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Fresh Kefir Grains/Recipe

$34.97
$29.97
(You save $5.00 )
includes free USPS Priority Shipping with cold pack

About This Product

FRESH KEFIR GRAINS - price includes USPS Priority Shipping with cold pack

Kefir is a fermented and cultured beverage. As far as taste goes, it tastes a lot like a yogurt drink. What makes Kefir so great to have on hand is that it is nutrient dense. It has plenty of B vitamins, potassium, calcium and protein. Not to mention, like yogurt, the probiotics are important. They help improve the healthy bacteria ratio in your gastrointestinal tract. While you can use dairy milk to produce Kefir, you can also choose non-dairy options like coconut milk which makes a lovely smooth Kefir.

Most of the time, Kefir will ferment at room temperature. However, in the winter, it may be too cold for it to heat properly. The milk produced is creamy and tart but where Kefir is different is that it is a lot thinner than yogurt. So, what do you need to make the best Kefir? Kefir grains are the key. We cultivate our own Kefir grains using local whole milk (homogenized). It's a daily ordeal, feeding them milk so they grow and multiply. They also grow larger through multiple feedings.

Our fresh grown Kefir grains produce a full flavor profile to create authentic fresh Kefir.

When you have Kefir grains, expect them to propagate or to produce more grains. Dehydrated Kefir grains will produce Kefir, but it won't include many of the healthy bacteria and yeast that is produced using fresh Kefir grains. And, dehydrated Kefir grains may not multiply.  

In order to maintain a warm temperature in your Kefir vessel, you should consider fermentation heater belts. These belts will help keep your Kefir grains warm, especially when the colder months arrive. Now that you know where to buy Kefir grains, there’s no reason not to have the freshest Kefir grains possible. 

Use the proper strainer to collect all the Kefir grains, especially the baby grains which can fall through some strainers. Our stainless steel strainers are double mesh and their holes are about 1/32nd inch.

NOTES:

  • The grains we harvest and sell are EXACTLY the big fluffy grains you see on our website.

 

  • Before shipping the grains we Fresh Freeze them, as this allows them to travel safely for several days
    • When we freeze them the grains are both protected but also stressed when they are revived- follow the revival instructions.
    • The grains exude liquid when frozen, shrinking in size.
    • We ship our grains USPS Priority Mail, fresh frozen and in a thermal envelope. They will thaw during transit; that's not an issue. 
    • Once revived (as per instructions) the grains will grow, thrive and multiply as well.
    • You’ll have big fluffy grains after a couple of weeks of nurturing and feeding them properly.
  • The grains you receive will make fantastic Kefir!

 

Includes 38-40 grams, approximately 2 Tbsp.

  • Made fresh each week
  • Directions included 

Fresh Milk Kefir GrainsOur Fresh Grown Kefir Grains include approximately 35-38 grams of fresh Kefir grains, and instructions on how to care, maintain and propagate your fresh milk Kefir grains. Our Kefir grains are propagated using high quality local pasteurized cow milk. Working with real Kefir grains is easy.  Freeze your extra grains for later use or give away to others. 

Purchase our Fermentation Heater Belt** at a nice discount to maintain a warmer temperature in your Kefir making vessel, very useful during the colder winter months. **Use our Heater Belt once you start fermenting at least 1/2 gallon or more of milk. Do not allow your fermentation vessel to overheat. Position the heater belt above the Kefir grains/milk so you maintain a temperature of approximately 70-80f. Higher temps produce smaller grains.

 

Kefir recipe.

Purchase an additional package of Fresh Kefir Grains and SAVE $10.00 on the 2nd Pack! 

Our Kefir grains, which originally came from eastern Europe** contain loads of healthy bacteria and yeast, including many of the following. Some time ago we had our grains tested by a pathologist friend who confirmed there were at least 40+ different bacteria and yeast present. **We've been propagating these same grains for years. The grains are our babies and we take great care of them.

Lactobacillus acidophilus|, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiri, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sake, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Pseudomonas, Pseudomonas fluorescens, Pseudomonas putida, Streptococcus thermophilus 

 

Shipping is included for this item;  other orders FREE Shipping for orders $45 USD or more within the USA or Puerto Rico.   Select 'Canada' for shipping to Canada.

 

Other International shipping available.  Priority Shipping (2-3 Days average) available at checkout.  Call for overnight options.

 

What Our Customers Say

  • 5
    Kefir Grains

    Posted by J and D on 16th Apr 2017

    This stuff is pure awesomeness...so happy! We also got the receipt signed by Steve Shapson who also offered to help if we had any question. What a nice touch. We are so happy that we also got a cheese press snd i also ordered kefir grains for my sister in Fl. She's eagerly anticipating her tiny package!!! I definitely see improvements in my digestion department. Thank you CheeseMaker. I can't be happier. Keep up the great work---J and D Welsh

  • 5
    Great product that is workng well

    Posted by Jim on 15th Mar 2017

    I bought the kefir SCOBY and the heat belt. The kefir SCOBY I received from The Cheese Maker has been working so well with the heat belt that it has more than doubled in size in about 3 weeks. I use the larger kefir SCOBY now to make 2 quarts of kefir out of fat free milk in about 6.5 hours in with the heat belt. The original amount of kefir grains I received took about 18 hours to make one quart of milk into kefir without the heat belt when kept at about 74 F degrees. The heat belt keeps the kefir at about 82 F degrees. I also bought a 1.5 gallon crock to use to make kombucha and have been wrapping the heat belt around both the 1.5 gallon crock and the gallon glass jar I'm using to make the kefir. The temperature stays around 82 F degrees after adjusting the surface area of the containers that the belt touches. I'm using the continual method for making kombucha, where I'm adding about 4 quarts of sugared tea to the remaining kombucha in the crock after I've bottled some of the last batch, and the heat belt has decreased the time for ready kombucha to about two days! i strongly recommend using the heat belt for both making kefir and kombucha because of the time decrease in production. Couldn't be happier with what I bought from The Cheese Maker.

  • 5
    Great!

    Posted by Debra Rist on 12th Mar 2017

    Wonderful, healthy grains, started with about a 1/4 cup, by the 4th day had almost 1/2 cup, amazing quality. Currently in the 30's here, keeping them on top of the fridge for warmth and they are thriving. Could not have asked for better service! Note from Steve: we use one of our Heater Belts wrapped around the fermentation vessel to maintain a nice temperature.

  • 5
    Works perfectly and tastes great!

    Posted by Unknown on 12th Feb 2017

    Very prompt service and delivery. I was very happy with my product.

  • 5
    Kefir grains worked great

    Posted by Susan Bentley on 16th Jan 2017

    I love my kefir grains! It took a while but I finally figured out the ratio so I don't end up with too much whey. They have multiplied like crazy, guess they really love the organic milk I use, and I have frozen several backups. I even resorted to letting some cultivate in the fridge. I have a quart jar with grains and milk in the fridge that is ready just about every 3 days. It is creamy, thick, fizzy, and perfectly sour. I can't tell the difference between the 3 day fridge kefir and my 1 day countertop kefir. I have been doing this for about 3 weeks. My question for you is, can I expect the fridge grains to survive happily same as the countertop grains or will they eventually succumb to the cold? Should I switch them out every now and then with the countertop grains so they have some warmth or keep them going as they are? I also converted a batch to water kefir and now have delicious, very fizzy water kefir every 2 days. Your grains have been amazing ! Thank you. Susan Bentley, Montgomery, Alabama. Note from thecheesemaker: Kefir grains propagate best at 70f(slower growth)-85f(faster growth). Fermentation will slow down in the refrigerator and colder temps can stress the grains.-Steve

  • 4
    good grains

    Posted by Ted Sterling on 24th Dec 2016

    Nice ample quantity of grains making tasty kefir straight away. Plenty to share with the inevitably interested neighbors, too!

  • 5
    Live Kefir Grains

    Posted by Tilly on 23rd Oct 2016

    The grains arrived very quickly, within two days - we were a bit worried because we are in a hot climate and our mail comes to a PO box but we kept checking and .... there they were. I made kefir right away and am happy with how they are working and growing. Since receiving them, I have given some to a friend who was curious about them and have saved some in the freezer as per your instructions which were very helpful.

  • 5
    So many grains!

    Posted by Allyson on 15th Sep 2016

    I've only ever purchased freeze dried kefir grains, from another company, and thought that this was the only option. I don't remember how I heard about "The Cheesemaker" site, but I'm glad I did! As opposed to the paltry 3-4 grains that eventually rehydrate in the "other guys' " packet, this one was loaded! Seriously, probably over a hundred grains, and already soft and ready to go! If I ever kill my grains and need to reorder, definitely coming here again!

  • 4
    It could work for you!

    Posted by JerryB on 31st Dec 2015

    The first three batches disappointed me much. I even wanted to throw these grains out and stick only with my very reliable process for making cultured sour milk (and farmer’s cheese.) Then I decided to split the grains into two groups: one made up from the grains sitting at the bottom, and the other one with the grains harvested from the open surface top. The ‘bottom portion’ immediately produced acceptable for my taste kefir. The ‘floating portion’ split again with 2/3 sinking down. I have decided to observe the ‘floating portion’ for a few more batches. Good luck! Note from Steve/thecheesemaker.com: Making sour cream with Kefir grains might be challenging to separate the grains from the thick cream. Using the grains to make Kefir from milk, the heavier grains will sink and others will float, based on their density, yet they're all the same. Best way to collect the growing grains is to use a course strainer. Then place the grains back into new milk. The grains will double every ten days if fed new milk daily. Check the Kefir 8-12 hours later to judge its sweetness. Longer time will produce more acidic Kefir.

  • 5
    Great Product!

    Posted by L. Thomas on 12th Sep 2015

    I was a little apprehensive on the condition of the kefir grains after shipping. I was very surprised that they retained their potency after the first "feeding". I actually had to divide the grains after the second batch because they were too effective. We now love making our own kefir!

  • 5
    Love the smell

    Posted by Barbara on 6th Jul 2015

    When I opened my little package of kefir grains they smelled so good! Yeasty in a good way. And it was a sizeable amount, more than I expected. I made a batch of milk kefir that I'm going to use in place of buttermilk in my cornbread. Now I'm making water kefir. I really prefer that flavored with lemon juice. That and kombucha have helped me get over my diet soda addiction.

  • 5
    Second Time Around

    Posted by Ryan H. on 29th Nov 2014

    I bought grains from another site and they took forever to get going. I bought these as an attempt to get a faster batch. Arrived in great condition taking about a week to produce clean tasting kefir in a cooler kitchen. I ended up giving away my original grains. Easily handles 3/4 of a gallon per ferment.