$3.99 Flat Rate Shipping* Click here for details


Milk Kefir Grains

Availability: In stock

SKU: 5500
$17.99


Product Alerts

Perishable
Perishable

Milk Kefir Grains Starter Culture

More Views

Details

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 delicious 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

 

 



You may also be interested in the following product(s)

Questions on Milk Kefir Grains

Sort by Descending

Items 31 to 40 of 206 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. ...
  8. 21
  • 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 85ºF will kill the grains. However, it's possible 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 then take the temperature of the water over several hours.

      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.

      See here for more ideas: http://www.culturesforhealth.com/cold-weather-winter-care-starter-cultures-foods
    • Do you find this question helpful?  Yes   No
  • From Barba at 6/4/2011 3:36 AM
    • Do 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. The longer the milk cultures, the more lactose is converted. By the end of the culturing process, there should be no lactose left.

      The carbohydrate count would vary depending on the type of milk used, and how much lactose has been converted. It would not be any greater than the original milk you used to make the kefir with - but the ending amount is too variable for us to give accurate nutritional information on.
    • 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.
    • It's always a great idea to nourish/culture your grains with their native food (lactose) when they are coming out of hibernation. Give them a batch or two in cow's milk to ensure they are active, and then do a batch of coconut milk.
    • 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 separated 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.

      It's also possible you have too many grains for your amount of milk. Base your amounts on the ratio of 1 tsp. of grains per 1 to 4 cups of milk.
    • 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 were 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. They may need a batch or two to get back up to speed. 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.

      Get those grains into some milk immediately, 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.)

    • 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. You can also dehydrate them at room temp to save as a backup!
    • 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 to be sorted out. This can happen from cross-contamination if the kefir is too close to something else that is culturing, or bad bacteria such as a garbage can or compost. If your grains are not working, it's possible the grains might revive themselves if put into the fridge in fresh milk for just a few days.

      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 your 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 in about 18-24 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

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Milk Kefir Grains

  •  
    1 star
    2 stars
    3 stars
    4 stars
    5 stars
    Value
    Quality
    Price
  • * Required Fields

Customer Reviews

No Problems Review by Jack
Price
Value
Quality

Started the grains per instructions with Raw Milk. They were active right after the start period and have worked well for the last month. They are growing slowly and the kefir tastes great--I do a primary for 24 hours and a secondary for an additional 24 hours. I make just under 1 quart a day. Fortunately have 2 raw milk sources within a few miles.

(Posted on 7/13/2015)

Success! Review by zelda
Price
Value
Quality

I am a happy customer! The Milk Kefir Grains worked perfectly. The instructions included were so helpful. I had no problems starting my kefir, and it has been going strong for several weeks now. All of my questions were answered well by the online resources here on the Cultures For Health site. This was my first home fermentation project, and I would definitely order another starter from Cultures For Health if I decide to take on another. Thanks for making an awesome product, and maintaining a super helpful website.

(Posted on 7/6/2015)

Didn't Work for Me Review by SweetBee
Price
Value
Quality

Ended up wasting at least a gallon or more of expensive organic milk refreshing the grains every day for almost two weeks before I just gave up and dumped them in the trash.

Such a small amount of grains and they never did smell right, smelled more like bread yeast than kefir.

I had good luck with the dehydrated powder and with the water kefir, don't think I'll waste more money trying these again.


CFH Note: Most kefir issues can be easily resolved with minor modifications to the kefir making process. It is very important that you contact Customer Support for help if you are experiencing problems.

(Posted on 6/23/2015)

Love it! Review by Emm Vee
Price
Value
Quality

I bought my grains from a local health food store. It took a while and a few trials and errors to get consistent results, but the customer service reps were very helpful. I have been getting consistent results now for several months, and am very pleased with the end product. It's thick (even with skim milk) and pleasantly sour and yogurty. It takes five minutes each morning to give the little kefir-dudes some fresh milk, and they just do their thing. I'll be interested to see what happens in the hot and humid summer months.

(Posted on 6/17/2015)

Challenging To Get Great Results Review by Suzanne
Quality
Price
Value

I was very challenged using these grains to make milk kefir. I followed the instructions to dehydrate the grains and make kefir. I used low pasteurized/non-homogenized milk. My process with the grains kept changing the milk into curds and whey. I was unable to recognize/see the grains in the finished product. I contacted Customer Support and the representative worked with me for almost a week to resolve these problems. No more curds and whey. Only great tasting milk kefir! Thank you CFH Customer Support.

(Posted on 6/15/2015)

Fantastic quality! Review by Angel
Quality
Price
Value

Hint: don't even dare to rinse your grains in tap water. That's how I killed my first batch. I was dumb and thought I knew better. You don't need to rinse them at all unless you're taking some out to dry and save as a back up. Anyway, this is my second attempt to make kefir. These are fantastic quality grains and I definitely recommend them to anyone who wants to help themselves be healthier.

(Posted on 6/1/2015)

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)

Disappointed in product Review by Anita
Quality
Price
Value

I have been having problems with my grains from the start. They took 15 days to activate. The quality of my kefir is not good it doesn't thicken as it should. In fact the only way I can get it to thicken at all is to add some kefir to it. Have tried everything that customer support has recommended. Now what?

Response from CFH: Our support staff is always happy to help. If you are still having trouble with your culture, please don't hesitate to contact us.

(Posted on 4/25/2015)

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
Price
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)



Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...