After reading Dr Michael Mosley's Clever Guts book and his recommendation of kefir, I began researching this (to me personally) very new world. I am so pleased to have found Freshly Fermented. For about two months now, I have successfully been making my own kefir, further to purchasing 10g of grains. If you print off their instructions and carefully follow them, if I can do it, anyone can! Once activated (I repeated the first steps just once) my grains have grown and grown. I have since frozen some and now, I even throw some away, as you don't need a bulk of them to produce the quantity of kefir that one or two people need daily. Again, carefully follow the steps & you should be fine. To note, I use a redundant cafetiere jug (NOT the lid or plunger) to make my kefir in, with just a kitchen towel secured by an elastic band around the top. I strain the fermented kefir, which in my case usually takes 36 to 48 hours, through a metal sieve, encouraging it through with a plastic spatula, into a ceramic jug. I then chill it in the jug in the fridge. I was daunted initially, but am really proud and pleased. I am not sure of the health benefits yet, but I am certain it is doing me and my husband good. I am prone to high blood pressure and he has high cholesterol. I highly recommend Freshly Fermented and their instructions. Good luck!