Step 1: Add the Milk Grains to a jar of milk
Add 1 tablespoon of milk kefir grains into a clean glass jar with (250ml-1 litre) of milk in the jar.
Dehydrated Premium Large Size Milk Kefir Grains (15-20 Grams on Re-hydration) | Includes Strainer, Spoon & Milk Kefir Starter Sachet | 55+ Live Active Strains | Reusable Forever
Product type:
Dehydrated milk kefir grains
Net quantity:
4g dehydrated grains (15 g when re-hydrated)
What it makes:
Produces fresh kefir continuously as the grains grow and multiply
Diet type:
This is a vegetarian product
Inside the package:
- 4g dehydrated kefir grains
- Strainer
- Spoon
- Starter culture sachet (complimentary)
- Instruction guide & fermentation tips
- Active milk kefir grains
- Reusable and naturally multiplying cultures
- One - time purchase for continuous kefir brewing
- Includes strainer & spoon
- Gluten-free and non- GMO
- Vegetarian friendly
- Replacement guarantee if grains are damaged in transit
- Lifetime fermentation support & guidance
- Access to demo videos & FAQs
- Freeze for long-term storage — grains stay potent for years at –18 °C (0 °F).
- Short breaks: keep grains in fresh milk in the refrigerator for a few days.
- Not fermenting yet? Refrigerate in milk or freeze in a sealed container.
How to brew milk kefir
Step 4: Re-culture with grains & enjoy
Strain the kefir into a bowl using a non-metal strainer and reuse the grains for your next batch.
Step 2: Leave it to ferment
Cover the jar with a clean cloth or a lid and let it sit at room temperature for 6-24 hours.
Step 3: Enjoy your kefir
Once fermented, your kefir is ready to drink or use in recipes.
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FAQs
Milk kefir is a probiotic beverage made with either milk kefir grains or a powdered kefir starter culture. Milk Kefir Grains and Kefir Starter Culture can be used to culture dairy milk or coconut milk.
The taste of finished kefir varies greatly based on the type of milk used and the length of time it is cultured. Milk kefir can have a sour taste and an effervescent texture.
As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, for the typical brewing period, the amount should be quite low or negligible.
Water kefir contains fewer strains of bacteria and yeasts than milk kefir, but far more than other cultured products like yogurt or buttermilk.
Kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term "kefir grains" describes the look of the culture only. Kefir grains contain no actual "grains" such as wheat, rice, etc.
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