Our Fresh Kefir Grains include approximately 2-3 tbsp./35-40 grams of fresh Kefir grains, and instructions on how to care, maintain and propagate your fresh milk Kefir grains. Our Kefir grains are propagated using only the highest quality fresh local pasteurized cow milk. Some suppliers sell dehydrated Kefir grains which do not work as well as fresh grains. Our Kefir grains are made fresh each week in large batches. Real Kefir grains will produce a full flavor profile, making authentic Kefir. These Kefir grains will propagate, producing more grains. Working with real Kefir grains is easy.
Purchase our Fermentation Heater Belt for only $16.00 (Reg:$24.97) to maintain a warmer temperature in your Kefir making vessel. Grows Kefir faster.
Real Kefir grains will produce a full flavor profile, making authentic Kefir. These Kefir grains will propagate, producing more grains. Working with real Kefir grains is easy. A few minutes each day will make the process simple and produce a superior product. Healthy and probiotic, Kefir is an excellent supplement to your diet. When you receive your fresh Kefir grains, you will want to revive them by feeding them 1 cup of whole or 2% milk, allowing them to ferment the milk at room temperature(70-80f). After 24 hours, feel them by adding a second cup of milk. This process will allow the grains to revive and grow. By the 3rd or 4th day using a third or fourth cup of milk, this little batch of starter Kefir can be used to ferment a larger amount of milk. Start with one quart(liter) of milk, and add the starter Kefir to it. Check your Kefir in 12 hours. If your Kefir is watery and you notice a separation of the grains/milk solids and whey(watery liquid), the ferment was too long. Add more milk, stir and allow another 8-10 hours. When the Kefir has a creamy texture and smooth, it is ready to consume. When the Kefir has a creamy texture and smooth, it is ready to consume. You will want to now strain the Kefir from the grains using thin mesh cheese cloth or a colander with tiny holes. You don’t want to lose the very small Kefir grains down the drain. Homemade Kefir will be thinner than store bought and may need to be strained to produce a thick product. Additives or thickeners are sometimes added to commercial Kefir to thicken it. A rubber band and cheese cloth is included. Milk Kefir grains can be used to make water Kefir. Kefir Recipe.
Purchase an additional package of Fresh Kefir Grains for only $10.00.
Kefir grains may contain some of the following bacteria and yeast:
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, Streptococcus thermophilus
Shipping included within the USA & Puerto Rico(priority mail). International shipping not available.
Showing reviews 1-5 of 13 | Next
Great product that is workng well
Posted by Jim on 15th Mar 2017
I bought the kefir SCOBY and the heat belt. The kefir SCOBY I received from The Cheese Maker has been working so well with the heat belt that it has more than doubled in size in about 3 weeks. I use the larger kefir SCOBY now to make 2 quarts of kefir out of fat free milk in about 6.5 hours in with the heat belt. The original amount of kefir grains I received took about 18 hours to make one quart of milk into kefir without the heat belt when kept at about 74 F degrees. The heat belt keeps the kefir at about 82 F degrees. I also bought a 1.5 gallon crock to use to make kombucha and have been wrapping the heat belt around both the 1.5 gallon crock and the gallon glass jar I'm using to make the kefir. The temperature stays around 82 F degrees after adjusting the surface area of the containers that the belt touches. I'm using the continual method for making kombucha, where I'm adding about 4 quarts of sugared tea to the remaining kombucha in the crock after I've bottled some of the last batch, and the heat belt has decreased the time for ready kombucha to about two days! i strongly recommend using the heat belt for both making kefir and kombucha because of the time decrease in production. Couldn't be happier with what I bought from The Cheese Maker.
Posted by Debra Rist on 12th Mar 2017
Wonderful, healthy grains, started with about a 1/4 cup, by the 4th day had almost 1/2 cup, amazing quality. Currently in the 30's here, keeping them on top of the fridge for warmth and they are thriving. Could not have asked for better service! Note from Steve: we use one of our Heater Belts wrapped around the fermentation vessel to maintain a nice temperature.
Works perfectly and tastes great!
Posted by Unknown on 12th Feb 2017
Very prompt service and delivery. I was very happy with my product.
Kefir grains worked great
Posted by Susan Bentley on 16th Jan 2017
I love my kefir grains! It took a while but I finally figured out the ratio so I don't end up with too much whey. They have multiplied like crazy, guess they really love the organic milk I use, and I have frozen several backups. I even resorted to letting some cultivate in the fridge. I have a quart jar with grains and milk in the fridge that is ready just about every 3 days. It is creamy, thick, fizzy, and perfectly sour. I can't tell the difference between the 3 day fridge kefir and my 1 day countertop kefir. I have been doing this for about 3 weeks. My question for you is, can I expect the fridge grains to survive happily same as the countertop grains or will they eventually succumb to the cold? Should I switch them out every now and then with the countertop grains so they have some warmth or keep them going as they are? I also converted a batch to water kefir and now have delicious, very fizzy water kefir every 2 days. Your grains have been amazing ! Thank you. Susan Bentley, Montgomery, Alabama.
Note from thecheesemaker: Kefir grains propagate best at 70f(slower growth)-85f(faster growth). Fermentation will slow down in the refrigerator and colder temps can stress the grains.-Steve
Posted by Ted Sterling on 24th Dec 2016
Nice ample quantity of grains making tasty kefir straight away. Plenty to share with the inevitably interested neighbors, too!
Showing reviews 1-5 of 13 | Next