I haven't had any problem with these grains at all. This is my first time making Kefir and I used the following method after doing a little research. .
I placed the grains in a mason jar with 250ml of organic cows milk.
I left it for 48 hours at room temperature.
I drained out the milk, put the grains into a fresh jar and repeated the 48 process again to make sure the grains were activated.
The milk still didn't show signs of anything happening but the grains had grown much bigger, suggesting to me that they were activated, so I began the Kefir making process..
Using a fresh mason jar I added 500ml of organic cows milk to the grains.
I left it at room temperature for 24 hours at which point the milk had thickened to the consistency of single cream and all the grains had floated to the top. I could have perhaps left it another 24 hours but I was happy with the consistency so I drained the milk (Kefir) and refrigerated it until it was cold enough to drink. (This first batch wasn't awesome, but I could tell it was actual Kefir because it had the tangy/fizzy thing going on)
I placed the Kefir grains back in the mason jar and repeated the process with 700ml of milk.
I'm on day 8 and have repeated that process every day and have found that the taste has improved a lot since my first batch. It's also now a little thicker and I the 5g of grains are now 15g which is the amount I'm happy to keep using. As the grains continue to grow I'll mix the excess into my Kefir drink.
I am only washing the jar once a week because I was told that this keeps the grains happy! :)
Hope this helps!
| Package Dimensions | 14 x 9 x 1 cm; 5 g |
|---|---|
| Additives | beneficial bacteria and yeasts |
| Units | 5.0 gram |
| Storage Instructions | Refrigeration |
| Brand | Good Gut Tribe |
| Format | grains |
| Package Information | Sachet |
| Manufacturer | Good Gut Tribe |
