NatuDelight Kefit - Live Milk Kefir Grains, 1 TBSP Starter Culture for Home Production

I’m really happy with these kefir grains! As a first-timer, I was nervous about making kefir, but it turned out to be super easy. I did lots of research and made sure to throw out the first couple of batches. By my 3rd batch, the kefir came out delicious, thick, and smooth. The grains started multiplying pretty quickly, so now I’ve got plenty to keep making more. It’s been a fun process, and I’m excited to see where it goes from here. Just keep in mind that kefir milk has a naturally tangy flavor; I learned to love the taste.

Tardo 7 días para llegar y no estaban enBuenas condiciones creo que son demasiados días y llegaron en mal estado 😢

I like that this comes in a small container and you can make your own from the starts. Not everyone has a friend they can ask for a starter from so it's nice that you can order it online and get it sent right to your door. It seems a little tricky but works and I will be able to continue from this.

I'm new to kefir making. I read many articles about kefir making on Reddit and it sounded like usually grains had a wake-up period of a few days to a couple weeks, during which the milk used to wake up the grains would be discarded.I received mine a week ago, and immediately put them into a cup of milk and covered it and let sit for 36 hours. At that point, I checked them and the milk had thickened and was tasting like kefir.I'm now on my 4th batch of kefir and haven't had any problems whatsoever. I'm not doing about a pint every other day and the kefir is usually finished after 24 hours.

These Kefir Grains, Kefit by NatuDelight 1 TBSP of Milk Kefir Grains are excellent. They came in a jar that was in a vacuum sealed bag and it was a good thing too, because the liquid has exploded out of my jar and seeped into the bag (clearly this isn't their first time mailing kefir grains). The information sheet was helpful with both general tips as well as specific directions for waking the grains up. They (and I) recommend also doing some online searching for videos and such, but if you're willing to trust them and the process, the directions they give are plenty sufficient to get you going.Do be prepared to toss out your first few batches (They tell you this. I didn't believe them, but I soon learned they were correct and I wasn't going to be ridiculously lucky and just have an awesome product right from the get go). I didn't get a decent product until my 3rd batch.The first separated into curds and whey after I left it for the initial recommended 36 hrs and I got to learn how to spot the difference between a milk curd and a kefir grain (not as easy as some videos make it out to be). My second batch looked okay but didn't taste good. My third batch looked and tasted fairly good but didn't thicken up like I wanted (it was more a thick cream than a runny yogurt). Finally on my fourth batch I got a product that thickened into a runny yogurt texture and tasted good. Since then, every batch has been excellent. Some of this is the grains waking back up and getting back into the swing of production mode and some of it is probably my own learning curve (I've done yogurt, kombucha and sourdough for years, but this is my first foyer into Kefir). I wish I had photos/videos of the process I went through to help assure you it will be okay, but I forgot to take them.I would encourage those of you who are new to making kefir, search for videos about reviving grains after storing them for a long time rather than just how to make kefir videos. I also found reading forums and watching troubleshooting videos helped a lot, because once the process is going, it's ridiculously easy. As a heads up, for me, my grains have come to resemble more overcooked cauliflower tops that are falling apart rather than some of the bigger bits that it came with and that some videos show, but it turns out a great product and everything tells me variation in grain appearance is normal. I'm really happy with these. It's so much easier than making yogurt that I may switch over to doing this as my predominate process of turning milk into a digestible form (I'm moderately lactose intolerant) and moving my yogurt making to more of a special occasion kind of thing. We'll see, but thus far I'm really happy.

I received barely a measuring teaspoon full of grains; they were mostly yellow and stringy. I have rinsed them with whole milk several times and have made kefir with them twice and it tastes horrible! It tastes the way a buck goat smells! I can’t bring myself to drink it. I’m not sure what to do except keep rinsing in whole milk and try again. Did these grains come from goat milk before they were sent to me??

So, I'm still trying. I think I started this a few weeks agoI watched a lot of youtube videos and read the instructions thoroughly to make sure I could do it correctly. I even got a stainless steel mesh so I'm thinking it should be pretty good.The first three batches seemed OK, the grains seemed to be getting bigger. But as it was explained in the instructions, it did smell and taste like spoiled milk so I discarded the first three batches and that took a total of 9 days, then fourth batch I tried it with the organic milk I normally drink after 24 hours of waiting but it didn't taste right either.. So kept trying and I'm on like 9th or 10th batch and it still not sure if it's at the consistency and taste I want it to be at, but I think it's becoming less stinky?? Not sure. But I haven't given up yet.I wanted to write this review when it came out right, but it's not doing so well.Also on the 3rd batch the grains started getting smaller. I think the temperature change might be part of it, I live where there's seasons and don't have heat yet. I guess it's challenging when it's your first timeJust remember - be patient !