On offer are more than 30grams (approximately two tablespoons) high quality milk kefir grains made with whole (cow's) milk which should be enough to make kefir from 300 to 350 ml of milk after the first week and then eventually 500 to 600ml milk and if fed regularly should grow quickly to be able to make even more kefir.

These are great value and are no different from the ones being sold for a lot more.

You can read through all the positive feedback from my customers if you need reassurance.

Also, the quantity offered is a lot more than offered by other sellers.

It is false economy to buy less quantity as you will end up using more milk and wasting more time before the grains can produce good kefir.

My grains are live and fed daily with fresh milk.

(Important as some sellers sell frozen grains or ones that are kept in the fridge for a long time)

The quality is great and second to none.

The grains will be sent in double packaging in food grade plastic bags, both sealed, via first class post to ensure safety and freshness of the grains in transit.

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Please note that the quantity is 30 grams and is approximately as shown in the pictures.

It is extremely good value for a starter culture. Quantity is enough for two people or more and should grow further if fed regularly.

We are happy to help with any queries once you purchase and we have tried to be as honest as possible with the listing.

We have a lot of experience with kefir grains and especially on posting them, if not done correctly they can get damaged during transit or Royal Mail will charge extra on delivery. Our post should get to you safely without issue.

How to Make Kefir

Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. As you work with kefir, you quickly develop a feel for the process and of how it varies according to the room temperature and the type of milk you use. Also, you can increase its thickness by using more grains; and you can increase its tartness by increasing the fermenting time.

Place kefir grains and milk in a sterilized glass jar, cover it with cloth and elastic band, and set out at room temperature for 12 to 24 hours (in hot weather, it ferments faster) but not in direct sun light.

To separate the newly made kefir and to retrieve the kefir grains, pour through a plastic strainer or colander (stirring as necessary to prevent the grains from clogging the strainer).

You may drink the kefir as is, or you may refrigerate it for up to three weeks. But, and this is important, don’t discard the grains.

To make a new batch of kefir, add these retrieved grains to fresh milk and repeat the process.

To store for longer, place grains in quart of fresh milk, refrigerate for up to a month.