Hello, What is the difference between the various milk kefir grains and water kefir grains? They are sold at different prices.
464351
I'm not sure why they are different prices but one uses milk and one uses sugar water with the grains.
464352
I don't know, really, but they DO look different (translucent vs. milky-white) and the dairy ones work in dairy while the water-kefir grains work in other mediums than dairy. Sorry I don't know! Regina J.
464353
Every source has slightly different yeast and bacteria at play. Price isn't necessarily an indicator of quality, but recommendations, reviews, and referrals can be. Milk kefir and water kefir (tibicos) grow in two different mediums and are completely different SCOBY (symbiotic cultures of bacteria and yeast)
464354
They are totally different products for different results. I can't answer for the pricing by the seller but I definitely prefer milk kefir or kombucha to the water kefir and bought them as a combo.
432715
I would ask the farm/company you got it from. If it is the same with the one I got it from you still have a few days. I just travelled with some grains from home to italy. (washed well and placed in a ziplock bag and threw it in my luggage). I am already drinking kefir, about 2 cups daily. Your kefir will travel quite well but since the quantity is super small expect about 3 weeks to grow it! Be patient and you will grow it so fast after the initial 3 that you will look for people/friends to give it to. Are you familiar with "DOM'S KEFIR"? Google and you will get an Australian site. Informative and fun to read. Once you need to thin your kefir have those people/friends read it, too
2025743
The two products are made by different companies. Their ingredients are similar. It's up to you to determine which product is best for you. Read everything. I choose Cell Food.
492894
The proportions will show up on your package of Kefir mix. About 1/4 cup of kefir to 1 qt. warm milk. Don't think the proportions have to be very exact
1111398
The ones i received were actual grains. They made Kefir and also grew very quickly. The two tablespoons I received have now grown to more than half a cup.
713193
The kefir may be too liquid and may go right through the fine screen of the insert. Yogurt usually is thicker and won't do this. If your kefir is as thick as yogurt, then it will work, but kefir usually is made for drinking and is too thin and runny.
2027692
They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to... » Read More They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. « Show Less
1222302
I trained mine by slowly switching from cows milk to coconut milk until I was only using coconut milk and my kefir is very happy. Note: The coconut milk I am using is Thai Kitchen unsweetened coconut milk and it has no preservatives. I contains premium first pressing coconut milk, water and guar gum.
2057033
I think so. I am using for my 3 batch of kefir. And it works great. I was having a hard time find milk that is not UHT milk in the stores in Florida.
367101
The probiotic blend listed on the label has Bulgarian Yogurt (milk) Concentrate, and Eastern European Wild Kefir containing all the different probiotic strands, that are too many to name. Hope this helps :-)
616910
Did you just receive the grains or are they active grains? Usually it take a week or two after shipping before the grain becomes fully active. You need to follow the instruction that comes with the shipping. Also, what is the proportion of milk to grain? If you have too little grain, it will take longer time. I use whole cow milk, and about 1:4 ratio of grain vs milk, and it takes 24 hour in room temperature (70'F) to get good kefir. Hope this helps.
2200155
When kefir grains have not been used for a while it sometimes takes longer for them to start working again. Give them another 24 hours, you can change the milk then if you haven't already.In a few days time you'll notice a difference in how fast they work.
655000
I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir... » Read More I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. « Show Less
1352965
There is no difference. There are a lot of these, different sizes, shapes and images. Pick the one that suits. They are made to absorb moisture to keep things dry or moist. You would soak in water and put in with popcorn or brown sugar to keep fresh. Or put in dry to keep moisture out of something. I chose this one because it was the best value.
2096091
They do taste similar but Kefir is a drink and has thousands more pro biotics. I make a double batch and store it in 2 quart canning jars. I make a smoothy with 1 cup of kefir and 5 frozen strawberries everyday for breakfast.
2200156
The grains will take time to adjust to their new environment as well as recover from the shock of travel. I would follow the sellers instructions exactly, especially in the first few weeks. After a couple of weeks, at most, the grains should be making excellent dairy ferments and growing/multiplying. They do not grow as rapidly as water kefir grains and sometimes they stop growing for awhile yet continue to produce excellent kefir. Other milks, like coconut and soy, can be used. However for at least the first few weeks I would stick with whole organic milk, raw if possible. Goats or sheep's milk are excellent choices in addition to cow's milk. Good Luck! The grains will take time to adjust to their new environment as well as recover from the shock of travel. I would follow the sellers instructions exactly, especially in the first few weeks. After a couple of weeks, at most, the grains should be making excellent dairy ferments and growing/multiplying. They do not grow as rapidly as water kefir grains and sometimes they stop growing for awhile yet continue to produce excellent kefir. Other milks, like coconut and soy, can be used. However for at least the first few weeks I would stick with whole organic milk, raw if possible. Goats or sheep's... » Read More The grains will take time to adjust to their new environment as well as recover from the shock of travel. I would follow the sellers instructions exactly, especially in the first few weeks. After a couple of weeks, at most, the grains should be making excellent dairy ferments and growing/multiplying. They do not grow as rapidly as water kefir grains and sometimes they stop growing for awhile yet continue to produce excellent kefir. Other milks, like coconut and soy, can be used. However for at least the first few weeks I would stick with whole organic milk, raw if possible. Goats or sheep's milk are excellent choices in addition to cow's milk. Good Luck! « Show Less
1111397
These are real grains. I received mine during summer via USPS and they were warm so I kept them in the refrigerator for 5 days and then started the activation procedure as directed (using store pasteurized whole milk for 1st four batches) and now make a quart every-other day now. I get raw milk to use and let stand in glass Ball quart jars with cheesecloth or linen caps held on with rubber bands. Mine set for @ 24 hours when kitchen cabinet is above 75 degree F, and up to 36 hours from 65 -75 degrees. When the whey separates out (semi-milky liquid) to the bottom; which, can be stirred back into the kifer, at this point I cut back the time by 2-4 hours. To get a thicker cream I let set for 12 - 24 hours in cabinet (out-of-sunlight) to pour over frozen fruit with a drizzle of honey/maple syrup, it's better than ice cream! Use cream kefir for smoothies (milkshake style), scrambled eggs, oatmeal (hot) cereal etc.. Regular kefir I refrigerate after separating out grains for drinking (w/honey or maple syrup), cold cereals, regular smoothies, cooking & baking (for baking increase by 25% for milk amount with organic whole wheat) but watch during cooking time and adjust baking times accordingly. My last A1c test for diabetes was normal for the first time in 10 yrs with medication reduction and my obese son has lost 60 lbs in less than 1 yr with diet change w/exercise routine. I also make kefir cream cheese dips(s), cheddar cheese and trying other foods with kefir. Recipes included via email are what I primarily use as my guide.