HappyHerbalist Milk Kefir Simple Start Guide.

What you receive.

One package of Milk Kefir Grains (also referred to as kefir seeds) 

 A teaspoon of  kefir grains / seeds (roughly 12 grams). Depending upon how active the kefir grains/seeds are one teaspoon may produce 1-2 cups of kefir. To produce 1 cup (250 ml) of Kefir it takes about 2-5% kefir grains/seeds at a proportion of 2–5% grains-to-milk.

Our Kefir Simple Start Guide. Please follow our method if you wish to confirm that our Kefir grains - seeds are working or not. Please do not discard until you have emailed or texted our support 919-518-3336.

Kefir Got Milk our downloadable eBook and our Kefir Support Page 

What is kefir?

Kefir GRAINS or seeds, as they’re sometimes called, contain Billions of probiotic lactobacillus bacteria per gram that form small clusters or colonies of Grains (seeds) that have been used for centuries to make our food safe & healthy. There are roughly 12 grams per teaspoon. In shipping the clusters may break apart or flatten out. 

Kefir GRAINS (seeds) are like pieces of rice or popcorn. or small pieces of very tiny cauliflower  kefir Grains / seeds ferment milk into kefir. 
KEFIR is the fermented milk

Kefir is the process of fermentation. Zymurgy. The last word in the dictionary. For example. You have an apple. You make Apple Juice. You set the Apple Juice out for a few days and it becomes Apple Cider. You leave the apple cider set out for longer time and it becomes Apple Vinegar. You can leave Apple Vinegar out longer and the eventually becomes water that may go bad. It all depends upon your Kodak moment.

Kefir Grains ferment milk and kefirs it.  A drinkable yogurt.  Leaving it go longer turns it into Curds and Whey. Curds and Whey turns into Cheese. The variables are TIME, TEMPERATURE, TYPE OF MILK, RATIO OF GRAINS TO MILK. And when you decide what it is that you want.



Please note that anytime there is any change in routine there is what is referred to as a Lag Time. A little longer time may be necessary as adjustments by the probiotics are made. Please be patience.

Most folks drink their kefir before there is any separation into Curds + Whey. Both Curds and Whey have value. Curds are sweeter and has  casein, the fats, while Whey is bitter  and has more minerals and complete proteins, having all 19 essential amino acids. Both  have reduced the lactose (milk sugar) ( To retrieve the grains from the curds, first stir (while whey is still in the jar) then strain and pour fresh milk over the curds + grains , repeating with the same milk if need be. You can recycle this milk into your next ferment. Do not try to remove all the curds from the grains (unless you plan of storing them) Curds  help the Grains grow. Grains + curds can go into the next ferment.  

(after removing the grains) If the Kefir its too sour to drink, you can save and use in baking (great for sour dough bread) or you can mix with fruit, herbs, spices and make a smoothie. Bananas works wonderfully. You can do a Second Ferment. Simply add fresh milk to the Sour kefir (without the grains), enough to sweeten it some, and leave on the counter to ferment a bit longer. You can add fruits, spices, etc to the Second Ferment as well. text support  919-518-3336  or email 

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