Our Deluxe Fresh Kefir Making Kit includes 35-40grams (over one tablespoon) freshly harvested Kefir grains, cloth & rubber band, slotted spoon, small strainer and 1/2 gallon(1.89 liters) wide mouth glass far with lid and instructions on how to care and maintain & propagate your fresh milk Kefir grains. Our Kefir grains are propagated using only highest quality fresh local pasteurized cow milk. Buy now and get a packet of Kefir Culture FREE, a $3.97 value.
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.
Use our freshly harvested** Kefir grains to make milk or water Kefir. **Harvested the day of shipment to insure their freshness.
Our fresh Kefir Grains include approximately 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.
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
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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
Basically good but confusing directions
Posted by Michael Cleveland on 19th Aug 2016
The initial email about how to use the product indicated one could drink the first batch, but the booklet instructions indicate no. I'm still confused. Which is it?
And when you end up with a multitude of grains, do you then divide them into two or more batches? Confusing.
Note from Steve/thecheesemaker.com: Thanks Michael for your input. We've tweaked the recipe/protocol and added additional information which will help even more to make fresh Kefir using the Fresh Kefir Grains.