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Being new to all this, it is easy to have questions or be uncertain - even when following directions. There are so many variables regarding milk, the temperature in my home, etc. Cultures for Health has been attentive and accessible - the live chat when I had a question really helped!

- Francine

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 31 to 40 of 485 total
  1. Excellent

    by Dee on 07/13/2017

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    Value

    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.

  2. Awesome!

    by Hector Lopez on 07/07/2017

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    Value

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

  3. Awesome product

    by Maxine on 06/30/2017

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    Value

    The grains were activated very quickly. I make my milk kefir with organic milk and getting the highest level of probiotics is such a healthy treat! I've used this product for at least 5 years now.

  4. The best flavor and texture

    by Mr.Ed on 06/18/2017

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    Value

    I started using Kefir when a friend brought some as a starter. He didn't know much about it. I watched videos on U-tube and bought the powdered starter at my whole food store. The flavor was so much better. After further research, I ordered the grains. After about 4 days, I was producing 3 cups of the best tasting, smoothest drink that I just crave. I love it and it seems to love me. I feel great !!!

  5. Amazing!

    by lynness on 06/18/2017

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    Kefir within a few days!

  6. Great quality!

    by Sharon on 06/17/2017

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    These grains are the best I've ever bought. Another brand I have doesn't even come close. These created a kefir within 2 days, and has been going strong since then.

  7. Excelente

    by Danielle on 06/14/2017

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    Love

  8. Love My Kefir Grains!

    by Cid on 06/08/2017

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    Value

    These grains worked almost immediately, and they make creamy delicious Kefir!

  9. Great!

    by lynn on 05/31/2017

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    Very easy to start, love the taste!

  10. Very little for my money

    by LALA on 05/30/2017

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    Value

    I got very few grains, it was like a tea spoon, for 20 dollars? That is a lot of money for just 1 teaspoon. And the grains look yellowish maybe they will get better with time.

    Response from CFH: Yes, it does seem like a very small amount, but just 1/4 to 1 tsp or more of grains are powerful, and by the end of the rehydration period you will be able to make 4 cups of milk kefir every day! In fact, if the grains increase, you will have too many "mouths to feed" and you'll need to reduce the grains or increase the milk to keep them making kefir properly. The yellowish color is normal for our grains.

    Please email us if you have any concerns while you use the grains, or if you just have questions/reservations in general. You can do it!

Items 31 to 40 of 485 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 31 to 40 of 218 total
  • 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
  • From my kefir grains are getting tiny and most have disappeared at 3/11/2014 9:30 AM
    • The title says it all. My grains, after a period of flourishing, have grown gradually tiny and their mass has diminished over the last month and now they are almost gone entirely.The only variable I can identify is a change from one brand of whole milk to a another--the brand I changed to has a website that promises that their farmers pledge not to put bovine growth hormones into the feed of their cows and that was why I made the change. Anyway, why have my grains gone away?
    • There are many reasons for failure. The most likely cause would be that your grains are not getting enough fresh food. To ensure that your grains are getting enough food, stop the culturing process when the milk thickens to a buttermilk like consistency, and be sure to culture every 18-24 hours. With the change of milks, it could be that the new brand is Ultra or High Temperature Pasteurized, which will kill your grains. For troubleshooting, please contact customer support at: [email protected]
    • Do you find this question helpful?  Yes   No
  • From Sybil at 3/1/2014 11:56 PM
    • Do you need to refrigerate milk kefir after culturing before you drink it?
    • Finished milk kefir may be enjoyed right after culturing at room temperature, or refrigerated and consumed cold.
    • Do you find this question helpful?  Yes   No
  • From dave at 2/17/2014 7:00 AM
    • Would you know if the grains will work in Rice Dream?
    • The results from using an alternative milk can be variable. Select a milk that is unflavored and organic. Be sure to put the grains back into a dairy batch when your rice milk kefir is finished. Alternating batches is the healthiest thing for the grains.
    • Do you find this question helpful?  Yes   No
  • From Yan at 1/23/2014 1:15 PM
    • Hi I've been using the kefir grains for about a month now. My grains have a yellowish color. Is that normal? Thanks, Yan
    • Yes, kefir grains can be white to yellowish in color. That is normal.
    • Do you find this question helpful?  Yes   No
  • From Kayt at 1/1/2014 8:53 PM
    • When you make a batch of kefir and take the kefir grains out, do you have to make a batch right away, or can they sit out for a couple days/weeks? I don't think I need to be making kefir every couple days/weeks, so I was curious!
    • Kefir grains are a living colony of bacteria and yeast. In order to thrive and make great kefir, they need to be placed in fresh milk as soon as they are removed from the finished kefir. In general, this will happen every 24 hours. Not culturing them, or frequent breaks, will harm your grains.
    • Do you find this question helpful?  Yes   No
  • From Kaytlynn at 1/1/2014 8:22 PM
    • Can you use unsweetened coconut milk that comes in a carton, or does it have to come from a can? Also, when you buy kefir in the store it's 99% lactose free, so when you make your own is it also lactose free?
    • We recommend using coconut milk with the fewest additives possible. If you can find unsweetened coconut milk in a carton with no additives other than guar gum, that will work great.

      As culturing time and temperature varies for each person, it is nearly impossible for us to say how much lactose will remain in your kefir. For more information, please see our article about lactose in kefir: http://www.culturesforhealth.com/reducing-lactose-content-kefir/
    • Do you find this question helpful?  Yes   No
  • From Sonal at 12/5/2013 8:15 AM
    • We've been making milk kefir for nearly a month now, and the grains are proliferating nicely. My question is, are they supposed to look like cottage cheese granules, or do healthy grains look like cauliflower florets? Mine look like a tablespoon of cottage cheese. Did I mess them up?
    • The grains can actually vary widely in their appearance. Typically, when the grains are a little larger, they will look more like cauliflower florets. When they are small, they are usually surrounded by curd so they will look more like cottage cheese. To be sure that the grains aren't trapped in too much curd, you can put the grains in the nylon/plastic mesh strainer and gently stir with a rubber or silicone spatula. The grains are firm, they will stay in the strainer, the soft curd will be allowed through (gentle pushing may be needed). Removing excess curd will ensure that the grains have better access to the milk. This article is very helpful for encouraging small grains to grow: http://www.culturesforhealth.com/encouraging-milk-kefir-grains-to-mutiply/
    • Do you find this question helpful?  Yes   No
  • From Melissa E at 11/28/2013 6:04 PM
    • I see your kefir grains are processed in a facility which also processes wheat. Do you also process any other gluten containing grains on the same equipment with the kefir grains? What, if any, steps are taken to prevent cross-contamination? Are these grains considered safe for someone with gluten intolerance or celiac disease?
    • We are required by law to state that the products we manufacture or repackage are manufactured or packaged in a facility that may process wheat, dairy, soy, nuts, and fish. We use dedicated equipment and we are meticulous about cleanliness. Cultures are separated to avoid cross-contamination for the sake of the cultures' health as well as to reduce allergens; in fact, the wheat based cultures (sourdough) are made in a completely different building.
    • Do you find this question helpful?  Yes   No
  • From Melissa E at 11/28/2013 7:36 AM
    • I see these grains are packed with a powered milk; are they gluten free?
    • The grains are grown in organic milk and packaged with a small amount of organic powdered milk to extend the shelf life and protect the grains during shipping. Milk Kefir grains are gluten-free.
    • Do you find this question helpful?  Yes   No

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