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Milk Kefir Grains

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$17.99


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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 Sarah at 3/13/2011 6:19 PM
    • Can the kefir grains be stored in the fridge for a short period of time if I want to take a break from making kefir??? Or what should I do with them if I want to take a short break?? I thought this info might be in the instructions, but couldn't find it! Thanks!
    • To take a short break you can leave the grains in a jar of milk in the refrigerator for up to 3 weeks. If you want a little longer break, just replace the milk in that jar and it can go another 3 weeks. You must put it back to work after this. For an extended break, we have instructions for drying the grains: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From Sarah at 3/9/2011 10:21 PM
    • I just got my kefir grains today and am very excited about using them! I have them reconstituting in a cup of milk, and just wanted to clarify the instructions of putting them in a "partially sealed container". Can I do the coffee filter with rubber band??? Or does it actually need to be a 'lid' that is loosely tightened???
    • A coffee filter secured by a rubber band is an excellent solution.
    • Do you find this question helpful?  Yes   No
  • From Bobbo at 3/4/2011 1:56 PM
    • I have had Kefir for years. I ruined my grains (and my yogurts) and am looking for new. Are there different varieties? The two (free) replacements so far clot the fat and separate the whey. The smell is not good, although the grains look OK. My old batch (1 Tbs) would firm a quart of milk in 24 hours and smell warm(?) good and tart. Should it all act like this? What does yours do?
    • If you're having the same problem with a couple different batches of grains, I would suspect some other problem. Separation of the curds and whey is usually an indication of over-culturing: either too long, or too warm. If you'd like to send an email to us (use the Contact Us form), we can help you troubleshoot.
    • Do you find this question helpful?  Yes   No
  • From Tammy at 3/2/2011 10:38 AM
    • I am new to almost everything that is natural/whole food eating, a baby of about a year if you will. We are trying to eat gluten, casein, and soy free. I have been reading about the milk kefir and would like to try something like this, as almost everything with the probiotic is dairy. Can you tell me if there is any milk ingredients used in the process of the grains before we get them, or is just what we use to feed them? Sorry if the question sounds silly.
    • Our milk kefir grains are grown in organic whole milk, and while you can culture alternative milks with them, they do need to be revitalized regularly in dairy milk since lactose is what they eat. If you are trying to stay away from milk products, you might want to try water kefir, which is completely dairy-free, and also contains a variety of probiotic strains.
    • Do you find this question helpful?  Yes   No
  • From traci at 2/27/2011 3:21 PM
    • Hi. Just wondering, if I were to buy an extra milk kefir and an extra water kefir, how long will they store on the shelf before needing to be opened and rehydrated (I am basically asking what is the shelf life or is there one...can it be stored and/or stored on a shelf for later use if I buy extra?)

      Thank you, Traci
    • Unopened, these grains are shelf-stable for at least a year at room temperature; longer in the refrigerator.
    • Do you find this question helpful?  Yes   No
  • From Terri at 2/21/2011 3:48 PM
    • Are milk and water kefir grains the same? Or can they be used interchangeably? Of course the need for several days of adjustment?
    • Milk kefir grains and water kefir grains are actually different organisms. Milk kefir grains eat lactose (present in milk) and water kefir grains eat the cane sugar (sucrose).

      Milk kefir grains can be converted (slowly) to work with water, but they can't be converted back. Water kefir grains can't be converted.
    • Do you find this question helpful?  Yes   No
  • From Madison at 2/11/2011 11:02 PM
    • Will the grains "go bad" if not used frequently enough? Thanks!
    • It's not so much that they would go bad, but they would starve if they don't get fresh milk (for milk grains) or sugar (for water grains). Of course, starving is not healthy, so it's best to regularly culture milk using your grains. If you want to take a break from making kefir, you can find instructions here: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From Nick at 2/10/2011 9:12 PM
    • Can heavy whipping cream be cultured with kefir grains? If so, would heavy whipping cream be sufficient to revitalize the grains when used with coconut milk?
    • Heavy whipping cream will not work well with milk kefir grains. The grains require lactose to survive and reproduce, and there is very little lactose in heavy cream. You could try half-and-half, or even just adding some cream to the milk.

      For the same reason, you should use regular milk (whole milk is fine) to revive the grains every other batch when you are culturing coconut milk.
    • Do you find this question helpful?  Yes   No
  • From Lynn at 2/6/2011 2:31 PM
    • Can kefir be made with powdered milk? If so how does this affect quality?
    • Well, you could try it... There's not much information around on whether this would work, or how well. One concern is that powdered milk is highly processed, and is usually very low in fat, so it might not produce a suitably thick result. On the other hand, it does contain lactose, so it would provide sufficient food for the grains.
    • Do you find this question helpful?  Yes   No
  • From Emma at 1/28/2011 10:38 AM
    • Hello, what is the quantity (tablespoons) of the grains once rehydrated? Thank you!
    • The milk kefir grains rehydrate to about 3/4 to 1 teaspoon of grains, sufficient to culture up to a quart of milk every 24-48 hours.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Love it! Review by Emm Vee
Price
Value
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
Quality
Price
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
Quality
Price
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
Quality
Price
Value

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
Quality
Price
Value

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
Quality
Price
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
Quality
Price
Value

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
Quality
Price
Value

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
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
Price
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
Quality
Price
Value

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
Quality
Price
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
Quality
Price
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
Quality
Price
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
Quality
Price
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)

Never worked Review by Jan
Quality
Price
Value

I tried for weeks to activate the cultures, tried different temperatures and times. I did get some help from company customer service but even with more suggestions and changes, it never worked. I'm not willing to waster anymore money or time. I'm envious of all the reviews that theirs were so easily successful, but maybe they just don't post the negative ones?

Response from CFH: Please be sure to follow all directions carefully as well as our recommendations on quality ingredients and procedures. We are always happy to help troubleshoot.

(Posted on 4/4/2015)

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
Price
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)



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