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 Iryna at 9/20/11 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 the fresh milk, place a tight lid on the container and place it in the refrigerator. The cold will greatly retard the culturing process and they can keep this way for up to several weeks. If at the end of that period you require more time, simply repeat the process with fresh milk. If you desire a longer break period, you can also dehydrated your milk kefir grains by placing them on unbleached parchment paper in a safe location (room temperature) for several days until they are completely dry. Then place the dehydrated kefir grains in a secure container (a zip-style plastic bag, glass or plastic jar, etc.) and in a cool dry place. They should keep this way for at least 6 months.
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  • From Hector at 9/23/11 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.
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  • From Heather at 10/8/11 10:31 PM
  • From Kathleen at 10/12/11 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 now and then 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 2.5 cups 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 TS at 10/23/11 1:56 AM
    • How much fresh coconut milk will the grains in the pack make?

      And, does it have to be in glass jars, or could it be made in a Harsch fermentation crock?
    • The packages of milk kefir grains that we sell contain sufficient grains to culture about a quart of liquid after rehydration - either milk or an alternative. Glass jars are perfect for making kefir. A fermentation crock is fine, if you don't put the lid on. Kefir needs some air circulation for fermentation to work properly.
    • Do you find this question helpful?  Yes   No
  • From shannon at 10/29/11 7:04 PM
  • From Rachel at 11/3/11 4:00 PM
    • I have had my kefir for about a week now. When I first got it I put it in goat's milk and changed it out daily for about 5 days. The grains doubled in size and so on the 6th day I rinsed with spring water and put them in coconut milk. I don't like the taste of goat milk and cow milk breaks me out. My question is regarding cow milk kefir and acne. If I break out from cow milk, will I also break out from cow milk kefir?
    • I'm sorry, but I'm not able to answer that question for you. I recommend checking with your health care practitioner.
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  • From Miha at 11/8/11 8:36 PM
    • Are the kefir grains that you sell known as Tibetan Mushroom?
    • Yes, Tibetan Mushroom is another name for milk kefir grains.
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  • From jaimie at 11/10/11 1:06 PM
    • I am using raw goat's milk with my grains, but would like to transition to coconut milk. Once they are transitioned and fully thriving, do I need to do anything additional at any point in time? Or will they be fine and live well in the coconut milk?
    • Coconut milk can be used repeatedly to make milk kefir, but the grains will need to be cultured periodically with cow or goat milk to revitalize them. More information can be found here:

      http://www.culturesforhealth.com/coconut-milk-kefir-recipe
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  • From Karen at 11/17/11 12:46 AM
    • If I haven't fed my milk kefir grains for a while how can I tell if they're still active?
    • The best way to tell if kefir grains are active is to note whether they are still making kefir. If they have been out at room temperature without being fed for more than 48 hours it is unlikely that they are active. If they have been in milk in the refrigerator, they are usually okay for a couple of weeks, but you can really only tell by giving them a trial and seeing what happens.
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Customer Reviews

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)
Excellent Product! Review by pam
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Easy to do. Small amount of time required. Most economical. Healthy. Site is most helpful if you have questions, & they stand by their product. You will not be disappointed. (Posted on March 25, 2014)
great!!!!! Review by ennydo
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great!!!!!!!!!!! (Posted on March 25, 2014)
Great stuff Review by Eh?
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The milk kefir grains work very well. Consistently producing a quart of tasty milk kefir every day. (Posted on March 24, 2014)
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