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.
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 and additional package of Fresh Kefir Grains for only $9.97
PLEASE READ: Important notice on shipping Fresh Kefir Grains: Shipping(Priority Mail) is included within the USA.
International Shipping: If you're ordering Kefir Grains only we recommend Priority Mail to save time in transit and insure your grains will arrive healthy. You may choose First Class Post which may add on additional days in transit.
Shipping included within the USA & Puerto Rico(priority mail).
International shipping options: Click on your choice below to add postage.
Canada: First Class Mail: $4.00. Priority Mail: $15.00.
Europe/Asia: First Class Mail $7.00 Priority Mail: $20.00.
Showing reviews 1-5 of 10 | Next
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!
Live Kefir Grains
Posted by Tilly on 23rd Oct 2016
The grains arrived very quickly, within two days - we were a bit worried because we are in a hot climate and our mail comes to a PO box but we kept checking and .... there they were. I made kefir right away and am happy with how they are working and growing. Since receiving them, I have given some to a friend who was curious about them and have saved some in the freezer as per your instructions which were very helpful.
So many grains!
Posted by Allyson on 15th Sep 2016
I've only ever purchased freeze dried kefir grains, from another company, and thought that this was the only option. I don't remember how I heard about "The Cheesemaker" site, but I'm glad I did! As opposed to the paltry 3-4 grains that eventually rehydrate in the "other guys' " packet, this one was loaded! Seriously, probably over a hundred grains, and already soft and ready to go! If I ever kill my grains and need to reorder, definitely coming here again!
It could work for you!
Posted by JerryB on 31st Dec 2015
The first three batches disappointed me much. I even wanted to throw these grains out and stick only with my very reliable process for making cultured sour milk (and farmer’s cheese.) Then I decided to split the grains into two groups: one made up from the grains sitting at the bottom, and the other one with the grains harvested from the open surface top. The ‘bottom portion’ immediately produced acceptable for my taste kefir. The ‘floating portion’ split again with 2/3 sinking down. I have decided to observe the ‘floating portion’ for a few more batches. Good luck! Note from Steve/thecheesemaker.com: Making sour cream with Kefir grains might be challenging to separate the grains from the thick cream. Using the grains to make Kefir from milk, the heavier grains will sink and others will float, based on their density, yet they're all the same. Best way to collect the growing grains is to use a course strainer. Then place the grains back into new milk. The grains will double every ten days if fed new milk daily. Check the Kefir 8-12 hours later to judge its sweetness. Longer time will produce more acidic Kefir.
Showing reviews 1-5 of 10 | Next