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 safira at 8/30/2011 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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  • From Rhonda at 8/29/2011 12:10 PM
    • Hi I've been making kefir from your grains for over a year in our raw goats milk and they have been growing and multiply lots along with making good kefir but the last little while they have gotten really slimy like boiled okra, and aren't growing anymore I have kept them at the same place so the temp should be the same and I put the yogurt in another room. Thanks for your help I love your website and products.
    • The slime you're describing can come from too many grains in the milk. It is probably kefiran, a clear, viscous polysaccharide that is produced by the grains, and usually assimilated into the milk or reabsorbed by the grains. It is part of what gives the kefir its thick, creamy texture.

      Try dividing up the grains into separate batches or even just removing some of them. 1-2 teaspoons of grains (sometimes less!) should be plenty to culture a quart of milk. You can also stir up the milk a few times while it's culturing. This distributes the kefiran better, and also helps give the kefir a smooth texture.
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  • From Emily Charles at 8/28/2011 4:16 PM
    • I have been told by two different friends that kefer is so benificial. Because I am new to this product, explain why it so good and my understanding always has been that you need to refigerate milk so it does not sour. How and why are kefer & kefer cultures different? Thanks
    • Kefir is a cultured milk product. The kefir grains acidify the milk so it coagulates, and the bacteria and yeast that are in the grains multiply so that there is a large quantity of probiotics throughout the milk. (Probiotics are "beneficial bacteria" - the same kind that are in your intestines that help digest your food.)

      The reason you don't have to refrigerate the milk as it is culturing, and that you can leave it out a little after it's cultured, is that the beneficial bacteria in the kefir outnumber the bacteria that would make the milk spoil.

      We cannot make any comments or recommendations regarding the health benefits of kefir, but there is a lot of research available on the Internet that you might find useful, or you can speak with your doctor about how kefir might benefit you personally.
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  • From Eiffel Fleur at 8/26/2011 4:01 PM
    • Why can't kefir grains thrive in coconut milk even if kept fed by the coconut milk? Do they not multiply, and do they just die? So confused. People say they have more than enough grains, but this doesn't happen with coconut milk?

      Will they multiply in coconut milk as they do in cows milk? Also, is kefir different than normal dairy that has so many hormones?Kefir still contains the hormones of cows and goats, evn if raw milk, right?
    • The bacteria and yeast in milk kefir grains will cause the coconut milk to thicken, and they will propagate throughout the coconut milk to provide a probiotic drink. However, the kefir grains require lactose and casein to reproduce and to thrive. So they must be refreshed every few batches by standing in dairy milk for 24 hours. Even with this refreshment, they will probably not reproduce much, if at all. Without the refreshment, they will ultimately weaken and die.

      Kefiring will not eliminate any hormones that have been added to the milk you use. The effect of kefir grains is to add bacteria to the milk, and to acidify the milk, causing it to coagulate.
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  • From Anne at 8/19/2011 4:10 PM
    • What is the calorie content of kefir made using whole pasteurized milk? The pre kefired milk I am using indicates that 1 cup = 150 calories.
      Thanks!!
    • The bacteria themselves have no measurable calories. The calorie content of the finished kefir will be about the same as the calorie content of the milk you make it with.
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  • From C. St John at 8/16/2011 1:11 PM
    • Since I live in inland southern California, where it's very hot in the summer months,I wonder if I should wait until cooler weather before ordering kefir grains. It would be a pity if the heat destroyed them en route. What do you think?

      Thanks
    • Our products generally stand up very well to shipping, even during the summer. If there is ever any problem once you have received the cultures, you can contact us at customersupport@culturesforhealth.com
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  • From Anne at 8/7/2011 2:49 PM
    • Effervescent kefir
      I am making my kefir using raw cows milk, fermenting it 12-24 hrs @ 75 degrees. So far the batches haven't become effervescent. Some batches taste like thin yogurt another’s very sour yogurt. What am I doing wrong if anything? What makes the kefir become effervescent?
      Thanks!!!
    • Usually kefir will become more tart and more thick the longer it ferments. You can make the kefir thicker without the tartness by letting it ferment for 10-12 hours and then moving it to the refrigerator for another 24 hours or so, grains and all. The fermentation will slow down and let the milk thicken without souring.

      Putting a lid on the jar as it ferments will help the kefir retain the carbon dioxide and increase effervescence. If you culture with a lid on at room temperature, fill the jar only about 2/3 full instead of all the way, to allow for the buildup of gases.
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  • From Anne at 8/5/2011 12:09 PM
    • I would like to make thick kefir yogart (thick like greek yogurt). Is this possible?? If so, what are the steps needed to produce a thick final product.
    • Some of the factors involved in getting a good thick kefir are: Use a high-fat milk, or even add some cream to the milk. A higher fat content will give a thicker kefir. Also, you can let the kefir culture for a longer time. The longer it cultures, the thicker it will be. If you stir it up a few times as it is culturing, it will give a nice consistency. You can also drain some whey from the finished kefir, once the grains have been removed, to yield a thicker yogurt-like consistency.
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  • From kj at 7/22/2011 6:20 PM
    • I am alergic to cow milk (lactose intolerant) and I have access to organic goat milk, not pasturized. how would i use the milk kefir grains with goat milk???? Thanks oh and will they re-populate.
    • Milk kefir grains will work in any sort of dairy milk - raw, pasteurized, goat, cow, sheep, etc - EXCEPT ultra-pasteurized. We do recommend rehydrating the milk kefir grains in pasteurized milk for best results. You can heat the goat milk to 160ºF to pasteurize it during the rehydration process, then convert the grains to raw milk. Goat milk makes a great kefir, and no special treatment is required. The grains should grow and reproduce.

      http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk
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  • From Lottakids at 7/19/2011 11:06 PM
    • I was just wondering if you could use the kefir in almond or rice milk. If a person is lactose intolerant would milk kefir still cause a problem?
    • Milk kefir can be used successfully in almond or rice milk, but must be refreshed periodically in dairy milk to keep the grains alive. The almond or rice milk kefir may have a much thinner texture than kefir made with dairy milk, but will still have a probiotic content.

      Part of the action of kefir grains is to eat up the lactose that is in milk. The longer it ferments, the less lactose remains in the kefir. A two- or three-day ferment would use up nearly all of the lactose. If you have concerns about drinking kefir with lactose intolerance, you should consult with your health professional.
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Customer Reviews

Skimpy supply Review by Jeff
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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)

. Review by .
Value
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I have ordered milk kefir grains more than once and they die. I give up. It is super chunky and very difficult to separate at 24 hours. I work so I am not available to watch it every hour to see when it is ready. I will stick with the wonderful (forgiving) water kefir.

Response from CFH: Please contact customer support before discarding products. Many cultures are salvageable with some minor adjustments.

(Posted on 8/25/2014)

Works great! Tastes great! Review by Gord
Price
Value
Quality

My Kefir grains activated in one day and began producing a delicious drink that I can't get enough of!

(Posted on 8/21/2014)

Huge Disappointment Review by Katheryn
Value
Quality
Price

I've had these grains for a month and they never activated. The milk doesn't thicken at all. I've contacted Customer Service several times and they keep giving me new tricks to try, but nothing works. These grains simply aren't working. I've poured SO MUCH time and energy into the critters, trying to lovingly nuture them to life. I'm more mad about how much time and milk i've wasted on this venture than the eightteen bucks down the drain.

Response from CFH: Please contact Customer Support before discarding any cultures. Some cultures are salvageable with minor adjustments.

(Posted on 8/20/2014)

goforit Review by Satified
Price
Value
Quality

I am very pleased with my Kefir making process, especially when it cost around $3.18 at a local store.

(Posted on 8/4/2014)

Great Review by Ssunshine62
Price
Value
Quality

This is my first try with milk kefir. I have made several batches and have enjoyed them in my daily smoothies. Can't wait to try other gains.

(Posted on 8/2/2014)

Off and running Review by HKC
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Quality
Price

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 7/31/2014)

We love Milk Kefir - what did we ever do without it Review by Beach Gal
Price
Value
Quality

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 7/29/2014)

Milk Kefir grains Review by Janie
Price
Value
Quality

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 7/27/2014)

such a small amount Review by jen
Value
Quality
Price

I received a very small amount - 1 teaspoon re-hydrated- it took forever to do more than 2 cups of milk.

Response from CFH: One teaspoon of milk kefir grains are all that is needed to culture up to 4 cups of milk. Please contact us before discarding any cultures. Some cultures may require a minor adjustment.

(Posted on 7/23/2014)

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 7/21/2014)

Very good product. Review by GM
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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 7/18/2014)

Great product! Review by Ruthie
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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 7/18/2014)

AFTER 10 days my kefir was spoiled Review by mustashka
Quality
Price
Value

After 4 days I started to drink kefir, it was fresh and good the first week. The next week kefir had smell and I had to through away everything.
Bad instruction! Special in the begining.

Response from CFH: Please contact Customer Support for troubleshooting tips before discarding products. Some cultures are salvageable with minor adjustments.

(Posted on 7/17/2014)

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 7/15/2014)

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 7/15/2014)



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