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 Robin at 2/28/2012 6:34 PM
    • I drink almond and soys milks, can these be used?
    • Generally speaking, Coconut Milk, Soy Milk, and Rice Milk can be cultured using Kefir Grains as long as a revitalization period is observed. While some people report success culturing Kefir Grains in seed and nut milks (e.g. hemp milk, almond milk, etc.), these varieties tend to yield more inconsistent results.

      Revitalization Period. When using a non-animal variety of milk, it is important to occasionally allow the Kefir Grains to revitalize in animal milk for 24 hours. We recommend allowing the Kefir Grains a revitalization period at least once every few weeks and ideally more often. To revitalize the Kefir Grains, simply place the Kefir Grains in 1-2 cups of animal milk for 24 hours. Once the process is complete, the Kefir Grains can be returned to use with an alternative variety of milk.
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  • From Dina-Marie at 2/24/2012 9:17 PM
  • From Joaquin at 2/13/2012 10:27 PM
    • Is milk kefir safe for children, and if so, how old? Thanks
    • We can't advise on medical or nutritional issues. There is a lot of information on the internet regarding this. If you have specific concerns, you should consult with your health care professional.
    • Do you find this question helpful?  Yes   No
  • From Chris at 2/9/2012 1:45 PM
    • Can I use skim homogonized milk to rehydrate my milk kefir grains?
    • Kefir grains are not too picky in terms of milk and can be used with pasteurized milk or raw milk; homogenized or non-homogenized; whole milk, low-fat or fat-free. We do recommend against using Ultra-Pasteurized milk (aka UHT) as it has been highly processed and is generally void of bacteria which presents a less than ideal environment for the kefir grains and tends to yield less consistent results.
    • Do you find this question helpful?  Yes   No
  • From Anita at 2/5/2012 4:24 PM
    • Do you know if kefir grains work with powdered goat milk? Thanks!
    • Most powdered milk is highly processed, and thus not a very good choice for milk kefir grains. We recommend fresh milk, raw or pasteurized (not ultra-pasteurized). To culture powdered milk, you could try the Milk Kefir Starter Culture.
    • Do you find this question helpful?  Yes   No
  • From Catch at 2/5/2012 2:11 AM
    • How can you store the kefir grains between batches? For example, if I only make one batch every few days or so, how can I keep the starter alive? Per your answer- I also travel a lot, so how long can a starter stay alive between batches? Thanks!
    • You willl find information about putting your starters on hold on the following page http://www.culturesforhealth.com/safely-holding-starter-cultures-vacation The milk kefir grains need to have fresh milk about once a week while they are in the refrigerator. You can put the grains in the refrigerator between batches but if you find that they are not making kefir of the desired consistency and taste, try leaving them out of the fridge for a few days and making kefir daily. They can survive in the cold but they don't thrive in the cold temperatures.
    • Do you find this question helpful?  Yes   No
  • From Julia at 2/3/2012 8:34 PM
    • Hi,
      I just received my kefir grains and was wondering whether I need to sterilize my jars every time before making kefir in them (and before rehydrating the grains). Thanks!
    • It's not necessary to sterilize the jars each time. While you should be careful to keep all containers and utensils free of any contaminants or soap, many people simply pour off the kefir and then add new milk to the jar. If you choose to do this, it would be a good idea to wipe off the rim of the jar with a clean cloth or paper towel.
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  • From Jessica at 2/2/2012 2:18 PM
    • I was wondering about cross-contamination. Can you set two jars of milk kefir next/close to each other (like, on top of the same refrigerator) if they are grains from the same batch? Or set a jar that's being flavored with a second fermentation near another jar of culturing milk kefir?

      Thanks so much for your help! Your site is amazing :)
    • Any time you have two jars of the same culture, you can put them next to each other to work. It is when you have two DIFFERENT cultures that cross-contamination can be a problem.
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  • From jim at 1/26/2012 3:55 PM
    • what color should healthy grains be when cut open? is there a color change if they have been contaminated? not sure if mine are still active.
    • Generally, milk kefir grains will be a whitish color throughout. If you feel your grains have been contaminated or are not making good kefir, please contact customer support for advice and troubleshooting assistance.
    • Do you find this question helpful?  Yes   No
  • From Miguel at 1/21/2012 6:34 PM
    • I have been using your milk kefir grains for over 4 months now and they are amazing. My question is, I have been made aware you can make a type of cheese from kefir after straining the whey out, is this correct? Now I know of Lebne type soft cheeses, what I am referring too is a harder cheese kind of like Mexican “queso fresco”. Is this possible? thank you for your time
    • Here is a recipe for Kefir Hard Cheese that you might find useful. http://www.culturesforhealth.com/hard-kefir-cheese-recipe
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Turned out pretty darn good Review by Sarah C
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Quality
Price

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)

Skimpy supply Review by Jeff
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The quality seems to be good, but for the price, surely you could have included more kefir grains.

Response from CFH: The amount of grains included is sufficient to culture 1 quart of milk at least every 24 hours, indefinitely with care. This will provide nearly 2 gallons of milk kefir each week.

(Posted on 9/15/2014)

Excellent Review by Donna
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A great learning experience! When I needed help I received support using the live chat and was able to solve my issue. After drying the grains, and starting over, the kefir is delicious.

(Posted on 9/13/2014)

Kefir Grains Review by Reets
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Product arrived promptly. Directions clear and true to set-up time estimate. Taste delicious.

(Posted on 9/7/2014)

I am inexperienced using cultures, but think the product worked just fine. Review by M
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The culture seemed very expensive for a few granules. The product worked well and was easy to hydrate. I find that I have more questions than available answers. I don't understand the doubling effects of the granules and am afraid I am mixing them in the drink. All in all I think the product certainly is more flexible than the powder product, more convent and less expensive in the long run.

Response from CFH: Please contact customer support with any questions. If answers can't be found on the site, we are often able to help find the answers or answer directly.

(Posted on 9/4/2014)

Quick start Review by Brant
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Order arrived on time and in good condition. It is clear instructions in good website support. The culture took off like a rocket! Great product!

(Posted on 8/31/2014)



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