Kefir Live Grains. Milk Kefir

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Expected shipping date is 24th Aug 2022

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Happy Herbalist's Prized Live Milk Kefir Grains. Pre-order pay today and we expect to ship in about 7 days 

 Two bacteria walk into a bar. The bartender says, “We don’t serve bacteria here.” The bacteria say ...“But we work here. We’re staph."

Don't forget to download (or add to your cart) our Free eBook Milk Ferments 

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.

Kefir GRAINS (seeds) are like pieces of rice or popcorn. or small pieces of tiny cauliflower Ferments milk into kefir.

KEFIR is the fermented milk

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. A teaspoon of kefir grains contains roughly 12 grams. Depending upon how active the kefir grains/seeds are one teaspoon may produce 1-2 cups of kefir on a daily bases -grow and multiply - forever!

 What you receive 

Natural live - never frozen or dehydrated -  Kefir GRAINS (seeds) Shipped in heat sealed food grade plastic and unconditionally guaranteed*  to produce healthy Kefir. 

Contains: Enough to make 1-2 cups of Kefir.  As they grow and multiple it will continue to make more + more kefir for a lifetime. 

These Grains will grow and multiple. After you confirmed our Grains are alive and working then you can use with any milk, right from the fridge, no heating or cooking required. Raw milk or Goats milk is great (sometimes a bit lumpy). Coconut Milk, Almond and Nut Milk all work, but the Kefir Grains may get a bit sluggish and need to be refreshed back with some regular milk.  All milks are different as are all milk substitutes. see details in our free eBook Milk Ferments 

TEXT Support (919-518-3336-  include Order ID or name ordered under)

* No Risk: Money Back Guarantee for any reason when following our Simple Start Guide with Whole Pasteurized Milk as described in our Kefir Support Page  &  Shipping and Return Policy

 Contact Us  before you toss out or discard  via our online return & Refund for online. 


Many thanks to the good doctor Eric Berg ( for his kind words on his show. 

Huge Thank You DR Berg for your recommendation and encouragement.

Health tips: take 1/2 cup of kefir at night to help with sleep.

plus a great many more helpful Health information


Lactose intolerant?  Our hungry kefir feeds on lactose  (milk sugar).  Kefired Milk will be lower in lactose - the more sour the less the lactose. Just a little patience and voila - real healthy milk kefir.

For those that prefer not to use any dairy we suggest our WATER-KEFIR. Where Milk Kefir loves Lactose (milk sugar) Water Kefir love sugar, table sugar, organic sugar, molasses, honey, fruits, vegetables, they are just happy to eat. Produces noticeable carbonation, and slightly more alcohol. Mother Teresa gave it to the serving children she attended and it literally saved thousands. It is a great digestive aid, More energetic and not as filling as Milk Kefir. Milk Kefir is a better sleeping aid and more nourishing.  

Milk Kefir or Water Kefir - you  may also use Coconut Milk or different nut milks and we have a recipe for Rice Milk included in our free eBook. Got Milk 

Our 30 Page Kefir Guide available as a PDF Online (free download) with recipes from doin a simple start and daily maintenance to what to do when you escape on that much needed vacation. To making Kefir smoothies or making easy overnight Kefir cheese spreads and kefir hard cheese's. How about adding fresh fruits? Make Kefir Beer! or serve your own personalized Kefir vinegar. 

We have been selling live Kefir Cultures online since 2005. (who we are

We ship worldwide please read our Shipping and Return Policy 

 What type of milk to use?

To Start and to confirm our Kefir is healthy please use Whole Milk.
Whole Milk - Vitamin D - Pasteurized - Homogenized is all Whole Cow Milk.

Whole Milk. Available at your local grocery stores and cows everywhere.

Most any Whole Milk that is Pasteurized  works best. If at all possible avoid for now; Raw Goat Milk, Raw Milk, Avoid Ultra Pasteurized Milk, 1%, 2%, Non Fat, Half&Half, Lactose Free, Dry Milk, Coconut Milk, Soy Milk, Nut Milks. Any of these you can use later, but today its Whole Milk - please. note: all commercial milk is pasteurized - which kills things. But avoid the Ultra Pasteurized as it creates inconsistent ferments. Pasteurized milk leaves the cream at the top - hides the grains and appears to be separating. Homogenized simply blends the cream with the milk more evenly and easier to determine whether Kefir Grains are working or not. Vitamin D is added to all milk for health reasons. Raw milk has "life". Its own life which dose not go "bad" it simply sours and Clabbers almost as if its Kefir. Many brands of Organic Milk contains additives simply to extend shelf life - some for 6 months! Coconut, Rice, Soy and nut milks may be used later but Milk Kefir Grains do their best in real milk with Lactose (milk Sugar)

Kefir will work with the other milks, but for us its very predictable and consistent and faster and easier for us to confirm that our Kefir Grains are healthy and safe.

Not all milk is the same. Same type of milk but different Brands may produce different results as well. To discover the best milk contact your local cheese-making group. They will know which and where to get the best milk to make the best kefir - which really is going from milk to curds and whey and on to cheese from there.

Basic Kefir Recipe: (after our Simple Start confirms our Grains are healthy

1)  Place the grains in glass of  Milk,

     Use one spoonful of Kefir Grains to 1-2 cups of milk.

     Use milk right from the refrigerator. No boiling required. 

2)  Set on the counter and cover with a cloth, napkin, or coffee filter. Secure with a rubber band.

      And the next day you have KEFIR ! 

      Time & Temperature & Type of Milk play a role. Typically its 24-36 hours at "room temperature- 74-78F" 

     The warmer the faster it's finished. The more Kefir Grains to Milk ratio, the faster, The colder the slower, the less Grains the slower. 

     note: the first time, and whenever there is a change in the Kefir Grains Routine there may be a "lag time"  typically taking longer as the kefir grains are adjusting to their new environment, and recover form their travels where they may have gone dormant. 

Kefir is "ready" when its not too sweet  nor to sour. That is a very individual choice. Realize the longer it ferments the more sour it becomes. and  separate into "curds" and "whey". Curds and Whey is the process of converting the Curds into cheese.  

The typical signs of Kefir being ready to drink

1, when you tilt the glass the kefir sticks more to the sides than milk (which would be runny)
2. The glass of kefir feels heavier than when it was milk
3, The smell would be on the pleasant side - different than the aroma of milk
4. The taste would be Bland to slightly Sour
5. Kefir would be thicker than milk, but not as thick as yogurt. More like a thin milk shake.
6. Not rancid (as regular Whole Milk) would be.

3)   Remove the Kefir Grains. 

     Stir and Strain the kefir to separate the Kefir from the Kefir Grains. 

     You can use any kitchen strainer depending upon the size of the holes.  The kefir does not stay in contact long enough for any adverse reaction. Stirring helps speed the process. Kefir GRAINS are tough and rubbery, and bounce back under pressure. Curds will disappear under slight pressure or upon stirring. Do not rinse with water. If need be rinse with fresh milk (or your choice) and then recycle back into the new ferment. There is no need to remove all the curds from the grains, and the curds will help the new feremnt along a bit faster. 

     Set the Grains aside in a bit of milk in the fridge until you're ready to start a new batch.

     Kefir is the thicker-than-milk portion. Like a smoothie. Drink fresh or refrigerate (thickens a bit) or mix with cereals or blend for a smoothie. 

If its still milky just when you started or smells bad (should have a pleasant smell) don't throw it out until you give us a call. 

It is that Simple, Easy, and Healthy.

We have published online  our Kefir Recipe and Guide in our Library and Research Center. 

What is the difference in the Kefir Grains: Live - Dried -Powdered -  Frozen 

Our Milk Kefir Grains  have never beed frozen or dried. are always alive, raw and active, though they get sleepy when traveling.   “Live Kefir Grains” Live Milk Kefir Grains will grow, multiple and reproduce and as long as you continue to keep them happy they will continue to keep you healthy. “Dry Kefir Grains” (or their powder form) make a great glass but do not grow and multiply. Dehydrated Kefir Grains have to be re-cultured, work but really don't grow. Once Frozen Kefir Grains may not 100% re-culture. 

You can make great kefir with any type of milk. Harald Tietze in his Kefir Book said, Kefir makes bad milk (meaning the typical commercial store bought variety) into good milk. BUT  ... there's  A Better Whey ... check out their Good Milk List.  You can also pick up cheese recipes and equipment here. . 

Milk Kefir VERSUS Water kefir

While Milk Kefir provides significant amounts of protein as well as probiotics and prebiotics, Water Kefir can be a significant probiotic and prebiotic source for vegans and people who are allergic to dairy products. Milk Kefir Grains have more nutritional content compared to Water kefir Grains, although Water Kefir has a wider variety of different microbiological composition. The main beneficial acid (Lactic Acid) is higher in Milk Kefir Grains while Alcohol Levels are Higher in Water Kefir. In terms of Traditional Chinese Medicine Milk Kefir is Yin nourishing and restful. Water Kefir is Yang and energetic especially when combined with Ginseng. In the same class as Water Kefir is Ginger Beer Plant. Ginger Beer is refreshing, energetic (yang) with special attention to the Stomach & Spleen. helping to settle disturbances in the stomach and digestive issues.  All these grains are important for their potential health benefits.

It has been a long-term goal of the Weston A. Price Foundation (WAPF) to have legal access to raw milk in all 50 states. That day is getting closer; there are currently 43 states that allow legal access to raw milk through either sales for human consumption, pet milk or distribution through herdshare agreements. When we started A Campaign for Real Milk in 1999, that number was only 27. The states without any legal access are Delaware, Hawaii, Iowa, Louisiana, Nevada, New Jersey and Rhode Island.


Kefir is a great way to both savor delicious food and feel awesome. Add it to your smoothie, use it for pancakes or just drink it as it is. This superfood is a must-have in your refrigeration. Check this article to learn more about kefir and its benefits.

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