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 Tami at 6/2/2011 9:41 PM
    • I live in a cold area where my counter top at night is in the 30's or 40's. Can I use my yogurt maker for kefirs too?
    • A yogurt maker is too warm for kefir. Over 80 degrees may cook the grains and make them inactive. However, it's possible that you could generate enough heat with the yogurt maker to set the kefir on TOP of the unit. Try putting a bowl of water on top of the yogurt maker with the machine turned on, and let it sit for an hour or so, then take the temperature of the water in the bowl.

      Another option is to wrap the jar of kefir (at room temperature) in a towel or some foam, then put it inside the yogurt maker turned off, or in an insulated lunchbox, to maintain the temperature of the kefir.
    • Do you find this question helpful?  Yes   No
  • From Barba at 6/4/2011 3:36 AM
    • Does kefir grains take the sugar out of the milk. Does it make it sugarless.??? And what about the carbs.???
    • Kefir grains convert the lactose in milk into glucose and galactose. The glucose is used by the grains for nourishment, growth, and reproduction. The longer the milk cultures, the more lactose is converted. By the end of the culturing process, there should be no lactose left. Galactose and glucose are metabolized differently in the body than lactose is.

      The carbohydrate count would vary depending on the type of milk that is used, and how much of the lactose has been converted. It would not be any greater than the original milk you used to make the kefir with - and maybe 50% or less of that.
    • Do you find this question helpful?  Yes   No
  • From Barba at 6/4/2011 3:52 AM
    • How much milk kefir are you supposed to drink in a day to get the best benefit out of it. ???
    • The optimum amount of kefir to drink would be different for each person. It is something you should talk about with your health care professional.
    • Do you find this question helpful?  Yes   No
  • From Marybeth at 6/10/2011 7:35 AM
    • I will be putting my kefir grains in the refrigerator with milk as I am going on vacation for a week. I have started using the grains in coconut milk per your instructions. When I return from vacation should I put the grains into regular milk for 24 hours before I start the coconut milk procedure again? Thanks for your help.
    • The "milk rest" you are giving your grains should be sufficient to re-charge them. Making a batch of milk kefir before you go back to coconut milk couldn't hurt, but you will probably be fine if you go straight to the coconut.
    • Do you find this question helpful?  Yes   No
  • From Susan at 6/10/2011 2:32 PM
    • 2 days ago I made kefir and let it culture for 24 hours which was a mistake because it caused some serious gastrointestinal problems since it is hot in my kitchen without AC. I dumped the rest out and used the grains again, this time leaving it out yesterday for about 8 hours; it was still really hot yesterday and by the time I came home, it had seperated into what looked like curds and whey.

      Today, I've made kefir and it's already pretty ready after about 6 hours. But, things in my refrigerator are turning sour/into kefir. Yesterday I thought I was crazy when my milk in the fridge went sour and wasn't expired yet. This morning, I threw out curdled half and half. Now, another jug of milk.

      Are my grains ruined? Is all of this just because of the heat? Why is this causing problems in the fridge?
    • If the kefir is covered in the refrigerator, and the other products are covered as well, it is very unlikely that there would be cross-contamination. Is it possible that the thermostat in your refrigerator needs to be re-set?

      It is possible that the kefir is working faster in the heat. One way to slow it down is to put the jar in a shallow dish or pie plate, and fill the dish with water. The evaporational cooling will help bring down the temperature of the kefir jar.
    • Do you find this question helpful?  Yes   No
  • From Zak at 6/12/2011 1:37 PM
    • Hi, I just got some kefir grains for free from a person from an internet kefir grain network, they arrived in a plastic sandwich bag and was all mushy and stuff (they said they shipped it in organic liquid raw milk), I plan on potentially using it, but I don't know if it's safe as I have been storing it in a thermos jar until I find it's safe to use. The time the kefir was in transit was about 3 days or so, and I am still storing it in the container. I know you are probably thinking that this has nothing to do with your site, but I am getting instructions from your site, and I will buy your kefir grains unless these current ones seem legit to you.
      Also, would rinsing the milk stuff off of them help?

      Thanks, I look forward to your response!
    • If the kefir grains you received in the mail smell okay, you can go ahead and try them in a jar of milk to see how they do. Kefir grains will either work (produce kefir) or not work (not produce kefir). They won't produce bad kefir. It's possible that if they're not working, the milk you put them in will just go bad from sitting out, but you should be able to tell that from the smell.

      You do need to get those grains into some milk though, or they will starve. They also need some oxygen unless they're refrigerated, so if they're in a closed thermos they could be having problems. You shouldn't need to rinse them, but it won't hurt. Make sure the water you use is free of chlorine and fluoride. (Bottled spring water is fine.)

      If these grains don't work for you, we'll be happy to sell you some of ours! :-)
    • Do you find this question helpful?  Yes   No
  • From Zak at 6/12/2011 2:03 PM
    • Hi thanks for the response, that was incredibly quick! Great advice, I will definitely take them out of the thermos, The bag smells like, well..a mix between old milk(?) and a farm. But I'll give it a go and if it does not work I'll be placing my order with you guys when I get the chance ;)

      Thanks again, and your website is like a goldmine of fermented stuff!

      -Zak
    • Good luck! If you run into more difficulty, email us: customersupport@culturesforhealth.com
    • Do you find this question helpful?  Yes   No
  • From Chuck Shelton at 6/13/2011 1:40 PM
    • What can excess kefir grains be used for?
    • You can give them to friends, blend them up in a smoothie, feed them to your pets, eat them plain or with a little cinnamon, put them in compost, use them as a salad topper (like feta cheese)... they are completely edible, and you can probably think of even more fun things to do with them.
    • Do you find this question helpful?  Yes   No
  • From Jana at 6/13/2011 7:59 PM
    • Can Kefir grains get cross contaminated from yeast?

      If so, how do you know they have and what do you do about it?

      My grains gradually disappeared. Can the strainer not be fine enough and let the grains pass through?

      I find it hard to separate the grains with the milk fat on top. Is there a trick to having lump-free creamy kefir that doesn't get the moldy smell on the cream that is at the top?

      Sorry about all of the questions, but I don't know what I'm doing.
    • What you describe sounds like the grains were somehow weakened, and have disintegrated. As you describe it, they probably are still there and active, but too small for you to sort out from the milk. This can happen from cross-contamination if the kefir is too close to something else that is culturing.

      To keep the cream from rising to the top, you can stir the kefir gently as it is culturing. If the cream rises to the top, it's possible that the surface is reacting with the air and going sour a little before it is kefiring.
    • Do you find this question helpful?  Yes   No
  • From Barba at 6/14/2011 2:19 AM
    • When do you get the best benefit when drinking you're kefir. After it's fermented for 12hrs , 24hrs , 36hrs or when the curd and whey are separated.
    • The kefir will have distributed the probiotics into the milk after about 12 hours. The total length of time you let it ferment depends on how thick and how sour you like it. Most people prefer not to let the kefir separate into curds and whey, but some people like it that way. The longer it ferments, the more lactose is used up, and the more acid the milk becomes. If you let it sit for too long, the grains will run out of food, and can become weakened or even die.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Reliable grains, Good value Review by Daniel
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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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Price

Tasteful and good consistency achieved in 5 days!

(Posted on 10/21/2014)

excellent product Review by David R.
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Quality
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
Value
Quality
Price

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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Price

Good serrvice

(Posted on 10/7/2014)

kefir grains Review by elainey
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Price

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
Value
Quality
Price

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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Quality
Price

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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Quality
Price

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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Price

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
Value
Quality
Price

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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Price

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
Value
Quality
Price

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)



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