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 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
  • Instructions for using milk kefir grains are included.
  • 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. 


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 Karen at 1/20/2012 3:10 PM
    • Why are my keifer grains not growing? I have stored my extras in water in the fridge for up to a couple of months. Can that starve them or is their another reason they would stop growing or reproducing?
    • Milk kefir grains need milk to survive. If you have stored them in the refrigerator in water for a long time, they have probably starved... or at least they have been dormant and will not grow or reproduce. To grow and reproduce, they must be active, in milk at room temperature, over a period of time. (The milk should be changed daily.) For further assistance, please contact our customer support representatives at customersupport@culturesforhealth.com
    • Do you find this question helpful?  Yes   No
  • From Sharon at 1/17/2012 3:09 PM
    • Can I use pasteurized, homogenized milk from the grocery store for kefir and yogurt starters? I don't have the option for non-pasteurized milk here. Thanks.
    • Yes you can use pasteurized and homogenized milk to make these products! It works wonderfully. Although we recommend that you do not use ultra-pasteurized products.
    • Do you find this question helpful?  Yes   No
  • From Phil at 12/29/2011 10:11 AM
    • Does kefir sometimes just go sour instead of making the kefir? What if you use milk that is going slightly sour?

    • The general rule is, if it smells / tastes bad, don't consume it. That being said, you should always make your kefir with the most fresh milk possible. Milk is a great place to grow bacteria, both good and bad. Bad bacteria can damage your grains so start with good, fresh milk and enjoy your delicious kefir :)
    • Do you find this question helpful?  Yes   No
  • From Ray at 12/18/2011 12:38 PM
    • How long can the dehydrated / dried Kefir grains last before they expire ?

      Can I buy 2 packages and keep 1 package as backup for 1 year before using it ?
    • You can keep the unopened package in the refrigerator for up to a year. :)
    • Do you find this question helpful?  Yes   No
  • From Melinda at 12/7/2011 11:39 PM
    • I got my kefir grains from a family member. They said to use 1T of grains to 1C of milk. I saw a Q & A above that you can cultre a quart with 2t. When I watched your video your kefir looks smooth in texture while mine looks more grainy, even after 12-18hrs. I use 1% milk, could that be the reason? OR Am I using too many grains in too little milk. My grains are growing like crazy.

      Also, if I culture it for 12 hours am I getting the same probiotics as a 24 hr. culture, just smaller amounts?

      One more question...Does water kefir have the same bit of tangy flavor that milk kefir has? My children won't drink the milk kefir plain and I was wondering about the flavor of the water kefir.

      Thank you so much for the wonderful information you have here! Blessings!

    • 2 to 3 teaspoons of grains is usually sufficient to culture between 2 cups to 1 quart of milk. If you are getting a grainy quantity, you may have too many grains. They do work best when there are at least 2 teaspoons together. Try using 2 teaspoons in 2 cups of milk and see if that helps. You can also stir up the kefir while it is culturing to improve the consistency.

      The same probiotics will multiply in the milk regardless of how long it is cultured, but there will be more of them with a longer culturing time, and the milk will become thicker as more coagulation occurs.

      Water kefir is a different drink altogether. It tastes sort of like a very bland lemonade, and can be flavored with juices, herbs, fruits, etc., to provide different tastes and flavors.
    • Do you find this question helpful?  Yes   No
  • From Brad at 11/22/2011 2:40 PM
    • What are the factors that cause the cultures/grains to multiply and/or increase in size? Mine have not grown at all in 3 months. I make a 1-liter batch at a time and it's good quality, but I'd like to have more grains to make a bigger batch within 24 hours, at a time. I've used other cultures in the past that had no problem growing even in the ultra-pasturized (flash pasturized w/high heat) milk they sell here in Brazil.
    • My suggestion would be to stir the milk while it's culturing and please see our article: http://www.culturesforhealth.com/encouraging-milk-kefir-grains-to-mutiply
    • Do you find this question helpful?  Yes   No
  • From Sarah at 11/18/2011 3:41 PM
    • Is it possible to "over-feed" the kefir grains. I think I put too much milk with the amount of grains I had, and it doesnt seem to be doing much. Can I add more grains that I have going in another jar?
    • You can use anywhere between 1/2-2 teaspoons of grains. That is enough to culture anywhere from a cup to a quart. If there are too many grains for the milk, the kefir can get foamy or yeasty. If there aren't enough, they won't be as active. It's fine to combine sets of grains, or you can use less milk until the grains get stronger. They may multiply, also.
    • Do you find this question helpful?  Yes   No
  • From Karen at 11/17/2011 12:46 AM
    • If I haven't fed my milk kefir grains for a while how can I tell if they're still active?
    • The best way to tell if kefir grains are active is to note whether they are still making kefir. If they have been out at room temperature without being fed for more than 48 hours it is unlikely that they are active. If they have been in milk in the refrigerator, they are usually okay for a couple of weeks, but you can really only tell by giving them a trial and seeing what happens.
    • Do you find this question helpful?  Yes   No
  • From jaimie at 11/10/2011 1:06 PM
    • I am using raw goat's milk with my grains, but would like to transition to coconut milk. Once they are transitioned and fully thriving, do I need to do anything additional at any point in time? Or will they be fine and live well in the coconut milk?
    • Coconut milk can be used repeatedly to make milk kefir, but the grains will need to be cultured periodically with cow or goat milk to revitalize them. More information can be found here:

      http://www.culturesforhealth.com/coconut-milk-kefir-recipe
    • Do you find this question helpful?  Yes   No
  • From Miha at 11/7/2011 8:36 PM
    • Are the kefir grains that you sell known as Tibetan Mushroom?
    • Yes, Tibetan Mushroom is another name for milk kefir grains.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Happy Kefir Grains! Review by Alex
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Nice, healthy Kefir grains, with clear instructions for rejuvenating them from their initial dehydrated state. Very nice, rich flavor.

(Posted on 10/30/2014)

Very Happy Review by stah
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Love the taste and love what it does for my inner body as well as outer body!

(Posted on 10/29/2014)

Fantastic Kefir Grains Review by dlh
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I've had my first packet of grains going for about two weeks and they are growing fast and producing tasty kefir daily from whole pasteurized milk. I think they compare very well with 'live' or 'fresh' grains. Very satisfied.

Note from CFH: Our grains are alive, but dehydrated at low temperature and packaged in organic powdered milk to keep them healthy and fed. We dehydrate to keep the grains free from contaminants, and safe and stable for shipping.

(Posted on 10/29/2014)

Loving it! Review by NavyWifeArmyMom
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I've been using Cultures for Health yogurt starter for a couple of years & wNted to try keifer. I wasn't sure if I'd like it or not, so I bought a bottle of strawberry keifer at the grocery store - I was hooked! Ordered my keifer grains and went to work! I had to experiment with milk fat levels, decided pure skim milk was not the best choice. Tried half skim/half whole milk - still not the best. Finally decided to go with whole milk, & haven't looked back! Have been experimenting with different flavors also. So far my very favorite is Pumpkin Spice Keifer (generous amount of pure pumpkin), dash or two of pumpkin pie spice, a splash of maple syrup &/or caramel sauce for depth of flavor, and a splash of organic evaporated cane juice to taste - DELICIOUS!! I've also made Green Tea Keifer using matcha powder & honey for sweetener, as well as various fruits made in the blender as keifer smoothies. Next up: Caramel Apple Keifer using unsweetened applesauce, a dollop of caramel sauce, and a dash of two of apple pie spice!!

Totally pleased with everything I've purchased from this company - excellent quality and wonderful customer service!!

(Posted on 10/27/2014)

Reliable grains, Good value Review by Daniel
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The milk kefir grains I received from cultures for health have been extremely reliable and multiply quite quickly. They are definitely a good value because of the high price of store bought kefir. The only issue I have with them is that the kefir I get from them is "curdy". No matter what I do it never has the thick smooth texture of store bought kefir. It always comes out with very small curds throughout the thin kefir. Some of the best vegetable ferments I have made have been from extra kefir grains or kefir whey.

CFH Note~ The most common cause of a "grainy" texture (tiny curds in the kefir) is an imbalance in the ratio of kefir grains to milk. Removing some of the grains or increasing the volume of milk usually resolves the issue. Please contact Customer Support if you are having any problems, we are very happy to help.

(Posted on 10/23/2014)

Turned out pretty darn good Review by Sarah C
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I wasn't sure about these grains when I started using them; I feel like it took several batches of milk for the grains to re-hydrate, but now I get delicious kefir. There is an article on this site about choosing the right milk for culturing, which was pretty helpful. I've decided that although I love to drink non-homogenized milk, I don't really like it cultured. The value of these grains is huge--a bottle of kefir is crazy expensive, and although good, organic milk is as well, it's not nearly as much as the finished product. I'm trying water kefir grains next.

(Posted on 10/22/2014)

Enjoying making my own kefir Review by MS
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I was a bit worried about the shipping process, since I live in FL and the temps were running 90 degrees. The product arrived in one day and I met the mail carrier at the mailbox. I had great kefir in three days and am now enjoying it every day.

(Posted on 10/22/2014)

Great taste Review by apapillon
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Tasteful and good consistency achieved in 5 days!

(Posted on 10/21/2014)

excellent product Review by David R.
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Bought these grains recently and they were activated in good order according to the directions. I am now trying to figure out how to predict the outcome based on our house's varying temperatures, but each day I am making good progress and am enjoying the milk on my morning cereal each day.

(Posted on 10/21/2014)

Very productive grains ; great way to start the day ! Review by Liz
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We recently bought these grains after reading about them in a cooking magazine. It was a very good purchase ; the cost for kefir in the grocery store adds up quickly. Now we have a quart every morning and experiment with blending in different fresh or frozen fruits,and or agave and vanilla. Directions were easy to follow.

(Posted on 10/15/2014)

Love this product Review by thecuda1
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Love this product, drink it everyday, love it with fruit. It's like drinking liquid yogurt

(Posted on 10/9/2014)

Great Review by Andi
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They are perfect. Makes great kefir.

(Posted on 10/8/2014)

Good serrvice Review by Valeri
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Good serrvice

(Posted on 10/7/2014)

kefir grains Review by elainey
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The kefir grains did make a tasty product but I must not do something right because I get to about 1 1/2 cups of milk and they sour on me. It is not your grains because this has happened to me three times with different grains. As I said the kefir was tasty and good

Response from CFH: Please contact Customer Support. Many cultures can be saved with minor adjustments

(Posted on 10/4/2014)

Very satisified Review by Andrea
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I braced myself, living in a colder climate, that my Kefir grains would take longer to activate. However, I was pleasantly surprised that within two days my Kefir was active! The Kefir is pleasant and I love that Cultures For Health provides a free eBook to teach you how to begin making it as well as some recipes to use with them. I wish I had purchased the fine mesh strainer.

(Posted on 10/3/2014)

Great Product! Review by Pam
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I have been looking for full-fat kefir for a while and finally decided to make my own. My home made kefir, using the Milk Kefir Grains is rich and creamy and I look forward to having it for breakfast every morning!

(Posted on 10/2/2014)

Excellent product Review by knitmaiden
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We have been using these cultures and absolutely love them. We make kefir everyday and use it for our smoothies.

(Posted on 9/29/2014)

Productive Little Grains Review by Susan
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I purchased the Milk Kefir Grains and they began producing kefir in about four days. I am so glad I bought them! The kefir is so perfectly smooth and delicious. I had been worried because the weather had been a little cool, but these little grains have been working their magic. This was definitely money well-spent.

(Posted on 9/28/2014)

Delicious and fun Review by Darcy
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My grains started producing kefir that I wanted to drink within 3 days. The kefir is delicious and mild. However, since I am making kefir only for myself and can't drink 4 cups every day, I have had to take some measures to slow the grains down. I am now using only a few grains and they culture about 12 oz of milk in 24 hours. The rest of the grains are stored in milk at the back of my fridge. Unless I find a friend who wants them, they will go to waste. Buying these grains is far less expensive than purchasing kefir from the supermarket, but I would have liked to see another, cheaper option to purchase fewer grains.

(Posted on 9/26/2014)

Great product and website Review by InTexas
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I got these grains a year ago. It took close to a week to activate them. I only used a little milk at first as it wasn't active yet and I didn't want to waste it. Once it got going, it tasted too sour for me but it's either gotten sweeter or I've gotten used to it. I always add a banana with tart fruit to make it sweet. Or a spoonful of fruit jam. The kefir has a almost tingly feeling on your tongue, there are some bubbles in it - that and the yeast makes it taste different from yogurt. Also the store bought kefir is not comparable as it is more of a thin yogurt. I had tried that first and if it wasn't for the other reviews and all the info these people provide I wouldn't have known it was supposed to taste so different.
Also, my house tends to stay warm, especially in the summer and I struggled with making this at first as it seemed to go from nothing to a super sour thick stuff that I didn't care for. Then I read a review from a lady in Houston who cycles hers daily with counter time and fridge time. I tried it and it works for me. I put it out until it looks a little thick, then fridge. Then I filter it and get it in new milk and back on the counter. I use organic milk. I could never get it through the sieve I bought here once it got thick. I started using one I got from Walmart that has bigger holes. Maybe if you filtered while it's still thin it would work, but I found this works ok.
And also, it never gets very thick, more like buttermilk. And whiter than the milk you start with when done. And then you put it through the sieve and that breaks it up thinner so I've mostly used it in smoothies and as a buttermilk substitute. Today I made one with a banana, teaspoon honey, fistful squished raw spinach and handful of frozen blueberries. It was good, too sweet, but couldn't taste the spinach. I have also made some salad dressing out of it, recipes on the website.

(Posted on 9/20/2014)



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