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Milk Kefir Grains

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$17.99


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Milk Kefir Grains Starter Culture

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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
  • 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

 

 



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  • From Barba at 6/14/2011 4:41 PM
    • What's more beneficial? Fermenting kefir grains with whole milk , 2% milk or, fat free milk?
    • You can use any of those milks. However, you will get a thicker, richer kefir with the whole milk.
    • Do you find this question helpful?  Yes   No
  • From Marcia at 6/19/2011 12:05 PM
    • Can I use kefir grains with almond or soy milk?
    • You can indeed use these grains with soy milk, but almond milk (or nut milk) does not fare well. When you culture soy milk, be sure to do a batch of dairy milk next to revitalize them. If you want to culture almond milk, one way to do this is to add 1/4 cup finished water kefir (another culture) to 1 quart of almond milk.
    • Do you find this question helpful?  Yes   No
  • From rich at 6/22/2011 9:13 AM
    • Will your kefir grains continue to work indefinitely if used properly? I read somewhere that starter grains only work for about 7 batches.
    • With proper care, the grains can work for a very long time - many years for some people. We also carry kefir starter culture, which can be added to milk and then recultured several times, but that starter doesn't contain the whole, live grains.
    • Do you find this question helpful?  Yes   No
  • From Emily at 6/22/2011 1:41 PM
    • Hi, I've been making kefir from your Milk Kefir Grains for 5 weeks now. They started to work on the 2nd or 3rd day, which surprised me. My question is, they haven't gained much in size/quantity now it's been 5 weeks. Is that normal? And they don't float to the top. Every day when I drain them out they're always found at the bottom of the jar. Is that normal? Thanks!
    • While kefir grains usually do float to the top of the milk, sometimes they don't, and sometimes they take a while to reproduce. As long as they are making kefir, they're fine. Make sure the milk you're using isn't ultra-pasteurized!
    • Do you find this question helpful?  Yes   No
  • From kelli at 6/23/2011 9:00 PM
    • I just finished rehydrating my kefir grains (did it for 7 days) and yesterday morning (at 8:30am) I put them in 27oz of Thai lite coconut milk. I waited 36 hours and strained the kefir at 8/830 this evening. It seemed to be the same consistency as the original form of the coconut milk, but I did see striations in the milk when it was in the jar. Has this milk been "kefired" or is it still more like coconut milk and I should add the kefir back to this batch to let it ferment longer? When I strained it, I placed it in reusable water bottle containers and added two more 13.66fl.oz cans of CM to the kefir grains in my glass jar. Should I also let this batch ferment longer and just keep the first batch in the fridge until this one is properly done? I don't want to just be drinking CM without the kefir benefits.
    • It's quite likely that the coconut milk has taken on the characteristics of the kefir, and is loaded with probiotics. It's also possible that the kefir grains are inactive and the coconut milk is NOT cultured. It's hard to tell from your description alone, since coconut milk is not kefir's natural environment, so it will behave somewhat differently from dairy milk.

      I would suggest letting the grains work in the new batch for the normal amount of time, then make a batch of dairy milk to see how the grains behave, and what happens to the dairy milk. If it sets up properly (like kefir should), you have a good set of grains there. If you continue to have problems, please email customersupport@culturesforhealth.com so we can help you troubleshoot.
    • Do you find this question helpful?  Yes   No
  • From Kelli at 6/24/2011 8:52 AM
    • Thank you for your response. Just so that you know, I did rehydrate the kefir grains for 7 days and when I strained it (from cow's milk) it was quite clumpy and thick, so that is why I ask about the coconut milk since it seemed to be/ looked fermented in the jar, but when I poured it out and strained it, it was still sort of the same consistency as the original consistency of the coconut milk. I did order the kefir grains from your website. Also, I thought 24-48 hours was the normal time and I did 36. Should I let this batch go the whole 48, or longer?
    • Kefir is normally finished culturing in 24 to 48 hours. Coconut milk will not necessarily behave like dairy milk when you culture it, and it can be thinner or thicker. Does it taste fermented? If not, it may be that your kefir grains are inactive. You can contact us at customersupport@culturesforhealth.com and we can help you troubleshoot more specifically.
    • Do you find this question helpful?  Yes   No
  • From Shaun at 6/25/2011 7:36 PM
    • When re-hydrating the grains, the milk needs to be changed daily, is that correct?
    • Yes, that is correct. Give it fresh milk every 24 hours. Once you see the milk thicken before 24 hours is up, you will immediately strain the grains and give it more milk than before. So instead of 1 cup, now give it 1 1/2 cups of milk. When that 1 1 /2 cups of milk thickens before 24 hours is up, again strain. This time give it 2 cups, and so forth until you are successfully culturing 3-4 cups of milk.
    • Do you find this question helpful?  Yes   No
  • From Marybeth at 6/29/2011 1:25 PM
    • I noticed that Lifeway has a frozen kefir in 4 different flavors. Any suggestions for recipes to try and make a frozen treat? Thanks!
    • You can find quite a few recipes here: http://www.culturesforhealth.com/milk-kefir-recipes Scroll down to the section on desserts!
    • Do you find this question helpful?  Yes   No
  • From Babs at 6/30/2011 1:54 PM
    • My husband is lactose intolerant. And I try to stay away from sugar. Should I purchase the water kefir grains or the milk kefir grains?
    • Depending on your degree of sensitivity, you may be able to use either. Milk kefir grains use up the lactose in the milk as they culture the milk. The longer it cultures, the less lactose remains in the kefir, until eventually (at about the point where the kefir begins to separate) there is no lactose remaining. You can also culture alternative milks such as coconut milk or nut milk using kefir grains, although you will have to refresh them in dairy milk periodically.

      Water kefir grains, although they are put into a sugar-water solution, convert the sucrose, so there is less sugar remaining in the water kefir. The longer it ferments, the less sugar is remaining.
    • Do you find this question helpful?  Yes   No
  • From Paul at 7/1/2011 3:04 PM
    • Which bacteria do your grains contain? I am looking for Kefir grains that contain Bifodobacterium. Thanks.
    • All milk kefir grains contain essentially the same bacteria: that is what makes them milk kefir grains. This is unlike yogurt, where there are many varieties.

      For a list of bacteria and yeast generally known to comprise the milk kefir culture in live grains, click here: http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
    • Do you find this question helpful?  Yes   No

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Customer Reviews

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)

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
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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)

Never worked Review by Jan
Quality
Price
Value

I tried for weeks to activate the cultures, tried different temperatures and times. I did get some help from company customer service but even with more suggestions and changes, it never worked. I'm not willing to waster anymore money or time. I'm envious of all the reviews that theirs were so easily successful, but maybe they just don't post the negative ones?

Response from CFH: Please be sure to follow all directions carefully as well as our recommendations on quality ingredients and procedures. We are always happy to help troubleshoot.

(Posted on 4/4/2015)

Excellent Review by annette
Quality
Price
Value

The grains grew very fast and the kefir tastes so delicious, thanks so much for the speedy delivery too! I love your company and the how to videos.

(Posted on 4/2/2015)

Excellent Product Review by Ebabs
Quality
Price
Value

I really enjoy using these kefir grains. I've made some delicious kefir with them. I wish the packet gave information about refrigerating the grains for when I wanted to take a break from fermenting.

(Posted on 3/30/2015)

Not impressed-sorry Review by jillu
Quality
Price
Value

After using up three gallons of milk trying to wake up the dried milk kefir grains.....still no real kefir to speak of. With the price of the milk along with the price of the grains, this was an expensive fail. I went elsewhere for some fresh milk kefir grains and had immediate success. I would not recommend starting with dried grains.

Note from CFH: Please contact Customer Support before discarding any cultures. Many cultures can be saved with minor adjustments.

(Posted on 3/24/2015)

LOVE Review by Jana
Quality
Price
Value

I happened to catch these on sale.- I love them so much, I would have gladly paid full price!

(Posted on 3/23/2015)

Couldn't transition to raw milk... Review by Jen
Quality
Price
Value

We drink raw milk, and I purchased half a gallon in order to activate and transition the grains to raw milk as directed. It only took two days for the grains to begin working - although I never tasted the kefir, the consistency looked right. I began transitioning to raw milk according to the instructions. I used 25% raw milk, and it went off. I never got past 25% raw milk, but four days later I was out of pasteurized milk, it smelled foul each time, and had to dump the whole thing. Quite an expensive experiment, and now I'm back to purchasing kefir. I would love for this to work and will likely buy again to try again. Just don't want to be out that much more if it won't work with raw milk...

~Please contact customer support for troubleshooting with raw milk before discarding cultures.

(Posted on 3/22/2015)

Very satisfied Review by jansto1
Quality
Price
Value

Don't know what to say that hasn't already been said. Great product and fair price, fast shipping as well.

(Posted on 3/18/2015)



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