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

 

 



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  • From SJ at 5/22/13 11:29 AM
    • If would like to make non-dairy kefir (ie 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!

      Water kefir grains are specifically for sugar water.
    • Do you find this question helpful?  Yes   No
  • From Zoe at 5/31/13 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 e-mail our customer support department at customersupport@culturesforhealth.com. We would be happy to help.
    • Do you find this question helpful?  Yes   No
  • From Alicia at 6/11/13 4:18 AM
    • After straining my kefir I put my grains (after rinsing them off with water) I put them into the grains into a cup and somehow got sidetracked and forgot to put milk in the cup and back into the fridge for my time out while using the already prepared kefir Have I ruined them I didn't realize my mistake for over 24 hours of the grains just sitting in the open air unrefrigerated and not cover with milk.
    • It shouldn't be a problem although you may want to give your grains a gentle rinse (spring or filtered water) before you put them into milk to minimize possible contaminants. You basically started a dehydration process so it may take a few batches for the grains to readjust but they should be back making great kefir very soon.
    • Do you find this question helpful?  Yes   No
  • From Suzan at 6/14/13 8:36 PM
  • From Angela S. at 6/14/13 10:40 AM
  • From Claudia at 6/26/13 12:37 PM
    • I am hydrating my milk kefir grains. I have been doing this for 4 days now. I was wondering what is the easiest way to strain the grains out? I have one of your plastic mesh strainers. I don't know the best technique to capture the grains and still be able to use the kefir. Thanks
    • The easiest way to strain the grains out would be to stir up your kefir gently but thoroughly and then slowly pour it through the strainer while stirring in the strainer gently with your finger or wooden spoon.
    • Do you find this question helpful?  Yes   No
  • From jasmine at 7/11/13 7:33 AM
    • I have always wondered about the nutritional contents of kefir. I you make your own at home, do you go by the nutritional contents on the carton of milk you are making it from? I've been told the culturing process eats up some of the carbohydrates. Is that true? and is the sugar content the same as it would be in the milk used (natural sugar) or has that been eaten up by by culturing process? thank you.
    • The nutritional content will come from the milk. The grains consume lactose (milk sugar) so the carb content could be a little different in your finished kefir depending on the temperature and the length of time cultured which would make determining the final amount difficult without a lab analysis. To minimize the lactose left, let your kefir culture until it just begins to separate and keep in mind that the separation into curds and whey also means that the grains are running low on food.
    • Do you find this question helpful?  Yes   No
  • From pauleis at 7/14/13 11:38 PM
    • Will kefir grains work with non-fat milk?
    • Milk with any fat content ranging from fat-free to whole milk may be used with Kefir Grains. While Kefir made with reduced fat or fat-free varieties of milk will have a thinner consistency, the fat content itself does not influence the effectiveness of the Kefir Grains or the culturing process.
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  • From Nathalia at 7/30/13 4:20 PM
    • Can I make the kefir with Lactose free milk (lactaid)? If not is Kefir ok for lactose intolerants?
    • You could use milk kefir grains to culture Lactose free milk but the grains would need to go back into dairy to refresh (they need the lactose). You can cut down the amount of remaining lactose by culturing your kefir for a longer period (a second fermentation keeps your grains safe) but you would need to discuss any lactose issues with your Nutritionist or Health Care Provider to determine if it would be feasible for you.
    • Do you find this question helpful?  Yes   No
  • From ROBERT DICKINSON at 8/23/13 10:24 AM
    • WHAT IS THE DIFFERENCE BETWEEN;
      KEFIR GRAINS, USING A LIVE / ORGANIC KEFIR FROM A STORE , OR A POWDERED KEFIR STARTER PACKAGE ?
      & WHAT MAKES THE KEFIR FORM GRAINS ?
    • Excellent question! Milk Kefir Grains are a made up of a combination of different strains of bacteria and yeast. With proper care, the grains will last indefinitely. Milk Kefir Starter is a limited use culture that can be used to make kefir without grains. It is helpful for those who love kefir but do not wish to care for grains. Store bought kefir does not contain grains and may or may not be able re-culture for a short time. You will find more information about the differences here: http://www.culturesforhealth.com/choosing-kefir-grains-versus-powdered-culture
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Kefir grains are working very well Review by Robert
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The Kefir grains and instructions from Cultures for Health were great. It took a week or so to achieve the ideal consistency and flavor but the grains are producing very thick and creamy Kefir that tastes good. I have found that storing the Kefir in the refrigerator for a day or more further improves the flavor. When I had a question I was able to easily obtain help by phone. The Cultures for Health Kefir grains produce thicker, creamier and better tasting Kefir than the grains I first purchased from another website. (Posted on April 23, 2014)
first effort great now to make a liter at a time. Review by golewgo
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First effort was tasty. Am enjoying. Now to make more volume the second effort. AM trying to make a liter of Kefir using half liter of previously made batch. Will it work? Wish to make a liter at a time. Will find out in a day or so. Have the grains in the fridge so i can use if the current experiment does not produce. Like what i made the first time.

Lew

Response from CFH: You can attempt to make milk kefir using already cultured milk kefir, though you will likely not be able to culture more than one or two generations. This article has more details: http://www.culturesforhealth.com/make-kefir-from-prepared-kefir

Only about 1 tsp-1/2 tsp, or less, of milk kefir grains are required for 4 cups of milk. If making larger batches, gently stir the kefir a couple of times a day to allow the grains to come into contact with all of the milk.

We do not recommend regularly refrigerating the grains, however the grains will tolerate occasional refrigeration. (Posted on April 22, 2014)
Grains work great! Review by ligaya
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I had ordered grains from a cheaper place before. It was disappointing that only two grains came and I had some problems with them. Cultures for Health grains came with instructions and worked great, right off the bat, both in raw and pasteurized milk! Very happy with the quality.

Note from CFH - Be sure to transition the grains from pasteurized to raw milk slowly. Details here: http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk (Posted on April 21, 2014)
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)
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