$3.99 Flat Rate Shipping* Click here for details


Milk Kefir Grains

Availability: In stock

$17.99


Product Alerts

Perishable
Perishable

Milk Kefir Grains Starter Culture

More Views

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 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 powdered milk, organic 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

 

Milk Kefir Grains Allergen Information:

Our Milk Kefir Grains are a gluten-free product. Manufactured in a facility that produces products made with soy and dairy.

 

       
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

 

 



You may also be interested in the following product(s)

Questions on Milk Kefir Grains

Sort by Ascending

Items 101 to 110 of 204 total

per page
Page:
  1. 1
  2. ...
  3. 9
  4. 10
  5. 11
  6. 12
  7. 13
  8. ...
  9. 21
  • From lily at 4/3/2012 10:20 PM
    • Do you not need to warm the milk first for the kefir grains? The cultures recommend heating first.
    • It is not necessary to heat the milk if you are using milk kefir grains. If you are using the powdered kefir starter, the milk would be gently and slowly heated (70° to 75°) to help in even distribution of the powder.
    • Do you find this question helpful?  Yes   No
  • From Jen at 3/27/2012 4:21 PM
    • My kefir wouldn't stain through the strainer so I stirred lightly with a wooden spoon. Now I don't see my grains. Did I damage them?
    • Straining the grains shouldn't cause any damage. If the kefir is thick or has separated, gently stir before straining to thin the kefir and loosen the grains. You can also dilute it with a bit of fresh milk to help. Then use a fine mesh strainer to make sure you catch the smaller grains, working the kefir through the strainer gently using a wooden or plastic utensil. Contact Customer Support for more assistance.
    • Do you find this question helpful?  Yes   No
  • From sweetpea at 3/22/2012 1:09 PM
    • I am rehydrating my milk grains. Do they have to be rinsed off when you change out the milk? Also, is a week long enough to do this? I have them in the milk for 24 hours at a time. Then it starts to separate. Is this ok? I will stir it and leave it for the full 24 hours, then change out the milk. Please advise. Thanks.
    • There is no need to rinse the grains between batches. The rehydration process can take anywhere from 4-7 days. If separation occurs, stir the curds and whey together before straining. You should strain the grains as soon as it thickens, and start increasing the milk. So if you were using 1 cup of milk, and that thickened before 24 hours was up, give the grains 1 1/2 cups of milk. If that cultures before 24 hours is up, again strain and give it 2 cups of milk. And so on. After several days of increasing the milk and it successfully culturing the milk, you can consider it rehydrated if the kefir also looks and smells good, clean, and perhaps even sour! If you need further assistance, please contact customer support.
    • Do you find this question helpful?  Yes   No
  • From Marybeth at 3/8/2012 12:23 PM
    • When rehydrating the grains what is meant by "partially sealed" container?
    • A partially sealed container could be a jar with a lid placed on top, but not screwed on; a coffee filter or dish towel over the top and secured by a rubber band; anything that covers the jar opening but allows gases to escape is acceptable.
    • Do you find this question helpful?  Yes   No
  • From Chris at 3/7/2012 7:40 AM
    • When baking with the kefir, why do you have to soak the kefir in the flour for 12 hours?
    • You are actually soaking the flour in kefir which according to Sally Fallon (Nourishing Traditions) neutralizes physic acid, making the flour more easily digestible. Kefir can also be used as a leavening agent in recipes.
    • Do you find this question helpful?  Yes   No
  • From Cindy at 3/4/2012 2:52 PM
    • Will the kefir grains go bad if you forget about them and leave them in the milk unrefrigerated for several days or weeks?
    • The milk that the grains are sitting in or the kefir that has resulted will probably be bad after sitting unrefrigerated for so long. The grains will not "go bad" as much as they will undoubtedly starve and die from lack of nutrition.

      You can keep milk kefir grains in milk in the refrigerator for up to three weeks, in hibernation. See here for info on taking breaks: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From Joe at 3/3/2012 9:59 PM
    • I am lactose intolerant. Can I use lactose free milk?
    • Lactose free milk usually does contain lactose, but it also contains lactase, an enzyme that helps lactose-intolerant individuals digest the lactose. Check the label; if you see lactase, the milk does contain lactose and may be used to culture milk kefir. However, many lactose-free milks are ultra-pasteurized, which does not work well for culturing.
    • Do you find this question helpful?  Yes   No
  • From Robin at 2/28/2012 6:34 PM
    • I drink almond and soy milks. Can these be used?
    • Generally speaking, coconut milk, soy milk, and rice milk can be cultured using Milk 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 often yield inconsistent results.

      Revitalization Period - When using a non-animal variety of milk, it is important to occasionally allow the Milk Kefir Grains to revitalize in animal milk for 24 hours, at least once every few batches. Simply place the grains in 1-2 cups of animal milk for 24 hours at room temperature. Once you have successfully made milk kefir, the grains can be returned to alternative milk.
    • Do you find this question helpful?  Yes   No
  • 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

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Milk Kefir Grains

  •  
    1 star
    2 stars
    3 stars
    4 stars
    5 stars
    Quality
    Price
    Value
  • * Required Fields

Customer Reviews

Rehydrating Kefir grains Review by GardenGirl
Quality
Price
Value

It barely took a week until I had a quality home made kefir. I have divided my grains already!

(Posted on 5/16/2015)

Love my home made kefir! Review by J
Quality
Price
Value

I love making kefir at home. It is much more economical then buying it and I get a lot of use out of the kefir in dressings, soups, smoothies and backed goods.

(Posted on 5/7/2015)

great Review by Paula
Quality
Price
Value

I love these milk kefir grains, this is the second time I've ordered them. They make delicious milk kefir and I and my husband enjoy it every day. Thank you for a great product!

(Posted on 5/6/2015)

Liquidy freshness Review by Eriza
Quality
Price
Value

It'd been about a year since my last kefir venture, and I don't know why I ever stopped!?! The fresh, sour-ish (my preference), complex flavor that awaits on my counter every day is superb!!! The grains became active after 3 days, and are in full force. It really is so easy to get fresh kefir every day with these grains. Currently, I'm fermenting goat's milk, and I'll be switching to coconut milk for a change of pace. Highly highly recommend for quality and ease. Thanks Cultures for Health!!

(Posted on 5/4/2015)

Fun and Different! Review by Lizzy
Quality
Price
Value

Having never had kefir before, buying the grains was an adventure! At first I had major issues (several batches of spoiled milk), but then I consulted with a customer service rep and she informed me that my ultra-pasteurized milk (though organic) was probably the issue. I started using non-organic pasteurized and it worked! Overall, it took about 2 weeks to start regularly producing a quart of kefir. Now, my grains produce a quart usually in less than 12 hours at room temp (60-65 degrees). I was surprised at how good the kefir actually tasted (very much like yogurt), and am looking forward to using it in diverse recipes!

(Posted on 4/23/2015)

Awesome product Review by Karl
Quality
Price
Value

You can't get much better then buying something that can not only last a lifetime, but makes buying yogurt obsolete and cheaper and is full of healthy probiotics.

(Posted on 4/21/2015)

The kefir grains don't look normal Review by ngarcia
Quality
Price
Value

I've had kefir grains in the past, and even though sometimes a few of them got stringy (during warm weather), most of them looked nice and fluffy. These current kefir grains just look like curdled milk. They do culture the milk at least.

Please contact customer support for troubleshooting before disposing of cultures.

(Posted on 4/20/2015)

Just what we ordered! Review by B
Quality
Price
Value

I followed the video directions and my cultures are alive and well!!!

(Posted on 4/20/2015)

Delighted and totally hooked on kefir... Review by Radovan
Quality
Price
Value

I am really delighted with my purchase of your Milk Kefir Grains. They took about a week to really get started but they've been going great guns ever since. I'm now having fun experimenting with secondary fermentation and have found your Kefir ebook an invaluable resource. I hugely recommend this product. Thank you!

(Posted on 4/15/2015)

Great Product and Helpful Staff Review by Michelle
Quality
Price
Value

The instructions were easy-to-follow and I was making batches of kefir in no time. The information on making raw milk kefir were helpful, but wasn't going well for me. I contacted Customer Support via chat and she gave me some great tips to help my raw milk kefir efforts more successful. Great job!

(Posted on 4/15/2015)

Nice Product Review by MPJP
Quality
Price
Value

This has been a great product. Cultures for Health does a great job of making the process super simple for first timers. The packaging instructions are very easy to follow and well presented. They also have great video support.

I decided to make water kefir on a whim and see how my family would like it. The love it!! After the kefir grains have fermented we transfer the water into another bottle with some organic lemon concentrate an let it sit out for another day or two. The result is a delicious, slightly effervescent lemonade. It's not funky tasting at all. It will definitely be the beverage of choice on hot summer days.

(Posted on 4/10/2015)

Fizzy Review by Kat
Quality
Price
Value

These grains are new and different to me. The kefir it produces is a little fizzy. I have older grains that don't produce fizzy kefir, but I like them both. I think it makes great tasting kefir.

(Posted on 4/6/2015)

Quantity Review by PDunn
Quality
Price
Value

Unless this was a packaging error, there were fewer than 1/4 teaspoon of grains. I've been struggling making one cup of kefir at a time. If the pictures are any indication of the package quantity, then I think the pictures were quite misleading (enlarged?) compared to what I actually received. These little grains work alright, I make a cup every day. It's just not practical to fuss with a one cup batch. And for that price I really expected enough to culture 3 to 4 cups of milk as the directions state. Given 72 hours this little bit does culture 3 cups. I am using my yogurt maker and it works quite well for this. Just want to do more at a time and the little grains don't multiply very fast. I tried to make like the instructions say with 3 cups of milk but it took too long, and the end product wasn't very creamy like it is when I make 1 cup at a time. Otherwise the product shipped quickly and makes great kefir.

Response from CFH: Please contact customer support so we can troubleshoot, as we're happy to help. *** Milk kefir grains cultured in a yogurt maker will kill the grains. Their range is only 68-85ºF. ***

(Posted on 4/5/2015)

Never worked Review by Jan
Quality
Price
Value

I tried for weeks to activate the cultures, tried different temperatures and times. I did get some help from company customer service but even with more suggestions and changes, it never worked. I'm not willing to waster anymore money or time. I'm envious of all the reviews that theirs were so easily successful, but maybe they just don't post the negative ones?

Response from CFH: Please be sure to follow all directions carefully as well as our recommendations on quality ingredients and procedures. We are always happy to help troubleshoot.

(Posted on 4/4/2015)

Excellent Review by annette
Quality
Price
Value

The grains grew very fast and the kefir tastes so delicious, thanks so much for the speedy delivery too! I love your company and the how to videos.

(Posted on 4/2/2015)

Excellent Product Review by Ebabs
Quality
Price
Value

I really enjoy using these kefir grains. I've made some delicious kefir with them. I wish the packet gave information about refrigerating the grains for when I wanted to take a break from fermenting.

(Posted on 3/30/2015)

Not impressed-sorry Review by jillu
Quality
Price
Value

After using up three gallons of milk trying to wake up the dried milk kefir grains.....still no real kefir to speak of. With the price of the milk along with the price of the grains, this was an expensive fail. I went elsewhere for some fresh milk kefir grains and had immediate success. I would not recommend starting with dried grains.

Note from CFH: Please contact Customer Support before discarding any cultures. Many cultures can be saved with minor adjustments.

(Posted on 3/24/2015)

LOVE Review by Jana
Quality
Price
Value

I happened to catch these on sale.- I love them so much, I would have gladly paid full price!

(Posted on 3/23/2015)

Couldn't transition to raw milk... Review by Jen
Quality
Price
Value

We drink raw milk, and I purchased half a gallon in order to activate and transition the grains to raw milk as directed. It only took two days for the grains to begin working - although I never tasted the kefir, the consistency looked right. I began transitioning to raw milk according to the instructions. I used 25% raw milk, and it went off. I never got past 25% raw milk, but four days later I was out of pasteurized milk, it smelled foul each time, and had to dump the whole thing. Quite an expensive experiment, and now I'm back to purchasing kefir. I would love for this to work and will likely buy again to try again. Just don't want to be out that much more if it won't work with raw milk...

~Please contact customer support for troubleshooting with raw milk before discarding cultures.

(Posted on 3/22/2015)

Very satisfied Review by jansto1
Quality
Price
Value

Don't know what to say that hasn't already been said. Great product and fair price, fast shipping as well.

(Posted on 3/18/2015)



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 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...