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 Sarah at 11/18/11 3:41 PM
    • Is it possible to "over-feed" the kefir grains. I think I put too much milk with the amount of grains I had, and it doesnt seem to be doing much. Can I add more grains that I have going in another jar?
    • You can use anywhere between 1/2-2 teaspoons of grains. That is enough to culture anywhere from a cup to a quart. If there are too many grains for the milk, the kefir can get foamy or yeasty. If there aren't enough, they won't be as active. It's fine to combine sets of grains, or you can use less milk until the grains get stronger. They may multiply, also.
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  • From Brad at 11/22/11 2:40 PM
    • What are the factors that cause the cultures/grains to multiply and/or increase in size? Mine have not grown at all in 3 months. I make a 1-liter batch at a time and it's good quality, but I'd like to have more grains to make a bigger batch within 24 hours, at a time. I've used other cultures in the past that had no problem growing even in the ultra-pasturized (flash pasturized w/high heat) milk they sell here in Brazil.
    • My suggestion would be to stir the milk while it's culturing and please see our article: http://www.culturesforhealth.com/encouraging-milk-kefir-grains-to-mutiply
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  • From Melinda at 12/8/11 11:39 PM
    • I got my kefir grains from a family member. They said to use 1T of grains to 1C of milk. I saw a Q & A above that you can cultre a quart with 2t. When I watched your video your kefir looks smooth in texture while mine looks more grainy, even after 12-18hrs. I use 1% milk, could that be the reason? OR Am I using too many grains in too little milk. My grains are growing like crazy.

      Also, if I culture it for 12 hours am I getting the same probiotics as a 24 hr. culture, just smaller amounts?

      One more question...Does water kefir have the same bit of tangy flavor that milk kefir has? My children won't drink the milk kefir plain and I was wondering about the flavor of the water kefir.

      Thank you so much for the wonderful information you have here! Blessings!

    • 2 to 3 teaspoons of grains is usually sufficient to culture between 2 cups to 1 quart of milk. If you are getting a grainy quantity, you may have too many grains. They do work best when there are at least 2 teaspoons together. Try using 2 teaspoons in 2 cups of milk and see if that helps. You can also stir up the kefir while it is culturing to improve the consistency.

      The same probiotics will multiply in the milk regardless of how long it is cultured, but there will be more of them with a longer culturing time, and the milk will become thicker as more coagulation occurs.

      Water kefir is a different drink altogether. It tastes sort of like a very bland lemonade, and can be flavored with juices, herbs, fruits, etc., to provide different tastes and flavors.
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  • From Ray at 12/18/11 12:38 PM
    • How long can the dehydrated / dried Kefir grains last before they expire ?

      Can I buy 2 packages and keep 1 package as backup for 1 year before using it ?
    • You can keep the unopened package in the refrigerator for up to a year. :)
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  • From Phil at 12/29/11 10:11 AM
    • Does kefir sometimes just go sour instead of making the kefir? What if you use milk that is going slightly sour?

    • The general rule is, if it smells / tastes bad, don't consume it. That being said, you should always make your kefir with the most fresh milk possible. Milk is a great place to grow bacteria, both good and bad. Bad bacteria can damage your grains so start with good, fresh milk and enjoy your delicious kefir :)
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  • From Sharon at 1/17/12 3:09 PM
    • Can I use pasteurized, homogenized milk from the grocery store for kefir and yogurt starters? I don't have the option for non-pasteurized milk here. Thanks.
    • Yes you can use pasteurized and homogenized milk to make these products! It works wonderfully. Although we recommend that you do not use ultra-pasteurized products.
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  • From Karen at 1/20/12 3:10 PM
    • Why are my keifer grains not growing? I have stored my extras in water in the fridge for up to a couple of months. Can that starve them or is their another reason they would stop growing or reproducing?
    • Milk kefir grains need milk to survive. If you have stored them in the refrigerator in water for a long time, they have probably starved... or at least they have been dormant and will not grow or reproduce. To grow and reproduce, they must be active, in milk at room temperature, over a period of time. (The milk should be changed daily.) For further assistance, please contact our customer support representatives at customersupport@culturesforhealth.com
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  • From Miguel at 1/22/12 6:34 PM
    • I have been using your milk kefir grains for over 4 months now and they are amazing. My question is, I have been made aware you can make a type of cheese from kefir after straining the whey out, is this correct? Now I know of Lebne type soft cheeses, what I am referring too is a harder cheese kind of like Mexican “queso fresco”. Is this possible? thank you for your time
    • Here is a recipe for Kefir Hard Cheese that you might find useful. http://www.culturesforhealth.com/hard-kefir-cheese-recipe
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  • From jim at 1/26/12 3:55 PM
    • what color should healthy grains be when cut open? is there a color change if they have been contaminated? not sure if mine are still active.
    • Generally, milk kefir grains will be a whitish color throughout. If you feel your grains have been contaminated or are not making good kefir, please contact customer support for advice and troubleshooting assistance.
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  • From Jessica at 2/2/12 2:18 PM
    • I was wondering about cross-contamination. Can you set two jars of milk kefir next/close to each other (like, on top of the same refrigerator) if they are grains from the same batch? Or set a jar that's being flavored with a second fermentation near another jar of culturing milk kefir?

      Thanks so much for your help! Your site is amazing :)
    • Any time you have two jars of the same culture, you can put them next to each other to work. It is when you have two DIFFERENT cultures that cross-contamination can be a problem.
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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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