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Product Review (submitted on April 17, 2014):
I love this product, the only thing is I am having a hard time making the grain to multiply, I like my milk little more thick, so I strain and it is like a yogurt texture. love it.
CFH response: Milk Kefir grains tend to grow and multiply with access to plenty of fresh milk and a moderate temperature. To ensure that the grains are getting enough food to culture the milk with enough energy left for growth and reproduction, change the milk at the "thickened-milk" or buttermilk texture stage. You can complete a second fermentation on your finished kefir to achieve a thicker texture. It is also a great time to add a little flavoring. You'll find more information about a second fermentation here: http://www.culturesforhealth.com/second-fermentation-milk-kefir