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 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
  • Instructions for using milk kefir grains are included.
  • 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. 


Ingredients: Organic whole 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

 

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.

 

       
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 Jackie at 3/19/2013 3:28 PM
    • How many different strands of bacteria is in your kefir grain?
    • While a highly complex and variable community of lactic acid bacteria and yeasts can be found in kefir grains, this is a list of the specific set of active bacteria and yeast generally known to comprise Milk Kefir Grains:

      http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
    • Do you find this question helpful?  Yes   No
  • From patricia at 3/22/2013 7:30 PM
    • If i want to take a break from making kefir how do i go about doing that? Will i lose my kefir grains and have to order more? I work and it is not easy for me to keep making it just for myself. I don't see an answer to that on the instructions for milk kefir grains.
    • For an occasional break, you can try the following: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir

      However, we recommend that you keep your kefir culturing at room temperature, as much as possible, to avoid stressing the grains.
    • Do you find this question helpful?  Yes   No
  • From Logan at 3/25/2013 10:00 PM
  • From Nancy Shaeffer at 4/24/2013 4:49 PM
  • From Jeanne at 4/28/2013 1:59 PM
    • I have been making my kefir with raw goat milk and kefir starter that someone gave me. I have been using my yogurt maker because the temperature in the house is quite often below 70 degrees. It has almost always have the same wonderful thick consistency and very good. Now I just read I should not be using my yogurt maker. What was made was too thick and good to be soured milk.

      Your thoughts.
    • If you were getting good results with your yogurt maker, it may be fine. Normally, yogurt makers maintain 110ºF, which would be too hot for milk kefir. Milk kefir prefers to stay between 68-85ºF. Higher temperatures may kill the kefir grains. As long as it was working for you and making good kefir, your method should be just fine.
    • Do you find this question helpful?  Yes   No
  • From Bethany at 5/4/2013 9:36 AM
    • Can I add water to my coconut milk to "stretch" it out before I add my kefir grains? Also, can coconut milk turn to curds and whey...I guess I am wondering if I can over ferment coconut milk?
    • Adding a small amount of water would likely be fine since coconut milk is a combination of coconut meat and water that has been blended. You can even make your own coconut milk! Coconut milk kefir can separate, so it is important to stay within the recommended culture time as well as keeping an eye on the process.
    • Do you find this question helpful?  Yes   No
  • From non dairy girl at 5/10/2013 7:16 AM
    • I am lactose intolerant and use lactaid milk on mt cereal. It is skim fat free milk with lactose added. Will this still work?
    • Lactaid milk, with added lactase, can be used to culture milk kefir as long as it is not ultra-pasteurized. Skim milk will yield a much thinner consistency that milk kefir made with a higher fat content.
    • Do you find this question helpful?  Yes   No
  • From SB325 at 5/17/2013 9:18 PM
    • I believe I will consume about 1C of Kefir per day. Can I culture this small amount daily, or should I plan to culture more milk less often?
    • To make smaller batches, you'll need to reduce the number of grains you are using, or else the milk will kefir too quickly. For more information about timing milk kefir, see this article: http://www.culturesforhealth.com/timing-milk-kefir

      While you can take an occasional break, such as for a vacation, the cultures are healthiest when they're active. It's best to make a smaller batch every day, than to rest the grains too often. Here are other suggestions for taking a break from making kefir: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From SB325 at 5/21/2013 5:04 PM
    • Thank you for promptly answering my last question. I have another.
      I received my grains and began revitalizing them. I began changing the milk every 12 hours, for 3 days. Then let it ferment for 24 hours. Now, about 5 days later, my grains are growing/plumping up and make about 1.5 cups of milk nice and thick in 24 hours. Quite unexpectedly, I must leave town and will be unable to tend to my kefir for about 10 days. I read the link provided regarding taking a break from making kefir. My question, should I use the same amount of milk I have been fermenting (about 1.5C), or should I use more? Will the fact they are just getting restarted effect how well they survive storage? When I bring them back out of storage, will I need to revitalize them like I did the dried grains?
      Thank you!
    • You can use the same amount of milk you have been using. Sometimes if they are brand new they do not do as well in storage. Especially since they are new, revitalizing them would be a good idea. Just use new milk and do 2 or three batches or until they are making good kefir again.
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  • From Luke at 5/22/2013 8:39 AM
    • My kefir went a little long and seperated into curds and whey. Now I can't tell what is curds and what is the kefir grains. Any suggestions?
    • If you have the nylon / plastic mesh strainer, gently stir the curd in the strainer with a rubber spatula. This should remove some of the curd, then use the rubber spatula to very gently press down on the curd. The soft curd will go through the strainer and the grains will remain. Be sure to make kefir cheese out of the curd! You'll find the recipe here: http://www.culturesforhealth.com/herbed-soft-kefir-cheese-recipe/
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Great taste Review by apapillon
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Quality
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Tasteful and good consistency achieved in 5 days!

(Posted on 10/21/2014)

excellent product Review by David R.
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Price

Bought these grains recently and they were activated in good order according to the directions. I am now trying to figure out how to predict the outcome based on our house's varying temperatures, but each day I am making good progress and am enjoying the milk on my morning cereal each day.

(Posted on 10/21/2014)

Very productive grains ; great way to start the day ! Review by Liz
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We recently bought these grains after reading about them in a cooking magazine. It was a very good purchase ; the cost for kefir in the grocery store adds up quickly. Now we have a quart every morning and experiment with blending in different fresh or frozen fruits,and or agave and vanilla. Directions were easy to follow.

(Posted on 10/15/2014)

Love this product Review by thecuda1
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Love this product, drink it everyday, love it with fruit. It's like drinking liquid yogurt

(Posted on 10/9/2014)

Great Review by Andi
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They are perfect. Makes great kefir.

(Posted on 10/8/2014)

Good serrvice Review by Valeri
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Good serrvice

(Posted on 10/7/2014)

kefir grains Review by elainey
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The kefir grains did make a tasty product but I must not do something right because I get to about 1 1/2 cups of milk and they sour on me. It is not your grains because this has happened to me three times with different grains. As I said the kefir was tasty and good

Response from CFH: Please contact Customer Support. Many cultures can be saved with minor adjustments

(Posted on 10/4/2014)

Very satisified Review by Andrea
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I braced myself, living in a colder climate, that my Kefir grains would take longer to activate. However, I was pleasantly surprised that within two days my Kefir was active! The Kefir is pleasant and I love that Cultures For Health provides a free eBook to teach you how to begin making it as well as some recipes to use with them. I wish I had purchased the fine mesh strainer.

(Posted on 10/3/2014)

Great Product! Review by Pam
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I have been looking for full-fat kefir for a while and finally decided to make my own. My home made kefir, using the Milk Kefir Grains is rich and creamy and I look forward to having it for breakfast every morning!

(Posted on 10/2/2014)

Excellent product Review by knitmaiden
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We have been using these cultures and absolutely love them. We make kefir everyday and use it for our smoothies.

(Posted on 9/29/2014)

Productive Little Grains Review by Susan
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I purchased the Milk Kefir Grains and they began producing kefir in about four days. I am so glad I bought them! The kefir is so perfectly smooth and delicious. I had been worried because the weather had been a little cool, but these little grains have been working their magic. This was definitely money well-spent.

(Posted on 9/28/2014)

Delicious and fun Review by Darcy
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My grains started producing kefir that I wanted to drink within 3 days. The kefir is delicious and mild. However, since I am making kefir only for myself and can't drink 4 cups every day, I have had to take some measures to slow the grains down. I am now using only a few grains and they culture about 12 oz of milk in 24 hours. The rest of the grains are stored in milk at the back of my fridge. Unless I find a friend who wants them, they will go to waste. Buying these grains is far less expensive than purchasing kefir from the supermarket, but I would have liked to see another, cheaper option to purchase fewer grains.

(Posted on 9/26/2014)

Great product and website Review by InTexas
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I got these grains a year ago. It took close to a week to activate them. I only used a little milk at first as it wasn't active yet and I didn't want to waste it. Once it got going, it tasted too sour for me but it's either gotten sweeter or I've gotten used to it. I always add a banana with tart fruit to make it sweet. Or a spoonful of fruit jam. The kefir has a almost tingly feeling on your tongue, there are some bubbles in it - that and the yeast makes it taste different from yogurt. Also the store bought kefir is not comparable as it is more of a thin yogurt. I had tried that first and if it wasn't for the other reviews and all the info these people provide I wouldn't have known it was supposed to taste so different.
Also, my house tends to stay warm, especially in the summer and I struggled with making this at first as it seemed to go from nothing to a super sour thick stuff that I didn't care for. Then I read a review from a lady in Houston who cycles hers daily with counter time and fridge time. I tried it and it works for me. I put it out until it looks a little thick, then fridge. Then I filter it and get it in new milk and back on the counter. I use organic milk. I could never get it through the sieve I bought here once it got thick. I started using one I got from Walmart that has bigger holes. Maybe if you filtered while it's still thin it would work, but I found this works ok.
And also, it never gets very thick, more like buttermilk. And whiter than the milk you start with when done. And then you put it through the sieve and that breaks it up thinner so I've mostly used it in smoothies and as a buttermilk substitute. Today I made one with a banana, teaspoon honey, fistful squished raw spinach and handful of frozen blueberries. It was good, too sweet, but couldn't taste the spinach. I have also made some salad dressing out of it, recipes on the website.

(Posted on 9/20/2014)

Skimpy supply Review by Jeff
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The quality seems to be good, but for the price, surely you could have included more kefir grains.

Response from CFH: The amount of grains included is sufficient to culture 1 quart of milk at least every 24 hours, indefinitely with care. This will provide nearly 2 gallons of milk kefir each week.

(Posted on 9/15/2014)

Excellent Review by Donna
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A great learning experience! When I needed help I received support using the live chat and was able to solve my issue. After drying the grains, and starting over, the kefir is delicious.

(Posted on 9/13/2014)

Kefir Grains Review by Reets
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Product arrived promptly. Directions clear and true to set-up time estimate. Taste delicious.

(Posted on 9/7/2014)

I am inexperienced using cultures, but think the product worked just fine. Review by M
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The culture seemed very expensive for a few granules. The product worked well and was easy to hydrate. I find that I have more questions than available answers. I don't understand the doubling effects of the granules and am afraid I am mixing them in the drink. All in all I think the product certainly is more flexible than the powder product, more convent and less expensive in the long run.

Response from CFH: Please contact customer support with any questions. If answers can't be found on the site, we are often able to help find the answers or answer directly.

(Posted on 9/4/2014)

Quick start Review by Brant
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Order arrived on time and in good condition. It is clear instructions in good website support. The culture took off like a rocket! Great product!

(Posted on 8/31/2014)

. Review by .
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I have ordered milk kefir grains more than once and they die. I give up. It is super chunky and very difficult to separate at 24 hours. I work so I am not available to watch it every hour to see when it is ready. I will stick with the wonderful (forgiving) water kefir.

Response from CFH: Please contact customer support before discarding products. Many cultures are salvageable with some minor adjustments.

(Posted on 8/25/2014)

Works great! Tastes great! Review by Gord
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My Kefir grains activated in one day and began producing a delicious drink that I can't get enough of!

(Posted on 8/21/2014)



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