasing, mild yeasty aroma. If the whey is separating, that's the time to move forward, but the first two seem to take a bit longer than subsequent batches as the grains recover from their travels through the postal system.TASTEThis is NOT grocery store kefir! The results are a bit yeasty, pleasantly sour and (this was a surprise to my wife and myself) effervescent. Grocery store kefirs are not effervescent (apparently) because the containers would explode. To prevent this, it seems that only a fraction of the good bacteria and yeast are actually present in commercial kefirs. Be prepared for a tremendously different taste experience.We found the first fermentation thin, so I quickly started doing a second ferment on all batches made for drinking. Adding a SMALL amount of “pre-biotic” (a couple of berries or other source of sugar for the second ferment) will add a LOT of flavor. Lemon peel (I only used the peel, since it’s quite strong) or a slice or two of an orange adds a really nice flavor. Whatever you add – especially strawberries or other fruits – strain before storing. The acid in the kefir quickly works to degrade the fruit, leaving an unpleasant texture. Add fruit when drinking later, but I would definitely not recommend leaving it in after the second ferment is accomplished. Be careful with vanilla extract, etc. It does not take much to be too much.GRAIN GROWTHThese rascals are healthy! These added grains so fast that after two weeks I was having to make a half gallon each day just to keep up. In my research, I read that you can take extra grains and “rest them” so you don’t have to keep using all of them. Also mentioned was the need to keep them active for 4 weeks at first to keep them healthy while they rest. Since a half gallon is more than we can consume just drinking, I used this extra kefir to make cream cheese – super simple with a strainer and a couple of coffee filters. Excellent cheese and as fresh as it gets.After getting to nearly three Tbsp of grains, I split the kefir grains and used 1 Tbsp to continue making a reduced quantity of kefir daily (1 Tbsp for a quart, which we can keep up with) and the rest to experiment with half and half instead of whole milk. This produces something closer to sour cream. I made a batch, strained out the grains, and they are now resting in the refrigerator.Highly recommend this product – it’s hard to believe that we can now enjoy fresh and healthy kefir forever at the cost of milk. I visited our local health food store and they wanted $6.95 for a quart.As a final note, I purchased some freeze-dried kefir packets from another vendor – they produced a tasty product, but not in the same universe as the results of these wonderful grains.Thanks to Fusion Teas for a great, reasonably priced product.

I recently got turned on to kefir and was purchasing it in the supermarket but at $5-7 a bottle it was getting a bit expensive. Someone mentioned that you can make your own so I looked into that and decided to give it a try. I had no idea that you could buy kefir grains on Amazon but a Google search led me here and after looking at a few sellers of kefir grains I went with this one by Fusion Teas as the reviews were really good. I'm really glad I did.I purchased 2TBSP. They arrived well packaged in an insulated foil pouch inside a USPS box. They arrived ahead of schedule. Before they arrived I received an email from Fusion Teas with a temperature and tips PDF and a second PDF about kefir and making kefir. These are great resources. There was also instructions in the box with the kefir grains.My kefir grains looked great, big and fluffy like cauliflower. I was a bit intimidated at first but following the instructions made it super easy. I used a 1 quart mason jar and covered the kefir grains with about a cup of whole organic milk. I let this sit for about 24 hours and threw the first batch out as instructed. The instructions indicated it could take up to a week before the kefir grains achieve their full potential but mine must be over-achievers because I was drinking the next batch after 12 hours. I had to start adding more milk because it was getting super thick after 12 hours.It's day 3 and I am now adding about 3 cups of milk and they are doing great. I did have to Google a few questions such as can you pour cold milk on the kefir grains (you can) but otherwise most of my questions were answered in the provided PDF's.If you are confused about what kefir grains to buy on Amazon look no further. I highly recommend these from Fusion Teas.

Well, the grains came in a sealed foil pouch inside a protective package. Bear in mind I am a complete amateur at this Kefir stuff. But...all went well.I let them recover in two consecutive batches of milk (1 pint each time) before attempting to make Kefir to drink. The grains were healthy and I probably could have started making Kefir to drink on the second batch, but I wanted to be careful. So those first two batches went down the sink. Again, just to be sure.The third batch came out very well. I tasted plain before blending the kefir with berries, as I usually drink them. Since then, I have made over a dozen batches and the grains grow so fast I must have over a cup of them in a couple months time. I have to throw away some periodically as I will have too many for the 1 Qt. of milk I ferment at a time.The Kefir produced is not quite as thick as I hoped. Nor does it make Kefir quite as tasty as the store-bought Lifeway type. However, I suspect that kind of Kefir is more like a yogurt. Otherwise, I have no complaints. When I want to slow them down, I put the next batch in the fridge for a few days. It is easy to pick up production again just by taking them out.I even made some Kefir cheese that tasted pretty good.The digestive benefits were also very significant. When I drink this regularly, I have far less issues than when I don't. I just wished I liked milk products more than I do. It usually doesn't stick around too long though -- my whole family is now drinking the stuff when I make it. I make it with regular store-brand Whole Milk or 2%. The grains do not seem to care and thrive in both.I recommend this supplier.