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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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  • From SJ at 5/22/2013 11:29 AM
    • If would like to make non-dairy kefir (i.e. 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!

      However, milk kefir grains do not fare well in nut and seed milks. If you want to culture almond milk, you may wish to make water kefir, and use 1/4 cup finished water kefir per 1 quart almond milk.

      Water kefir grains are specifically for sugar water.
    • Do you find this question helpful?  Yes   No
  • From Zoe at 5/31/2013 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 contact us at customersupport@culturesforhealth.com.
    • Do you find this question helpful?  Yes   No
  • From Alicia at 6/11/2013 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 covered 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 6/13/2013 8:36 PM
  • From Angela S. at 6/14/2013 10:40 AM
  • From Claudia at 6/26/2013 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, rubber spatula, or wooden spoon. See here for more info:
      http://www.culturesforhealth.com/removing-milk-kefir-grains-from-finished-kefir
    • Do you find this question helpful?  Yes   No
  • From jasmine at 7/11/2013 7:33 AM
    • I have always wondered about the nutritional contents of kefir. If 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 the 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 7/13/2013 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.
    • Do you find this question helpful?  Yes   No
  • From Nathalia at 7/30/2013 4:20 PM
    • Can I make the kefir with Lactose free milk (lactaid)? If not is Kefir ok for lactose intolerants?
    • You might be able to make kefir with lactose free milk. Lactose-free milk isn’t actually lactose-free, but has lactase added, which makes the lactose easier to digest. Check the label and if you see lactase, the milk does contain lactose and may be used with milk kefir grains. Avoid ultra-pasteurized milk for making milk kefir.


      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 8/23/2013 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 ?
    • 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

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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