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

 

 



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  • From Barba at 6/14/11 4:41 PM
    • What's more beneficial? Fermenting kefir grains with whole milk , 2% milk or , fat free milk ?
    • You can use any of those milks. However, you will get a thicker, richer kefir with the whole milk.
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  • From Marcia at 6/19/11 12:05 PM
    • Can I use kefir grains with almond or soy milk?
    • You can indeed use these grains with almond or soy milk, but they will need to be refreshed in dairy milk every few batches.
    • Do you find this question helpful?  Yes   No
  • From rich at 6/22/11 9:13 AM
    • Will your kefir grains continue to work indefinitely if used properly? I read somewhere that starter grains only work for about 7 batches.
    • The grains can work indefinitely. We also carry kefir starter culture, which can be added to milk and then recultured about half a dozen times, but that starter doesn't contain the whole, live grains.
    • Do you find this question helpful?  Yes   No
  • From Emily at 6/22/11 1:41 PM
    • Hi, I've been making kefir from your Milk Kefir Grains for 5 weeks now. They started to work on the 2nd or 3rd day, which surprised me. My question is, they haven't gained much in size/quantity now it's been 5 weeks. Is that normal? And they don't float to the top. Every day when I drain them out they're always found at the bottom of the jar. Is that normal? Thanks!
    • While kefir grains usually do float to the top of the milk, sometimes they don't, and sometimes they take a while to reproduce. As long as they are making kefir, they're fine. Make sure the milk you're using isn't ultra-pasteurized!
    • Do you find this question helpful?  Yes   No
  • From kelli at 6/24/11 9:00 PM
    • I just finished rehydrating my kefir grains (did it for 7 days) and Yesterday morning (at 8:30am) put them in 27oz of Thai lite coconut milk. I waited 36 hours and strained the kefir at 8/830 this evening. It seemed to be the same consistency as the original form of the coconut milk, but I did see striations in the milk when it was in the jar. Has this milk been "kefired" or is it still more like coconut milk and I should add the kefir back to this batch to let it ferment longer? When I strained it, I placed it in reusable water bottle containers and added two more 13.66fl.oz cans of CM to the kefir grains in my glass jar. Should I also let this batch ferment longer and just keep the first batch in the fridge until this one is properly done? I don't want to just be drinking CM without the kefir benefits.
    • It's quite likely that the coconut milk has taken on the characteristics of the kefir, and is loaded with probiotics. It's also possible that the kefir grains are inactive and the coconut milk is NOT cultured. It's hard to tell from your description alone, since coconut milk is not kefir's natural environment, so it will behave somewhat differently from dairy milk.

      I would suggest letting the grains work in the new batch for the normal amount of time, then make a batch of dairy milk to see how the grains behave, and what happens to the dairy milk. If it sets up properly (like kefir should), you have a good set of grains there. If you continue to have problems, please email customersupport@culturesforhealth.com so we can help you troubleshoot.
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  • From Kelli at 6/24/11 8:52 AM
    • Thank you for your response. Just so that you know, I did rehydrate the kefir grains for 7 days and when I strained it (from cow's milk) it was quite clumpy and thick, so that is why I ask about the coconut milk since it seemed to be/ looked fermented in the jar, but when I poured it out and strained it, it was still sort of the same consistency as the original consistency of the coconut milk. I did order the kefir grains from your website. Also, I thought 24-48 hours was the normal time and I did 36. Should I let this batch go the whole 48, or longer?
    • Kefir is normally finished culturing in 24 to 48 hours. Coconut milk will not necessarily behave like dairy milk when you culture it, although it should be somewhat thicker. It may be that your kefir grains are inactive. You can contact us at customersupport@culturesforhealth.com and we can help you troubleshoot more specifically.
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  • From Shaun at 6/26/11 7:36 PM
    • When re-hydrating the grains, the milk needs to be changed daily, is that correct?
    • Yes, that is correct.
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  • From Marybeth at 6/29/11 1:25 PM
  • From Babs at 6/30/11 1:54 PM
    • My husband is lactose intolerant. And I try to stay away from sugar. Should I purchase the water kefir grain or the milk kefir grains?
    • Depending on your degree of sensitivity, you may be able to use either. Milk kefir grains use up the lactose in the milk as they culture the milk. The longer it cultures, the less lactose remains in the kefir, until eventually (at about the point where the kefir begins to separate) there is no lactose remaining. You can also culture alternative milks such as coconut milk or nut milk using kefir grains, although you will have to refresh them in dairy milk periodically.

      Water kefir grains, although they are put into a sugar-water solution, convert the sucrose in the sugar-water to glucose and fructose, so there is less sugar remaining in the water kefir. The longer it ferments, the less sugar is remaining.
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  • From Paul at 7/1/11 3:04 PM
    • Which bacteria do your grains contain? I am looking for Kefir grains that contain Bifodobacterium. Thanks.
    • All milk kefir grains contain essentially the same bacteria: that is what makes them milk kefir grains. (Not like yogurt, where there are many varieties.)

      For a list of bacteria and yeast generally known to comprise the milk kefir culture in live grains, click here: http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Kefir grains are working very well Review by Robert
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The Kefir grains and instructions from Cultures for Health were great. It took a week or so to achieve the ideal consistency and flavor but the grains are producing very thick and creamy Kefir that tastes good. I have found that storing the Kefir in the refrigerator for a day or more further improves the flavor. When I had a question I was able to easily obtain help by phone. The Cultures for Health Kefir grains produce thicker, creamier and better tasting Kefir than the grains I first purchased from another website. (Posted on April 23, 2014)
first effort great now to make a liter at a time. Review by golewgo
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First effort was tasty. Am enjoying. Now to make more volume the second effort. AM trying to make a liter of Kefir using half liter of previously made batch. Will it work? Wish to make a liter at a time. Will find out in a day or so. Have the grains in the fridge so i can use if the current experiment does not produce. Like what i made the first time.

Lew

Response from CFH: You can attempt to make milk kefir using already cultured milk kefir, though you will likely not be able to culture more than one or two generations. This article has more details: http://www.culturesforhealth.com/make-kefir-from-prepared-kefir

Only about 1 tsp-1/2 tsp, or less, of milk kefir grains are required for 4 cups of milk. If making larger batches, gently stir the kefir a couple of times a day to allow the grains to come into contact with all of the milk.

We do not recommend regularly refrigerating the grains, however the grains will tolerate occasional refrigeration. (Posted on April 22, 2014)
Grains work great! Review by ligaya
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I had ordered grains from a cheaper place before. It was disappointing that only two grains came and I had some problems with them. Cultures for Health grains came with instructions and worked great, right off the bat, both in raw and pasteurized milk! Very happy with the quality.

Note from CFH - Be sure to transition the grains from pasteurized to raw milk slowly. Details here: http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk (Posted on April 21, 2014)
Great Product! Review by Linz
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Grains began to activate within three days. They appear to be growing slowly but I am able to make a quart of kefir within 24 hours so I'm hoping to be able to make a larger quantity soon. Our family really likes this kefir. It' s so much easier than making yogurt and has just become part of my morning routine. (Posted on April 18, 2014)
Poor quality and amount Review by minky
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Extremely disappointed

Response from CFH: Please contact customer support for troubleshooting advice before discarding products. Many cultures can be saved with minor adjustments. (Posted on April 14, 2014)
great product Review by pr
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I've had these now for a couple of months. The Kefir is delicious and easy. I just follow the directions and its been working the way it says. (Posted on April 13, 2014)
Excellent all around. Review by Heather
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I received the grains in the powdered milk, and following the instructions, started my adventure in kefir.

The grains responded as the instructions said they would, the videos offered on the site showed everything, and was easy to understand and follow.

I had occasion to contact customer support and the folks were uniformly fast to answer, helpful, well-informed, and all around pleasant. All my questions were answered.

The additional information supplied by customer support was very helpful in my learning curve. Currently, my grains have just graduated to 3 cups of milk, and are making fabulous tasting kefir. Having tried the powdered starter for kefir before I got the grains, I can say that there is a marked taste difference, and the grains completely out-class the starter.

I was concerned a little at the beginning because I saw kefir grains advertised on Amazon at a quarter of the cost of this site, but the quality of the grains, the wealth of information and instruction and videos available, and the great customer service, taught me that I did in fact make the very best decision I could have made.

When the grains arrived, they were less than a teaspoon of dried grains and powdered milk. After the activation period where they got rehydrated and balanced, they became about a teaspoon of grains that don't look like the perfect little florets that the pictures show, but are plenty of quantity to make the quart of kefir, and they are little powerhouses. You don't actually need any more than that, so what they send is in fact the proper amount to make a quart of kefir each day.
(Posted on April 12, 2014)
Very Healthy Review by Annette
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Its simple to make. If you have any problems Cultures for Health is willing to help. A little pricey would be the only downside. All thing considered a lot better than the commercial kefir. (Posted on April 10, 2014)
Like Review by Logan
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I really enjoy the milk Kefir, it has turned out perfect for me each time. I use it so many ways in my cooking. And I appreciate all the help available on your web-site. Thanks so much. (Posted on April 9, 2014)
Yields Kefir Everytime Review by Em
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Great kerif grains yeilding us enough kefir to supply a family of four daily. (Posted on April 8, 2014)
Happily Surprised Review by Terri
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I'm new to milk kefir. After comparing and studying comments and youtube videos, I decided to give it a try. Easy-peasy and I love the end product. I use it for smoothies. The fragrance is sweet; it has a tart flavor that I'm getting used to (I culture it for 15 - 18 hours so it's not as thick; perfect for smoothies). I'm very happy with the product. It is a bit pricey but I consider it an investment. Follow the instructions and your success should be high. (Posted on April 3, 2014)
Kefir grains Review by anico
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Love, love, LOVE my kefir grains!! so glad to find kefir grains that I can use over and over. It is very easy, and the kefir is delicious! I use mine in my smoothies. YUM! cultures for health has been such an informative site, also. I appreciate the info I can gather there. The instructional videos are a big help. (Posted on April 1, 2014)
Very happy Review by brooke
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I purchased these grains while they were on sale, so I liked the price for them. It only took me four days to hydrate them and my milk grains are thriving and big after a week and a half. Not sour tasting like my last grains were. (Posted on March 29, 2014)
Kefir the gateway to fermentation Review by jojo
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I've been buying store bought kefir for years, but they often have too much sugar in it. I wanted to be able to make my own,so I bought the milk kefir grains. I have been making kefir now for about a week and I absolutely love it. So far I've used it in my morning breakfast shakes and made a ranch kefir dressing, but I plan on trying all kinds of recipes with it. Thank you Cultures for Health for offering such a great product. (Posted on March 29, 2014)
It's all I can do to slow down my grains! Review by Crazy Kefir People
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Activated within a couple days, started making kefir on day 3! Super fast process, grains are going crazy strong. I have to actively keep my kefir cool at night, since after about 12 hours is usually already set. As usual, a great product, great customer support, and wonderful company! (Posted on March 28, 2014)
Great product, great results Review by peterb
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Starter out slow after reconstituting the grains. Within a week was making about a pint a day. After about three weeks am up to a quart a day. Have a large glass for breakfast and the rest before going to bed.
I think cheese making is on the horizon. Absolutely love the kefir. PS, I fount that skim milk is just as good as whole and anything in between. (Posted on March 27, 2014)
Making my own kefir! Review by Penn
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The kefir grains arrived in a timely manner. I kept the box in the fridge for a couple of days b/c I wanted to get really fresh milk to start them off. It took about 5 days for the grains to produce kefir with the taste I like. During the rehydrating process, I was a little worried b/c I wasn't sure if the grains were doing their thing. So I called customer service, and the woman who answered was very helpful and encouraging, and also very friendly (friendly goes a long way in my book). I am very happy to be making great-tasting kefir in my own kitchen. I won't hesitate to refer my friends to Cultures for Health! (Posted on March 27, 2014)
I had no idea how easy this was or . . . Review by Sue Pea
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I'd have bought this sooner. I am so pleased with the kefir I've been making with my kefir grains. I am sharing the kefir with friends and encouraging them to buy some of their own. The best part about all this is the amazing Customer Service. Have a question? No problem. Just click on the chat button and any questions are quickly answered. I can't be happier! (Posted on March 27, 2014)
Works as expected Review by Deb
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Our mountain cabin is heated only with a wood stove, so tends to cool down at night quite a bit after the fire goes out, the kefir grains took a bit longer to get going during the rehydrating phase- about 8 days. Once they finally revived, though, they work very well, though the overall cooler house temps make for a slightly longer fermentation time. As summer comes, Im sure that will reduce somewhat. The grains are multiplying and are vigorous.... And the kefir is thick and tart, (Posted on March 27, 2014)
Good stuff Review by Maggie
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Does what it's supposed to do. One needs to find or make a somewhat cozy spot -- I found that setting a jar of warm water along with the jar of milk/grains in a foam cooler does the trick. Temp stayed in the mid 70s. Still figuring out timing. The product is delicious. Love being able to make this! (Posted on March 26, 2014)
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