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Milk Kefir Grains

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$17.99


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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 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
  • 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 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.
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  • 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 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 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 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
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  • From Beth at 4/5/2011 7:25 PM
    • I have been using a dried kefir powder and the results have been poor. I am interested in using your product. I am eating raw at this time and would like to know the best product to use for a raw almond or coconut kefir. If I am doing dairy free I am asuming that the milk kefir would not produce as well in raw almond or raw coconut milk. I hate to make assumptions. Please advise.
    • Milk kefir grains work quite well with coconut milk. The only caveat is that they do need to be allowed to sit in cow or goat milk for 24 hours once every few batches to revitalize (also we ship kefir grains in a dehydrated shelf-stable state and they will need to be rehydrated and run through a few batches with cow/goat milk before they will be ready to work with coconut milk).

      Almond milk is a bit more of an issue. There really isn't a kefir culture that works well with almond milk. We've had some customers use milk kefir and water kefir grains, but both ultimately yield inconsistent results. If you really want to culture almond milk, you can use 1/4 cup finished water kefir with 1 quart of almond milk.
    • Do you find this question helpful?  Yes   No
  • From Jeani at 4/8/2011 12:15 PM
    • What's the minimum amount you could kefir and how much kefir grains would that take? (Can you use just 1/4 teaspoon of grains and thus kefir just one cup at a time?)
    • Many people find that kefiring just a cup or a pint at a time is more convenient. 1 tsp of grains will adequately culture 1 to 4 cups of milk. You can certainly try to see if just 1/4 tsp. would work!
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  • From gin at 4/19/2011 9:02 PM
    • Can I make almond yogurt with water kefir grains if I add sucanat for them to feed on?
    • Yogurt and water kefir are two different organisms with different bacteria. The water kefir grains will not work in almond milk.

      To make almond milk yogurt, your best option is our Vegan Yogurt Starter. You can find it here: http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html

      You can find more information on our Yogurt Learn Page. Once there, scroll down to the section called "Non-Dairy Yogurt."
    • Do you find this question helpful?  Yes   No
  • From carl at 4/23/2011 8:55 PM
    • For about 7 months a year, the temperatures in my house exceed 80 F. Would this be a problem ? What is the maximum "operational" temperature?
    • You can culture up to 85ºF, but on the warmer end of the 68º-85º range might cause too rapid of culturing. Check the kefir after 12 hours to see if it's ready. If you find that the kefir is starting to separate before it finishes culturing, you can try some ideas from this article on warm weather care the next time: http://www.culturesforhealth.com/warm-weather-care
    • Do you find this question helpful?  Yes   No
  • From anna at 4/26/2011 5:24 PM
    • I am new to this idea, and would like to work with soy milk or almond milk. Can kefir be made from these? If so which grains (milk, or water) would you recommend?
    • Milk kefir grains are recommended for culturing non-dairy milk. Soy and coconut milk are the ones we recommend on our website; almond milk does not seem to work well. When culturing with non-dairy milk, you must revitalize the grains in a dairy milk (goat or cow) every few batches to keep the grains viable.
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Customer Reviews

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)

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
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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)

Not impressed-sorry Review by jillu
Quality
Price
Value

After using up three gallons of milk trying to wake up the dried milk kefir grains.....still no real kefir to speak of. With the price of the milk along with the price of the grains, this was an expensive fail. I went elsewhere for some fresh milk kefir grains and had immediate success. I would not recommend starting with dried grains.

Note from CFH: Please contact Customer Support before discarding any cultures. Many cultures can be saved with minor adjustments.

(Posted on 3/24/2015)

LOVE Review by Jana
Quality
Price
Value

I happened to catch these on sale.- I love them so much, I would have gladly paid full price!

(Posted on 3/23/2015)

Couldn't transition to raw milk... Review by Jen
Quality
Price
Value

We drink raw milk, and I purchased half a gallon in order to activate and transition the grains to raw milk as directed. It only took two days for the grains to begin working - although I never tasted the kefir, the consistency looked right. I began transitioning to raw milk according to the instructions. I used 25% raw milk, and it went off. I never got past 25% raw milk, but four days later I was out of pasteurized milk, it smelled foul each time, and had to dump the whole thing. Quite an expensive experiment, and now I'm back to purchasing kefir. I would love for this to work and will likely buy again to try again. Just don't want to be out that much more if it won't work with raw milk...

~Please contact customer support for troubleshooting with raw milk before discarding cultures.

(Posted on 3/22/2015)

Very satisfied Review by jansto1
Quality
Price
Value

Don't know what to say that hasn't already been said. Great product and fair price, fast shipping as well.

(Posted on 3/18/2015)



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