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 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.

  • Traditional heirloom-style kefir culture (a.k.a. "grains" due to appearance); not a powdered starter culture
  • Reusable culture; makes a new batch of kefir every 18 to 48 hours
  • With proper care, the culture can be used indefinitely to create delicious probiotic-rich kefir
  • Cultures on the counter at 67° to 80°F, no heating appliance required
  • Can be used with cow milk, goat milk, soy milk, or coconut milk (see instructions)


Milk kefir grains are a starter culture that can be used with soy or coconut milk if care is taken to occasionally revitalize them in dairy milk. (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. Click here for more information on the numerous strains of bacteria and yeast generally known to comprise milk kefir grains.

Ingredients: Organic whole milk, live active cultures. Packaged with a small amount of organic powdered milk to extend shelf life. Click here to see what bacteria and yeasts are in the milk kefir grains.

Milk kefir grains are produced in a facility that also processes soy, wheat, nut, and fish products.


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 to 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).  

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

       
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

 

 



Questions on Milk Kefir Grains

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  • From Anne at 8/19/11 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 8/16/11 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
    • Do you find this question helpful?  Yes   No
  • From Anne at 8/7/11 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 8/5/11 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 7/22/11 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 7/20/11 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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  • From Amy Hoffman at 7/19/11 3:13 PM
    • Can you sweeten kefir? If so, what is best to use and at what stage of the process?
    • You can sweeten and flavor kefir. You would do it after the kefir has cultured and the grains have been removed. You can learn more in our video: http://www.culturesforhealth.com/how-to-flavor-milk-kefir-video
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  • From RB at 7/19/11 12:23 PM
    • Can i use refrigerated cold milk to make kefir, when i add the grains to the milk or does it have to be warm / room temperature milk
    • Yes you can use milk out the the refrigerator directly in your milk kefir! It may give a little shock to the grains, and you could let it warm up to room temperature, but out of the refrigerator has never caused any problems.
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  • From Alex at 7/13/11 4:03 PM
    • Hello, I would love to purchase some of your milk kefir but I've just read an older post saying that you have to use dairy milk to refresh the grains from time to time. I'm a vegan and would really not like to do this. Would they not last very long in that case if I used them in soya or coconut milk all the time? Thank you.
    • The milk kefir actually contains casein as part of the grain body, and lactose is its natural food, so the grains must be refreshed in dairy milk periodically. They would probably be able to produce kefir from soy or coconut milk for a couple of weeks, but would eventually starve and die.
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  • From JJ at 7/10/11 9:10 AM

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Customer Reviews

Great Product! Review by Linz
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Grains began to activate within three days. They appear to be growing slowly but I am able to make a quart of kefir within 24 hours so I'm hoping to be able to make a larger quantity soon. Our family really likes this kefir. It' s so much easier than making yogurt and has just become part of my morning routine. (Posted on April 18, 2014)
Poor quality and amount Review by minky
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Extremely disappointed

Response from CFH: Please contact customer support for troubleshooting advice before discarding products. Many cultures can be saved with minor adjustments. (Posted on April 14, 2014)
great product Review by pr
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I've had these now for a couple of months. The Kefir is delicious and easy. I just follow the directions and its been working the way it says. (Posted on April 13, 2014)
Excellent all around. Review by Heather
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I received the grains in the powdered milk, and following the instructions, started my adventure in kefir.

The grains responded as the instructions said they would, the videos offered on the site showed everything, and was easy to understand and follow.

I had occasion to contact customer support and the folks were uniformly fast to answer, helpful, well-informed, and all around pleasant. All my questions were answered.

The additional information supplied by customer support was very helpful in my learning curve. Currently, my grains have just graduated to 3 cups of milk, and are making fabulous tasting kefir. Having tried the powdered starter for kefir before I got the grains, I can say that there is a marked taste difference, and the grains completely out-class the starter.

I was concerned a little at the beginning because I saw kefir grains advertised on Amazon at a quarter of the cost of this site, but the quality of the grains, the wealth of information and instruction and videos available, and the great customer service, taught me that I did in fact make the very best decision I could have made.

When the grains arrived, they were less than a teaspoon of dried grains and powdered milk. After the activation period where they got rehydrated and balanced, they became about a teaspoon of grains that don't look like the perfect little florets that the pictures show, but are plenty of quantity to make the quart of kefir, and they are little powerhouses. You don't actually need any more than that, so what they send is in fact the proper amount to make a quart of kefir each day.
(Posted on April 12, 2014)
Very Healthy Review by Annette
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Its simple to make. If you have any problems Cultures for Health is willing to help. A little pricey would be the only downside. All thing considered a lot better than the commercial kefir. (Posted on April 10, 2014)
Like Review by Logan
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I really enjoy the milk Kefir, it has turned out perfect for me each time. I use it so many ways in my cooking. And I appreciate all the help available on your web-site. Thanks so much. (Posted on April 9, 2014)
Yields Kefir Everytime Review by Em
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Great kerif grains yeilding us enough kefir to supply a family of four daily. (Posted on April 8, 2014)
Happily Surprised Review by Terri
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I'm new to milk kefir. After comparing and studying comments and youtube videos, I decided to give it a try. Easy-peasy and I love the end product. I use it for smoothies. The fragrance is sweet; it has a tart flavor that I'm getting used to (I culture it for 15 - 18 hours so it's not as thick; perfect for smoothies). I'm very happy with the product. It is a bit pricey but I consider it an investment. Follow the instructions and your success should be high. (Posted on April 3, 2014)
Kefir grains Review by anico
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Love, love, LOVE my kefir grains!! so glad to find kefir grains that I can use over and over. It is very easy, and the kefir is delicious! I use mine in my smoothies. YUM! cultures for health has been such an informative site, also. I appreciate the info I can gather there. The instructional videos are a big help. (Posted on April 1, 2014)
Very happy Review by brooke
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I purchased these grains while they were on sale, so I liked the price for them. It only took me four days to hydrate them and my milk grains are thriving and big after a week and a half. Not sour tasting like my last grains were. (Posted on March 29, 2014)
Kefir the gateway to fermentation Review by jojo
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I've been buying store bought kefir for years, but they often have too much sugar in it. I wanted to be able to make my own,so I bought the milk kefir grains. I have been making kefir now for about a week and I absolutely love it. So far I've used it in my morning breakfast shakes and made a ranch kefir dressing, but I plan on trying all kinds of recipes with it. Thank you Cultures for Health for offering such a great product. (Posted on March 29, 2014)
It's all I can do to slow down my grains! Review by Crazy Kefir People
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Activated within a couple days, started making kefir on day 3! Super fast process, grains are going crazy strong. I have to actively keep my kefir cool at night, since after about 12 hours is usually already set. As usual, a great product, great customer support, and wonderful company! (Posted on March 28, 2014)
Great product, great results Review by peterb
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Starter out slow after reconstituting the grains. Within a week was making about a pint a day. After about three weeks am up to a quart a day. Have a large glass for breakfast and the rest before going to bed.
I think cheese making is on the horizon. Absolutely love the kefir. PS, I fount that skim milk is just as good as whole and anything in between. (Posted on March 27, 2014)
Making my own kefir! Review by Penn
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The kefir grains arrived in a timely manner. I kept the box in the fridge for a couple of days b/c I wanted to get really fresh milk to start them off. It took about 5 days for the grains to produce kefir with the taste I like. During the rehydrating process, I was a little worried b/c I wasn't sure if the grains were doing their thing. So I called customer service, and the woman who answered was very helpful and encouraging, and also very friendly (friendly goes a long way in my book). I am very happy to be making great-tasting kefir in my own kitchen. I won't hesitate to refer my friends to Cultures for Health! (Posted on March 27, 2014)
I had no idea how easy this was or . . . Review by Sue Pea
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I'd have bought this sooner. I am so pleased with the kefir I've been making with my kefir grains. I am sharing the kefir with friends and encouraging them to buy some of their own. The best part about all this is the amazing Customer Service. Have a question? No problem. Just click on the chat button and any questions are quickly answered. I can't be happier! (Posted on March 27, 2014)
Works as expected Review by Deb
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Our mountain cabin is heated only with a wood stove, so tends to cool down at night quite a bit after the fire goes out, the kefir grains took a bit longer to get going during the rehydrating phase- about 8 days. Once they finally revived, though, they work very well, though the overall cooler house temps make for a slightly longer fermentation time. As summer comes, Im sure that will reduce somewhat. The grains are multiplying and are vigorous.... And the kefir is thick and tart, (Posted on March 27, 2014)
Good stuff Review by Maggie
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Does what it's supposed to do. One needs to find or make a somewhat cozy spot -- I found that setting a jar of warm water along with the jar of milk/grains in a foam cooler does the trick. Temp stayed in the mid 70s. Still figuring out timing. The product is delicious. Love being able to make this! (Posted on March 26, 2014)
Excellent Product! Review by pam
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Easy to do. Small amount of time required. Most economical. Healthy. Site is most helpful if you have questions, & they stand by their product. You will not be disappointed. (Posted on March 25, 2014)
great!!!!! Review by ennydo
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great!!!!!!!!!!! (Posted on March 25, 2014)
Great stuff Review by Eh?
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The milk kefir grains work very well. Consistently producing a quart of tasty milk kefir every day. (Posted on March 24, 2014)
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