Our Fresh Kefir Grains include approximately 2-3 tsp./30-35 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 and harvested the day of your order. Fresh Kefir grains will produce a full flavor profile, making authentic Kefir. Fresh Kefir grains will propagate, producing more grain, doubling about every ten days, depending on ambient room temperature. Working with real Kefir grains is easy. Freeze your extra grains for later use or give away to others. We include a packet of Dry Kefir Culture to make Kefir using only this culture to compare to Kefir made from fresh grains.
Purchase one or both of our Fermentation Heater Belts** at a nice discount ($14 & $18 respectively) to maintain a warmer temperature in your Kefir making vessel, very useful during the colder winter months. **Use our Heater Belt once you start fermenting at least 1/2 gallon or more of milk.
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 4-8 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 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. Directions included to convert milk Kefir grains to water Kefir grains.
Purchase an additional package of Fresh Kefir Grains for only $10.00. Your order of fresh Kefir grains are harvested day of order to insure their vitality. They are never dehydrated.
Kefir grains contain some or all 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 16 | Next
Posted by Tilly on 25th Apr 2017
These kefir grains are great. The kefir is thick and tangy. I've had the grains for about two weeks and they have already doubled. At first I kept them too warm but now I keep the grains in the milk for longer, about 14 hours before straining the grains out. Then I let it sit for another couple of hours, depending how much time I have. They arrived 2 days after I ordered them online!!!
Posted by JC on 18th Apr 2017
Kefir grains were great and still doing well, but the heater belt seems a bit to hot and is to large for Mason jars. Need to have a smaller size option. Also, Steve gave quick response to questions I had. Overall, very pleased. Will definitely shop again.
Posted by J and D on 16th Apr 2017
This stuff is pure awesomeness...so happy! We also got the receipt signed by Steve Shapson who also offered to help if we had any question. What a nice touch. We are so happy that we also got a cheese press snd i also ordered kefir grains for my sister in Fl. She's eagerly anticipating her tiny package!!! I definitely see improvements in my digestion department. Thank you CheeseMaker. I can't be happier. Keep up the great work---J and D Welsh
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.
Showing reviews 1-5 of 16 | Next