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Milk Kefir Grains

Availability: In stock

SKU: 5500
$17.99


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Perishable
Perishable

Milk Kefir Grains Starter Culture

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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 delicious 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
  • 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. 

 

Milk Kefir Grains Instructions and Troubleshooting:  


Ingredients: Organic powdered milk, organic 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

 

Milk Kefir Grains Allergen Information:

Our Milk Kefir Grains are a gluten-free product. Manufactured in a facility that produces products made with soy and dairy.

 

       
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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Questions on Milk Kefir Grains

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  • From Maria at 7/25/2014 12:20 PM
    • I'm going to be away for the weekend; is it safe to leave my kefir on the counter or should I refrigerate? Thanks.
    • Anytime you are not able to give your milk kefir grains fresh milk every 24 hours, you must preserve them in some manner. For short term, you can simply put them in fresh milk in a jar/lid and store them in the fridge. They are safe for up to 3 weeks. If someone is able to give them fresh milk at the end of that 3 week period, you can store them another 3 weeks. After that, they must be put back to work or they will suffer damage and will likely die.

      We do not recommend storing them often in the fridge, as this can break down the grains' bacteria and enzymes and cause them to cease working.
    • Do you find this question helpful?  Yes   No
  • From Dina at 6/19/2014 7:21 AM
    • My kefir is curdling after I strain it and put it in the fridge. What am I doing wrong?
    • It sounds like your kefir is continuing to culture in the fridge. You may want to check the temperature in your fridge and if you are storing your kefir in the door, move it closer to the back of the fridge where it will remain colder. If your kefir is separating during the culturing process, you will need to increase the amount of milk you are using, or decrease the culturing time to reach that wonderful "thickened-milk" (like buttermilk) stage before storage.
    • Do you find this question helpful?  Yes   No
  • From Mary at 6/9/2014 4:49 PM
    • I live on the southeastern Arizona desert and we do not have central heating/cooling. I don't have a thermometer in my kitchen, but I'm sure it gets over 85 in the summer and sometimes below 65 (we heat with wood) in the winter. Are the milk cultures so temperature dependent that I would not be able to make my own kefir? I tried the water kefir last fall, but I guess it got too cold and my grains died. I love the kefir cheese and really want to make own if it is at all possible.
    • Yes, the milk kefir grains must be cultured between 68º-85ºF. If it gets too cold or too warm, they will not be viable. Perhaps looking at the following articles might be helpful in maintaining your temperature during the cold and hot periods of the year:

      http://www.culturesforhealth.com/cold-weather-winter-care-starter-cultures-foods/
      http://www.culturesforhealth.com/warm-weather-care/
    • Do you find this question helpful?  Yes   No
  • From Bill at 4/17/2014 1:00 AM
    • Great Site! Is the protein in milk broken down or digested when being made into kefir? The casein in milk is really hard to digest and is why many health professionals recommend giving up dairy. Thanks!
    • During the culturing process lactose is consumed by the grains. Casein still remains.
    • Do you find this question helpful?  Yes   No
  • From Chris at 4/16/2014 3:39 PM
    • Is it normally safe to drink the milk used to activate the kefir grains? Also, what must be done to start making kefir with grains that were put in the refrigerator for a break?
    • We do not recommend consuming the milk used to rehydrate the kefir grains. Kefir is ready to consume when it is thickened and has a pleasant aroma and taste.

      Grains that have had a break in the fridge (up to 6 weeks with a milk change at 3 weeks) can be used to make kefir by adding the grains to fresh milk and allowing them to culture at room temperature. It may take a few batches to get back up to speed, but they should kefir just fine.
    • Do you find this question helpful?  Yes   No
  • From Dan at 4/10/2014 9:46 AM
    • Can I use organic ultra pasteurized 2% milk with the milk kefir grains? And how do I know the kefir grain is activated? Thanks!
    • The results with ultra pasteurized milk are unreliable, and strongly recommend against using it. You can use 2% milk that has been regularly pasteurized. The texture is generally a little thinner than whole milk but will still result in a delicious, tangy flavor.
    • Do you find this question helpful?  Yes   No
  • From Bernard at 4/9/2014 2:25 PM
    • Hi, I am here in Texas and will be traveling to Mexico in about a month and a half when I will start to make my raw milk kefir. Will the milk kefir grains that I order last that long or what do you recommend I should do? Can I pay using Pay Pal, or how do I pay? Thank you, Bernard.
    • Your milk kefir grains should be stored in the refrigerator when you receive them. When at room temperature, the grains are shelf stable for 12-18 months. As long as they are not exposed to temperatures above 85º F, they should be fine. Payment options are listed here: http://www.culturesforhealth.com/ordering-information#Payment_Methods
    • Do you find this question helpful?  Yes   No
  • From Brenda at 4/7/2014 2:06 PM
    • Can I add organic sugar to milk kefir during the culturing process? If so, will this make the final product sweeter?
    • When culturing milk kefir, there should be milk and milk kefir grains. If you want to flavor after, that is best. We don't recommend adding sweetener during the culturing process.
    • Do you find this question helpful?  Yes   No
  • From Cynthia at 3/11/2014 7:23 PM
    • What is the sugar/carb content of the kefir?
    • The nutritional profile of your finished kefir will depend on many factors, the milk you use as the biggest factor. Temperature, length of culturing, and use of a second fermentation will also affect nutrient content.
    • Do you find this question helpful?  Yes   No
  • From my kefir grains are getting tiny and most have disappeared at 3/11/2014 9:30 AM
    • The title says it all. My grains, after a period of flourishing, have grown gradually tiny and their mass has diminished over the last month and now they are almost gone entirely.The only variable I can identify is a change from one brand of whole milk to a another--the brand I changed to has a website that promises that their farmers pledge not to put bovine growth hormones into the feed of their cows and that was why I made the change. Anyway, why have my grains gone away?
    • There are many reasons for failure. The most likely cause would be that your grains are not getting enough fresh food. To ensure that your grains are getting enough food, stop the culturing process when the milk thickens to a buttermilk like consistency, and be sure to culture every 18-24 hours. With the change of milks, it could be that the new brand is Ultra or High Temperature Pasteurized, which will kill your grains. For troubleshooting, please contact customer support at: customersupport@culturesforhealth.com
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Milk Kefir Grains are Super Quality Review by Penny
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Quality
Price

I am so happy with how well the milk kefir grains I purchased from Cultures for Health are producing kefir. This is my first attempt at making kefir, and I'm thrilled with the success. I've had the grains less than a month, and after just two "conditioning" ferments my new grains have been making delicious and healthy kefir every single day. And the grains are increasing in size very nicely! So glad I made the leap into making kefir, and so very pleased with the quality of Cultures for Health grains.

(Posted on 8/23/2015)

very good quality Review by eman1958
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i was so happy with the quality, i did an amazing kefir with it. it is very easy to follow the instructions too.

(Posted on 8/12/2015)

Good Review by Sarah
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I try to be careful when I strain the grains but it seems my grains become fewer and fewer so that after a few weeks I have just 2 or 3 left. And I feel the price is a little expensive.

Note from CFH: Decreasing grains is usually a sign the grains are starving. Please contact customer support for troubleshooting.

(Posted on 8/3/2015)

So Glad I FINALLY started Kefir Culturing Review by llw
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Price

Love your produce. Excellent videos on your site to get started. Thanks!

(Posted on 8/2/2015)

No Problems Review by Jack
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Started the grains per instructions with Raw Milk. They were active right after the start period and have worked well for the last month. They are growing slowly and the kefir tastes great--I do a primary for 24 hours and a secondary for an additional 24 hours. I make just under 1 quart a day. Fortunately have 2 raw milk sources within a few miles.

(Posted on 7/13/2015)

Success! Review by zelda
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Quality

I am a happy customer! The Milk Kefir Grains worked perfectly. The instructions included were so helpful. I had no problems starting my kefir, and it has been going strong for several weeks now. All of my questions were answered well by the online resources here on the Cultures For Health site. This was my first home fermentation project, and I would definitely order another starter from Cultures For Health if I decide to take on another. Thanks for making an awesome product, and maintaining a super helpful website.

(Posted on 7/6/2015)

Didn't Work for Me Review by SweetBee
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Quality

Ended up wasting at least a gallon or more of expensive organic milk refreshing the grains every day for almost two weeks before I just gave up and dumped them in the trash.

Such a small amount of grains and they never did smell right, smelled more like bread yeast than kefir.

I had good luck with the dehydrated powder and with the water kefir, don't think I'll waste more money trying these again.


CFH Note: Most kefir issues can be easily resolved with minor modifications to the kefir making process. It is very important that you contact Customer Support for help if you are experiencing problems.

(Posted on 6/23/2015)

Love it! Review by Emm Vee
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Quality

I bought my grains from a local health food store. It took a while and a few trials and errors to get consistent results, but the customer service reps were very helpful. I have been getting consistent results now for several months, and am very pleased with the end product. It's thick (even with skim milk) and pleasantly sour and yogurty. It takes five minutes each morning to give the little kefir-dudes some fresh milk, and they just do their thing. I'll be interested to see what happens in the hot and humid summer months.

(Posted on 6/17/2015)

Challenging To Get Great Results Review by Suzanne
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Value

I was very challenged using these grains to make milk kefir. I followed the instructions to dehydrate the grains and make kefir. I used low pasteurized/non-homogenized milk. My process with the grains kept changing the milk into curds and whey. I was unable to recognize/see the grains in the finished product. I contacted Customer Support and the representative worked with me for almost a week to resolve these problems. No more curds and whey. Only great tasting milk kefir! Thank you CFH Customer Support.

(Posted on 6/15/2015)

Fantastic quality! Review by Angel
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Value

Hint: don't even dare to rinse your grains in tap water. That's how I killed my first batch. I was dumb and thought I knew better. You don't need to rinse them at all unless you're taking some out to dry and save as a back up. Anyway, this is my second attempt to make kefir. These are fantastic quality grains and I definitely recommend them to anyone who wants to help themselves be healthier.

(Posted on 6/1/2015)

Rehydrating Kefir grains Review by GardenGirl
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It barely took a week until I had a quality home made kefir. I have divided my grains already!

(Posted on 5/16/2015)

Love my home made kefir! Review by J
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I love making kefir at home. It is much more economical then buying it and I get a lot of use out of the kefir in dressings, soups, smoothies and backed goods.

(Posted on 5/7/2015)

great Review by Paula
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Value

I love these milk kefir grains, this is the second time I've ordered them. They make delicious milk kefir and I and my husband enjoy it every day. Thank you for a great product!

(Posted on 5/6/2015)

Liquidy freshness Review by Eriza
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It'd been about a year since my last kefir venture, and I don't know why I ever stopped!?! The fresh, sour-ish (my preference), complex flavor that awaits on my counter every day is superb!!! The grains became active after 3 days, and are in full force. It really is so easy to get fresh kefir every day with these grains. Currently, I'm fermenting goat's milk, and I'll be switching to coconut milk for a change of pace. Highly highly recommend for quality and ease. Thanks Cultures for Health!!

(Posted on 5/4/2015)

Disappointed in product Review by Anita
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I have been having problems with my grains from the start. They took 15 days to activate. The quality of my kefir is not good it doesn't thicken as it should. In fact the only way I can get it to thicken at all is to add some kefir to it. Have tried everything that customer support has recommended. Now what?

Response from CFH: Our support staff is always happy to help. If you are still having trouble with your culture, please don't hesitate to contact us.

(Posted on 4/25/2015)

Fun and Different! Review by Lizzy
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Value

Having never had kefir before, buying the grains was an adventure! At first I had major issues (several batches of spoiled milk), but then I consulted with a customer service rep and she informed me that my ultra-pasteurized milk (though organic) was probably the issue. I started using non-organic pasteurized and it worked! Overall, it took about 2 weeks to start regularly producing a quart of kefir. Now, my grains produce a quart usually in less than 12 hours at room temp (60-65 degrees). I was surprised at how good the kefir actually tasted (very much like yogurt), and am looking forward to using it in diverse recipes!

(Posted on 4/23/2015)

Awesome product Review by Karl
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Value

You can't get much better then buying something that can not only last a lifetime, but makes buying yogurt obsolete and cheaper and is full of healthy probiotics.

(Posted on 4/21/2015)

The kefir grains don't look normal Review by ngarcia
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I've had kefir grains in the past, and even though sometimes a few of them got stringy (during warm weather), most of them looked nice and fluffy. These current kefir grains just look like curdled milk. They do culture the milk at least.

Please contact customer support for troubleshooting before disposing of cultures.

(Posted on 4/20/2015)

Just what we ordered! Review by B
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Value

I followed the video directions and my cultures are alive and well!!!

(Posted on 4/20/2015)

Delighted and totally hooked on kefir... Review by Radovan
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I am really delighted with my purchase of your Milk Kefir Grains. They took about a week to really get started but they've been going great guns ever since. I'm now having fun experimenting with secondary fermentation and have found your Kefir ebook an invaluable resource. I hugely recommend this product. Thank you!

(Posted on 4/15/2015)



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