® 10g UKAS LAB Getest Grote portie gecertificeerde biologische kefirkorrels voor geitenmelk, kokosnoot, haver, hazelnoot, soja en andere niet-zuivelproducten door Kombuchaorganic®

The kefir grains arrived in perfect condition and made a nice amount of kefir on the first try. The grains grew way more than I expected and even after just fermenting one lot of milk, I'm already wondering how long it will be before I have to work out what to do with the excess. This is my very first time fermenting or even trying kefir and I'm happy to say that the experience has been a very positive one.

Excellent quality grains now happily fermenting a litre of milk every 24-36hrs - came very carefully packaged with a detailed set of instructions (a few very helpful tidbits for newcomers to homemade kefir).Finished kefir initially smelt yeasty with understated sour tones, but a week later appears to be stabilising quite nicely - needless to say the grains themselves are growing aggressively and managed to fully separate my last litre of milk in ~24hrs @ 20C producing a perfect sour, effervescent batch with only a mild yeasty smell. This is all using supermarket bought, pasteurised and homogenised semi-skimmed milk - the kefir is expectedly thin, but I intend to add some whole organic milk to the next batch as a little treat for the grains.After perusing the other Kombuchaorganic products available, I will definitely be making a return to this vendor in future - you have secured a loyal customer with this product, thank you.

Excellent!

Never written a review before but don't buy from these guys, they don't work. The ones I have received are tiny and not viable, the response from seller was abrupt and unhelpful with no offer of sending new grains or offering a refund.

Swift dispatch and delivery (arrived 2 days before the start of the indicative delivery period)! This is in contrast to a competitor, who advertised a faster delivery, but whose product never arrived...The sachet looked quite unassuming, and appeared almost completely liquid with no large clumps of grains. However, it did not put me off and I followed the attached instructions of putting all the contents of the sachet in. I kept it in 250 ml of milk for the first 48h (as there was little change after 24h), and subsequently gradually reduced the interval to changing milk every 24h. I tasted and drunk all the batches of kefir - as expected, the first batch or two were a little thin, but they soon became really kefir like. My advice would be to really carefully strain the grains, especially at the beginning - I use a relatively fine mesh on a daily basis and only a coarse one when I feel the grains have multiplied (and they really did!). They are now much chunkier too. The photo shows the amount of grains after 10 days from starting (on my 'coarse' sieve). I also felt that giving the kefir a swirl halfway through the cycle can speed things up.I have used secondary fermentation (in the fridge, after straining the grains) to produce cinnamon, berry and prune flavoured kefir - really tasty! I have also made one batch iof faresh cheese (from the slightly over-fermented batch on the other photo), though not sure if it's worth the extra added effort (however it did taste very good) - the flavoured drinking kefir will definitely remain my staple though!It's a fun activity and you get a real quality product.Would definitely recommend!