Milk kefir grains are live active cultures consisting of yeast and bacteria which exist in a symbiotic relationship. Adding the kefir grains to fresh milk yields a probiotic drink within 24 to 48 hours. This dairy kefir culture is reusable and with care, will allow you to make kefir over and over again.

Milk kefir grains are a starter culture which can be used with soy or coconut milk if care is taken to occasionally revitalize them (complete instructions will be included with each order). Coconut kefir in particular is quite thick, rich and delicious. Click here for information on making coconut kefir.

There are numerous uses for kefir including making a type of cream cheese, adding to smoothies and drinking alone. Kefir can also be flavored after it has cultured and the kefir grains have been removed.

Shipping Information: Our Milk Kefir Grains are shipped in a dehydrated state in a barrier sealed packet. Upon receipt, the dairy grains can be rehydrated in fresh milk (this process usually takes 5-7 days) and then used to make kefir by adding the grains to fresh milk, stirring, covering and leaving at room temperature until the desired consistency is reached (no more than 48 hours).

This item is available for international shipping. 

Complete instructions are included with each order.  Click here to view our kefir instructions.

Milk Kefir Grains Frequently Asked Questions

Q.  What is kefir?

A.  Kefir is a probiotic beverage made with either Kefir Grains or a powdered Kefir Starter Culture.  There are two types of grains, Milk Kefir Grains and Water Kefir Grains.  Milk (dairy) Kefir culture can be used with cow milk, goat milk or coconut milk.  Water Kefir Grains can be used with sugar water, juice or coconut water.  Kefir Grains consist of bacteria and yeast existing in a symbiotic relationship.  The term "Grains" describes the look of the culture only.  The culture does not contain actual "grains" such as wheat, rye, etc.  Our kefir cultures are grown in filtered water and organic sugar.  For more information on the composition of kefir, click here to view Dom's Kefir Site, perhaps the most extensive informational resource for kefir available.

Q.  What ingredients go into creating milk kefir grains?

A.  Our kefir cultures are grown using only organic milk.

Q.  Does milk kefir have the same benefits as water kefir?

A.  Generally speaking water kefir is slightly less concentrated than dairy kefir and therefore some individuals find they must consume more water kefir than they would the milk variety.  However, due to water kefir's water (rather than dairy) base and great taste when flavored, it is easy to consume larger amounts of water kefir.

Q.  I want to consume kefir but I'm allergic to dairy.  What can I do?

A.  You might try water kefir.  Water kefir contains no dairy and are grown in filtered water and organic sugar (please note: water kefir grains are processed in a facility where dairy products are processed).

Q.  Does milk kefir contain gluten?

A.   No, our dairy kefir cultures are grown in organic milk (please note: dairy kefir grains are processed in a facility where gluten based products are processed).

Q.  Are milk kefir grains reusable?  Is the powdered Kefir Starter Culture reusable?

A.  Yes, dairy kefir grains are reusable.  Once a batch of dairy kefir has finished culturing, simply remove the grains and place them in fresh milk.  The powdered kefir starter culture is also reusable several times.  Simply reserve a small portion (see instructions on packet) of your batch of kefir and add it to fresh milk to culture the next batch.

Q.  How long do milk kefir grains last?  How long does the powdered Kefir Starter Culture last?

Q.  What is the process to make milk kefir?

Q.  How long does it take to make kefir?

A.  Kefir generally takes 12-48 hours to form.  The exact amount of time will vary depending on environmental factors the most important of which is temperature.  Cold retards the fermentation process so kefir will form more slowly in a cold area (and can be all but stopped by placing the grains in milk in the refrigerator).  Heat speeds the process so kefir will form more quickly in a warm area and will be more likely to over-culture.  We recommend standard room temperature whenever possible.  Allowing the grains to remain in milk longer than 48 hours risks starving the grains and potentially damaging them.

Q. If my house is colder than 68 degrees, will it take longer for the milk to kefir?

A. Yes, cold retards the fermentation process so it will take longer to make kefir.  Alternatively, if your home is warmer than standard room temperature, the process will take less time.

Q. Do I need to stir the kefir during the culturing process?

A. You can stir the kefir while it's culturing but it's not necessary.

Q.  How will I know if I've successfully made kefir?  How do I know if I shouldn't drink it?

Q.  What does kefir taste like?

A.  The taste of finished kefir varies greatly based on the type of milk used (cow versus goat for example) and the length of time it is allowed to culture.  Generally speaking, dairy kefir has a sour taste and an effervescent texture.  If you have not tried kefir before, we would recommend purchasing kefir at the grocery store to try (generally located next to the milk and yogurt) before purchasing a starter culture.

Q. How long can I store the kefir in the refrigerator?

A. This is dependent on a number of factors including how cold your refrigerator is and whether you use raw or pasteurized milk (raw milk will last longer).  We always recommend that you do not consume anything that looks, tastes or smells unpleasant.

Q. Do I need to rinse the kefir grains off between batches?

A. No. There is no need to rinse the grains.

Q. Do I need to make a full quart of kefir each time or can I make smaller batches?

A. Making a full quart is not required.  Many of our customers find that making one pint at a time better meets their needs.

Q. Do I need to wash the jar/container between batches of kefir?

A. We recommend using a clean container for each batch of kefir.

Q.  Why should I make my own milk kefir?

A.  In the case of dairy grains, homemade kefir will contain a larger number of probiotics than will commercial kefir (which is made with a powdered starter culture).  Regardless of whether you use grains or a powdered starter culture, making your own kefir costs significantly less than commercial kefir and you have complete control over the milk you use (e.g. organic, non-homogenized, raw, etc.).

Q.  How can I flavor my kefir?

A.  Kefir can be blended with fresh or frozen fruit after the culturing process is complete.  Be sure to remove the kefir grains or a portion of the kefir (if using a powdered starter culture) prior to adding fruit.

Q.  What is the difference between Kefir Grains and Powdered Kefir Starter Culture?

A.  There are three primary differences between Grains and Powdered Dairy Kefir Starter:

• Grains have a larger number of probiotics (about 30) than the powdered starter culture (about 6).
• With proper care, grains can be used for many years to make kefir.  Powdered starter culture can be reused for a number of batches (a small amount of each batch is used to culture the next batch). Exactly how many batches is dependent on a number of factors (e.g. personal hygiene, cross contamination, container and utensil cleanliness, etc.).
  
• Powdered kefir starter culture has a smaller initial investment cost than do grains.

Q.  Can I use UHT (ultra-high temperature aka ultra-pasteurized) milk to make kefir?

A.  We do not recommend using UHT milk with any of our starter cultures (including yogurt, buttermilk, kefir and cheese starters).  The process by which UHT milk is pasteurized leaves the milk essentially dead for purposes of culturing and therefore you are likely to have less than satisfactory results when using it to make cultured foods.

Q.  Can I use non-homogenized milk to make kefir?

A.  Yes.  Non-homogenized milk makes wonderful kefir.  The only difference you will see when making kefir with non-homogenized milk is that the cream will rise to the top of the kefir just like it does with the milk so the top layer of the kefir will be more yellow in color.

Q.  How much alcohol does milk kefir contain?

A.  As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product.  Although the amount will vary from batch to batch, for the typical brewing period, the amount should be quite small (usually less than 1%).  Of course if you suspect your dairy kefir contains higher levels of alcohol and you do not want to consume higher levels of alcohol, don't drink it!  We always recommend you never consume any product that looks, smells or tastes unpleasant.

Q.  Will kefir grains multiply?

A.  Dairy grains are known to multiply, but at times they are reluctant to do so and therefore we do not guarantee grains will multiply. Even if they do not multiply, with proper care, kefir grains can be used repeatedly to brew dairy kefir.

• Milk Kefir Grains or Powdered Milk Kefir Starter Culture
• Milk: We recommend using organic milk
• A container: We recommend using a glass container such as a canning jar
• A covering for the jar while the kefir is culturing: We recommend a cloth or coffee filter secured with a tight rubber band (to keep the bugs out!)
• A non-metal spoon to stir the kefir
  
• A lid for the jar once the kefir is finished culturing
  
• A way to remove the kefir grains once the kefir is finished culturing: Click here for ideas on how to remove the grains from the finished kefir

Q. Will kefir culture in a dark cupboard or in a window (exposed to light)?

A. Kefir doesn't require light to culture properly.  Be sure to never expose the culturing kefir to direct sun.

Q.  How do I take a break from making milk kefir?

A.  To take a break from making dairy kefir simply place the grains in the fresh milk, place a tight lid on the container and place it in the refrigerator.  The cold will greatly retard the culturing process and they can keep this way for up to several weeks.  If at the end of that period you require more time, simply repeat the process with fresh milk.  If you desire a longer break period, you can also dehydrate your dairy grains by placing them on unbleached parchment paper in a safe location (room temperature) for several days until they are completely dry.  Then place the dehydrated grains in a secure container (a zip-style plastic bag, glass or plastic jar, etc.) and in a cool dry place.  They should keep this way for at least 6 months.

A.  Kefir can be used in a variety of ways.  In can be consumed as a beverage (either plain or flavored with fruit).  It can be added to smoothies.  Kefir can be used in place of buttermilk or yogurt in recipes (e.g. pancakes, breads, etc.).  It can even be drained (using cheese cloth or a yogurt cheese maker) to make kefir cheese.  Just mix with some herbs and spread on crackers, bread, etc.  Delicious!

Recipes for Using Milk Kefir:

Herbed Kefir Cheese

• Dairy Kefir
  
• Fresh or Dried Herbs (use your favorites; French Herbs and Herbs de Provence work well)
  
• Cheese Cloth or Tight Weave Dish Towel
  

Pour the dairy kefir into the cheesecloth or tight weave towel.  Hang above a bowl or jar and allow the whey to drain off for 6-8 hours until the desired thickness is achieved.  Mix in herbs and serve as a soft cheese spread on crackers, bread, etc.  Also makes a wonderful vegetable dip.

Fruit Flavored Kefir

• 1 cup Dairy Kefir
  
• 1/2 - 1 cup Fruit (fresh or frozen)
  
• 1/4 tsp Vanilla Extract (optional)
  
• Sweetener if desired (raw honey, agave, stevia, etc.)
  

Puree fruit in a blender until smooth.  Add kefir, vanilla and sweetener.  Blend together and serve cold.

Orange Smoothie

• 2-3 tbsp Frozen Orange Juice Concentrate
  
• 3/4 cup Dairy Kefir
  
• 1/4 tsp Vanilla Extract
  
• 1 cup Ice Cubes
  

Add all ingredients to a blender and process until smooth.  Serve chilled or at room temperature.  Makes one serving.

Chocolate Kefir Bread

• 1 cup Organic Sugar (can use Rapadura or Sucanat)
  
• 1/2 cup Butter, softened
  
• 2 Eggs
  
• 1 cup Dairy Kefir
  
• 1 3/4 cup Flour (sprouted flour if possible)
  
• 1/2 cup Organic Unsweetened Cocoa
  
• 1/2 tsp Baking Powder
  
• 1/2 tsp Baking Soda
  
• 1/2 tsp Salt
  
• 1/3 cup Nuts, chopped (optional)
  

If using non-sprouted flour, 12-24 hours prior to making bread, mix the flour and kefir together.  Cover and allow the flour to soak.  When you are ready to make the bread, heat the oven to 350 degrees.  Grease the  bottom only of an 8"x4" or 9"x5" loaf pan.  In a large bowl, combine the sugar and butter, blend well.  Add the eggs and blend well.   Add the flour and kefir mixture.  Add the cocoa, baking powder, baking soda and salt.  Blend just until the dry ingredients are moistened.  Stir in the nuts.  Do not over mix.  Pour into the greased pan.  Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.  Cool 15 minutes before removing from the pan and setting on a wire rack.  Cool the bread completely before stirring.  The bread should be wrapped tightly and stored in the refrigerator if it is not eaten immediately.  Makes one loaf.

Apple Cinnamon Kefir Pancakes

• 1 cup Dairy Kefir
  
• 1 tbsp Melted Coconut Oil, Sunflower Oil or Grapeseed Oil
  
• 1 tsp Vanilla Extract
  
• 1/2 cup Oats, ground in blender or food processor (can substitute 1/2 cup flour)
  
• 1/2 cup Flour (preferably sprouted flour)
  
• 1 Egg
  
• 1 tbsp Butter, melted
  
• 1 tbsp Raw Honey or Agave
  
• 1 tsp Baking Powder
  
• 1/4 tsp Baking Soda
  
• 1/4 - 1/2 tsp Salt (to taste)
  
• 1/4 - 1/2 tsp Cinnamon (to taste)
  
• 1 Small Apple, chopped
  
• Chopped Nuts (optional)
  

If using non-sprouted flour, 12-24 hours prior to making pancakes, mix the flour, oats and kefir together (easier if done in a blender).  Cover and allow the flour to soak.  When ready to make the pancakes, mix in the oil and vanilla.  Add the egg, melted butter and honey.  Blend until smooth—do not over blend.  Add the baking powder, baking soda, salt cinnamon and apple.  Blend just until mixed.  Drop ¼ cup for each pancake on a hot griddle greased lightly with coconut oil or butter.  Top the baking pancake batter with a few chopped nuts if desired.  Makes 12 pancakes.

Kefir Ice Cream

• 2 cups Dairy Kefir
  
• 1 cup Kefir Cream made with Heavy Cream (can substitute non-kefired Heavy Cream)
  
• 2 Eggs
  
• 2 tsp Vanilla Extract
  
• 3/4 cup Organic Sugar (can use raw honey or Agave but reduce the amount by approximately 40%)
  

Beat eggs together well then beat in sugar (start with a conservative amount of sweetener and add in small increments to taste; keep in mind that the finished ice cream will be slightly less sweet than the kefir mixture before it is frozen).  Blend in the kefir cream and vanilla.  Transfer to the ice cream maker and follow the instructions that came with the machine.

Variations:

• Chocolate: Add 2/3 cup Organic Cocoa Powder.  Increase the amount of sweetener to taste.
  

• Strawberry: Add 1/2 - 1 cup crushed strawberries.
  

• Mint: Decrease the amount of vanilla extract and add 1-3 tsp Mint Extract to taste.  If desired, add organic dark chocolate chips or a 3 oz. organic dark chocolate bar, chopped.
  

• Turtle: Add toasted organic unsweetened coconut flakes, toasted organic pecans and organic dark chocolate chips or 3 oz. organic dark chocolate bar, chopped.  Drizzle with raw honey or homemade caramel sauce.