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 Anne at 8/7/11 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 C. St John at 8/16/11 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 8/19/11 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 Eiffel Fleur at 8/26/11 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 Emily Charles at 8/28/11 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 Rhonda at 8/29/11 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 safira at 8/31/11 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 Anna at 9/11/11 2:26 PM
    • When I'm not culturing kefir, how do I store my kefir grains? In the fridge, out of the fridge, in milk, in
      water etc?

      thanks
      Anna
    • Milk kefir grains can be stored in a jar of milk in the refrigerator and will hibernate for at least a couple of weeks. However, they perform better when they are not regularly in and out of the refrigerator. You can make smaller quantities at one time if you'd prefer, so you can keep the grains working rather than storing them frequently.
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  • From Erin at 9/15/11 10:53 AM
    • I purchased a packet of milk kefir grains from the local co-op and noticed after I had started rehydrating the grains with raw goat milk that the allergen information on the package says that the grains were processed in a facility that handles products containing soy and wheat. I'm wondering what those products are and whether you've ever known customers to have reactions due to cross-contamination? I know that's pretty unlikely but I was just very surprised to see that and curious as I deal with substantial food allergies.
    • We are required by law to make that statement on our products, since we use a commercial kitchen that may also be used to process soy and wheat products. However, our equipment is dedicated (used only for our products), and we don't produce any soy or wheat cultures ourselves. We are meticulous about cleanliness. The type of exposure to these allergens would be about the same as if you shopped in a supermarket that also sold wheat and soy products.
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  • From Lili at 9/17/11 6:21 PM
    • I am making my kefir using fat-free cow milk for over a week. It still doesn't look and taste right. It looks like soft tofu, and when I touch it with a wood spoon, it was all smashed. It is not the same as the Kefir I bought from the supermarket at all. What is wrong with that?

      Thanks!
    • The kefir you make at home may or may not be exactly like the kefir you buy at the store. Quite a lot will depend on the type of milk you use. Commercial kefir also sometimes has additives and thickeners than can change the consistency. The length of time you culture it, and the temperature, can also affect the final result. If you would like some help troubleshooting your kefir so it is more in line with what you're expecting, please email customersupport@culturesforhealth.com so we can assist you.
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Customer Reviews

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)
Excellent Product! Review by pam
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Easy to do. Small amount of time required. Most economical. Healthy. Site is most helpful if you have questions, & they stand by their product. You will not be disappointed. (Posted on March 25, 2014)
great!!!!! Review by ennydo
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great!!!!!!!!!!! (Posted on March 25, 2014)
Great stuff Review by Eh?
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The milk kefir grains work very well. Consistently producing a quart of tasty milk kefir every day. (Posted on March 24, 2014)
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