Milk Kefir Grains

Availability: In stock

$17.99


Product Alerts

Perishable  

Milk Kefir Grains

More Views

Share: FB

Details

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

Sort by Ascending

Items 171 to 180 of 195 total

per page
Page:
  1. 1
  2. ...
  3. 16
  4. 17
  5. 18
  6. 19
  7. 20
  • From Linok at 5/17/11 11:55 PM
    • What happened if you exedentaly eat the grains?
      How many different types can kefir milk grains be? i got one on Amazon and they seems like good and working, but they are different from what I saw from my friend. Mine now kind of loose and soft and hard to find out in the kefir , while my friend has formed ball shape , very easy to find and pick up. Not sure if I have different type of it or they just too small and will be reshaping?
    • There is no problem if you eat the kefir grains.

      Kefir is a very specific type of bacteria and yeast combination, so it should be the same no matter where you get it. However, different suppliers will treat the grains differently, so you will sometimes find kefir that looks different.

      Your kefir grains should begin to grow in size and quantity as they become more mature. If you have trouble finding them in the milk, you can stir up the kefir before you strain it. Or, you can keep the grains in a muslin bag while they are culturing the kefir. If you do that, make sure the bag stays under the surface of the milk so it doesn't grow mold.
    • Do you find this question helpful?  Yes   No
  • From Marissa at 5/14/11 5:27 PM
    • I have left my keifer on top of the fridge in milk about 4 days over. The keifer yogurt is very potent and I am not sure if it is safe to drink or not. The grains look a little fragile will they be ok? Thank you so much whom ever receives this message. Marissa
    • That's a long time to leave kefir grains in milk, but there is still a chance they could be okay. Transfer them to fresh milk right away, and put the jar in the refrigerator for a couple of days. Then let them sit on the counter in a new jar of milk for 12-24 hours, and repeat the resting cycle. After that, if they don't properly culture a new jar of milk, you'll know they have starved... but if they do culture the milk, then they're fine.

      As far as drinking the four-day kefir... trust your eyes, nose, and tongue. Don't consume anything that smells or tastes bad.
    • Do you find this question helpful?  Yes   No
  • From Denise at 5/11/11 3:14 PM
    • I forgot about my kefir and left it sitting out for about 2 1/2 weeks. Is it safe to dump out the kefir, rinse the grains, and start again? How can I tell if the kefir grains are still ok to use?
    • Unfortunately after 2-1/2 weeks at room temperature the grains have probably starved. They can sometimes go for two or even three days, and can last in the refrigerator in milk for a couple of weeks, but you are probably going to have to start over with new grains at this point.
    • Do you find this question helpful?  Yes   No
  • From Linda Mrowka at 5/11/11 8:16 AM
    • Hello, I am having a hard time finding out the sugar content of 1 cup of kefir milk
      I find the amount is zero in the grains but what is it in the milk after fermentation.
    • The amount of lactose (milk sugar) remaining in fermented kefir will vary depending on the amount of time the kefir is cultured. Ultimately the grains will consume all the lactose in the milk - after that, they will starve as lactose is their food. If you ferment the kefir to the point just before it begins to separate into curds and whey, virtually all of the lactose will probably be gone.
    • Do you find this question helpful?  Yes   No
  • From Karen at 5/5/11 1:28 AM
    • Do these have some shelf life once shipped from your warehouse? how long? Would they go bad if I don't rehydrate them right away? Since I'm having a friend bring them to me from the U.S. in a month I'm a bit worried... should I order now or when the time is closer? Thanks!
    • Our milk kefir grains are shipped dehydrated, and have a shelf life of several months when kept at reasonable temperatures. They generally hold up quite well in shipping and transport. If you refrigerate them once you receive them, they should stay viable for quite a long time.
    • Do you find this question helpful?  Yes   No
  • From anna at 4/26/11 5:24 PM
    • I am new to this idea, and would like to work with soy milk or almond milk. Can kefir be made from these? If so which grains (milk, or water) would you recommend?
    • I would recommend using the milk kefir grains for making non-dairy milk kefirs. Soy and coconut milk are the ones we recommend on our website, but you could try almond milk if you wish. When culturing with non-dairy milk, you must revitalize the grains in a dairy milk (goat or cow) every few batches to keep the grains viable.
    • Do you find this question helpful?  Yes   No
  • From carl at 4/24/11 8:55 PM
    • For about 7 months a year, the temperatures in my house exceed 80 F. Would this be a problem ? What is the maximum "operational" temperature ?
    • That's getting into the warmish range for kefir, and might cause too-rapid culturing. Check the kefir after 12 hours to see if it's ready. If you find that the kefir is starting to separate before it finishes culturing, you can try setting the jars in a shallow dish or pan of cool water. This will keep the milk a little cooler as it cultures.
    • Do you find this question helpful?  Yes   No
  • From gin at 4/20/11 9:02 PM
    • can I make almond yogurt with water kefir grains if I add sucanat for them to feed on?
    • You could try water kefir grains, but I'm afraid the added fat and protein from the nut milk would interfere with the kefiring process.

      To make almond milk yogurt, your best option is our Vegan Yogurt Starter. You can find it here: http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html
    • Do you find this question helpful?  Yes   No
  • From Jeani at 4/8/11 12:15 PM
    • What's the minimum amount you could kefir and how much kefir grains would that take? (Can you use just 1/4 teaspoon of grains and thus kefir just one cup at a time?)
    • Many people find that kefering just a cup or a pint at a time is more convenient. There is not an exact proportion of grains to milk that is required.
    • Do you find this question helpful?  Yes   No
  • From Beth at 4/6/11 7:25 PM
    • I have been using a dried kefir powder and the results have been poor. I am interested in using your product. I am eating raw at this time and would like to know the best product to use for a raw almond or coconut kefir. If I am doing dairy free I am asuming that the Milk kefir would not produce as well in raw almond or raw coconut milk. I hate to make assumptions. Please advise.
    • Milk kefir grains work quite well with coconut milk. The only caveat is that they do need to be allowed to sit in cow or goat milk for 24 hours once every few batches to revitalize (also we ship kefir grains in a dehydrated shelf-stable state and they will need to be rehydrated and run through a few batches with cow or goat milk before they will be ready to work with coconut milk).

      Almond milk is a bit more of an issue. To be honest there really isn't a kefir culture that works well with almond milk. We've had some customers use milk kefir and water kefir grains but both ultimately yield inconsistent results.
    • Do you find this question helpful?  Yes   No

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Milk Kefir Grains

How do you rate this product? *

  1 2 3 4 5
Quality
Price
Value

Customer Reviews

Fabulous Review by Jim
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Price
Value
Quality
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
Quality
Price
Value
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
Price
Value
Quality
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
Price
Value
Quality
Thanks! (Posted on June 4, 2014)
I love this product! Review by Andy
Value
Quality
Price
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
Quality
Price
Value
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
Price
Value
Quality
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
Quality
Price
Value
These are great. Easy to use and saves me money. What could be better? (Posted on May 23, 2014)
Nicely surprised Review by AL
Price
Value
Quality
I had little success with my order of milk kefir grains. Chatted a couple of times with Sarah, she is very knowledgeable and did her best to get me straightened out. I can only think of good things to say about these folks. (Posted on May 21, 2014)
positive Review by First timer
Price
Value
Quality
I was able to use the grains (following directions on your site) with raw milk. They have worked great every day since they were rehydrated. I am now starting to increase the amount of milk so I can grow more. (Posted on May 20, 2014)
The fun is bubbling Review by George
Quality
Price
Value
We got our kefir grains (never saw such a thing before!) and fussed about getting them into milk that was warm enough (using a picnic cooler with jars of hot water and a thermometer) in our cold Maine farmhouse in early spring. They took about a week to work correctly, but then started making beautiful elegant-tasting kefir. The process went faster and faster as spring warmed up, so we moved the glass jar out onto our kitchen counter, which also kept going faster and faster! Before you knew it, we had a gallon of kefir lined up in the fridge — and have now had to move the "brewing" jar into the basement to slow it down. We've switched to kefir for hot and cold cereal "milk," breakfast smoothies, pancakes, raitas, and more — and are very happy with our purchase. Live strong!
(Posted on May 19, 2014)
View More Reviews >>


Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address