Live Milk Kefir Grains

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  • Regular price $24.99

Milk Kefir is a fermented dairy beverage made using Milk Kefir "grains" (a nickname, no grains involved). It originated from the Caucasus and Balkan regions and is very popular throughout Eastern Europe. With overnight fermentation, the Kefir grains convert much of the lactose in the milk to lactic acid, making it much easier to digest than plain milk. Kefir contains a long list of beneficial bacteria and yeasts that can help improve digestive health.

NOTE: if you're not planning to start your Milk Kefir right away, store it in the refrigerator until you are ready.

Use our live grains to convert cow or goat's milk into gut-healthy milk Kefir. Raised with love and delivered fresh to you!

You will receive:

1 tsp live Milk Kefir grains and instructions

You will need:

  • one quart canning jar or other glass jar
  • coffee filter or paper towel to cover jar, and elastic
  • band to secure cover
  • wooden or plastic spoon
  • fine mesh plastic strainer (no metal)
  • cow or goat milk (avoid ultra pasteurized or UHT milk)
  • Milk Kefir grains


  1. Add the Milk Kefir grains to 2 cups milk in your jar. Cover with coffee filter & secure with elastic band. Allow to culture at room temp - 68° to 75° F. is ideal. Choose a draft-free place, out of direct sunlight, where your Milk Kefir won't be disturbed.
  2. Check in 24 hours. The Kefir will be ready when it has thickened slightly and has a pleasantly sour smell. Your first batch may have an off flavor - if so, the liquid can be discarded or used in a recipe after grains have been removed. It sometimes takes a cycle or two for the grains to wake back up after travel.
  3. When your Milk Kefir is ready, strain the grains from the finished Kefir (stirring it with a spoon first will make it strain easier). Put the grains in fresh milk and start your next batch. You can increase the amount of milk to 1 quart.
  4. As your grains increase in volume, you can continue to increase the amount of milk. The goal is to keep the ratio of grains to milk that produces Kefir to your taste. Longer culturing times make a more sour product, shorter times make a milder product.

Your finished Milk Kefir can be enjoyed as is, or blended with fruit and/or honey for a delicious smoothie. Extra grains can be shared with friends, eaten, or dried and saved for future use.


organic milk, live milk kefir grains


non-GMO, gluten free, organic, vegetarian

Probiotic bacteria found:

Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiri, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sake, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Pseudomonas, Pseudomonas fluorescens, Pseudomonas putida, and Streptococcus thermophilus.

Yeast strains:

Candida humilis, Kazachstania unispora, Kazachstania exigua, Kluyveromyces siamensis, Kluyveromyces lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae, Saccharomyces martiniae, and Saccharomyces unisporus.

organic, non-GMO, gluten free, reusable

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