Milk Kefir Grains

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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
  • 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 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 Anne at 8/7/2011 2:49 PM
    • Effervescent kefir

      I am making my kefir using raw cow's milk, fermenting it 12-24 hrs @ 75ºF. So far the batches haven't become effervescent. Some batches taste like thin yogurt; another’s very sour yogurt. What am I doing wrong if anything? What makes the kefir become effervescent? Thanks!!!
    • Usually kefir will become more tart and more thick the longer it ferments. If you want to get a bit more effervescence, after the grains are removed, try putting a lid on the finished milk kefir and allowing it to do a second ferment at room temperature for another 12-24 hours. The idea is to trap the gases that build up as it ferments.
    • Do you find this question helpful?  Yes   No
  • From C. St John at 8/16/2011 1:11 PM
    • Since I live in inland southern California, where it's very hot in the summer months, I wonder if I should wait until cooler weather before ordering kefir grains. It would be a pity if the heat destroyed them en route. What do you think?

      Thanks.
    • Our products generally stand up very well to shipping, even during the summer. If there is ever any problem once you have received the cultures, you can contact us at customersupport@culturesforhealth.com
    • Do you find this question helpful?  Yes   No
  • From Anne at 8/19/2011 4:10 PM
    • What is the calorie content of kefir made using whole pasteurized milk? The pre kefired milk I am using indicates that 1 cup = 150 calories. Thanks!!
    • The bacteria themselves have no measurable calories. The calorie content of the finished kefir will be about the same as the calorie content of the milk you make it with, but there is no accurate way for us to give nutritional information on a food product made in one's own kitchen.
    • Do you find this question helpful?  Yes   No
  • From Eiffel Fleur at 8/26/2011 4:01 PM
    • Why can't kefir grains thrive in coconut milk even if kept fed by the coconut milk? Do they not multiply, and do they just die? So confused. People say they have more than enough grains, but this doesn't happen with coconut milk?

      Will they multiply in coconut milk as they do in cow's milk? Also, is kefir different than normal dairy that has so many hormones?Kefir still contains the hormones of cows and goats, even if raw milk, right?
    • The bacteria and yeast in milk kefir grains will cause the coconut milk to thicken, and they will propagate throughout the coconut milk to provide a probiotic drink. However, the kefir grains require lactose and other dairy milk nutrients to survive and thrive. So they must be refreshed every few batches by culturing in dairy milk for 24 hours. Even with this refreshment, it's likely they won't reproduce much, if at all. Without the refreshment, they will ultimately weaken and die.

      Kefiring will not eliminate any hormones that have been added to the milk you use. The effect of kefir grains is to add bacteria to the milk, and to acidify the milk, causing it to coagulate.
    • Do you find this question helpful?  Yes   No
  • From Emily Charles at 8/28/2011 4:16 PM
    • I have been told by two different friends that kefer is so benificial. Because I am new to this product, explain why it so good and my understanding always has been that you need to refrigerate milk so it does not sour. How and why are kefir & kefir cultures different? Thanks.
    • Kefir is a cultured milk product. The kefir grains acidify the milk so it coagulates, and the bacteria and yeast that are in the grains multiply so that there is a large quantity of probiotics throughout the milk. (Probiotics are "beneficial bacteria" - the same kind that are in your intestines that help digest your food.)

      The reason you don't have to refrigerate the milk as it is culturing, and that you can leave it out a little after it's cultured, is that the beneficial bacteria in the kefir outnumber the bacteria that would make the milk spoil.

      We cannot make any comments or recommendations regarding the health benefits of kefir, but there is a lot of research available on the Internet that you might find useful, or you can speak with your doctor about how kefir might benefit you personally.
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  • From Rhonda at 8/29/2011 12:10 PM
    • Hi I've been making kefir from your grains for over a year in our raw goat's milk and they have been growing and multiply lots along with making good kefir, but the last little while they have gotten really slimy like boiled okra, and aren't growing anymore. I have kept them at the same place so the temp should be the same and I put the yogurt in another room. Thanks for your help. I love your website and products.
    • The slime you're describing can come from too many grains in the milk. It is probably kefiran, a clear, viscous polysaccharide that is produced by the grains, and usually assimilated into the milk or reabsorbed by the grains. It is part of what gives the kefir its thick, creamy texture.

      Try dividing up the grains into separate batches or even just removing some of them. 1 teaspoon of grains (sometimes less!) should be plenty to culture a quart of milk. You can also stir up the milk a few times while it's culturing. This distributes the kefiran better, and also helps give the kefir a smooth texture.
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  • From safira at 8/30/2011 10:57 PM
    • If I buy the milk kefir grains, is there any issue with only using them with goat milk? I never drink cow. Will i need to "revitalize" the grains in cow milk at some point? Thank you!
    • Kefir grains work wonderfully with goat milk. In fact, the first kefir grains, many hundreds of years ago, probably developed in an environment of goat milk, or milk from other mammals (yak, sheep, etc.). It's easier on the grains to keep them in the same kind of milk though. Switching back and forth frequently between goat and cow milk may be problematic, so watch them carefully.
    • Do you find this question helpful?  Yes   No
  • From Anna at 9/11/2011 2:26 PM
    • When I'm not culturing kefir, how do I store my kefir grains? In the fridge, out of the fridge, in milk, in water etc?

      Thanks, Anna
    • Milk kefir grains can be stored in a jar of milk in the refrigerator and will hibernate for up to three weeks. However, they perform better when they are not regularly in and out of the refrigerator. In fact, it is likely the frequent breaks would damage your grains. You can make smaller quantities at one time if you'd prefer, so you can keep the grains working rather than storing them frequently.
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  • From Erin at 9/15/2011 10:53 AM
    • I purchased a packet of milk kefir grains from the local co-op and noticed after I had started rehydrating the grains with raw goat milk that the allergen information on the package says that the grains were processed in a facility that handles products containing soy and wheat. I'm wondering what those products are and whether you've ever known customers to have reactions due to cross-contamination? I know that's pretty unlikely but I was just very surprised to see that and curious as I deal with substantial food allergies.
    • We are required by law to make that statement on our products, since we use a commercial kitchen that may also be used to process soy and wheat products. However, our equipment is dedicated (used only for our products), and we don't produce any soy or wheat cultures ourselves. We are meticulous about cleanliness. The type of exposure to these allergens would be about the same as if you shopped in a supermarket that also sold wheat and soy products.
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  • From Lili at 9/17/2011 6:21 PM
    • I am making my kefir using fat-free cow milk for over a week. It still doesn't look and taste right. It looks like soft tofu, and when I touch it with a wood spoon, it was all smashed. It is not the same as the kefir I bought from the supermarket at all. What is wrong with that?

      Thanks!
    • The kefir you make at home may or may not be exactly like the kefir you buy at the store. Quite a lot will depend on the type of milk you use. Commercial kefir also sometimes has additives and thickeners than can change the consistency. The length of time you culture it, and the temperature, can also affect the final result. If you would like some help troubleshooting your kefir, please email customersupport@culturesforhealth.com.
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Customer Reviews

Easy to Make Review by Gwen
Quality
Price
Value

I have tried both types of Kefir Cultures and really like the milk grains the best. Very easy to use and make. No need to heat the milk like in some yogurt cultures.

(Posted on 1/26/2015)

great Review by Lynn
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Price

This product has been great! It stops the cravings for sugar and helps our digestion. It is much more economical then buying the pre-made from the store and it is so versatile.

(Posted on 1/22/2015)

Thankful -- Cost Savings and Healthy Review by bonnie
Value
Quality
Price

I placed my kefir grains in the refrigerator for a few weeks until I was ready to use them. It took a few batches for them to really kick in and start making thick kefir, but the last batch thickened well. I appreciate the tips that CFH has for cold and warm weather care. I am thankful for the cost savings of being able to make my own kefir over and over again and being able to make a natural product without added ingredients.

(Posted on 1/19/2015)

love the grains! Review by Soli
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Price

I bought my first batch of milk kefir grains from CFH back in 2011. Even though I did not handle them right at that time I still got a few years use out of them. Then one day they quit and I got a new batch. This time I prepared them right from the start. I drink raw milk only and did not know back in 2011 I could not use that milk to start the grains. This time I did right, buying pasteurized milk, changing every 24 hours, and slowly introducing some raw into the culture. Now my grains are acting like good healthy grains (the last batch never grew, these are!) and I am getting better quality kefir that before.

(Posted on 1/19/2015)

Delicious Review by Whitney
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This kefir is easy to keep working, and has a lovely tartness to it.

(Posted on 1/19/2015)

I'll buy this again. Review by roxiboomalotti
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Price

This product is great! Mine developed curds and whey much more quickly than expected which resulted in a big mess and in the need to purchase another round of this product. So, be sure to tend yours closely.

When I have purchased these grains in the past, I have been 100% satisfied. Additionally, I love supporting a site that provides so much strong information and delicious recipes for the fermentation community!

Response from CFH: Curds and whey is extremely common when culturing Milk Kefir Grains. The grains can recover and culture future batches successfully with minor adjustments. Please contact Customer Support before discarding any cultures.

(Posted on 1/16/2015)

Great product, easy to use! Review by Kuulei
Value
Quality
Price

My culture activated very quickly! Great directions, easy to follow!

(Posted on 1/16/2015)

Great Product Review by Whitney
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Price

I have a hard time keeping yogurt made. I have found that having kefir on hand to make smoothies with when I am out of yogurt is very helpful. It is very easy culture to use, and I have found that my family doesn't mind the flavor difference in smoothies.

(Posted on 1/11/2015)

Very satisfied Review by Maria
Value
Quality
Price

Thank you, Cultures For Health, for carrying this product! The milk kefir grains are easy to use and the final product is truly delicious! So glad I found this website!

(Posted on 1/4/2015)

Great! Review by Iris
Value
Quality
Price

This is very good. It took a while to get the hang of making it, but now it is simple and I like that the grains will last for a very long time.

(Posted on 12/30/2014)

Amazing results! Review by Tanya
Value
Quality
Price

Order arrived very fast. On day 4 after starting rehydrating (I used whole organic milk) I already had kefir to drink! But it did not stop there. On day 5 I realized that 1litre of milk is too little for my grains. I transferred them into 1.89l jar that I filled with milk to the top. Amazingly I had kefir in less then 24 hrs. What I am doing now is I keep the jar in front of open window (I covered it with brown plastic bag) just to slow down the process a bit. I now use 2% organic milk ( as whole one did require agitation). The taste and texture of the kefir is amazing! It is drinkable and smooth.
My only "complaint" that it's like a pet (meaning you have to take care of it and feed it) and my pet is VERY productive.
I could not be happier with how it's turned out.

(Posted on 12/26/2014)

Happy Customer Review by syblef
Value
Quality
Price

The Kefir grains were ready the next day. I used 2% milk. The only draw back to my order was that I paid extra for 3 day shipping. Cultures for Health shipped them right away but USPS didn't deliver them until 10 days later. Thank goodness the grains were dry or that could have been a problem. I would not hesitate to order again but won't pay extra for fast shipping which was not Cultures for Health's fault. They did their part.

(Posted on 12/22/2014)

Very pleased Review by queensyb
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Price

I've been making milk kefir for about two weeks now. Couldn't be easier.

(Posted on 12/11/2014)

My Milk Kefir is much better than store bought! Review by Cris
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Price

My grains are very productive. When I received them I have to admit I was disappointed at the amount. Just looked like such a little bit. But, after rehydrating them and making Kefir, those little grains are busy little workers! I can't drink all they produce. Love my Kefir Grains.
And, customer service is amazing. Everyone I've spoken to is eager to help and offers much needed advice. I appreciate them and all the help they've given me with all my fermenting and culturing trials, errors and successes!

(Posted on 12/9/2014)

A great product Review by Pam
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I love the kefir I'm making. I had no previous experience with kefir, so I had a week of trial and error. I talked by phone and chatted online with the personnel and they were very helpful. They sorted out my issues and immediately I was on track.. Thank you, Cultures for Health!

(Posted on 12/3/2014)

great value and flavor Review by Jean
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This product is excellent. I make kefir for a lot less money than before. I don't feel guilty about drinking as much as I want because it is so inexpensive. It also tastes great! So far I have shared grains with one other person and plan to share with more. I'll always be sure to tell them about the great info on this website as well.

(Posted on 11/30/2014)

Less tart Review by Carrie
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Price

This kefir is less tart than they grains I had used for 8 years. I had trouble getting them going at first but persisted, with help from CFH and it works now. I don't see the gelatinous cottage cheese like grains with this kefir, the grains are more blended in with the kefir so I'm not sure how much they will multiply. Overall, good stuff!

(Posted on 11/27/2014)

Wow! So Worth it! Review by Mishiko
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I am so glad that I purchased the Milk Kefir Grains. I have Kefir in my home every single day so I never have to buy it from the store. I never knew there were so many ways to use Kefir. This is well worth the money...and the health benefits! So happy am I!

(Posted on 11/25/2014)

Very Good Product Review by Louise
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Price

We have always had two goats for our own milk products - When I heard
about Kefir - I thought it sounded like a good idea - certainly worth trying.

We ordered the grains from you and we were very happy with how quickly
they worked and how super easy it is! We live on a farm and have lots
of fresh fruit in season and with the extra we can or freeze. We like to
whiz the fruit in our Vita Mix and put the Kefir in - oh boy, that is gooood.
We just can't seem to get enough of it! We haven't even been making cheese because we like the kefir better.

(Posted on 11/24/2014)

Great Grains Review by Tulip
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I love the flavor. My quart of kefir is usually cultured within 24.

(Posted on 11/22/2014)



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