Milk Kefir Grains

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$17.99


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Milk Kefir Grains Starter Culture

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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
  • 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

 

 



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  • From Zoe at 5/31/2013 8:52 AM
    • I just wrapped up day two of rehydrating the grains. I woke up this morning (less than 20 hours after they were placed in fresh milk) and the liquid has completely separated to whey and a frothy curd layer on top. Are the grains ready to make kefir already? It doesn't smell bad. Tangy/yeasty. I strained out the whey and tried to fish out the grains the best I could, which was hard to do in all those curds.

      I think I need to store them in a cooler place to slow it down a bit, instead of right next to the stove/oven.

      Did I do something wrong?
    • You didn't do anything wrong, the grains are now working and ready for an increased amount of milk. It does sound like your temperature may be a little too warm so your kefir may culture more quickly than 24 hours. We recommend increasing the amount of milk slowly, about 1/2 cup more with each new batch. Your other option is to culture for less time and stop the culturing process when your kefir reaches that wonderful thickened milk stage. If you have any additional problems, please contact us at customersupport@culturesforhealth.com.
    • Do you find this question helpful?  Yes   No
  • From SJ at 5/22/2013 11:29 AM
    • If would like to make non-dairy kefir (i.e. almond milk kefir), should I use water kefir grains or milk kefir grains?
    • If you do not have dairy allergies, you can certainly make non-dairy kefir with milk kefir grains. However, you must refresh them in dairy milk every 1-2 batches as the grains require the lactose from dairy milk to survive. So you can alternate between non-dairy milk and dairy milks!

      However, milk kefir grains do not fare well in nut and seed milks. If you want to culture almond milk, you may wish to make water kefir, and use 1/4 cup finished water kefir per 1 quart almond milk.

      Water kefir grains are specifically for sugar water.
    • Do you find this question helpful?  Yes   No
  • From Luke at 5/22/2013 8:39 AM
    • My kefir went a little long and seperated into curds and whey. Now I can't tell what is curds and what is the kefir grains. Any suggestions?
    • If you have the nylon/plastic mesh strainer, gently stir the curd in the strainer with a rubber spatula or wooden spoon. This should remove some of the curd, then use the spatula/spoon to very gently press down on the curd. The soft curd will go through the strainer and the grains will remain. It might be helpful to rinse with new milk if it's hard to get the curds off. Be sure to make kefir cheese out of the curd! You'll find the recipe here: http://www.culturesforhealth.com/herbed-soft-kefir-cheese-recipe/
    • Do you find this question helpful?  Yes   No
  • From SB325 at 5/21/2013 5:04 PM
    • Thank you for promptly answering my last question. I have another.

      I received my grains and began revitalizing them. I began changing the milk every 12 hours, for 3 days. Then let it ferment for 24 hours. Now, about 5 days later, my grains are growing/plumping up and make about 1.5 cups of milk nice and thick in 24 hours. Quite unexpectedly, I must leave town and will be unable to tend to my kefir for about 10 days. I read the link provided regarding taking a break from making kefir. My question, should I use the same amount of milk I have been fermenting (about 1.5C), or should I use more? Will the fact they are just getting restarted effect how well they survive storage? When I bring them back out of storage, will I need to revitalize them like I did the dried grains?

      Thank you!
    • You can use the same amount of milk you have been using. Sometimes if they are brand new they do not do as well in storage. Since they are new, revitalizing them would be recommended. Use new milk and do two or more batches until they are making good kefir again.
    • Do you find this question helpful?  Yes   No
  • From SB325 at 5/17/2013 9:18 PM
    • I believe I will consume about 1 cup of kefir per day. Can I culture this small amount daily, or should I plan to culture more milk less often?
    • To make smaller batches, you'll need to reduce the number of grains you are using, or else the milk will kefir too quickly. For more information about timing milk kefir, see this article: http://www.culturesforhealth.com/timing-milk-kefir

      While you can take an occasional break, such as for a vacation, the cultures are healthiest when they're active. It's best to make a smaller batch every day, than to rest the grains too often. Here are other suggestions for taking a break from making kefir: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
    • Do you find this question helpful?  Yes   No
  • From non dairy girl at 5/10/2013 7:16 AM
    • I am lactose intolerant and use lactaid milk on my cereal. It is skim fat free milk with lactose added. Will this still work?
    • Maybe. Lactose-free milk isn’t actually lactose-free, but has lactase added, which makes the lactose easier to digest. Check the label and if you see lactase, the milk does contain lactose and may be used with milk kefir grains. Avoid ultra-pasteurized milk for making milk kefir.
    • Do you find this question helpful?  Yes   No
  • From Bethany at 5/4/2013 9:36 AM
    • Can I add water to my coconut milk to "stretch" it out before I add my kefir grains? Also, can coconut milk turn to curds and whey...I guess I am wondering if I can over ferment coconut milk?
    • Adding a small amount of water would likely be fine since coconut milk is a combination of coconut meat and water that has been blended. You can even make your own coconut milk! http://www.culturesforhealth.com/coconut-milk-kefir-recipe

      Coconut milk kefir can separate, so it is important to stay within the recommended culture time as well as keeping an eye on the process.
    • Do you find this question helpful?  Yes   No
  • From Jeanne at 4/28/2013 1:59 PM
    • I have been making my kefir with raw goat milk and kefir starter that someone gave me. I have been using my yogurt maker because the temperature in the house is quite often below 70 degrees. It has almost always have the same wonderful thick consistency and very good. Now I just read I should not be using my yogurt maker. What was made was too thick and good to be soured milk.

      Your thoughts.
    • If you were getting good results with your yogurt maker, it may be fine. Normally, yogurt makers maintain 110ºF, which would be too hot for milk kefir. Milk kefir prefers to stay between 68-85ºF. Higher temperatures may kill the kefir grains. As long as it was working for you and making good kefir, your method should be just fine.
    • Do you find this question helpful?  Yes   No
  • From Nancy Shaeffer at 4/24/2013 4:49 PM
  • From Logan at 3/25/2013 10:00 PM

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Customer Reviews

excellent Review by mom
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Value

I had a little bit of a hard time getting the directions straight but my kefir grains are actually starting to multiply. I had put my grains into raw milk at first, but realized I did it wrong and through contact with customer support via e-mail, I got back on track and they are doing good now. I really recommend the Milk Kefir grains.

(Posted on 3/2/2015)

Great customer support and advice!!! Review by Kefir Rookie
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I have had some trouble getting my grains started. The customer support has been terrific.

(Posted on 2/28/2015)

So happy to have my Kefir again! Review by Jean
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I ordered these grains and they arrived 3 days later! I reconstituted them and I have been making smoothies ever since! Can't wait to educate myself with more ways to use my Kefir! So happy with this product! Would definitely recommend.

(Posted on 2/25/2015)

A slow start Review by Betsy
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Value

It took two tries before they started their fermentation, even though the whole milk product was not ultra pasteurized (and is supposed to be antibiotic free). I am going to, however, try different brands of milk; their fermentation rate remains slow compared to the granules that I have used in the past.

Response from CFH: It is normal for dehydrated grains to take 3-5 days to start culturing. If you experience trouble with your cultures, please contact customer support for assistance. http://www.culturesforhealth.com/contact-us

(Posted on 2/25/2015)

Will purchase again for my family! Review by Dana
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This is second time I bought this. Have very positive effect on my overall health. I recommend it to all my friends and family!

(Posted on 2/24/2015)

grains Review by n/a
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Very well pleased as always with CFH!!!

(Posted on 2/21/2015)

Great, even for a newbie Review by Terri
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My house is cool so after a few days of my kefir not thickening, I began keeping it in the oven with just the light on. This makes about 3 cups in 24 hours. I've begun flavoring my kefir in a second fermentation. Finding out what works and what doesn't. Hopefully my grains will begin to grow soon so I can give them away to introduce everyone to the benefit of cultured milk. Love that good bacteria!

Staff was very helpful too, since I needed alot of hand-holding during the first two weeks.

(Posted on 2/17/2015)

Buy your grains here! Review by kelshop
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Value

There are many places online to buy kefir grains, but I highly recommend buying them at Cultures for Health. I have ordered both the water kefir grains and milk kefir grains. My water kefir grains hydrated quickly and started producing water kefir in just a few days. I struggled with my milk kefir and wasn't sure what I was doing wrong. I emailed Cultures for Health and got an very quick response with suggestions. Anita was so helpful and patient answering all of my questions and helping me get my milk kefir grains producing milk kefir. I couldn't have asked for better customer service. :)

(Posted on 2/14/2015)

4 star Review by Mary
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Value

This is the second batch of milk kefir grains I have purchased from you, and neither of them has grown in size or quantity. I always use Kroger's Simple Truth organic milk.

Your service is awesome!

Thanks.

Mary

Response from CFH: We do not guarantee that Milk Kefir Grains will grow or multiply. Everyone gets different results. Very few grains are need to culture milk kefir. We ask that you contact us any time you have questions or problems with your products.

(Posted on 2/10/2015)

No Grain Growth, but good kefir. Review by n/a
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Value

Re-hydrating instructions very clear and easy to follow. The grains are up and running and they produce nice milk kefir. However, there are only three grains and they are neither growing much in size, nor reproducing. Once fully hydrated, I started using milk from my own goats...I use no antibiotics...so I do not understand the lack of growth.
I had grains a few years back from a friend and those grains multiplied daily.

Response from CFH: Milk kefir grains may or may not grow, as they are a very dynamic culture. For tips on encouraging grains to grow, see: http://www.culturesforhealth.com/encouraging-milk-kefir-grains-to-mutiply

(Posted on 2/6/2015)

Excellent product at a very good price. Review by DC
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I have sustained my culture for ten months now and am very satisfied. I have recommended this product to numerous people.

(Posted on 2/3/2015)

Kefir and CFH - two, too awesome Review by platOR
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I am now making Kefir at home and am happy I can make full fat, organic Kefir in any flavor we desire. I feel better drinking Kefir daily. The thickest, most flavorful Kefir I’ve made was with raw dairy milk (following the special instructions on CFH).

I was timid about trying to culture Kefir again and mistakenly got confused while doing Filmjolk in the same month. Though both processed on the counter they require different feeding schedules. Online chat supported me awesomely along the way.

I no longer need to purchase sour cream or buttermilk and am learning all about the health benefits and tasty ways to use whey. (A byproduct of straining either of these cultures.) Buying just two cultures and learning on this website have opened a new way to work in my kitchen and make good gut bacteria (probiotics) at home.

(Posted on 2/2/2015)

Easy to Make Review by Gwen
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I have tried both types of Kefir Cultures and really like the milk grains the best. Very easy to use and make. No need to heat the milk like in some yogurt cultures.

(Posted on 1/26/2015)

great Review by Lynn
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This product has been great! It stops the cravings for sugar and helps our digestion. It is much more economical then buying the pre-made from the store and it is so versatile.

(Posted on 1/22/2015)

Thankful -- Cost Savings and Healthy Review by bonnie
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I placed my kefir grains in the refrigerator for a few weeks until I was ready to use them. It took a few batches for them to really kick in and start making thick kefir, but the last batch thickened well. I appreciate the tips that CFH has for cold and warm weather care. I am thankful for the cost savings of being able to make my own kefir over and over again and being able to make a natural product without added ingredients.

(Posted on 1/19/2015)

love the grains! Review by Soli
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I bought my first batch of milk kefir grains from CFH back in 2011. Even though I did not handle them right at that time I still got a few years use out of them. Then one day they quit and I got a new batch. This time I prepared them right from the start. I drink raw milk only and did not know back in 2011 I could not use that milk to start the grains. This time I did right, buying pasteurized milk, changing every 24 hours, and slowly introducing some raw into the culture. Now my grains are acting like good healthy grains (the last batch never grew, these are!) and I am getting better quality kefir that before.

(Posted on 1/19/2015)

Delicious Review by Whitney
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This kefir is easy to keep working, and has a lovely tartness to it.

(Posted on 1/19/2015)

I'll buy this again. Review by roxiboomalotti
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This product is great! Mine developed curds and whey much more quickly than expected which resulted in a big mess and in the need to purchase another round of this product. So, be sure to tend yours closely.

When I have purchased these grains in the past, I have been 100% satisfied. Additionally, I love supporting a site that provides so much strong information and delicious recipes for the fermentation community!

Response from CFH: Curds and whey is extremely common when culturing Milk Kefir Grains. The grains can recover and culture future batches successfully with minor adjustments. Please contact Customer Support before discarding any cultures.

(Posted on 1/16/2015)

Great product, easy to use! Review by Kuulei
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My culture activated very quickly! Great directions, easy to follow!

(Posted on 1/16/2015)

Great Product Review by Whitney
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I have a hard time keeping yogurt made. I have found that having kefir on hand to make smoothies with when I am out of yogurt is very helpful. It is very easy culture to use, and I have found that my family doesn't mind the flavor difference in smoothies.

(Posted on 1/11/2015)



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