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

 

 



Questions on Milk Kefir Grains

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  • From Beth at 12/7/10 11:56 AM
    • Can these be used with raw milk?
    • Yes, the milk kefir grains can be used with raw milk. The grains do best when activated using pasteurized milk, but can then be transitioned to raw milk. You can find instructions here: http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk

      Once converted, the process is the same with raw milk as with pasteurized milk.

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  • From Nick at 12/17/10 6:26 PM
    • When using milk kefir grains with coconut milk, can it be unsweetened coconut milk that does not contain any sugar?
    • Ideally you'd want to use unsweetened coconut milk. Any additives have the potential to interact negatively with the kefir grains and potentially damage them. Unsweetened would be safest.
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  • From Adam at 1/10/11 9:44 PM
    • Hi where are your kefir grains originally sourced/grown? Do you post to Australia?
    • We grow our kefir grains ourselves in a licensed food processing facility--this allows us to maintain the highest quality product. We do not ship individual orders to Australia. There is one location in Australia which carries a limited number of our products. You can contact Elaine at Natural Therapy Shop via email elaine@nhk.com.au or via her website www.naturaltherapyshop.com.au to find out what products she stocks. She may be willing to ship to you, if her location is inconvenient. Please contact her for more information.
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  • From Nick at 1/10/11 1:22 PM
    • I rehydrated my kefir grains in cow milk and they came out great. I then switch to unsweetened organic coconut milk for two days and the grains no longer seem to be active, even after switching back to cow milk. Do you know why this could be? If the milk is unaffected after 24-36 hours are the grains no longer active? Thanks.
    • Kefir grains can take a few days to adjust to a new milk medium. For example, if you switch your kefir grains from cow to goat milk, it can take a few batches for them to adjust to the composition of the new milk and start working properly. Same thing happens if you go from pasteurize cow milk to raw cow milk and sometimes even different brands of milk (feed, etc. can vary from farm to farm). Different chemical compositions can mean an adjustment period of up to a few batches. So go ahead and put them back in coconut milk and give them a batch or two to adjust (maybe just the coconut milk that isn't kefiring in the meantime to cook or in a smoothie or something). They should perk up and start doing their thing in a few days. With coconut milk though you'll need to put them back in cow milk for 24 hours to revitalize every few batches.
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  • From Steena at 1/25/11 6:37 AM
    • How many kefir grains are sold in one box? How many are needed for one batch? I'm new to kefir and I'm just wondering if there's enough for a "backup" in this box? Or enough to share with a friend? Thanks!!
    • Kefir grains are one of the hardiest cultures so there's just one portion in the box. Kefir grains are a wonderful culture for a beginner because they are very easy to use and it's very rare to mess them up. Kefir grains do generally start to multiply after 6-8 weeks and usually within 3-5 months will have grown enough to have extras to share with friends. We can't guarantee they will multiply since it's due to a large number of factors but it's rare for them not to multiply.
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  • From Emma at 1/28/11 10:38 AM
    • Hello, what is the quantity (tablespoons?) of the grains once rehydrated? Thank you!
    • The milk kefir grains rehydrate to about 1/2-1 teaspoon of grains which is sufficient to culture up to a quart of milk every 18-48 hours. Once they begin to multiply, of course, you can culture more milk at one time.
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  • From Lynn at 2/6/11 2:31 PM
    • Can kefir be made with powdered milk? If so how does this effect 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.
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  • From Nick at 2/11/11 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 might be a little too much for a decent result 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 periodically when you are culturing coconut milk.
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  • From Madison at 2/12/11 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). 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
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  • From Terri at 2/21/11 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 glucose/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.
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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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