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 probiotic drink within 24 to 48 hours. This dairy kefir culture is reusable, and with care will allow you to make kefir over and over again.

  • Traditional heirloom-style kefir culture (a.k.a. "grains" due to appearance); not a powdered starter culture
  • Reusable culture; makes a new batch of kefir every 18 to 48 hours
  • With proper care, the culture can be used indefinitely to create delicious probiotic-rich kefir
  • Cultures on the counter at 67° to 80°F, no heating appliance required
  • Can be used with cow milk, goat milk, soy milk, or coconut milk (see instructions)


Milk kefir grains are a starter culture that can be used with soy or coconut milk if care is taken to occasionally revitalize them in dairy milk. (Complete instructions will be included with each order.) Coconut kefir in particular is quite thick, rich, and delicious. Click here for information on making coconut kefir.

There are numerous uses for kefir including making a type of cream cheese, adding to smoothies, and drinking alone. Kefir can also be flavored after it has cultured and the kefir grains have been removed. Click here for more information on the numerous strains of bacteria and yeast generally known to comprise milk kefir grains.

Ingredients: Organic whole milk, live active cultures. Packaged with a small amount of organic powdered milk to extend shelf life. Click here to see what bacteria and yeasts are in the milk kefir grains.

Milk kefir grains are produced in a facility that also processes soy, wheat, nut, and fish products.


Shipping Information: Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet. Upon receipt, the dairy grains can be rehydrated in fresh milk (this process usually takes 5 to 7 days) and then used to make kefir by adding the grains to fresh milk, stirring, covering, and leaving at room temperature until the desired consistency is reached (no more than 48 hours).  

Complete instructions are included with each order. Click here to view our milk kefir instructions.

       
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

 

 



Questions on Milk Kefir Grains

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  • From Tami at 6/3/11 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.
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  • From Barba at 6/4/11 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 6/4/11 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 6/10/11 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 6/10/11 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.
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  • From Zak at 6/12/11 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 6/12/11 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 6/13/11 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 6/14/11 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 6/14/11 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

Fabulous Review by Jim
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I have ordered this product twice. Both times the grains activated within a couple of days, and started producing wonderful tasting kefir. Our family is very happy with it! (Posted on July 22, 2014)
Very good product. Review by GM
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I first ordered milk kefir grains and they did not work right, they must have been bad because all I made was rotten milk. After speaking to customer service, I received some new grains along with detailed instructions and this kefir has turned out to be wonderful. It has worked great from the start and we have made some good kefir that my family loves. (Posted on July 19, 2014)
Great product! Review by Ruthie
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Awhile back I had some grains that were so hard to use, never growing significantly and hard to strain out and reuse. I gave up for awhile, but missed this wonderfully probiotic drink so ordered these grains. Within 2 days they were making kefir. They have grown and multiplied, are easy to strain out of the finished product, and live happily on my counter in local raw milk from grassfed cows. I'm a fan! (Posted on July 18, 2014)
so much kefir! Review by R
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I'm really happy with the kefir grains. When they came, I was feeling anxious that I would not be able to get them to work. I followed the instructions exactly, and in about 5 days I began to make kefir. The small amount of grains that I got makes 1.5 cups of kefir in about 12 hours in my 77 degree house. I am looking for a cooler place in the house to store them, and plan to add more milk so that I can slow down the process a little. (Posted on July 16, 2014)
Disaster Review by None
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As far as I know all I ended up with was sour milk - did'nt taste like kefir and I ended up throwing everything away.
If I was doing something wrong I don't know what

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on July 15, 2014)
Didn't work out as I had hoped Review by Anne
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I was so looking forward to trying this new endeavor. I'm sure the fault was all mine (though I followed the directions as closely as I could), but I was never able to get kefir that tasted good. In fact, I would describe the taste as foul. I'm sure it was a case of user error, but I don't know what I could have done differently. I wound up throwing away the grains after a couple of weeks' worth of attempts (and quite a bit of wasted milk). I would recommend trying it, and I may again in the future because I would be delighted if I could make it work.

Response from CFH: It is important that you contact us immediately if you are struggling to activate a culture. Many cultures can be saved with minor adjustments.

(Posted on July 1, 2014)
So happy with the products I ordered. Enjoying them everyday! Review by Jaime
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I love both the kefir grains I ordered from you (milk and water). I am enjoying them everyday! I love your videos, recipes, and information you provide to us novices!!! (Posted on June 30, 2014)
Fast rehydration, reliable result, multiplying kefir grains Review by Asu
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Reviewing after an 8 day experience, including the rehydration period.

The day I started rehydrating coincided with a really hot weather wave for 2-3 days.The second and the third days the yield I had was a fermented product in a consistency of yoghurt, which tasted extremely good. By increasing the amount of fresh milk as suggested, I started to get fermented kefir in a drink consistency.

After 5-6 days, the little amount of grains I started with began to swell in size, which I hope grows bigger as many others experienced.

(Posted on June 19, 2014)
Super easy, fun and I feel real good about making it everyday! Review by Eva
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The grains started working much sooner than I expected, It has been a fun process and I enjoy making a probiotic-packed smoothie in the morning and have now ventured into baking with the kefir in place of buttermilk in baked goods with happy results. I look forward to having extra that I can pass on to family and friends (Posted on June 16, 2014)
Great grains! Review by Carolee
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As a person who has given up other grains (wheat, rice, etc.), these grains are keepers! I make coconut kefir with part 1/2n 1/2, and part canned coconut milk. It's delicious. (Posted on June 14, 2014)
Very good quality Review by leo
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I love these, and bought my second box this time. Makes the BEST milk kefir and i would never recommend going to another site to buy these. (Posted on June 9, 2014)
Great! Review by Kuulei
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I make a batch every day. It easily transitioned to RAW goat's milk for me! Thank you for offering this product! (Posted on June 5, 2014)
I like them! Review by Kharries
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Thanks! (Posted on June 4, 2014)
I love this product! Review by Andy
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Thank-you for making Milk Kefir Grains available to the public. I am so happy with my Kefir grains and all the Kefir they are helping me to make. This is such a blessing. Thank-you again so much...you are all really great! (Posted on June 4, 2014)
Great Results! Review by Cisco
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The grains were shipped promptly.

I made three 1 cup batches to get the grains going.

After that I was making real kefir that tastes great.

The grains are still very small but the milk is turning into kefir very quickly. I am having a hard time drinking all of it but that is a good problem to have.

I highly recommend these grains. (Posted on June 2, 2014)
So economic, healthy & good Review by Llin
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I am soo enjoying making and drinking my kefir this time around. I found in the past I was loosing my grains after 2weeks or so. Then reading more carefully instructions and being confirmed by a co. Counsellor, realized I was not using enough milk. But now so simple! I thank God for this wonderful product. And the readiness and courteousness of the workers there to help.
(Posted on May 31, 2014)
Easy to use Review by wickedb
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These are great. Easy to use and saves me money. What could be better? (Posted on May 23, 2014)
Nicely surprised Review by AL
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I had little success with my order of milk kefir grains. Chatted a couple of times with Sarah, she is very knowledgeable and did her best to get me straightened out. I can only think of good things to say about these folks. (Posted on May 21, 2014)
positive Review by First timer
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I was able to use the grains (following directions on your site) with raw milk. They have worked great every day since they were rehydrated. I am now starting to increase the amount of milk so I can grow more. (Posted on May 20, 2014)
The fun is bubbling Review by George
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We got our kefir grains (never saw such a thing before!) and fussed about getting them into milk that was warm enough (using a picnic cooler with jars of hot water and a thermometer) in our cold Maine farmhouse in early spring. They took about a week to work correctly, but then started making beautiful elegant-tasting kefir. The process went faster and faster as spring warmed up, so we moved the glass jar out onto our kitchen counter, which also kept going faster and faster! Before you knew it, we had a gallon of kefir lined up in the fridge — and have now had to move the "brewing" jar into the basement to slow it down. We've switched to kefir for hot and cold cereal "milk," breakfast smoothies, pancakes, raitas, and more — and are very happy with our purchase. Live strong!
(Posted on May 19, 2014)
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