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"Fast Kefir!"

As with many of the other reviews, I expected about 4-6 days to rehydrate the grains, but was getting kefir in 2! In fact, with the whole milk, it separated into curds/whey after a 24 hour ferment period. I'm now using 2% organic cow's milk and straining after 24 hours for a 'buttermilk'...

- Sue

Milk Kefir Grains

SKU: 5500
$19.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 155-page Kefir eBook including 35 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

Adding milk kefir grains (MKG) to fresh milk yields a delicious probiotic drink in about 24 hours. Milk kefir can be enjoyed plain, flavored, or used in many recipes, from salad dressings to ice cream.

  • Each box contains 1 packet of traditional, heirloom-style milk kefir grains.
  • Rehydration period of 3-7 days with pasteurized (not raw) dairy milk is required before regular use.
  • Cultures on the counter at 68°-85°F, no appliance required.
  • Suitable for use with cow or goat milk. Nut and seed milks yield inconsistent results.
  • Avoid using ultra-pasteurized or UHT milk.
  • Reusable culture - makes up to 1 quart of kefir with every batch. MKG require regular refreshing in dairy milk.
  • Instructions for using this culture are included and can be found here.
  • Having trouble making milk kefir? Browse our Milk Kefir Troubleshooting Articles or contact us for assistance.

 

Milk Kefir Grains Instructions and Troubleshooting

 

Milk Kefir Grains 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.

 

Milk Kefir Grains Allergen Information

  • Manufactured in a facility that processes products containing soy and dairy.
  • Non-GMO
  • Gluten-free

 

Shipping and Storage Information

  • Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet.
  • For best results, store in a cool, dry place and use by the date on the box.
  • Freezer storage is NOT recommended.

 

Additional Details About Milk Kefir Grains (MKG)

Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Milk kefir grains need to be rehydrated using pasteurized dairy milk (not raw milk) before regular use. Once milk kefir grains are rehydrated, they can be transitioned to raw milk. Milk kefir grains can be used to culture coconut, soy, or rice milk once rehydrated, but must be rehydrated in dairy milk first. Milk kefir grains require regular refreshing in fresh dairy milk (as soon as the texture changes.)

 

 Actual product may differ from image shown above.

Additional

Additional Information

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Reviews

10 Reviews For "Milk Kefir Grains"

Items 21 to 30 of 483 total
  1. Making kefir but not multiplying

    by JZ on 08/26/2017

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    I have been using these grains for about a month, It does make a mild flavored keifr but it is not making new grains. I have to be extra careful and pick out the few grains I have after each batch. I have had other kefir and those grains multiply like rabbits, Disappointed in the quality.

    Response from CFH: Thank you for leaving your feedback! We do appreciate it. We wish we could guarantee all grains would grow and multiply, but unfortunately we cannot. To encourage yours to grow, try some ideas from this article: http://www.culturesforhealth.com/encouraging-milk-kefir-grains-to-mutiply Please contact us if you have any questions!

  2. glad I bought them!

    by shari on 08/14/2017

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    this is my 1st. time doing anything like this although I have been making what I think is called Kavaas? its a fermented fruit drink. for some reason I started not liking or even wanting that drink weather I made it or drank it. Also, while on it (which was for about a year) I was still getting sick all of the time. I decided to quit that & try the kefir. I absolutely love it! I am still getting used to making it. its only been about a month. I enjoyed shirley's comment as the same thing is happening to mine. they are getting fewer & smaller. I at 1st. blamed the grains as when I got them, there were only a very few & mostly powder. i'll bet i didnt get more than a 16th. of a teasp. if even that. they worked well & appeared to be growing, although they were coated in milk & I didnt wash them off, so it was hard to tell. But now I can definitely tell they're shrinking. so I am gonna listen to shirley & try different milk. (i have been using landolakes whole milk) not sure really what to do as i can't afford 5.00 a gal. for real cows milk,
    the people who work here have been so nice & Helpful weather by phone or live chat! I think just for them they deserve a 5 star rating. I'm drinking 2 big glasses a day in hopes that my health will improve. time will tell!
    any personal comments are welcome please email me.
    [email protected]

    Response from CFH: We are always happy to help!

  3. Healthy drink ready to go!

    by fralphog on 08/14/2017

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    Very easy to follow instructions. Had delicious kefir to drink on the third day! Everyday I enjoy homemade kefir made from organic raw goat milk from a local family dairy - Priceless!

  4. Happy here on Maine

    by Rebecca on 08/12/2017

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    I had kefir in 3 days. Wasn't sure i would know the real thing, but when I got it, I knew then.

  5. Nice!

    by Susan on 08/05/2017

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    I have ordered these kefir grains more than one. My first batch (prepared according g to directions) lasted for 4-5 months until I put them into cold milk instead of my fresh from the goat temperature milk and they went bad. Probably either old milk or shock, but my mistake. They were excellent up until then.

    This second batch I put directly into my raw milk (lazy and cheap!) and it's working great and very tasty.

    It seems like I received more kefir grains in my recent package which I greatly appreciate. It is easy to lose them when the milk gets too thick. The strainer sold here is ideal.

  6. A Miss Twice

    by Cid on 07/25/2017

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    I've had excellent Kefir grains from these folks in the past, but we stopped Kefirring for quite awhile and my grains went by the wayside. I've now repurchased grains twice in a row. Initially the first order Kefired beautifully, and I was so hopeful it would continue. But after about 6 rounds they completely disappeared. I only received a tiny amount of grains initially, but they worked super well and I figured no problem they will multiply. When they disappeared I contacted customer service and discovered that some of the milk I had used was Ultra Pasturized. They thought this was the reason the grains didn't thrive; however, on the second go round I received another pack with very few grains (3 to be exact) smaller than my pinkie fingernail - but again they were champs and did the job until.... while being super careful to buy the correct milk they still disappeared after about 4 uses.... I don't get it!!! But it's way too expensive for me to keep buying these, so I've had to go to another company who sent a huge tablespoon of grains and they have been multiplying like crazy ever since. Something is off with your grains guys - and the amount you send is kind of ridiculous for the price. You really might want to rethink your quantity because your grains when they work give the creamiest most delicious Kefir. Excellent customer service, I really wish the product didn't disappear.

    Response from CFH: We are sorry to hear this! We are always happy to troubleshoot with you to find out why the grains behave the way they do. If defective, we certainly want to make it right!

  7. amazing customer service

    by bsac on 07/25/2017

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    what a pleasure to actually have a business who goes out of there way to help. first class company

  8. After take 2, we LOVE this kefir

    by Amy on 07/18/2017

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    I've bought these twice. The first time, I thought the kefir tasted like dog fur. I blamed the milk (we were using raw milk from some friends). I blamed my funky fermentation station of a kitchen. I gave it a month and gave up. Fast forward 2 years, and I was ready to try again. And it tasted like dog fur UNTIL I read about second fermentation. I started fermenting with grains for about 24 hours, and then removed the grains (to a fresh batch), and let yesterday's jar ferment on the counter for another 8 or 10 hours. YES! I finally got the tang and complexity I wanted, and the fur flavor was gone. In all seriousness, if you like kefir, this is super easy, not time consuming, and delicious. Give it time to get established (mine to about 5 days to rehydrate/activate) and go for the secondary fermentation. I highly recommend!

  9. Excellent

    by Dee on 07/13/2017

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    This is my 3rd purchase of the kefir grains. I was not diligent enough and they died the other 2 times, The resulting kefir is excellent in flavor and I love it. This last time it took longer to activate than other times but results the same.

  10. Awesome!

    by Hector Lopez on 07/07/2017

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    Thank you for the opportunity to go back to my roots of the caucasus mountains inherited of kefir. ...

Items 21 to 30 of 483 total

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Ingredients

Milk Kefir Grains 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.

 

Milk Kefir Grains Allergen Information

  • Manufactured in a facility that processes products containing soy and dairy.
  • Non-GMO
  • Gluten-free

Questions

Questions on Milk Kefir Grains

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Items 21 to 30 of 217 total
  • From Leslie at 8/27/2014 12:04 AM
    • I just got my grains and my hubby bought ultra past. milk...is it safe to use for one day to keep the grains or should I just put the grains in the fridge to keep? I don't want to ruin the grains with this milk...
    • The results using ultra-pasteurized milk are inconsistent. However, you will be discarding the first few batches so start using the ultra pasteurized milk, but make the change to regular pasteurized milk as soon as you can. This milk will not support the grains, and you risk possibly harming them the longer they are in this milk.
    • Do you find this question helpful?  Yes   No
  • From Maria at 7/25/2014 12:20 PM
    • I'm going to be away for the weekend; is it safe to leave my kefir on the counter or should I refrigerate? Thanks.
    • Anytime you are not able to give your milk kefir grains fresh milk every 24 hours, you must preserve them in some manner. For short term, you can simply put them in fresh milk in a jar/lid and store them in the fridge. They are safe for up to 3 weeks. If someone is able to give them fresh milk at the end of that 3 week period, you can store them another 3 weeks. After that, they must be put back to work or they will suffer damage and will likely die.

      We do not recommend storing them often in the fridge, as this can break down the grains' bacteria and enzymes and cause them to cease working.
    • Do you find this question helpful?  Yes   No
  • From Dina at 6/19/2014 7:21 AM
    • My kefir is curdling after I strain it and put it in the fridge. What am I doing wrong?
    • It sounds like your kefir is continuing to culture in the fridge. You may want to check the temperature in your fridge and if you are storing your kefir in the door, move it closer to the back of the fridge where it will remain colder. If your kefir is separating during the culturing process, you will need to increase the amount of milk you are using, or decrease the culturing time to reach that wonderful "thickened-milk" (like buttermilk) stage before storage.
    • Do you find this question helpful?  Yes   No
  • From Mary at 6/9/2014 4:49 PM
    • I live on the southeastern Arizona desert and we do not have central heating/cooling. I don't have a thermometer in my kitchen, but I'm sure it gets over 85 in the summer and sometimes below 65 (we heat with wood) in the winter. Are the milk cultures so temperature dependent that I would not be able to make my own kefir? I tried the water kefir last fall, but I guess it got too cold and my grains died. I love the kefir cheese and really want to make own if it is at all possible.
    • Yes, the milk kefir grains must be cultured between 68º-85ºF. If it gets too cold or too warm, they will not be viable. Perhaps looking at the following articles might be helpful in maintaining your temperature during the cold and hot periods of the year:

      http://www.culturesforhealth.com/cold-weather-winter-care-starter-cultures-foods/
      http://www.culturesforhealth.com/warm-weather-care/
    • Do you find this question helpful?  Yes   No
  • From Bill at 4/17/2014 1:00 AM
    • Great Site! Is the protein in milk broken down or digested when being made into kefir? The casein in milk is really hard to digest and is why many health professionals recommend giving up dairy. Thanks!
    • During the culturing process lactose is consumed by the grains. Casein still remains.
    • Do you find this question helpful?  Yes   No
  • From Chris at 4/16/2014 3:39 PM
    • Is it normally safe to drink the milk used to activate the kefir grains? Also, what must be done to start making kefir with grains that were put in the refrigerator for a break?
    • We do not recommend consuming the milk used to rehydrate the kefir grains. Kefir is ready to consume when it is thickened and has a pleasant aroma and taste.

      Grains that have had a break in the fridge (up to 6 weeks with a milk change at 3 weeks) can be used to make kefir by adding the grains to fresh milk and allowing them to culture at room temperature. It may take a few batches to get back up to speed, but they should kefir just fine.
    • Do you find this question helpful?  Yes   No
  • From Dan at 4/10/2014 9:46 AM
    • Can I use organic ultra pasteurized 2% milk with the milk kefir grains? And how do I know the kefir grain is activated? Thanks!
    • The results with ultra pasteurized milk are unreliable, and strongly recommend against using it. You can use 2% milk that has been regularly pasteurized. The texture is generally a little thinner than whole milk but will still result in a delicious, tangy flavor.
    • Do you find this question helpful?  Yes   No
  • From Bernard at 4/9/2014 2:25 PM
    • Hi, I am here in Texas and will be traveling to Mexico in about a month and a half when I will start to make my raw milk kefir. Will the milk kefir grains that I order last that long or what do you recommend I should do? Can I pay using Pay Pal, or how do I pay? Thank you, Bernard.
    • Your milk kefir grains should be stored in the refrigerator when you receive them. When at room temperature, the grains are shelf stable for 12-18 months. As long as they are not exposed to temperatures above 85º F, they should be fine. Payment options are listed here: http://www.culturesforhealth.com/ordering-information#Payment_Methods
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  • From Brenda at 4/7/2014 2:06 PM
    • Can I add organic sugar to milk kefir during the culturing process? If so, will this make the final product sweeter?
    • When culturing milk kefir, there should be milk and milk kefir grains. If you want to flavor after, that is best. We don't recommend adding sweetener during the culturing process.
    • Do you find this question helpful?  Yes   No
  • From Cynthia at 3/11/2014 7:23 PM
    • What is the sugar/carb content of the kefir?
    • The nutritional profile of your finished kefir will depend on many factors, the milk you use as the biggest factor. Temperature, length of culturing, and use of a second fermentation will also affect nutrient content.
    • Do you find this question helpful?  Yes   No

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