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Before You Begin
Our Kefir Grains are sold in a dehydrated state, so that they are shelf-stable and safe for shipping.
Use pasteurized cow or goat milk to activate the milk kefir grains. If you would like to make raw milk kefir, make sure the grains are fully rehydrated before slowly transitioning the grains to raw milk.
Avoid ultra-pasteurized or UHT milk for activating kefir grains or for making kefir.
Activating the Kefir Grains
Equipment: Consult our article on choosing the best equipment for making milk keifr, for more information.
Ingredients: Consult our article on choosing milk for making kefir, for more information.
NOTE: If milk continues to separate into curds and whey, continue increasing the volume of milk, reduce the culturing time, and find a cooler spot for culturing.
NOTE: At any stage during the activation, if the finished product smells and tastes pleasant, it may be consumed or used in recipes. Finished product with an unpleasant aroma or flavor should be discarded after the grains have been removed.
Once your Kefir Grains have finished rehydrating, use them to make milk kefir regularly.
Ready for More Information on Making Milk Kefir?
|Milk Kefir Grains|
|Milk Kefir Starter Kit|
|The Art of Fermentation|