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 probiotic drink within 24 to 48 hours. This dairy kefir culture is reusable, and with care will allow you to make kefir over and over again.

  • Traditional heirloom-style kefir culture (a.k.a. "grains" due to appearance); not a powdered starter culture
  • Reusable culture; makes a new batch of kefir every 18 to 48 hours
  • With proper care, the culture can be used indefinitely to create delicious probiotic-rich kefir
  • Cultures on the counter at 67° to 80°F, no heating appliance required
  • Can be used with cow milk, goat milk, soy milk, or coconut milk (see instructions)


Milk kefir grains are a starter culture that can be used with soy or coconut milk if care is taken to occasionally revitalize them in dairy milk. (Complete instructions will be included with each order.) Coconut kefir in particular is quite thick, rich, and delicious. Click here for information on making coconut kefir.

There are numerous uses for kefir including making a type of cream cheese, adding to smoothies, and drinking alone. Kefir can also be flavored after it has cultured and the kefir grains have been removed. Click here for more information on the numerous strains of bacteria and yeast generally known to comprise milk kefir grains.

Ingredients: Organic whole milk, live active cultures. Packaged with a small amount of organic powdered milk to extend shelf life. Click here to see what bacteria and yeasts are in the milk kefir grains.

Milk kefir grains are produced in a facility that also processes soy, wheat, nut, and fish products.


Shipping Information: Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet. Upon receipt, the dairy grains can be rehydrated in fresh milk (this process usually takes 5 to 7 days) and then used to make kefir by adding the grains to fresh milk, stirring, covering, and leaving at room temperature until the desired consistency is reached (no more than 48 hours).  

Complete instructions are included with each order. Click here to view our milk kefir instructions.

       
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

 

 



Questions on Milk Kefir Grains

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  • From shannon at 10/29/11 7:04 PM
  • From TS at 10/23/11 1:56 AM
    • How much fresh coconut milk will the grains in the pack make?

      And, does it have to be in glass jars, or could it be made in a Harsch fermentation crock?
    • The packages of milk kefir grains that we sell contain sufficient grains to culture about a quart of liquid after rehydration - either milk or an alternative. Glass jars are perfect for making kefir. A fermentation crock is fine, if you don't put the lid on. Kefir needs some air circulation for fermentation to work properly.
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  • From Kathleen at 10/12/11 3:26 PM
    • I am in process of eating to bring healing to my gut. I follow a yeast, dairy, gluten, corn free diet. I have never made kefir before. I buy coconut milk and would like to make kefir which of your starter grains do I buy?
    • There are 2 options with coconut milk kefir:
      1. You could use milk kefir grains and put them directly into the coconut milk once they have been sufficiently re-hydrated in dairy milk. However, you will have to put them back into dairy milk every now and then to keep them alive and thriving.
      2. You can make water kefir using the water kefir grains and then use 1/4 c. of your finished water kefir to inoculate 2.5 cups of coconut milk. This requires that you make water kefir, but you do not have to deal with dairy at all.
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  • From Heather at 10/8/11 10:31 PM
  • From Hector at 9/23/11 6:37 AM
    • Hi,

      The types and quantity of bacteria, do they increase if you allow the milk kefir to brew longer than 24 hours. I am refering to the strains of bacteria?
    • The number of bacteria and yeast organisms will increase as culturing continues. The types of bacteria and yeasts will remain stable.
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  • From Iryna at 9/20/11 10:43 AM
    • Hi! I was wondering if I wanted to take a break from making kefir for a week or so, where do I store the kefir grains while they are resting? Do I leave them on the counter or put them in the fridge?
    • To take a break from making milk kefir, simply place the kefir grains in the fresh milk, place a tight lid on the container and place it in the refrigerator. The cold will greatly retard the culturing process and they can keep this way for up to several weeks. If at the end of that period you require more time, simply repeat the process with fresh milk. If you desire a longer break period, you can also dehydrated your milk kefir grains by placing them on unbleached parchment paper in a safe location (room temperature) for several days until they are completely dry. Then place the dehydrated kefir grains in a secure container (a zip-style plastic bag, glass or plastic jar, etc.) and in a cool dry place. They should keep this way for at least 6 months.
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  • From Lili at 9/17/11 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 so it is more in line with what you're expecting, please email customersupport@culturesforhealth.com so we can assist you.
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  • From Erin at 9/15/11 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 Anna at 9/11/11 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 at least a couple of weeks. However, they perform better when they are not regularly in and out of the refrigerator. 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 safira at 8/31/11 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. Don't switch back and forth between goat and cow milk.
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Customer Reviews

Off and running Review by HKC
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The grains are working great! It's so easy once you get them started which for me took about a week. Now I make 1 qt of kefir everyday which costs about $0.50/qt. v.s. $3-4 from the store. Yea!! (Posted on July 31, 2014)
We love Milk Kefir - what did we ever do without it Review by Beach Gal
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We received our grains and followed instructions to rehydrate them. Now we are making 4 cups every day. My grains haven't grown but that has not stopped them from producing kefir. My husband and I and our two dogs drink the whole 4 cups daily. My husband has been teasing me about my "experiment" but he is now admitting that he feels so much better and our two dogs beg for kefir and are running around like young dogs. Their coats are nicer and their eyes brighter and they have more energy. The strange thing is that both my husband and I are lactose intolerant. These nifty little grains feed on the lactose and we have had no problem with the lactose at all. I am so happy that Cultures for Health offer these fantastic kefir grains. For the initial price along with the cost of milk, you can have a lifetime of healthy drink. We drink it straight, we put it in smoothies, we add fruits and juices. The possibilities are endless. (Posted on July 29, 2014)
Milk Kefir grains Review by Janie
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Mine had a slow start- might be the temp in the house and it is multiplying very slowly (I use organic milk) but what I have there is very healthy looking grains..Oh and did I say I am ADDICTED to Kefir! Can't seem to get enough...I love it...

Response from CFH: Please contact Customer Support before discarding any products. Some cultures can be saved with minor adjustments. (Posted on July 27, 2014)
Fabulous Review by Jim
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I have ordered this product twice. Both times the grains activated within a couple of days, and started producing wonderful tasting kefir. Our family is very happy with it! (Posted on July 22, 2014)
Very good product. Review by GM
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I first ordered milk kefir grains and they did not work right, they must have been bad because all I made was rotten milk. After speaking to customer service, I received some new grains along with detailed instructions and this kefir has turned out to be wonderful. It has worked great from the start and we have made some good kefir that my family loves. (Posted on July 19, 2014)
Great product! Review by Ruthie
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Awhile back I had some grains that were so hard to use, never growing significantly and hard to strain out and reuse. I gave up for awhile, but missed this wonderfully probiotic drink so ordered these grains. Within 2 days they were making kefir. They have grown and multiplied, are easy to strain out of the finished product, and live happily on my counter in local raw milk from grassfed cows. I'm a fan! (Posted on July 18, 2014)
so much kefir! Review by R
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I'm really happy with the kefir grains. When they came, I was feeling anxious that I would not be able to get them to work. I followed the instructions exactly, and in about 5 days I began to make kefir. The small amount of grains that I got makes 1.5 cups of kefir in about 12 hours in my 77 degree house. I am looking for a cooler place in the house to store them, and plan to add more milk so that I can slow down the process a little. (Posted on July 16, 2014)
Disaster Review by None
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As far as I know all I ended up with was sour milk - did'nt taste like kefir and I ended up throwing everything away.
If I was doing something wrong I don't know what

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on July 15, 2014)
Didn't work out as I had hoped Review by Anne
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I was so looking forward to trying this new endeavor. I'm sure the fault was all mine (though I followed the directions as closely as I could), but I was never able to get kefir that tasted good. In fact, I would describe the taste as foul. I'm sure it was a case of user error, but I don't know what I could have done differently. I wound up throwing away the grains after a couple of weeks' worth of attempts (and quite a bit of wasted milk). I would recommend trying it, and I may again in the future because I would be delighted if I could make it work.

Response from CFH: It is important that you contact us immediately if you are struggling to activate a culture. Many cultures can be saved with minor adjustments.

(Posted on July 1, 2014)
So happy with the products I ordered. Enjoying them everyday! Review by Jaime
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I love both the kefir grains I ordered from you (milk and water). I am enjoying them everyday! I love your videos, recipes, and information you provide to us novices!!! (Posted on June 30, 2014)
Fast rehydration, reliable result, multiplying kefir grains Review by Asu
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Reviewing after an 8 day experience, including the rehydration period.

The day I started rehydrating coincided with a really hot weather wave for 2-3 days.The second and the third days the yield I had was a fermented product in a consistency of yoghurt, which tasted extremely good. By increasing the amount of fresh milk as suggested, I started to get fermented kefir in a drink consistency.

After 5-6 days, the little amount of grains I started with began to swell in size, which I hope grows bigger as many others experienced.

(Posted on June 19, 2014)
Super easy, fun and I feel real good about making it everyday! Review by Eva
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The grains started working much sooner than I expected, It has been a fun process and I enjoy making a probiotic-packed smoothie in the morning and have now ventured into baking with the kefir in place of buttermilk in baked goods with happy results. I look forward to having extra that I can pass on to family and friends (Posted on June 16, 2014)
Great grains! Review by Carolee
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As a person who has given up other grains (wheat, rice, etc.), these grains are keepers! I make coconut kefir with part 1/2n 1/2, and part canned coconut milk. It's delicious. (Posted on June 14, 2014)
Very good quality Review by leo
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I love these, and bought my second box this time. Makes the BEST milk kefir and i would never recommend going to another site to buy these. (Posted on June 9, 2014)
Great! Review by Kuulei
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I make a batch every day. It easily transitioned to RAW goat's milk for me! Thank you for offering this product! (Posted on June 5, 2014)
I like them! Review by Kharries
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Thanks! (Posted on June 4, 2014)
I love this product! Review by Andy
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Thank-you for making Milk Kefir Grains available to the public. I am so happy with my Kefir grains and all the Kefir they are helping me to make. This is such a blessing. Thank-you again so much...you are all really great! (Posted on June 4, 2014)
Great Results! Review by Cisco
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The grains were shipped promptly.

I made three 1 cup batches to get the grains going.

After that I was making real kefir that tastes great.

The grains are still very small but the milk is turning into kefir very quickly. I am having a hard time drinking all of it but that is a good problem to have.

I highly recommend these grains. (Posted on June 2, 2014)
So economic, healthy & good Review by Llin
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I am soo enjoying making and drinking my kefir this time around. I found in the past I was loosing my grains after 2weeks or so. Then reading more carefully instructions and being confirmed by a co. Counsellor, realized I was not using enough milk. But now so simple! I thank God for this wonderful product. And the readiness and courteousness of the workers there to help.
(Posted on May 31, 2014)
Easy to use Review by wickedb
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These are great. Easy to use and saves me money. What could be better? (Posted on May 23, 2014)
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