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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 Gio at 7/2/2011 9:26 AM
    • Can you use kefir grains with homogenized milk?
    • Yes, you can use kefir grains with homogenized milk. The only kind of milk to avoid is ultra-pasteurized, as it is too sterile for the grains to work.
    • Do you find this question helpful?  Yes   No
  • From JJ at 7/7/2011 3:07 PM
    • Are your milk kefir grains the same as Starter? Thanks!
    • The milk kefir grains are live and contain about 30 strains of bacteria and yeast. They can be re-used indefinitely with proper care. The starter is dried, powdered kefir, containing about 6 strains, and can only be re-used a few times.
    • Do you find this question helpful?  Yes   No
  • From JJ at 7/7/2011 5:28 PM
    • Thank you for your quick response. I will be taking a trip for at least two weeks next month. I am wondering what should I do with the kefir grains, so I can reuse it after coming back from the trip. Thanks!
    • We have a great article on keeping cultures on hold while you are away: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir

      Basically you just put the grains in a jar of milk, cover the jar, and leave it in the refrigerator. They will hibernate happily for a couple of weeks!
    • Do you find this question helpful?  Yes   No
  • From JJ at 7/10/2011 9:10 AM
  • From Alex at 7/13/2011 4:03 PM
    • Hello, I would love to purchase some of your milk kefir but I've just read an older post saying that you have to use dairy milk to refresh the grains from time to time. I'm a vegan and would really not like to do this. Would they not last very long in that case if I used them in soya or coconut milk all the time? Thank you.
    • The milk kefir actually contains casein as part of the grain body, and lactose is its natural food, so the grains must be refreshed in dairy milk periodically. They would probably be able to produce kefir from soy or coconut milk for a couple of weeks, but would eventually starve and die.
    • Do you find this question helpful?  Yes   No
  • From RB at 7/19/2011 12:23 PM
    • Can I use refrigerated cold milk to make kefir when I add the grains to the milk, or does it have to be warm/room temperature milk?
    • Either will work! Be sure to either let the milk come to room temp on its own naturally, or if using heat, avoid the microwave and heat it very slowly on the stovetop. It MUST cool to room temp before adding the grains.
    • Do you find this question helpful?  Yes   No
  • From Amy Hoffman at 7/19/2011 3:13 PM
  • From Lottakids at 7/19/2011 11:06 PM
    • I was just wondering if you could use the kefir in almond or rice milk. If a person is lactose intolerant would milk kefir still cause a problem?
    • Milk kefir can be used successfully in most alternative milks, but almond or nut milks seems to be very problematic. If you use a nondairy milk, be sure to refresh it periodically in dairy milk to keep the grains alive. With almond or nut milks, it will work best to use 1/4 cup finished water kefir in 1 quart of almond/nut milks.

      The kefir grains will eat up the lactose in milk. The longer it ferments, the less lactose remains in the kefir. A one to two-day ferment would use up nearly all of the lactose. If you ferment too long, it will separate into curds and whey, indicating all of the lactose is gone (which can harm the grains if done too often). If you have concerns about drinking kefir, consult your health professional.
    • Do you find this question helpful?  Yes   No
  • From kj at 7/22/2011 6:20 PM
    • I am allergic to cow milk (lactose intolerant) and I have access to organic goat milk, not pasteurized. How would I use the milk kefir grains with goat milk???? Thanks, oh, and will they re-populate?
    • Milk kefir grains will work in any dairy milk - raw, pasteurized, goat, cow, sheep, etc - EXCEPT ultra-pasteurized. You must rehydrate the milk kefir grains in pasteurized milk, and transition them to raw milk. You can heat the raw goat milk to 160ºF to pasteurize it during the rehydration process. Goat milk makes a great kefir, and no special treatment is required. The grains should grow and reproduce, but with so many factors at play, we cannot guarantee it.

      http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk
    • Do you find this question helpful?  Yes   No
  • From Anne at 8/5/2011 12:09 PM
    • I would like to make thick kefir yogurt (thick like greek yogurt). Is this possible?? If so, what are the steps needed to produce a thick final product.
    • Some of the factors involved in getting a good thick kefir are: Use a high-fat milk, or even add some cream to the milk. A higher fat content will give a thicker kefir. Also, you can let the kefir culture for a longer time. The longer it cultures, the thicker it will be. If you stir it up a few times as it is culturing, it will give a nice consistency. You can also drain some whey from the finished kefir, once the grains have been removed, to yield a thicker yogurt-like consistency.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Fun and Different! Review by Lizzy
Quality
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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
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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)

Just what we ordered! Review by B
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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
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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
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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
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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
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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
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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)

Excellent Review by annette
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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
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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)

LOVE Review by Jana
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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)

Very satisfied Review by jansto1
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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)

Milk Kefir grains Review by Justme
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Value

I received my grains in a timely manner. They have worked well, no disappointments. I was curious why mine wasn't growing or multiplying as some people's said theirs does and was told live cultures seem to multiply faster. Don't get me wrong though, that has not diminished their effectiveness at all...they work very well. I've bought a few things from Cultures for Health and everything has proven well.

(Posted on 3/18/2015)

Works better than I expected. Review by Joseph
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Works better than I expected.
Was faster and easier than I expected.

(Posted on 3/17/2015)

the best company and the best kefir!! Review by rebi
Quality
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Value

The first trying with making kefir didn't work for me and the grains died. It was my first time making kefir and I didn t know what I was doing. I emailed the company and they answered me so quick. People from this company were so helpful and patient answering all of my questions and helping me get my milk kefir grains producing milk kefir in the end. The best customer service! I am happy I have kefir every day and I know it is healthy.
Thank you Cultures for health!

(Posted on 3/16/2015)

excellent Review by mom
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I had a little bit of a hard time getting the directions straight but my kefir grains are actually starting to multiply. I had put my grains into raw milk at first, but realized I did it wrong and through contact with customer support via e-mail, I got back on track and they are doing good now. I really recommend the Milk Kefir grains.

(Posted on 3/2/2015)

Great customer support and advice!!! Review by Kefir Rookie
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I have had some trouble getting my grains started. The customer support has been terrific.

(Posted on 2/28/2015)

So happy to have my Kefir again! Review by Jean
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I ordered these grains and they arrived 3 days later! I reconstituted them and I have been making smoothies ever since! Can't wait to educate myself with more ways to use my Kefir! So happy with this product! Would definitely recommend.

(Posted on 2/25/2015)

A slow start Review by Betsy
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It took two tries before they started their fermentation, even though the whole milk product was not ultra pasteurized (and is supposed to be antibiotic free). I am going to, however, try different brands of milk; their fermentation rate remains slow compared to the granules that I have used in the past.

Response from CFH: It is normal for dehydrated grains to take 3-5 days to start culturing. If you experience trouble with your cultures, please contact customer support for assistance. http://www.culturesforhealth.com/contact-us

(Posted on 2/25/2015)

Will purchase again for my family! Review by Dana
Quality
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Value

This is second time I bought this. Have very positive effect on my overall health. I recommend it to all my friends and family!

(Posted on 2/24/2015)



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