Milk Kefir Grains

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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
  • 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 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 Zoe at 5/31/2013 8:52 AM
    • I just wrapped up day two of rehydrating the grains. I woke up this morning (less than 20 hours after they were placed in fresh milk) and the liquid has completely separated to whey and a frothy curd layer on top. Are the grains ready to make kefir already? It doesn't smell bad. Tangy/yeasty. I strained out the whey and tried to fish out the grains the best I could, which was hard to do in all those curds.

      I think I need to store them in a cooler place to slow it down a bit, instead of right next to the stove/oven.

      Did I do something wrong?
    • You didn't do anything wrong, the grains are now working and ready for an increased amount of milk. It does sound like your temperature may be a little too warm so your kefir may culture more quickly than 24 hours. We recommend increasing the amount of milk slowly, about 1/2 cup more with each new batch. Your other option is to culture for less time and stop the culturing process when your kefir reaches that wonderful thickened milk stage. If you have any additional problems, please contact us at customersupport@culturesforhealth.com.
    • Do you find this question helpful?  Yes   No
  • From SJ at 5/22/2013 11:29 AM
    • If would like to make non-dairy kefir (i.e. almond milk kefir), should I use water kefir grains or milk kefir grains?
    • If you do not have dairy allergies, you can certainly make non-dairy kefir with milk kefir grains. However, you must refresh them in dairy milk every 1-2 batches as the grains require the lactose from dairy milk to survive. So you can alternate between non-dairy milk and dairy milks!

      However, milk kefir grains do not fare well in nut and seed milks. If you want to culture almond milk, you may wish to make water kefir, and use 1/4 cup finished water kefir per 1 quart almond milk.

      Water kefir grains are specifically for sugar water.
    • Do you find this question helpful?  Yes   No
  • From Luke at 5/22/2013 8:39 AM
    • My kefir went a little long and seperated into curds and whey. Now I can't tell what is curds and what is the kefir grains. Any suggestions?
    • If you have the nylon/plastic mesh strainer, gently stir the curd in the strainer with a rubber spatula or wooden spoon. This should remove some of the curd, then use the spatula/spoon to very gently press down on the curd. The soft curd will go through the strainer and the grains will remain. It might be helpful to rinse with new milk if it's hard to get the curds off. Be sure to make kefir cheese out of the curd! You'll find the recipe here: http://www.culturesforhealth.com/herbed-soft-kefir-cheese-recipe/
    • Do you find this question helpful?  Yes   No
  • From SB325 at 5/21/2013 5:04 PM
    • Thank you for promptly answering my last question. I have another.

      I received my grains and began revitalizing them. I began changing the milk every 12 hours, for 3 days. Then let it ferment for 24 hours. Now, about 5 days later, my grains are growing/plumping up and make about 1.5 cups of milk nice and thick in 24 hours. Quite unexpectedly, I must leave town and will be unable to tend to my kefir for about 10 days. I read the link provided regarding taking a break from making kefir. My question, should I use the same amount of milk I have been fermenting (about 1.5C), or should I use more? Will the fact they are just getting restarted effect how well they survive storage? When I bring them back out of storage, will I need to revitalize them like I did the dried grains?

      Thank you!
    • You can use the same amount of milk you have been using. Sometimes if they are brand new they do not do as well in storage. Since they are new, revitalizing them would be recommended. Use new milk and do two or more batches until they are making good kefir again.
    • Do you find this question helpful?  Yes   No
  • From SB325 at 5/17/2013 9:18 PM
    • I believe I will consume about 1 cup of kefir per day. Can I culture this small amount daily, or should I plan to culture more milk less often?
    • To make smaller batches, you'll need to reduce the number of grains you are using, or else the milk will kefir too quickly. For more information about timing milk kefir, see this article: http://www.culturesforhealth.com/timing-milk-kefir

      While you can take an occasional break, such as for a vacation, the cultures are healthiest when they're active. It's best to make a smaller batch every day, than to rest the grains too often. Here are other suggestions for taking a break from making kefir: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From non dairy girl at 5/10/2013 7:16 AM
    • I am lactose intolerant and use lactaid milk on my cereal. It is skim fat free milk with lactose added. Will this still work?
    • Maybe. Lactose-free milk isn’t actually lactose-free, but has lactase added, which makes the lactose easier to digest. Check the label and if you see lactase, the milk does contain lactose and may be used with milk kefir grains. Avoid ultra-pasteurized milk for making milk kefir.
    • Do you find this question helpful?  Yes   No
  • From Bethany at 5/4/2013 9:36 AM
    • Can I add water to my coconut milk to "stretch" it out before I add my kefir grains? Also, can coconut milk turn to curds and whey...I guess I am wondering if I can over ferment coconut milk?
    • Adding a small amount of water would likely be fine since coconut milk is a combination of coconut meat and water that has been blended. You can even make your own coconut milk! http://www.culturesforhealth.com/coconut-milk-kefir-recipe

      Coconut milk kefir can separate, so it is important to stay within the recommended culture time as well as keeping an eye on the process.
    • Do you find this question helpful?  Yes   No
  • From Jeanne at 4/28/2013 1:59 PM
    • I have been making my kefir with raw goat milk and kefir starter that someone gave me. I have been using my yogurt maker because the temperature in the house is quite often below 70 degrees. It has almost always have the same wonderful thick consistency and very good. Now I just read I should not be using my yogurt maker. What was made was too thick and good to be soured milk.

      Your thoughts.
    • If you were getting good results with your yogurt maker, it may be fine. Normally, yogurt makers maintain 110ºF, which would be too hot for milk kefir. Milk kefir prefers to stay between 68-85ºF. Higher temperatures may kill the kefir grains. As long as it was working for you and making good kefir, your method should be just fine.
    • Do you find this question helpful?  Yes   No
  • From Nancy Shaeffer at 4/24/2013 4:49 PM
  • From Logan at 3/25/2013 10:00 PM

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Customer Reviews

Easy to Make Review by Gwen
Quality
Price
Value

I have tried both types of Kefir Cultures and really like the milk grains the best. Very easy to use and make. No need to heat the milk like in some yogurt cultures.

(Posted on 1/26/2015)

great Review by Lynn
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Price

This product has been great! It stops the cravings for sugar and helps our digestion. It is much more economical then buying the pre-made from the store and it is so versatile.

(Posted on 1/22/2015)

Thankful -- Cost Savings and Healthy Review by bonnie
Value
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Price

I placed my kefir grains in the refrigerator for a few weeks until I was ready to use them. It took a few batches for them to really kick in and start making thick kefir, but the last batch thickened well. I appreciate the tips that CFH has for cold and warm weather care. I am thankful for the cost savings of being able to make my own kefir over and over again and being able to make a natural product without added ingredients.

(Posted on 1/19/2015)

love the grains! Review by Soli
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Price

I bought my first batch of milk kefir grains from CFH back in 2011. Even though I did not handle them right at that time I still got a few years use out of them. Then one day they quit and I got a new batch. This time I prepared them right from the start. I drink raw milk only and did not know back in 2011 I could not use that milk to start the grains. This time I did right, buying pasteurized milk, changing every 24 hours, and slowly introducing some raw into the culture. Now my grains are acting like good healthy grains (the last batch never grew, these are!) and I am getting better quality kefir that before.

(Posted on 1/19/2015)

Delicious Review by Whitney
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This kefir is easy to keep working, and has a lovely tartness to it.

(Posted on 1/19/2015)

I'll buy this again. Review by roxiboomalotti
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Price

This product is great! Mine developed curds and whey much more quickly than expected which resulted in a big mess and in the need to purchase another round of this product. So, be sure to tend yours closely.

When I have purchased these grains in the past, I have been 100% satisfied. Additionally, I love supporting a site that provides so much strong information and delicious recipes for the fermentation community!

Response from CFH: Curds and whey is extremely common when culturing Milk Kefir Grains. The grains can recover and culture future batches successfully with minor adjustments. Please contact Customer Support before discarding any cultures.

(Posted on 1/16/2015)

Great product, easy to use! Review by Kuulei
Value
Quality
Price

My culture activated very quickly! Great directions, easy to follow!

(Posted on 1/16/2015)

Great Product Review by Whitney
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Price

I have a hard time keeping yogurt made. I have found that having kefir on hand to make smoothies with when I am out of yogurt is very helpful. It is very easy culture to use, and I have found that my family doesn't mind the flavor difference in smoothies.

(Posted on 1/11/2015)

Very satisfied Review by Maria
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Price

Thank you, Cultures For Health, for carrying this product! The milk kefir grains are easy to use and the final product is truly delicious! So glad I found this website!

(Posted on 1/4/2015)

Great! Review by Iris
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Price

This is very good. It took a while to get the hang of making it, but now it is simple and I like that the grains will last for a very long time.

(Posted on 12/30/2014)

Amazing results! Review by Tanya
Value
Quality
Price

Order arrived very fast. On day 4 after starting rehydrating (I used whole organic milk) I already had kefir to drink! But it did not stop there. On day 5 I realized that 1litre of milk is too little for my grains. I transferred them into 1.89l jar that I filled with milk to the top. Amazingly I had kefir in less then 24 hrs. What I am doing now is I keep the jar in front of open window (I covered it with brown plastic bag) just to slow down the process a bit. I now use 2% organic milk ( as whole one did require agitation). The taste and texture of the kefir is amazing! It is drinkable and smooth.
My only "complaint" that it's like a pet (meaning you have to take care of it and feed it) and my pet is VERY productive.
I could not be happier with how it's turned out.

(Posted on 12/26/2014)

Happy Customer Review by syblef
Value
Quality
Price

The Kefir grains were ready the next day. I used 2% milk. The only draw back to my order was that I paid extra for 3 day shipping. Cultures for Health shipped them right away but USPS didn't deliver them until 10 days later. Thank goodness the grains were dry or that could have been a problem. I would not hesitate to order again but won't pay extra for fast shipping which was not Cultures for Health's fault. They did their part.

(Posted on 12/22/2014)

Very pleased Review by queensyb
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Quality
Price

I've been making milk kefir for about two weeks now. Couldn't be easier.

(Posted on 12/11/2014)

My Milk Kefir is much better than store bought! Review by Cris
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Price

My grains are very productive. When I received them I have to admit I was disappointed at the amount. Just looked like such a little bit. But, after rehydrating them and making Kefir, those little grains are busy little workers! I can't drink all they produce. Love my Kefir Grains.
And, customer service is amazing. Everyone I've spoken to is eager to help and offers much needed advice. I appreciate them and all the help they've given me with all my fermenting and culturing trials, errors and successes!

(Posted on 12/9/2014)

A great product Review by Pam
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Price

I love the kefir I'm making. I had no previous experience with kefir, so I had a week of trial and error. I talked by phone and chatted online with the personnel and they were very helpful. They sorted out my issues and immediately I was on track.. Thank you, Cultures for Health!

(Posted on 12/3/2014)

great value and flavor Review by Jean
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This product is excellent. I make kefir for a lot less money than before. I don't feel guilty about drinking as much as I want because it is so inexpensive. It also tastes great! So far I have shared grains with one other person and plan to share with more. I'll always be sure to tell them about the great info on this website as well.

(Posted on 11/30/2014)

Less tart Review by Carrie
Value
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Price

This kefir is less tart than they grains I had used for 8 years. I had trouble getting them going at first but persisted, with help from CFH and it works now. I don't see the gelatinous cottage cheese like grains with this kefir, the grains are more blended in with the kefir so I'm not sure how much they will multiply. Overall, good stuff!

(Posted on 11/27/2014)

Wow! So Worth it! Review by Mishiko
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Price

I am so glad that I purchased the Milk Kefir Grains. I have Kefir in my home every single day so I never have to buy it from the store. I never knew there were so many ways to use Kefir. This is well worth the money...and the health benefits! So happy am I!

(Posted on 11/25/2014)

Very Good Product Review by Louise
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Price

We have always had two goats for our own milk products - When I heard
about Kefir - I thought it sounded like a good idea - certainly worth trying.

We ordered the grains from you and we were very happy with how quickly
they worked and how super easy it is! We live on a farm and have lots
of fresh fruit in season and with the extra we can or freeze. We like to
whiz the fruit in our Vita Mix and put the Kefir in - oh boy, that is gooood.
We just can't seem to get enough of it! We haven't even been making cheese because we like the kefir better.

(Posted on 11/24/2014)

Great Grains Review by Tulip
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I love the flavor. My quart of kefir is usually cultured within 24.

(Posted on 11/22/2014)



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