Milk Kefir Grains

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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 Karen at 5/5/2011 1:28 AM
    • Do these have some shelf life once shipped from your warehouse? How long? Would they go bad if I don't rehydrate them right away? Since I'm having a friend bring them to me from the U.S. in a month I'm a bit worried... should I order now or when the time is closer? Thanks!
    • Our milk kefir grains are shipped dehydrated, and have a shelf life at room temperatures of 68-85ºF for 12-18 months. They generally hold up quite well in shipping and transport. If you refrigerate them once you receive them, they should stay viable for quite a long time. Even though they are fine at room temps, it's best to play it safe and store them in the fridge until you're ready to use them. Unexpected rises above 85º will harm your grains, even in a dehydrated state.
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  • From Linda Mrowka at 5/11/2011 8:16 AM
    • Hello, I am having a hard time finding out the sugar content of 1 cup of kefir milk. I find the amount is zero in the grains but what is it in the milk after fermentation?
    • We are unable to give nutritional information for products made at home. However, the amount of lactose (milk sugar) remaining in fermented kefir will vary depending on the amount of time the kefir is cultured. Ultimately the grains will consume all the lactose in the milk - after that, they will starve as lactose is their food. If you ferment the kefir to the point just before it begins to separate into curds and whey, virtually all of the lactose will probably be gone.
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  • From Denise at 5/11/2011 3:14 PM
    • I forgot about my kefir and left it sitting out for about 2 1/2 weeks. Is it safe to dump out the kefir, rinse the grains, and start again? How can I tell if the kefir grains are still ok to use?
    • Unfortunately after 2-1/2 weeks at room temperature the grains have probably starved. They can sometimes go a bit over two days, at room temp, and can last in the refrigerator in milk for a couple of weeks, but you are probably going to have to start over with new grains at this point.
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  • From Marissa at 5/14/2011 5:27 PM
    • I have left my kefir on top of the fridge in milk about 4 days over. The kefir yogurt is very potent and I am not sure if it is safe to drink or not. The grains look a little fragile - will they be ok? Thank you so much whom ever receives this message. Marissa
    • That's generally too long for grains to be in the same milk, as they require a constant source of fresh lactose from milk to survive. Likely by now they have starved, but you can try to save them. Transfer them to fresh milk right away, and try to culture them for 12-24 hours. If nothing happens, you can try again with new milk and another 12-24 hours. If still no kefir, they have starved and will likely not bounce back.

      As far as consuming the four-day kefir… use your best judgement and don't consume anything that smells or tastes bad.
    • Do you find this question helpful?  Yes   No
  • From Linok at 5/16/2011 11:55 PM
    • What happened if you exedentaly eat the grains?
      How many different types can kefir milk grains be? i got one on Amazon and they seems like good and working, but they are different from what I saw from my friend. Mine now kind of loose and soft and hard to find out in the kefir , while my friend has formed ball shape , very easy to find and pick up. Not sure if I have different type of it or they just too small and will be reshaping?
    • There is no problem if you eat the kefir grains.

      Kefir is a very specific type of bacteria and yeast combination, so it should be the same no matter where you get it. However, different suppliers will treat the grains differently, so you will sometimes find kefir that looks different.

      Your kefir grains should begin to grow in size and quantity as they become more mature. If you have trouble finding them in the milk, you can stir up the kefir before you strain it. Or, you can keep the grains in a muslin bag while they are culturing the kefir. If you do that, make sure the bag stays under the surface of the milk so it doesn't grow mold.
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  • From Jill at 5/17/2011 10:11 AM
    • Will kefir grains properly culture in organic SKIM milk or does it need fat? Thank you!
    • You can make kefir in skim milk, although the resulting drink will be much thinner than if you make it with whole milk.
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  • From Oksana at 5/19/2011 4:49 PM
    • Hello,
      I've got kefir grains in April, they worked fine for a month and a half and then they stopped producing kefir. Could it be due to the change of temperature in the house? Is there a way to get the grains back to making kefir?
      Thank you.
    • If the grains stopped working, there is a good chance they either became contaminated somehow, or perhaps starved. You can try resting them by putting them in a jar of milk and letting them sit in the refrigerator for a couple of days. If that does not revive them, they are most likely dead.

      You don't say whether you were culturing them in dairy milk or in alternative milk. Kefir cultured in alternative milk must be refreshed with dairy milk occasionally.
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  • From willie mitchell at 5/22/2011 2:12 PM
    • Health question: I am having a problem with constant diahrea....do you think Kefir will go toward helping this problem. Just had a colonoscopy so there is no problem there.
    • Unfortunately we cannot comment or advise on medical issues or health benefits of our products. However, there is a considerable amount of information on the Internet for you to research, and you can also check with your doctor.
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  • From Julia at 5/30/2011 2:46 AM
    • Are your kefir grains the same thing as kefir buds? And how does one store the grains between batches?
      Thank you!
    • Yes, kefir buds are another term for kefir grains. If you need to take a break from making kefir, you can just put the grains in a jar of milk and put it in the refrigerator (with a lid) for a couple of weeks. If you need a longer break, we have directions on our website for drying them: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
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  • From Jon at 5/30/2011 10:03 AM
    • I received fresh grains from another source and they were sitting in my outdoor mailbox and the weather has been very warm. I could not get them to culture the milk properly even after three batches. I think they might have been killed by the heat. Do dried kefir grains hold up better in warm weather?
    • Our dehydrated grains are pretty shelf-stable, and should be good for a couple of months in the package. We do regularly ship them all over the world year-round. Occasionally there is a failure, in which case we replace the product, but it's not that common and doesn't seem to increase in the summer.
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Customer Reviews

Happy Kefir Grains! Review by Alex
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Quality
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Nice, healthy Kefir grains, with clear instructions for rejuvenating them from their initial dehydrated state. Very nice, rich flavor.

(Posted on 10/30/2014)

Very Happy Review by stah
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Love the taste and love what it does for my inner body as well as outer body!

(Posted on 10/29/2014)

Fantastic Kefir Grains Review by dlh
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I've had my first packet of grains going for about two weeks and they are growing fast and producing tasty kefir daily from whole pasteurized milk. I think they compare very well with 'live' or 'fresh' grains. Very satisfied.

Note from CFH: Our grains are alive, but dehydrated at low temperature and packaged in organic powdered milk to keep them healthy and fed. We dehydrate to keep the grains free from contaminants, and safe and stable for shipping.

(Posted on 10/29/2014)

Loving it! Review by NavyWifeArmyMom
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I've been using Cultures for Health yogurt starter for a couple of years & wNted to try keifer. I wasn't sure if I'd like it or not, so I bought a bottle of strawberry keifer at the grocery store - I was hooked! Ordered my keifer grains and went to work! I had to experiment with milk fat levels, decided pure skim milk was not the best choice. Tried half skim/half whole milk - still not the best. Finally decided to go with whole milk, & haven't looked back! Have been experimenting with different flavors also. So far my very favorite is Pumpkin Spice Keifer (generous amount of pure pumpkin), dash or two of pumpkin pie spice, a splash of maple syrup &/or caramel sauce for depth of flavor, and a splash of organic evaporated cane juice to taste - DELICIOUS!! I've also made Green Tea Keifer using matcha powder & honey for sweetener, as well as various fruits made in the blender as keifer smoothies. Next up: Caramel Apple Keifer using unsweetened applesauce, a dollop of caramel sauce, and a dash of two of apple pie spice!!

Totally pleased with everything I've purchased from this company - excellent quality and wonderful customer service!!

(Posted on 10/27/2014)

Reliable grains, Good value Review by Daniel
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The milk kefir grains I received from cultures for health have been extremely reliable and multiply quite quickly. They are definitely a good value because of the high price of store bought kefir. The only issue I have with them is that the kefir I get from them is "curdy". No matter what I do it never has the thick smooth texture of store bought kefir. It always comes out with very small curds throughout the thin kefir. Some of the best vegetable ferments I have made have been from extra kefir grains or kefir whey.

CFH Note~ The most common cause of a "grainy" texture (tiny curds in the kefir) is an imbalance in the ratio of kefir grains to milk. Removing some of the grains or increasing the volume of milk usually resolves the issue. Please contact Customer Support if you are having any problems, we are very happy to help.

(Posted on 10/23/2014)

Turned out pretty darn good Review by Sarah C
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I wasn't sure about these grains when I started using them; I feel like it took several batches of milk for the grains to re-hydrate, but now I get delicious kefir. There is an article on this site about choosing the right milk for culturing, which was pretty helpful. I've decided that although I love to drink non-homogenized milk, I don't really like it cultured. The value of these grains is huge--a bottle of kefir is crazy expensive, and although good, organic milk is as well, it's not nearly as much as the finished product. I'm trying water kefir grains next.

(Posted on 10/22/2014)

Enjoying making my own kefir Review by MS
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I was a bit worried about the shipping process, since I live in FL and the temps were running 90 degrees. The product arrived in one day and I met the mail carrier at the mailbox. I had great kefir in three days and am now enjoying it every day.

(Posted on 10/22/2014)

Great taste Review by apapillon
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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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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)



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