Milk Kefir Grains

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$17.99


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Milk Kefir Grains

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Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a delicous probiotic drink in about 24 hours. Milk kefir can be enjoyed plain, flavored, or used in many recipes, like salad dressing, bread, and ice cream.

  • Contains 1 packet of traditional heirloom-style milk kefir grains.
  • Rehydration period of 3-7 days required before regular use.
  • Reusable culture; makes up to 1 quart of kefir with every batch
  • Instructions for using milk kefir grains are included.
  • Cultures on the counter at 68°-85°F
  • Suitable for use with cow or goat milk.
  • Grains require rehydration in pasteurized dairy milk. Once rehydrated, grains may be transitioned to raw milk.
  • May be used to culture coconut, soy, or rice milk once rehydrated in dairy milk; grains require regular refreshing in dairy milk.
  • Nut and seed milks yield inconsistent results. 


Ingredients: Organic whole milk, live active cultures. Packaged in a small amount of organic powdered milk to extend shelf life. 

This product contains no GMO ingredients.


Shipping Information: Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet. The product keeps

  • At room temperature (68° to 78°F): 12 to 18 months
  • In the refrigerator (40° to 45°F): 18+ months
  • In the freezer (0° to 25°F): not recommended

 

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.

 

       
Erin  

Why I Love This Product:

Milk kefir is my favorite fermented food! It is so easy to make. Every 2 days or so I spend 5 minutes straining and pouring the milk on top of my grains. My kids love it (especially mixed with a little honey). Because the milk kefir grains are reusable, they are an easy inexpensive way to make kefir forever! This is a perfect starter culture for anyone just starting out making their own fermented foods, or for families with only a little time on their hands! Want to know more about culturing milk kefir? Here are some of our blog posts about milk kefir! Erin, Social Media Coordinator

 

 



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  • From safira at 8/30/2011 10:57 PM
    • If i buy the milk kefir grains, is there any issue with only using them with goat milk? I never drink cow. will i need to "revitalize" the grains in cow milk at some point? thank you!
    • Kefir grains work wonderfully with goat milk. In fact, the first kefir grains, many hundreds of years ago, probably developed in an environment of goat milk, or milk from other mammals (yak, sheep, etc.) It's easier on the grains to keep them in the same kind of milk though. Don't switch back and forth between goat and cow milk.
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  • From Rhonda at 8/29/2011 12:10 PM
    • Hi I've been making kefir from your grains for over a year in our raw goats milk and they have been growing and multiply lots along with making good kefir but the last little while they have gotten really slimy like boiled okra, and aren't growing anymore I have kept them at the same place so the temp should be the same and I put the yogurt in another room. Thanks for your help I love your website and products.
    • The slime you're describing can come from too many grains in the milk. It is probably kefiran, a clear, viscous polysaccharide that is produced by the grains, and usually assimilated into the milk or reabsorbed by the grains. It is part of what gives the kefir its thick, creamy texture.

      Try dividing up the grains into separate batches or even just removing some of them. 1-2 teaspoons of grains (sometimes less!) should be plenty to culture a quart of milk. You can also stir up the milk a few times while it's culturing. This distributes the kefiran better, and also helps give the kefir a smooth texture.
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  • From Emily Charles at 8/28/2011 4:16 PM
    • I have been told by two different friends that kefer is so benificial. Because I am new to this product, explain why it so good and my understanding always has been that you need to refigerate milk so it does not sour. How and why are kefer & kefer cultures different? Thanks
    • Kefir is a cultured milk product. The kefir grains acidify the milk so it coagulates, and the bacteria and yeast that are in the grains multiply so that there is a large quantity of probiotics throughout the milk. (Probiotics are "beneficial bacteria" - the same kind that are in your intestines that help digest your food.)

      The reason you don't have to refrigerate the milk as it is culturing, and that you can leave it out a little after it's cultured, is that the beneficial bacteria in the kefir outnumber the bacteria that would make the milk spoil.

      We cannot make any comments or recommendations regarding the health benefits of kefir, but there is a lot of research available on the Internet that you might find useful, or you can speak with your doctor about how kefir might benefit you personally.
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  • From Eiffel Fleur at 8/26/2011 4:01 PM
    • Why can't kefir grains thrive in coconut milk even if kept fed by the coconut milk? Do they not multiply, and do they just die? So confused. People say they have more than enough grains, but this doesn't happen with coconut milk?

      Will they multiply in coconut milk as they do in cows milk? Also, is kefir different than normal dairy that has so many hormones?Kefir still contains the hormones of cows and goats, evn if raw milk, right?
    • The bacteria and yeast in milk kefir grains will cause the coconut milk to thicken, and they will propagate throughout the coconut milk to provide a probiotic drink. However, the kefir grains require lactose and casein to reproduce and to thrive. So they must be refreshed every few batches by standing in dairy milk for 24 hours. Even with this refreshment, they will probably not reproduce much, if at all. Without the refreshment, they will ultimately weaken and die.

      Kefiring will not eliminate any hormones that have been added to the milk you use. The effect of kefir grains is to add bacteria to the milk, and to acidify the milk, causing it to coagulate.
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  • From Anne at 8/19/2011 4:10 PM
    • What is the calorie content of kefir made using whole pasteurized milk? The pre kefired milk I am using indicates that 1 cup = 150 calories.
      Thanks!!
    • The bacteria themselves have no measurable calories. The calorie content of the finished kefir will be about the same as the calorie content of the milk you make it with.
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  • From C. St John at 8/16/2011 1:11 PM
    • Since I live in inland southern California, where it's very hot in the summer months,I wonder if I should wait until cooler weather before ordering kefir grains. It would be a pity if the heat destroyed them en route. What do you think?

      Thanks
    • Our products generally stand up very well to shipping, even during the summer. If there is ever any problem once you have received the cultures, you can contact us at customersupport@culturesforhealth.com
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  • From Anne at 8/7/2011 2:49 PM
    • Effervescent kefir
      I am making my kefir using raw cows milk, fermenting it 12-24 hrs @ 75 degrees. So far the batches haven't become effervescent. Some batches taste like thin yogurt another’s very sour yogurt. What am I doing wrong if anything? What makes the kefir become effervescent?
      Thanks!!!
    • Usually kefir will become more tart and more thick the longer it ferments. You can make the kefir thicker without the tartness by letting it ferment for 10-12 hours and then moving it to the refrigerator for another 24 hours or so, grains and all. The fermentation will slow down and let the milk thicken without souring.

      Putting a lid on the jar as it ferments will help the kefir retain the carbon dioxide and increase effervescence. If you culture with a lid on at room temperature, fill the jar only about 2/3 full instead of all the way, to allow for the buildup of gases.
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  • From Anne at 8/5/2011 12:09 PM
    • I would like to make thick kefir yogart (thick like greek yogurt). Is this possible?? If so, what are the steps needed to produce a thick final product.
    • Some of the factors involved in getting a good thick kefir are: Use a high-fat milk, or even add some cream to the milk. A higher fat content will give a thicker kefir. Also, you can let the kefir culture for a longer time. The longer it cultures, the thicker it will be. If you stir it up a few times as it is culturing, it will give a nice consistency. You can also drain some whey from the finished kefir, once the grains have been removed, to yield a thicker yogurt-like consistency.
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  • From kj at 7/22/2011 6:20 PM
    • I am alergic to cow milk (lactose intolerant) and I have access to organic goat milk, not pasturized. how would i use the milk kefir grains with goat milk???? Thanks oh and will they re-populate.
    • Milk kefir grains will work in any sort of dairy milk - raw, pasteurized, goat, cow, sheep, etc - EXCEPT ultra-pasteurized. We do recommend rehydrating the milk kefir grains in pasteurized milk for best results. You can heat the goat milk to 160ºF to pasteurize it during the rehydration process, then convert the grains to raw milk. Goat milk makes a great kefir, and no special treatment is required. The grains should grow and reproduce.

      http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk
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  • From Lottakids at 7/19/2011 11:06 PM
    • I was just wondering if you could use the kefir in almond or rice milk. If a person is lactose intolerant would milk kefir still cause a problem?
    • Milk kefir can be used successfully in almond or rice milk, but must be refreshed periodically in dairy milk to keep the grains alive. The almond or rice milk kefir may have a much thinner texture than kefir made with dairy milk, but will still have a probiotic content.

      Part of the action of kefir grains is to eat up the lactose that is in milk. The longer it ferments, the less lactose remains in the kefir. A two- or three-day ferment would use up nearly all of the lactose. If you have concerns about drinking kefir with lactose intolerance, you should consult with your health professional.
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Customer Reviews

Very Happy Review by stah
Value
Quality
Price

Love the taste and love what it does for my inner body as well as outer body!

(Posted on 10/29/2014)

Fantastic Kefir Grains Review by dlh
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Quality
Price

I've had my first packet of grains going for about two weeks and they are growing fast and producing tasty kefir daily from whole pasteurized milk. I think they compare very well with 'live' or 'fresh' grains. Very satisfied.

Note from CFH: Our grains are alive, but dehydrated at low temperature and packaged in organic powdered milk to keep them healthy and fed. We dehydrate to keep the grains free from contaminants, and safe and stable for shipping.

(Posted on 10/29/2014)

Loving it! Review by NavyWifeArmyMom
Value
Quality
Price

I've been using Cultures for Health yogurt starter for a couple of years & wNted to try keifer. I wasn't sure if I'd like it or not, so I bought a bottle of strawberry keifer at the grocery store - I was hooked! Ordered my keifer grains and went to work! I had to experiment with milk fat levels, decided pure skim milk was not the best choice. Tried half skim/half whole milk - still not the best. Finally decided to go with whole milk, & haven't looked back! Have been experimenting with different flavors also. So far my very favorite is Pumpkin Spice Keifer (generous amount of pure pumpkin), dash or two of pumpkin pie spice, a splash of maple syrup &/or caramel sauce for depth of flavor, and a splash of organic evaporated cane juice to taste - DELICIOUS!! I've also made Green Tea Keifer using matcha powder & honey for sweetener, as well as various fruits made in the blender as keifer smoothies. Next up: Caramel Apple Keifer using unsweetened applesauce, a dollop of caramel sauce, and a dash of two of apple pie spice!!

Totally pleased with everything I've purchased from this company - excellent quality and wonderful customer service!!

(Posted on 10/27/2014)

Reliable grains, Good value Review by Daniel
Value
Quality
Price

The milk kefir grains I received from cultures for health have been extremely reliable and multiply quite quickly. They are definitely a good value because of the high price of store bought kefir. The only issue I have with them is that the kefir I get from them is "curdy". No matter what I do it never has the thick smooth texture of store bought kefir. It always comes out with very small curds throughout the thin kefir. Some of the best vegetable ferments I have made have been from extra kefir grains or kefir whey.

CFH Note~ The most common cause of a "grainy" texture (tiny curds in the kefir) is an imbalance in the ratio of kefir grains to milk. Removing some of the grains or increasing the volume of milk usually resolves the issue. Please contact Customer Support if you are having any problems, we are very happy to help.

(Posted on 10/23/2014)

Turned out pretty darn good Review by Sarah C
Value
Quality
Price

I wasn't sure about these grains when I started using them; I feel like it took several batches of milk for the grains to re-hydrate, but now I get delicious kefir. There is an article on this site about choosing the right milk for culturing, which was pretty helpful. I've decided that although I love to drink non-homogenized milk, I don't really like it cultured. The value of these grains is huge--a bottle of kefir is crazy expensive, and although good, organic milk is as well, it's not nearly as much as the finished product. I'm trying water kefir grains next.

(Posted on 10/22/2014)

Enjoying making my own kefir Review by MS
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Quality
Price

I was a bit worried about the shipping process, since I live in FL and the temps were running 90 degrees. The product arrived in one day and I met the mail carrier at the mailbox. I had great kefir in three days and am now enjoying it every day.

(Posted on 10/22/2014)

Great taste Review by apapillon
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Tasteful and good consistency achieved in 5 days!

(Posted on 10/21/2014)

excellent product Review by David R.
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Quality
Price

Bought these grains recently and they were activated in good order according to the directions. I am now trying to figure out how to predict the outcome based on our house's varying temperatures, but each day I am making good progress and am enjoying the milk on my morning cereal each day.

(Posted on 10/21/2014)

Very productive grains ; great way to start the day ! Review by Liz
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Quality
Price

We recently bought these grains after reading about them in a cooking magazine. It was a very good purchase ; the cost for kefir in the grocery store adds up quickly. Now we have a quart every morning and experiment with blending in different fresh or frozen fruits,and or agave and vanilla. Directions were easy to follow.

(Posted on 10/15/2014)

Love this product Review by thecuda1
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Love this product, drink it everyday, love it with fruit. It's like drinking liquid yogurt

(Posted on 10/9/2014)

Great Review by Andi
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They are perfect. Makes great kefir.

(Posted on 10/8/2014)

Good serrvice Review by Valeri
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Price

Good serrvice

(Posted on 10/7/2014)

kefir grains Review by elainey
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Price

The kefir grains did make a tasty product but I must not do something right because I get to about 1 1/2 cups of milk and they sour on me. It is not your grains because this has happened to me three times with different grains. As I said the kefir was tasty and good

Response from CFH: Please contact Customer Support. Many cultures can be saved with minor adjustments

(Posted on 10/4/2014)

Very satisified Review by Andrea
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Price

I braced myself, living in a colder climate, that my Kefir grains would take longer to activate. However, I was pleasantly surprised that within two days my Kefir was active! The Kefir is pleasant and I love that Cultures For Health provides a free eBook to teach you how to begin making it as well as some recipes to use with them. I wish I had purchased the fine mesh strainer.

(Posted on 10/3/2014)

Great Product! Review by Pam
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I have been looking for full-fat kefir for a while and finally decided to make my own. My home made kefir, using the Milk Kefir Grains is rich and creamy and I look forward to having it for breakfast every morning!

(Posted on 10/2/2014)

Excellent product Review by knitmaiden
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We have been using these cultures and absolutely love them. We make kefir everyday and use it for our smoothies.

(Posted on 9/29/2014)

Productive Little Grains Review by Susan
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Price

I purchased the Milk Kefir Grains and they began producing kefir in about four days. I am so glad I bought them! The kefir is so perfectly smooth and delicious. I had been worried because the weather had been a little cool, but these little grains have been working their magic. This was definitely money well-spent.

(Posted on 9/28/2014)

Delicious and fun Review by Darcy
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My grains started producing kefir that I wanted to drink within 3 days. The kefir is delicious and mild. However, since I am making kefir only for myself and can't drink 4 cups every day, I have had to take some measures to slow the grains down. I am now using only a few grains and they culture about 12 oz of milk in 24 hours. The rest of the grains are stored in milk at the back of my fridge. Unless I find a friend who wants them, they will go to waste. Buying these grains is far less expensive than purchasing kefir from the supermarket, but I would have liked to see another, cheaper option to purchase fewer grains.

(Posted on 9/26/2014)

Great product and website Review by InTexas
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I got these grains a year ago. It took close to a week to activate them. I only used a little milk at first as it wasn't active yet and I didn't want to waste it. Once it got going, it tasted too sour for me but it's either gotten sweeter or I've gotten used to it. I always add a banana with tart fruit to make it sweet. Or a spoonful of fruit jam. The kefir has a almost tingly feeling on your tongue, there are some bubbles in it - that and the yeast makes it taste different from yogurt. Also the store bought kefir is not comparable as it is more of a thin yogurt. I had tried that first and if it wasn't for the other reviews and all the info these people provide I wouldn't have known it was supposed to taste so different.
Also, my house tends to stay warm, especially in the summer and I struggled with making this at first as it seemed to go from nothing to a super sour thick stuff that I didn't care for. Then I read a review from a lady in Houston who cycles hers daily with counter time and fridge time. I tried it and it works for me. I put it out until it looks a little thick, then fridge. Then I filter it and get it in new milk and back on the counter. I use organic milk. I could never get it through the sieve I bought here once it got thick. I started using one I got from Walmart that has bigger holes. Maybe if you filtered while it's still thin it would work, but I found this works ok.
And also, it never gets very thick, more like buttermilk. And whiter than the milk you start with when done. And then you put it through the sieve and that breaks it up thinner so I've mostly used it in smoothies and as a buttermilk substitute. Today I made one with a banana, teaspoon honey, fistful squished raw spinach and handful of frozen blueberries. It was good, too sweet, but couldn't taste the spinach. I have also made some salad dressing out of it, recipes on the website.

(Posted on 9/20/2014)

Skimpy supply Review by Jeff
Value
Quality
Price

The quality seems to be good, but for the price, surely you could have included more kefir grains.

Response from CFH: The amount of grains included is sufficient to culture 1 quart of milk at least every 24 hours, indefinitely with care. This will provide nearly 2 gallons of milk kefir each week.

(Posted on 9/15/2014)



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