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 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 or goat milk before they will be ready to work with coconut milk).

      Almond milk is a bit more of an issue. To be honest 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.
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  • 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 kefering just a cup or a pint at a time is more convenient. Our standard ratio is 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?
    • You could try water kefir grains, but I'm afraid the added fat and protein from the nut milk would interfere with the kefiring process.

      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
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  • 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 ?
    • That's getting into the warmish range for kefir, and might cause too-rapid 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 setting the jars in a shallow dish or pan of cool water. This will keep the milk a little cooler as it cultures.
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  • 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?
    • I would recommend using the milk kefir grains for making non-dairy milk kefirs. Soy and coconut milk are the ones we recommend on our website, but you could try almond milk if you wish. 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

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)

Huge Disappointment Review by Katheryn
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I've had these grains for a month and they never activated. The milk doesn't thicken at all. I've contacted Customer Service several times and they keep giving me new tricks to try, but nothing works. These grains simply aren't working. I've poured SO MUCH time and energy into the critters, trying to lovingly nuture them to life. I'm more mad about how much time and milk i've wasted on this venture than the eightteen bucks down the drain.

Response from CFH: Please contact Customer Support before discarding any cultures. Some cultures are salvageable with minor adjustments.

(Posted on 8/20/2014)

goforit Review by Satified
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I am very pleased with my Kefir making process, especially when it cost around $3.18 at a local store.

(Posted on 8/4/2014)



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