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Milk Kefir Grains

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$17.99


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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 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 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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  • From Kathleen at 10/12/2011 3:26 PM
    • I am in process of eating to bring healing to my gut. I follow a yeast, dairy, gluten, corn free diet. I have never made kefir before. I buy coconut milk and would like to make kefir. Which of your starter grains do I buy?
    • There are 2 options with coconut milk kefir:
      1. You could use milk kefir grains and put them directly into the coconut milk once they have been sufficiently re-hydrated in dairy milk. However, you will have to put them back into dairy milk every other batch or so to keep them alive and thriving.
      2. You can make water kefir using the water kefir grains and then use 1/4 c. of your finished water kefir to inoculate 1 quart of coconut milk. This requires that you make water kefir, but you do not have to deal with dairy at all.
    • Do you find this question helpful?  Yes   No
  • From Heather at 10/7/2011 10:31 PM
  • From Hector at 9/23/2011 6:37 AM
    • Hi,

      The types and quantity of bacteria, do they increase if you allow the milk kefir to brew longer than 24 hours? I am refering to the strains of bacteria.
    • The number of bacteria and yeast organisms will increase as culturing continues. The types of bacteria and yeasts will remain stable.
    • Do you find this question helpful?  Yes   No
  • From Iryna at 9/20/2011 10:43 AM
    • Hi! I was wondering if I wanted to take a break from making kefir for a week or so, where do I store the kefir grains while they are resting? Do I leave them on the counter or put them in the fridge?
    • To take a break from making milk kefir, simply place the kefir grains in fresh milk, place a tight lid on the container and place it in the refrigerator for up to three weeks. See here for more information: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From Lili at 9/17/2011 6:21 PM
    • I am making my kefir using fat-free cow milk for over a week. It still doesn't look and taste right. It looks like soft tofu, and when I touch it with a wood spoon, it was all smashed. It is not the same as the kefir I bought from the supermarket at all. What is wrong with that?

      Thanks!
    • The kefir you make at home may or may not be exactly like the kefir you buy at the store. Quite a lot will depend on the type of milk you use. Commercial kefir also sometimes has additives and thickeners than can change the consistency. The length of time you culture it, and the temperature, can also affect the final result. If you would like some help troubleshooting your kefir, please email customersupport@culturesforhealth.com.
    • Do you find this question helpful?  Yes   No
  • From Erin at 9/15/2011 10:53 AM
    • I purchased a packet of milk kefir grains from the local co-op and noticed after I had started rehydrating the grains with raw goat milk that the allergen information on the package says that the grains were processed in a facility that handles products containing soy and wheat. I'm wondering what those products are and whether you've ever known customers to have reactions due to cross-contamination? I know that's pretty unlikely but I was just very surprised to see that and curious as I deal with substantial food allergies.
    • We are required by law to make that statement on our products, since we use a commercial kitchen that may also be used to process soy and wheat products. However, our equipment is dedicated (used only for our products), and we don't produce any soy or wheat cultures ourselves. We are meticulous about cleanliness. The type of exposure to these allergens would be about the same as if you shopped in a supermarket that also sold wheat and soy products.
    • Do you find this question helpful?  Yes   No
  • From Anna at 9/11/2011 2:26 PM
    • When I'm not culturing kefir, how do I store my kefir grains? In the fridge, out of the fridge, in milk, in water etc?

      Thanks, Anna
    • Milk kefir grains can be stored in a jar of milk in the refrigerator and will hibernate for up to three weeks. However, they perform better when they are not regularly in and out of the refrigerator. In fact, it is likely the frequent breaks would damage your grains. You can make smaller quantities at one time if you'd prefer, so you can keep the grains working rather than storing them frequently.
    • Do you find this question helpful?  Yes   No
  • 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. Switching back and forth frequently between goat and cow milk may be problematic, so watch them carefully.
    • Do you find this question helpful?  Yes   No
  • 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 goat's 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 teaspoon 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.
    • Do you find this question helpful?  Yes   No
  • 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 refrigerate milk so it does not sour. How and why are kefir & kefir 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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Customer Reviews

Fun and Different! Review by Lizzy
Quality
Price
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
Quality
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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)

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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Value

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)

Great Product and Helpful Staff Review by Michelle
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Value

The instructions were easy-to-follow and I was making batches of kefir in no time. The information on making raw milk kefir were helpful, but wasn't going well for me. I contacted Customer Support via chat and she gave me some great tips to help my raw milk kefir efforts more successful. Great job!

(Posted on 4/15/2015)

Nice Product Review by MPJP
Quality
Price
Value

This has been a great product. Cultures for Health does a great job of making the process super simple for first timers. The packaging instructions are very easy to follow and well presented. They also have great video support.

I decided to make water kefir on a whim and see how my family would like it. The love it!! After the kefir grains have fermented we transfer the water into another bottle with some organic lemon concentrate an let it sit out for another day or two. The result is a delicious, slightly effervescent lemonade. It's not funky tasting at all. It will definitely be the beverage of choice on hot summer days.

(Posted on 4/10/2015)

Fizzy Review by Kat
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Value

These grains are new and different to me. The kefir it produces is a little fizzy. I have older grains that don't produce fizzy kefir, but I like them both. I think it makes great tasting kefir.

(Posted on 4/6/2015)

Quantity Review by PDunn
Quality
Price
Value

Unless this was a packaging error, there were fewer than 1/4 teaspoon of grains. I've been struggling making one cup of kefir at a time. If the pictures are any indication of the package quantity, then I think the pictures were quite misleading (enlarged?) compared to what I actually received. These little grains work alright, I make a cup every day. It's just not practical to fuss with a one cup batch. And for that price I really expected enough to culture 3 to 4 cups of milk as the directions state. Given 72 hours this little bit does culture 3 cups. I am using my yogurt maker and it works quite well for this. Just want to do more at a time and the little grains don't multiply very fast. I tried to make like the instructions say with 3 cups of milk but it took too long, and the end product wasn't very creamy like it is when I make 1 cup at a time. Otherwise the product shipped quickly and makes great kefir.

Response from CFH: Please contact customer support so we can troubleshoot, as we're happy to help. *** Milk kefir grains cultured in a yogurt maker will kill the grains. Their range is only 68-85ºF. ***

(Posted on 4/5/2015)

Excellent Review by annette
Quality
Price
Value

The grains grew very fast and the kefir tastes so delicious, thanks so much for the speedy delivery too! I love your company and the how to videos.

(Posted on 4/2/2015)

Excellent Product Review by Ebabs
Quality
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Value

I really enjoy using these kefir grains. I've made some delicious kefir with them. I wish the packet gave information about refrigerating the grains for when I wanted to take a break from fermenting.

(Posted on 3/30/2015)

LOVE Review by Jana
Quality
Price
Value

I happened to catch these on sale.- I love them so much, I would have gladly paid full price!

(Posted on 3/23/2015)

Very satisfied Review by jansto1
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Value

Don't know what to say that hasn't already been said. Great product and fair price, fast shipping as well.

(Posted on 3/18/2015)

Milk Kefir grains Review by Justme
Quality
Price
Value

I received my grains in a timely manner. They have worked well, no disappointments. I was curious why mine wasn't growing or multiplying as some people's said theirs does and was told live cultures seem to multiply faster. Don't get me wrong though, that has not diminished their effectiveness at all...they work very well. I've bought a few things from Cultures for Health and everything has proven well.

(Posted on 3/18/2015)

Works better than I expected. Review by Joseph
Quality
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Value

Works better than I expected.
Was faster and easier than I expected.

(Posted on 3/17/2015)

the best company and the best kefir!! Review by rebi
Quality
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Value

The first trying with making kefir didn't work for me and the grains died. It was my first time making kefir and I didn t know what I was doing. I emailed the company and they answered me so quick. People from this company were so helpful and patient answering all of my questions and helping me get my milk kefir grains producing milk kefir in the end. The best customer service! I am happy I have kefir every day and I know it is healthy.
Thank you Cultures for health!

(Posted on 3/16/2015)

excellent Review by mom
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Value

I had a little bit of a hard time getting the directions straight but my kefir grains are actually starting to multiply. I had put my grains into raw milk at first, but realized I did it wrong and through contact with customer support via e-mail, I got back on track and they are doing good now. I really recommend the Milk Kefir grains.

(Posted on 3/2/2015)

Great customer support and advice!!! Review by Kefir Rookie
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Value

I have had some trouble getting my grains started. The customer support has been terrific.

(Posted on 2/28/2015)

So happy to have my Kefir again! Review by Jean
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Value

I ordered these grains and they arrived 3 days later! I reconstituted them and I have been making smoothies ever since! Can't wait to educate myself with more ways to use my Kefir! So happy with this product! Would definitely recommend.

(Posted on 2/25/2015)

A slow start Review by Betsy
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Value

It took two tries before they started their fermentation, even though the whole milk product was not ultra pasteurized (and is supposed to be antibiotic free). I am going to, however, try different brands of milk; their fermentation rate remains slow compared to the granules that I have used in the past.

Response from CFH: It is normal for dehydrated grains to take 3-5 days to start culturing. If you experience trouble with your cultures, please contact customer support for assistance. http://www.culturesforhealth.com/contact-us

(Posted on 2/25/2015)

Will purchase again for my family! Review by Dana
Quality
Price
Value

This is second time I bought this. Have very positive effect on my overall health. I recommend it to all my friends and family!

(Posted on 2/24/2015)



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