You have no items in your shopping cart.
Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
Product Review (submitted on February 20, 2014):
this is my first attempt at using the grains. I opened the package and didn't have a CLUE what I was looking at!I followed directions, using milk right out of the frig....first mistake I suspect. the following day, runny as the milk I started with...and the most-PUTRID smell. knowing about bad odors, etc, I thought I'd continue the process anyway to see what happens. Next batch..very thin still, but the horrible smell was gone. Now after six exchanges, I think I'm looking at the consistancy of Kefir, but the taste is very flat and un-eventful as well as the taste, and the grains are very very tiny. are they yellowish tiny little beads?? All I would like to know is if I'm still on the right track and I will "persevere”.
Response from CFH: Culturing temperature is important to proper culturing of milk kefir. The acceptable range is 68-85ºF. Please contact customer support for troubleshooting advice.
© 2015 Cultures for Health. All rights reserved.