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Organic Milk Kefir Grains
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Organic Milk Kefir Grains

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£6.50£62.25

Organic milk kefir grains produce a tart, sour-tasting drinking yoghurt. It contains the highest number of bacteria and yeasts found in any of our cultures. Most people do not enjoy drinking milk kefir. It is best to consider it as a medicinal product. It can be mixed with fruit, syrup, or made into a smoothie to mask the sour taste.

Organic milk kefir grains produce a tart, sour-tasting drinking yoghurt. It contains the highest number of bacteria and yeasts found in any of our cultures. Most people do not enjoy drinking milk kefir. It is best to consider it as a medicinal product. It can be mixed with fruit, syrup, or made into a smoothie to mask the sour taste. 

Organic milk kefir grains produce a cultured, fermented milk drink, originally from the mountainous region that divides Asia and Europe. It is similar to yoghurt – but a drink, with a tart, sour taste and a slight ‘fizz’. This is due to carbon dioxide – the end product of the fermentation process. The length of the fermentation time will affect the taste. Milk Kefir is a good source of calcium and is rich in bacteria.

A vast variety of bacteria have been isolated and identified in kefir grains. Known species are among four genus groups; Lactobacilli, Streptococci Lactococci, Acetobacter and Yeasts. So far over 50 strains of bacteria and yeasts have been identified from milk kefir around the world, making it one of the best sources known. Our European milk kefir is known to contain over 20 strains of bacteria and yeast.

The milk kefir grains also transform dairy sugars into a few other things, including lactic acid, CO2 and small amounts of alcohol. We have never noticed or felt any effects from the minimal amounts of alcohol produced in the fermented milk kefir. We thought it was worth mentioning though, if you’re sensitive to alcohol or been advised to avoid it altogether, it might be something to consider.

 

Additional information

Weight N/A
Sizes:

5g (makes 250ml), 10g (makes 500ml), 15g (makes 750ml), 25g (makes 1250ml), 50g (makes 2500ml)

Ingredients:

Organic whole milk (cows), milk kefir cultures.

Shelf Life

15-21 days at ambient temperature. Can be increased by storing in refrigerator.

Allergens:

Contains milk (from cows).

Storage:

Keep refrigerated until activated.

12 Questions about Organic Milk Kefir Grains

  1. Nigel Wren says:

    I’ve been through the process 4 times and each time the milk forms into a creamy thick paste.When I sieve it I’m left with a grainy substance not cauliflower type florets?

    1. Freshly Fermented says:

      Hi, it sounds like you are over-fermenting them. Drop us an email direct for some support 🙂

  2. Nigel Wren says:

    I’ve been through the process 4 times and each time the milk forms into a creamy thick paste.When I sieve it I’m left with a grainy substance not cauliflower type florets?

  3. Clare says:

    Hi! I’d like to take a couple of sachets abroad with me…..it’s a long journey (24 hours by plane). I live on a boat. Will your grains survive in their packaging for that long? (I’m leaving soon, and the sachets can be in a fridge til I leave). I tried to bring my grains back from the boat…reverse process…but they seemed to die! Probably didn’t do it right – I tried to dry them out!!

    1. Freshly Fermented says:

      Hi, they will be fine at ambient temperature for 30 days. That surprises people but we have tested it many times 🙂

  4. Michelle says:

    Do instructions come with the grains? You used to have an instruction part on this website but it seems to have gone. Thanks

    1. Lisa Hillyer says:

      Hi Michelle, all the instructions can be found here: https://freshlyfermented.co.uk/instructions/ Thanks Lisa

  5. Nick says:

    Have just sampled my kefir and it tastes like goats milk ( which I find quite revolting ). If this is from cows milk why does it taste so foul. I can understand a tart almost fizzy flavour but not this. Will the flavour become less like goats milk and more like cows milk ?

    1. Lisa Hillyer says:

      Hi Nick, we don’t use Goats milk in our grains only cows milk. The grains usually take a couple of weeks to settle in and mature so they will settle in. Thanks Lisa

  6. Costa says:

    Hi, I’m at my 8th batch or so, and my kefir has developed an unpleasant cheesy taste. Any advice on how I could fix this, please ? The temperature in the house has stayed between 13.5 and 17 degrees celsius, so because of the cold I would leave it fermenting for 2 full days.. could the milk be rotting? The grains have tripled in size and I’ve increased their amount of milk

    1. Freshly Fermented says:

      The yeasts and bacteria levels change based on temperature. Colder temps reduce the yeast activity and the bacteria that are common in cheese take more dominance. It usually ends up thicker, less sour but slightly cheese-like. It’s all perfectly normal.

  7. Lana says:

    Hello, Would you be able to say where your grains are from and what microorganisms do they contain? Many thanks Lana

    1. Lisa Hillyer says:

      Hi Lana, we manufacture the grains ourselves here so they are just continuously grown in our manufacturing department. I can send you a full list of the lab test bacteria if you send me an email on orders@freshlyfermented.co.uk. Thanks Lisa

  8. Karen Nicol says:

    Hi, I have just open opened my packet of ‘grains’ but they are more like cottage cheese.Is this normal? I have however continued with the process as described and eagerly await a favourable outcome.????

  9. Helena Chrestofi says:

    How many grains of fresh kefir are required for 1 litre of semi skimmed milk. Will it work in tinned coconut or soya milk?

    1. Freshly Fermented says:

      Hi, you will require 20g for 1 litre. Yes, both coconut milk and soya milk work very well. You can find more details on our recipe section.

  10. Ekaterina says:

    Hi, I got the grains last week and they seem to be nice and active, thank you. I am using the organic milk as advised but I am noticing that the smell of homemade kefir seems to be very different to the smell I am used to of the store bought kefir. Is it due to the fact that kefir grains need to settle or am I doing something wrong during fermentation process. I am using a glass jar with a metal lid, which I am not closing too tightly.

    1. Lisa Hillyer says:

      Hi, homemade kefir does smell and taste a lot different to store bought kefir as it has no added sugars, sweeteners and is just pure raw milk kefir. As long as the grains are multiplying with each ferment then it is fine.

  11. Shakunthala Burrell says:

    Hi! I started milk kefir with goat’s milk but as I am the only one to drink it I find buying a whole one litre carton a waste. Can I change it to Organic cow’s milk as I can buy small cartons of that. thanks Shaku

    1. Lisa Hillyer says:

      Hi, you can use any animal milk with the kefir grains and they will be fine, just swap it over. Thanks, Lisa.

  12. James Barrett says:

    Will I be able make ongoing batches of kefir using the kefir from previous batch. Thanks

    1. hungrycloud says:

      Yes. Kefir is a living product that reproduces easily. It is a little like a pet though and requires some care.

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