Cultures For Health, Milk Kefir, Starter Grains, 1 Packet, 2.4g

Treat your gut to homemade milk kefir, one of our most probiotic-rich cultures. Just one box will culture 4 cups every day. Drink it up, or enjoy your kefir in smoothies, ice cream, baked goods, and much more.

Each bag contains:
1 packet of dehydrated traditional, heirloom-style milk kefir grains.

Instructions

Tools Needed: Glass jar, plastic strainer, paper towel/coffee filter, full-fat pasteurised milk (non-UHT).

STEP 1: To get started with making milk kefir, you first need to activate your dehydrated milk kefir grains.

1. Empty the entire packet of dehydrated milk kefir grains into 1 cup fresh, cold pasteurized milk (don’t use raw milk for activation) and stir.

2. Cover with a coffee filter or cloth secured by a rubber band and let culture at room temperature 68-85°F (20-29.4°C).

3. Check your grains after 12 hours. Look for the milk to have thickened to the consistency of heavy cream or thicker.

4. As soon as you notice a change in the milk’s texture, strain out the grains and put them in fresh milk. Increase the amount of milk by ½ cup, culturing for multiple batches until you reach 4 cups. 

IMPORTANT
For each subsequent batch, only increase the volume of milk if you notice a change in the milk’s texture within 24 hours of culturing. If not, use the same amount of milk and culture as before.

5. Once your total batch size reaches 4 cups, your grains are activated!

Protip! When the milk thickens and smells and tastes pleasant, you have kefir! Even if it doesn’t thicken but it smells and tastes pleasant, you can use it in baking in place of buttermilk!

STEP 2: Making milk kefir (once your grains have been activated)

1. Transfer the activated grains into up to 4 cups of fresh milk.

2. Cover with a coffee filter or cloth secured by a rubber band and let culture at room temperature 68-85°F (20-29.4°C).

3. Check your grains after 12 hours. Look for the milk to have thickened to the consistency of heavy cream or thicker

Protip! Temperature is important for your grains to thrive. Always keep your grains between 68°F and 85°F. Any lower, it will take much longer to culture. Any higher, harmful bacteria will start to grow.

4. After culturing is complete, strain out the grains and enjoy your milk kefir! Finished milk kefir can be stored in the refrigerator.

Your grains can be used over-and-over to make milk kefir. Just follow the above steps every  24 hours.

Protip! Check out our article “How to Take a Break from Making Water Kefir” to learn how to safely store your grains while you’re on vacation!

• Organic powdered milk, organic milk, live active cultures.
• Packaged in a small amount of organic powdered milk to extend shelf life.
  
• This product contains no GMO ingredients.

Allergen Information

• Manufactured in a facility that also produces products containing soy and dairy.
• Non-GMO
• Gluten-free

Shipping and Storage Information

• Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet.
• For best results, store in a cool, dry place and use by the date on the box.
• Freezer storage is NOT recommended.

Additional Details about Milk Kefir Grains

Milk kefir grains are dehydrated active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Milk kefir grains need to be rehydrated using pasteurized dairy milk (not raw milk) before regular use. Once milk kefir grains are rehydrated, they can be transitioned to raw milk. Milk kefir grains can be used to culture coconut, soy, or rice milk once rehydrated, but must be rehydrated in dairy milk first. Milk kefir grains require regular refreshing in fresh dairy milk (as soon as the texture changes.)

Actual product may differ from image shown above.