Milk kefir is a wonderful introduction to fermentation. It is incredibly easy to care for and rewards its keeper with fresh kefir every day, full of active lactic acid bacteria.
 
With proper care, milk kefir grains can be kept for many years. They grow, multiply and can be passed on from generation to generation.
 
What do I need to make milk kefir?
 
Milk kefir grains need only one thing: milk containing lactose – whether cow’s, sheep’s or goat’s milk.
 
The microorganisms in the culture metabolise some of the milk sugar. During fermentation, the milk becomes pleasantly tangy and slightly thicker, transforming into milk kefir.
 
What will I receive with my order?
 
We grow our own cultures and ship active, living milk kefir grains.
 
One portion contains enough active grains to produce approximately 0.5–1 litre of fresh milk kefir per day once the culture has settled into its new home, which usually takes 2–3 days.
 
Your new pet simply needs a little time to adjust at first. For the first 2–3 batches, we therefore recommend using only around 200 ml of milk. Once fermentation is working well, gradually increase the amount.
 
After all, your culture produces fresh kefir every day, so there is little point in making more than you can drink – unless you’re planning to open a milk kefir bar.
 
You’ll find detailed instructions under How to Make Milk Kefir.
 
How long will my kefir grains last?
 
Forever – if you take good care of them.
 
The grains grow and multiply over time. The warmer the conditions, the more active they tend to be. Eventually, however difficult it may feel, you will have to part with some of them. Keeping the right balance between grains and milk helps maintain the quality of your kefir.
 
Is milk kefir healthy?
 
Homemade milk kefir is unpasteurised and therefore contains a diverse community of living microorganisms, including lactic acid bacteria and yeasts.
 
Milk kefir is widely valued as a fermented food containing live cultures. However, its precise microbial composition varies depending on the kefir grains, milk, fermentation time and temperature.
 
You can find more information in our Milk Kefir Instructions, Tips & Tricks.
 
Ingredients: Milk, active milk kefir grains for starting your own culture, grown in Austria
 
Quantity:
 
We deliberately do not specify a fixed weight for our milk kefir grains.
 
The weight of the grains tells you very little about how well they ferment or how much kefir they can produce. A small, vigorous culture can perform more reliably than a large quantity of grains that is stressed or does not receive enough milk.
 
What matters is not the weight of the portion, but the activity and vitality of the culture.