Happy Herbalist's Prized Live Milk Kefir Grains.
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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."
We guarantee we can help you get started. Follow our simply recipe, take a picture; text or email us. If we can't help you we will Replace or Refund.
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 5 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, harvested at the right time of your choosing.
Kefir is not yogurt. Kefir is not spoonable. Although there are recipes to make your kefir thicker, the typical kefir recipe produces a drink a bit thicker than milk but less thick than a milk shake. Slightly sour. The longer the ferment the more sour. Kefir that is fermented longer - past the Kefir stage becomes Curds and Whey and the longer Curds and Whey is fermented the more whey. Curds and Whey is how cheese is made.
To produce 1 cup (250 ml) of Kefir it takes about 2-5 grams kefir grains/seeds at a proportion of 2–5% grains-to-milk. A teaspoon of kefir grains contains roughly 4.2 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!
Kefir is a ongoing, continuous ferment. Starts with milk then kefir then curds & whey and then cheese. You choose when its right for you. There are variables such as Time, Temperature, ratio of grains to milk, type of milk and personal preferences. Unlike store bought kefir, which is neutered, treated, and altered to stay "frozen" in time in taste and texture, living, live Kefir Grains are all natural and continues to ferment through all its phases and each phase is healthy and beneficial - without any additives, chemicals or alterations. Just natural functional real food. Live Kefir Grains will continue to produce more and more Kefir - FOREVER !
What you receive
Natural live - never frozen or dehydrated - Kefir GRAINS (seeds) Shipped in BPA-free FDA approved package heat sealed and guaranteed* to produce healthy Kefir. When you receive our Kefir, we recommend to refrigerate the package unopened until ready to use. The sooner you start fermenting the better. We guarantee our Kefir for 30 days. If you are unsure or have questions or are not satisfied for any reason text us and include pictures and what your concern is.
Do not toss out until you contact us. If our kefir fails we will replace or refund.
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 (except Ultra-Pasteurized), 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)
Contact Us before you toss out or discard via our online return & Refund for online.
Many thanks to the good doctor Eric Berg (drberg.com) 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 https://www.youtube.com/watch?v=pM3stM3uI00.
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.
Our Kediri Cultures/Grains/Seeds have neve been frozen, dehydrated or dried. They are fed daily and come from a happy home.
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.
not sure! text us a picture 919-518-3336 or email iHappyHerbalist@me.com. We guarantee we can help or send a free replacement or refund.
3) Remove the Kefir Grains.
Stir and Strain the kefir to separate the Kefir from the Kefir Grains.
note: the most difficult part of making kefir is retrieving all the grains. Although our Kefir Grains loves freedom and to roam, getting them back for another ferment is easier and more convenient with a Tea Ball, strainer, or cheese cloth bag. Easy just place the grains in the tea ball, place the tea ball in the fresh milk, dunk a few times, cover and ferment. When ready just remove the tea ball and place in a waiting new cup of milk, dunk a few times and ferment. Our 1 1/2 + 2 inch tea balls can hold enough grains for 3-4 cups of milk. We also have larger tea balls and tea bags available.
We offer a variety of Quality Strainers & Filters; Stainless Steel Filters, Cloth Filter; Muslin, Cotton, Mesh as well as cheesecloth
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 been 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.
How to nourish and Feed Your Kefir
With the Incredible healing power of Dutch Dark Cocoa (Chocolate)
Cocoa is a Pre-ProBiotic. Cocoa nourishes and benefits our ProBiotics so they in turn can benefit us. Probiotics like those in Kombucha, Jun, Ginger Beer, and Kefir will all be enhanced and in turn we will be!
According to Dr Mercola Your Gut Bacteria Help Unlock Dark Cocoa’s Anti-Inflammatory and antioxidant Powers, and probiotics are in turn nourished by Cocoa.
The study found your gut bacteria breaks down and ferments the components in dark chocolate, turning them into anti-inflammatory compounds that benefit your heart and health. In particular, Probiotics like Bifidobacterium and LAB bacteria "feasted" on chocolate, and made other foods which we trouble digesting more digestible. and bioavailable to our body.
Chocolate is linked to 40+ Health Benefits.-- Although Milk will reduce the benefits it does not eliminate those benefits. So we recommend Dark chocolate – as high in cacao and as bitter as you can stand. Cocoa is also a Pre-ProBiotic. Meaning it feeds and nourishes the good bacteria in our bodies, like lactobacillus found in in Kefir.
Real Milk, Fresh from the farm is our recommendation. and GOATS MILK fresh from the farmer is absolutely the healthiest.
We do offer a very limited Goats Milk Kefir Culture / grains /seeds we are able to secure from a local off the grids goat farmer who has bred and fed their Kefir Culturess exclusively from their herd of Mini-La-Manchas.
A CAMPAIGN FOR REAL MILK
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.
- Milk Kefir Grains