Live Milk Kefir starter grains(15 grams)-Organic


Live Milk Kefir starter grains(15 grams)-Organic

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Health Benefits

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Health benefits of Milk Kefir

  • Reduce High blood pressure
  • Reduces Constipation
  • Eliminates allergies
  • Enhances digestion
  • Improves nutrients absorption
  • Reduces or eliminates asthma symptoms
  • Reduces or eliminates cold and flu illnesses
  • Cures acne
  • Treats yeast infections
  • Effective as the strongest natural antibiotic without side effects
  • Replenishes the body with good bacteria after antibiotic use
  • Treats diarrhea
  • Aids lactose intolerance
  • Promotes deep sleep
  • Heals ulcers
  • Cure acid reflex and heart burn
  • Reduce Cholesterol
  • Reduce Sugar cravings
  • Eliminates cravings for unhealthy foods
  • Promotes faster healings from wounds, illness etc
  • Helps with depression
  • Helps with aggressive behaviors among kids
  • Kids become very active and alert
  • Relaxes the nervous system
  • Helps with Liver detoxing and treats liver diseases
  • Treats gall bladder
  • Helps with colon cancer
  • Treats skin rashes and eczema
  • Treats diarrhea
  • Anti-stress
  • Relieves body odors
  • Cures wrinkles
  • Avoids migraines
  • Cures bad breath
  • Eliminates negative thoughts
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Milk Kefir Preparation Step-by-Step Guide

(Refrigerate immediately on arrival of your package and make kefir within 24 hours)

Utensils needed:

  • Wide mouth Pint or larger jar
  • Wood or plastic spoon
  • Plastic/nylon strainer
  • another pint-size or larger container to store the finished kefir

Caution on utensils:

  • Containers/jars: only Glass, HDPE plastic or Clay
  • Strainer: only Plastic/nylon
  • Spoons: only Wood or plastic
  • Milk: No ultra-pasteurized* (UHT) or lactose-free

(Short time contact of Stainless steel OK)

Ingredients needed:

  • Fresh milk(Raw milk is best, pasteurized Ok)
  • Milk kefir grains


  • step1

    packet look like all curd,but put it in filter and pour non-clorine water, start with remaining, grains get bigger in few days

  • step2

    Put it in a jar

  • step3

    Pour around 400ml of fresh room temperature pure milk

  • step4

    Cover the top of the jar with a cloth, you can use rubber band to on neck to hold the cloth. This is for the grains breathing.

  • step5

    Leave it for 24 hours in cupboard (No direct sun light). Temperature should be between 70F and 85F. Above 85F kefir become too sour. Below 70F kefir do not happen.

  • step6

    After 24 hours, it should be like gel or whey separation. Too much whey

  • step7

    Slightly shake the bottle few time to brake the curd and to separate grains.

  • step8

    Pour it on Plastic/nylon filter, mix with wooden spoon, so that grains with stay with filter and kefir will go to jar.

  • step9

    Discord the kefir of first day if it tastes bad. Grains needs few days to accommodate to new milk/environment.

  • step10

    Go to step 2 above and repeat for your next batch.

  • After 3rd day, filtered kefir can be consumed right away or should be kept in refrigerator with closed lid.

  • Grains will grow with every batch, so increase the milk accordingly. If the kefir too sour which means either more grains in it or it kept in high temperature.

  • If you use non diary milk, then you MUST alternate the grains with diary milk to feed the grains.grains die with continuous use with non diary milk.

Caution on consumption:

  • Start with 100ml per day for first 7 days and slowly increase for your system to adopt since it contains very large amount of good bacteria and yeast.
  • Good time to consume is with breakfast. I use it with my berries/banana smoothie or ash-gourd smoothie.

What to do with extra gains:

  • Put it in your smoothie, but watch preparationout, your system may not take too much of it.
  • Keep some back up in refrigerator, put some grains in a jar and cover with fresh milk and keep it in refrigerator for few day and keep changing milk. It grow very slowly in refrigerator temperature.

Congratulations!!!, I promise, kefir will change your health and life.

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Milk Kefir FAQ

What is Milk Kefir?

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Milk Kefir (pronounced keh-FEER) is a wonderfully delicious slightly carbonated fermented milk drink similar to yogurt (or buttermilk) that originated roughly 2000 years ago in the Caucasus Mountains. It is one of the oldest milk ferments in existence. The word Kefir is derived from the Turkish word “Keif” describing a state of ‘feeling good’. It is milk fermented at room temperatures with kefir grains generally overnight for about 24 hours. It has many wonderful health benefits and is also generally tolerated well by the lactose intolerant.

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What other names does kefir and its grains go by?

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Snow lotus, Tibetan mushroom, Kefirs, Keefir, Kephir, Kewra, Talai, Mudu Kekiya, Blgaros, The Grains of The Prophet Mohamed, The Drink of the Prophet, Tibetan Mushrooms, Tara, Yogurt Plant, Yogurt Mushroom, Kin-oko, yogoot-tane-oko (Japanese) Tibetanischer Pilz (German), Galodium (Romanian and/or Polish) and Kefyras (Lithuanian).

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How are Kefir Grains different to powder starter (such as Body Ecology’s products) or store-bought kefir?

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Genuine kefir is different than the pricey kefir you can buy in the stores. Manufactured kefir is a simulated drink, mimicking the flavor of genuine kefir. It is not produced by the traditional method. It is produced instead by a variety of bacteria and yeast (that they purchase individually) and combine. These are typically freeze-dried powder forms of bacteria and yeast, and like the Body Ecology products, are not reproducible. Traditional Kefir Grains are a formed symbiotic mass colony of various bacteria and yeast that are living, and will thrive and grow on their own in the milk, sometimes out-living its owner!

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What’s the difference between dried and fresh/live Kefir grains?

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We offer both choices because there are unique benefits to each. The fresh or live kefir grains re-balance quickly and begin producing drinkable kefir within just a few days of arriving after shipment. This is an excellent option if you live within the U.S. and are able to be home to receive the grains when they arrive and attend to them immediately. If you are either a) not located within the U.S. or b) not able to attend to the fresh grains immediately upon arrival, then dried kefir grains might be the best option for you. These can take a little longer to activate – sometimes about a week or so to ‘wake up’ and balance to where they are producing a drinkable kefir. This is a great option if they will be in transit internationally, since they are in a dormant stage and will not degrade or be as likely to be damaged as the fresh grains. This also gives you the option to stick the dried grain in your cupboard or refrigerator if you receive them but are not yet ready to use them (or want to hang onto them as a backup source or a gift to give). Keep in mind that dried milk kefir grains can sometimes take significantly longer to start growing than live grains.

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What is the advantage of taking Kefir instead of a probiotic supplement?

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Fermented milk products such as kefir are considered functional foods because they offer enzymes, pre-digested nutrients, amino acids, vitamins, minerals, calories/energy and billions of probiotics. Probiotic pill supplements contain just one or a select variety of bacteria, and usually that’s it. It’s always better to eat something in its whole form when possible, because each part makes the other more digestible. This is why they are now adding fiber back into cereals and fruit juices, and citric acid into calcium – you often need all the parts to assimilate nutrients correctly.

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Why is Kefir good for your health?

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It is loaded with valuable enzymes, easily digestible complete proteins, vitamins and minerals. Milk kefir is also generally suitable for the lactose intolerant. Kefir also supplies your body with billions of healthy bacteria and yeast strains. Some foods like yogurt can help, but they are not as potent, and do not contain the beneficial yeasts (just bacteria). Within your body there are already billions of bacteria and yeast. Your internal microflora support proper digestion, synthesis of vitamins and minerals, and your immune system by warding off foreign and harmful bacteria, yeast and viruses. It has thus long been known to promote and aid in digestion and overall health. Some studies show it may be antimutagenic and help manage free radicals in the body. Folic acid (and B vitamins) increases as the length of the ferment increases. Some people let the strained kefir sit on the counter or the fridge another day to increase the folic acid and B vitamin content before drinking. Kefir may also help reduce blood pressure and cholesterol. As with most things we’ve personally found, food and health is too difficult to reduce to facts and statistics. While kefir is not a magic bullet for health (what is) we believe kefir has a myriad of possible health benefits, and those will be individual for everyone. Some feel it helps them digest better, others get colds and flus less often, some get more energy, and some people feel nothing much in particular, but enjoy the taste and value of it over store-bought yogurt or kefir.

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Why is kefir generally tolerated by the lactose intolerant?

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The bacteria and yeast produce the enzyme lactase in order to consume the lactose (milk sugar) for their own food supply. Because of this, much of the lactose in the milk is converted to simpler forms of sugar (glucose and galactose). These digestible forms of sugar, along with the extra lactase enzymes which act as a catalyst for digestion, make for an easily digestible food! ‘Ripening’ kefir can even further reduce the lactose, if desired.

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Is Kefir a good option for those with Candida?

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Many people experiencing Candida issues have reported that Kefir has been beneficial for them. Kefir is a balanced symbiotic relationship of both bacteria and yeast, which is also what we strive to achieve within our bodies for optimum health. Kefir grains and kefir itself does not contain Candida Albicans and has no reason to aggravate the symptoms of Candida. Some sources say that the kefir yeast can even help to decrease the candida yeast. But as with all things, the best advice we can give is to listen to your own body’s response to kefir over time and determine if your health seems to improve, remain stable or if your symptoms are aggravated by Kefir (in which case you should take a break and try again at a later time).

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Can you make your own kefir grains or get kefir from just milk?

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No, kefir grains must be obtained. Kefir grains reproduce, but one cannot create the grains or have them spontaneously occur in milk. Raw milk traditionally was let to sit out (there were no refrigerators not too long ago!) which would turn to buttermilk. Raw milk contains naturally occuring bacteria and yeast, which will slowly ripen and convert milk to buttermilk. Pastuerized (any store-bought) milk is not capable of doing this since most of those natural bacteria and yeast are killed in the heating process. UHT milk is even more devoid of these. Either way, kefir cannot be created and is not reproducable without obtaining real kefir grains to start with.

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What milks or other liquids can you ferment with kefir grains?

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Its possible to ferment all forms of mammalian milk (mare, goat, sheep, cow, buffalo, camel etc). Some people with cancer have even experimented fermenting human milk as a medicinal therapy. You can also try to ferment other non-milk mediums such as coconut milk, coconut water (also called juice), soy milk, rice milk, or almond milk. You can also convert them to be used in making water kefir with sugar and water or juice and water. In this case you will have to convert the grains gradually and keep some on back-up in case they fail to thrive. Kefir can also in a pinch be made from re-hydrated dry milk, or UHT (ultra-pastuerized) milk, though they are not the best options for continued grain health.

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What about raw milk?

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Kefir grains love and thrive on raw milk, be it cow or goat or even donkey or camel raw milk. Raw milk is really the optimal way to consume milk if you can find a reliable trusty-worthy local source. You will want to be sure that the cow is healthy and the owner is using sanitary methods to ensure your milk is safe. Besides the fact that it will most likely be coming from a cow that is not confined (thus less stress and other issues like growth hormones), raw milk is much healthier and some argue it tastes much better, too. It contains many more enzymes and natural healthy bacteria of its own, the proteins have not been cooked, and the fat has not been homogenized. These enzymes and bacteria are sensitive to heat and unfortunately destroyed during the pasturization process. Raw milk also has the cream which floats to the top and can be used to make butter, whip cream, cream cheese, sour cream, etc.! Homogenization is used in manufacturing to break up the fat globules until they are very fine and unable to separate and rise to the top. This process uses a forceful spinning motion to break the fat globules of milk by propelling them at high speeds against the sides of the container, bursting the globules into small pieces (like paint hitting a wall). How far pastuerization and homogenization affect our health is a hot topic of debate and subject of much current research. As far as we’re concerned it only makes sense that milk in its natural form has more to offer and is sometimes better digested or tolerated. It also supports a more natural, sanitary and less stressful environment for the cow, the farmer and the world at large while promoting local foods and respect for and connection to the animals and their farms we consume from. We encourage you to read more about raw milk safety and FAQ’s at Raw Milk Facts.

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Does Kefir contain alcohol?

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Yes it contains about 0.08% – 2% alcohol. With the normal amount being around .08 (for a 24-hour ferment). Kefir that is stored and ripened for a few of days will continue to increase in alcohol, up to 2-3% (when it is sealed tightly).

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What does Milk Kefir taste like?

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It has a tart effervescent yogurty flavor. Some refer to it as the champagne of milk.it is actually very delicious and most days we prefer it over our homemade yogurt! It’s also very good blended with honey, fruit or other flavorings. It also subs in well for buttermilk, half and half or yogurt in recipes!

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Are all kefir grains the same?

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All kefir grains are alike, but they are not the same. Just as all people are humans, but none are exactly alike, kefir also varies from one to the next. Some kefir grains ferment more quickly than others, some more tangy, some more sweet, and some more fizzy. You will see that your kefir grains will be continuously morphing themselves from season to season and year to year. Part of the kefir process is learning to let go of the desire to keep them exactly the same (no matter what you do, they will be in a constant state of growth and change) and learning to look forward to its many suprises, just like raising a pet or child.

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How long do active Kefir Grains last?

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Indefinitely with good care – they are a living, consuming organism that are in a constant state of reproduction. Some may get weaker over time for one reason or another (neglected, frozen, etc), but they will nonetheless do all they can to keep marching on! They have already lived over a thousand years as it is.

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Do kefir grains need to be fed every day?

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The short answer is yes. Kefir grains need to be strained every 24 hours (or 48 at the max) and given fresh milk. If you or your grains would like to take a break, stick them in the fridge, refreshing them weekly with new milk. This can be done for a couple weeks, then they should be brought back out to room temperature. If you need a longer break.

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What other uses does milk kefir have?

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Kefir and its grains are valuable for far more than just a beverage! It can be used to fertilize and nurture house plants, flowers, your lawn, or your garden. The bacteria and acidic nature can be very beneficial for plants. Did you know its essential to have bacteria in your dirt to convert nitrogen to an edible source for your plants? Kefir can also easily be made into cream cheese or other forms of cheese (such as making ricotta). Kefir serves as a great starter for breads and pizzas! Use it in place of a sourdough starter or yeast packet. Whey can also be used in your hair as a clarifying conditioner (as can kefir). Whey, believe it or not, makes one of the best shaving lotions we have ever tried. It also serves as a nice ingredient in lip balms and lotions. Kefir can be used in place of yogurt, cream cheese or sour cream in many recipes. It can also be made into delicious popsicles. Whey can also be used in place of vinegar (often with a more beneficial affect) in many cases such as to soak grains, soften rice, add to soups and stocks (to help extract the nutrients from the bones) or use in place of some of the salt in making fermented vegetables such as sauerkraut. Kefir whey also keeps far longer than the normal unfermented whey seperated from milk. It also adds a delicious hearty flavor to sauces and gravies.

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Different strains in milk kefir?

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Strains of bacteria and yeast found in Kefir Grains (and kefir itself):

The following strains are grouped by type, and are the result of years of research from Dominic Anfiteatro, a leading researcher in kefir. We have not personally verified the list.


Lactobacillus acidophilus
Lb. brevis [Possibly now Lb. kefiri]
Lb. casei subsp. casei
Lb. casei subsp. rhamnosus
Lb. paracasei subsp. paracasei
Lb. fermentum
Lb. cellobiosus
Lb. delbrueckii subsp. bulgaricus
Lb. delbrueckii subsp. lactis
Lb. fructivorans
Lb. helveticus subsp. lactis
Lb. hilgardii
Lb. helveticus
Lb. kefiri
Lb. kefiranofaciens subsp. kefirgranum
Lb. kefiranofaciens subsp. kefiranofaciens
Lb. parakefiri
Lb. plantarum


Streptococcus thermophilus
St. paracitrovorus ^
Lactococcus lactis subsp. lactis
Lc. lactis subsp. lactis biovar. diacetylactis
Lc. lactis subsp. cremoris
Enterococcus durans
Leuconostoc mesenteroides subsp. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. dextranicum ^


Dekkera anomala t/ Brettanomyces anomalus a
Kluyveromyces marxianus t/ Candida kefyr a#
Pichia fermentans t/ C. firmetaria a
Yarrowia lipolytica t/ C. lipolytica a
Debaryomyces hansenii t/ C. famata a#
Deb. [Schwanniomyces] occidentalis
Issatchenkia orientalis t/ C. krusei a
Galactomyces geotrichum t/ Geotrichum candidum a
C. friedrichii
C. rancens
C. tenuis
C. humilis
C. inconspicua
C. maris
Cryptococcus humicolus
Kluyveromyces lactis var. lactis #
Kluyv. bulgaricus
Kluyv. lodderae
Saccharomyces cerevisiae #
Sacc. subsp. torulopsis holmii
Sacc. pastorianus
Sacc. humaticus
Sacc. unisporus
Sacc. exiguus
Sacc. turicensis sp. nov
Torulaspora delbrueckii t
* Zygosaccharomyces rouxii

t Teleomorph. Sexual reproductive stage. Yeast form pseudo-mycelium as in Flowers of Kefir.
a Anamorph. Asexual reproductive stage. Reproduce by budding or forming spores or cell
splitting [fission].
# Can utilize lactose or lactate.
^ Aroma forming.
subsp. Sub specie type.
sp. Specie type.
sp. nov. New strain or new specie strain type.
biovar. Biological variation strain type.
var. Variety type.

Units Count of Microbes in Gram Stained Kefir Grains
Bacilli [single cells, pair, chains]
Streptococci [pair, chains]
Yeast [single cells]

The Means Range
Bacilli 66, 62-69%
Streptococci 16, 11- 12%
Yeast 18, 16- 20% [11]

Evolution Sequence among Genus Groups during Kefir Culture Cycle
Lactococci > Lactobacilli > Leuconostoc > Yeast > Acetobacter

Microbial Composition of Kefir at End of Fermentation [colony forming units/ml] **
Lactococci : 1,000,000,000
Leuconostocs : 100,000,000
Lactobacilli : 5,000,000
Yeast : 1,000,000
Acetobacter : 100,000

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What should Kefir Grains look like?

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Kefir grains appear like almost similar like semi transparent crystal gems. They go through many stages from being small and uniform looking or large and full of weird angles, shapes, and bumps. For information, they can become lumpy which is mainly similar to type of cauliflower or very smooth like glass. Always Kefir Grains are semi-transparent but it will look much darker when used with less refined sugar. Kefir grain color is also very clear unless used with less refined sugar. In such case, it turned light to dark brown in color. This size ranges from a grain of rice to as big as two inches and is slightly slippery and bouncy. It is more fragile than milk Kefir grains and it crumbles easily when squeezed.

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How do you know if the grains are ‘healthy’?

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Kefir grains are very flexible and strive to maintain their health at any time. As your grains converting the sugar-water mixture to Kefir that is not off it is just fine. Sometimes, grains respond to the seasonal change that results in the change in size and smells a bit. Constantly, they are adapting as well as working in cycle with the environment. Hence, it is not a concern if they do not look same in summer and winter. This is the outcome of their ability to adapt and survive in the environment. Their color also ranges from clear to an opaque dark brown color that depends upon on the dried fruit and sugar present in it.

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What size are kefir grains?

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Kefir grains can grow in quite larger and size depend on the stage of their life cycle. It is usually grown around the size like two centimeter. At this stage, this produces the smaller baby grains. The grain will grow continuously without breaking naturally. This grain receives the fresh batch of liquid and stays around the size of the corn flake. The more productive is the reason for the greater amount of the exposed surface area. In the winter season, they tend to grow larger compared to the summer season. The smaller grain produces the possible consistency and rich flavor for the kefir.

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What size is best for kefir grains to be?

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There is a lot of surface area involved in producing the better kefir while the grains are smaller. The grains tend to grow smaller and it manages the size as well. This looks like natural one and corrects the size when they required right warm condition and rich nutrients. This is helpful for the grain to grow as a beneficial size. Some of them in the winter season noticed that they are larger and requires fewer minerals. The small grains produce the thick creamy kefir and it produces quickly and grows to the original size within the few weeks.

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Are all kefir grains the same?

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The kefir grains are not same and grains appear in different sizes in the climatic condition. The kefir grains come with the tangy, sweet and fizzier and this is simultaneously morphing from season to season in every year. The bacteria and yeast will not change the growth of the grain. If the grain requires the plenty of room in the jar, they grow naturally larger. The kefir process is to learn how to manage exactly the grain in various climatic conditions. The growth of the grain is just like the pet or child and this is constantly growing without any natural disturbance.

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What are kefir grains composed of?

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The kefir gains give symbolic relationship over thirty various strains of yeast and bacteria. It contains the beneficial of yeast and probiotic bacteria which is found in yogurt. A Kafir grain is a refreshing flavor to drinking. It will be combined with the soluble and insoluble substances. Bulk of grains is used in the combination of insoluble amino acids, protein, lipids and soluble complex sugars. The kefir grains composed of 12.1% of ash, 4.4% of fat, 34.3% of protein, 45.7% of muco polysaccharides and few amount of other substances. Crystalline and amorphous ion is present in few amounts on the surface of grains.

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What strains of bacteria and yeast are found in kefir grains (and kefir itself)?

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Kefir grains are a combination of yeast and bacteria which exist in the symbiotic matrix. The kefir grain can differ based on location and condition in a high valuable community. The strains are listed in different variants and subspecies. Bacteria found in kefir grains are lactobacillus casei, lactobacillus acidophilus, lactobacillus fermentum, lactobacillus cellobiosus, pseudomonas, Streptococcus thermophilus, Pseudomonas fluorescens, lactobacillus kefiri, enterococcus durans, lactobacillus parakefiri and more. Yeast present in the kefir grains such as kluyveromyces siamensis, kluyveromyces marxianus, kluyveromyces lactis, Candida humilis, Kazachstania exigua, saccharomyces martiniae, saccharomyces unisporus, Kazachstania unispora and Saccharomyces cerevisiae. These grains are found in the kefir grains.

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How long do active kefir grains last?

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Kefir grain gives good care and they are living in an ideal state of reproduction. If cared properly, it gives infinite life span and used continuously to make kefir. Consuming organisms which give excellent care to the person and it neglected or frozen. The kefir prepared with the direct set culture to be re-cultured from two to seven times. Some of them get weaker for any reason, they keep the grains marching on. They have previously lived over 1000 years. It gives a right number of successive batches to them that will base on the freshness of the hygienic and kefir practices.

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Do kefir grains need to be fed every day?

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Yes, Kefir grains need to be fed at least each 48hours i.e. every other day. Kefir grains need to strain every 24-42 hours that means 24 hours during summer and 48hours or more in cold weather. Then put grains in a fresh mix of sugar and water. If you or your grains want to take some break, then stick them in the refrigerator. Refresh grains weekly with fresh sugar and water or simply put them in the finished Kefir juice for up to one week or two. This can do for a couple of weeks then they should bring back to the room temperature.

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Do kefir grains have a milk preference?

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Yes, the kefir grain prefers milk. It is preferred to stay put that the transparent. It will adopt new milk as gradually and happily. If one prepares kefir grains in goat milk, then their performance depends on goat milk, if it is cow milk, then they prefer entire process as cow milk. The kefir grains give the best while the nutrients are available in this. It includes the fats, sugar, and protein. Most of the people take off the grains and thrive in the full of fat milk. Kefir grain has less processing in natural milk. It also does in ultra pasteurized UHT milk.

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What are the tiny sticky threads between my kefir grains?

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If you notice some thread present in the kefir grains, the thread like the strings and stretching of the grain. The thread looks like spider web material which is stretched while the grains are split from one another. This is usually the sign of the healthy and growing grains. The threads are considered as the kefiran by the community and then form a gel-like soluble polysaccharide. This is one of the parts of the kefir creamy and starch, cellulose, gum, and glycogen are present in the grain. It requires the ability to produce the food resources more effectively.

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Should kefir grains float?

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Commonly, the kefir grains is encapsulate with some amount of the carbon dioxides gas, which the yeasts offer at time of the fermenting. On other hand, some of the grains are having low density that the liquid so it will be get smiley float. Here the water kefir grains will remain at the bottom at the time of few will rise over the top. Then some of the grains will be high heat so it must have chance get rise up. It is one of the living organisms and it may get changes with the climate, temperature and season.

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Do kefir grains change shape?

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This may have changes due to the weather, temperatures and daylight. During the summer season, these grains are in the form of the smaller and it will be bumpy too. This will be occurring at the time of overcrowding. due the grain, death, which will lose their original structure and it, will make sand sized grains. During the gall of spring, you can go with the different stage of size so it will become different shape as per climate conditions. some time, it tends flux even more than other milk kefir.

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What causes grains to change appearance or shape?

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Due to the various changes in the temperature, water, space, water quantity, which will affect the total appearance and shape? When it response too many type of material which can get dirty and film over the outer surface. It is highly systematic which has high observation at state of flux. Then it is slightly pretty hardy such grass and it will be consider as the beating but not to wear down over the time to excessive stress. On the hand, it survives as real blender and freezing that allow bringing changes over the major size of kefir.

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What if my grains are not multiplying at all?

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If your kefir grains are not properly multiplying this would happen due to the improper fermentation. May be either you have used pasteurized milk for making kefir grains or you have kept them in very cold place. It may also be due to the presence of harsh residues of soap or antibacterial agents on the container. For making kefir grains you should use fresh raw milk and allow it to ferment under hot conditions so that they may grow easily. In some cases the growth of the kefir grain is affected by the dried crust or they have been exposed to extremely hot conditions.

Some of the times the grains will not grow due to the climate like temperatures so when your grains are not multiplying at all then you can immediately check the kefir temperature level, milk type and softness. If your kefir grains look like a hard then your grains get difficult to multiply. So just check these all the things and make your environment little bit heat compare to your climate and make it soft and smooth then your grains will multiplying at all . it is the best at this condition to start a new grains.

At some point of the views the grains will not grow properly, they will still need proper ferment the respective liquid into the kefir, and it not concerned about it. When they are getting floating or not getting soft at the bottom and it is not producing the kefir. Hence you have to develop the growth of grains and it is necessary to check to the temperatures, minerals, sugar and fruits . at time , the grains must be dried for years or it need to freezer burn so it will be best point to start off the new

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Why do my Kefir Grains look like ribbons?

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This may be due to the overcrowding of the kefir grains, deficiency of fats in the milk, or blending grains. Kefir grains grow well in a hot climatic condition. During summers this condition is very usual. Kefir grains grow enormously and form shreds of ribbons. During favorable conditions the kefir grains grows rapidly and reduce the depleted food source. If you see kefir grains looking like ribbons you can add more milk to provide nutrition to the growing grains and put them in colder place. If you supposed to put them again under the hot climatic conditions it will form more coils and ribbon like structures.

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Do you have to be gentle with kefir grains?

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Yes, we have to be gentle with kefir grains, because the kefir grains are microscopic hard in nature. They could be wearing down if you will exert excessive stress on it. You should be very careful while handling them. They can bear blending, hammering, freezing and heat up to some extent. The kefir grains are a mass of microflora. If we put excessive stress on kefir grains, they would get degenerated which will ultimately stop their growth. You could not also wash or rinse them because it would lead to the removal of this microflora from the culture which will affect the growth of the kefir grains.

However, the Kefir grains come under hardest as well as little one to use it. It specifies just like grass and good one for wear down all the time. Besides, it acts as excellent blender and possible to keep track of drying process. It is extremely useful for choosing the freezing by handling this way and tares any pets accordingly. Hence, this will come from huge productivity and easily available only for other use. It does not suitable for cooking purposes. As a result, it stands for long time and kefirs grains provide survive for long time.

It is little bit hard for the people because it is look like grass and it can be beat well. Then it can wear down during the time of exposed to high stress. Here the kefir grains can serves as blender, freezing, little amount of heat and drying. Hence it will be handle in this way such as any pet which are high happy and well productive for the pet. Commonly this method can work as gentle to protect the pet from the major health condition in safer manner.

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Do you have to wash or rinse your grains?

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No, you don’t need to wash or rinse your grains because they are actually a cluster of microorganisms which includes self-inoculation properties which enables them to grow. Theses microorganisms can also protect themselves from the attack of foreign bacteria and yeast. These are acidic in nature as the microorganisms produce lactic acid and acetic acid to prevent contamination. So, if we wash or rinse the grains it would affect their growth. If you find crusty, orange colored area on the surface of kefir grains, only then you have to scrub them gently or rinse them. While washing them the one thing you have to keep in mind is that the water should be clean and non-chlorinated.

Of course the answer is yes, because most of the times unwanted stones and soils could mix with the kefirs so we have to wash the kefir for removing those unwanted particles from the kefirs. Moreover, one or two washes are enough for kefirs. If you wash two or three times then you will lose the kefir starch. When you start to cook the foods with kefirs you have to wash them for obtaining the perfect structure. If you need full nutrients then one wash is better for you.

Most of the people wish to go with this type of process which never done in the traditionally manner and it is not compulsory at every time. Here the symbiotic mass of micro flora has sell inoculation property and it can protect from the major bacterial of foreign. With support of the lactic acid which can be prevent from the contaminated and most of them are observed during they are getting stop rinsing their grains. Hence, it produces better kefir and improve better manner. When, you like to rinse them, juts make sure to clean and chlorinated water.

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What are the seasonal differences in kefir (summer vs winter, etc)?

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Growth and quality of the kefir grains differ from season to season. Certain temperature conditions allow the fast growth of kefir whereas certain conditions resist the growth which provides you the kefir of different tastes and textures throughout the year. Growth of kefir grains is more in summers with the increase in the fermentation process. The kefir grains formed in summers are more lumpy and thinner. Whereas these are inconsistent in the moderate conditions during the spring when nights are colder and days are hot. During winters the kefir formed are creamy and mild. Each strain of the kefir has its own properties because of the fermentation in different temperature conditions.

This type of the living organs gets chance to intricate as well as subtle changes due to the various climate and temperatures. Here the Kefir is ferment with more quickly during the summer as well as warmer temperatures but is well inconsistent during the spring season and fall. If you find that the kefir grains is in the reproduce state and ferment in the cold temperatures of the 40 to 60 degrees, you must try to heat but not encourage the whole cases. It is noticed that the grains is simpler in the winter, which can simply dissolve and get complete digest in faster manner.

The group of all the living organism is called as kefir that changes in every season depends on the climate, environment and also the temperature. In the summer season the kefir grownup much more quickly because of the warmer temperature and it may be a thinner and lumpier. In the spring and fall season the kefir get inconsistent to grow up. The kefir will be inclined to more creamy and mild in the season of winter and cooler temperature. The kefir growth is often changing depends on the temperature level.

What is the orange or hard crust discoloration on the surface of kefir grains?
The orange or hard crust discoloration on the surface of the kefir grains is the layer of fat of the milk. This condition arises due to many reasons such as; if you don’t have changed the milk regularly, your kefir grains get too much dry, use of non-homogenized milk. This fat layer can be removed by gently washing the kefir grains with non-chlorinated running water. You can also toss them in a blender to make them expose the inner side which will grow better. To avoid the situation you should have to regularly change the milk which will ultimately give best results.
It is commonly response to major mineral and has option on dried fruit and unrefined sugar. Hence, the Kefir grains will have dirty look on the outer surface. In this observation process, it is consider as overreaction of yeasts. It is not huge problem to come m just you have to go with little amount of lighter in minerals and fruits with replacement of the sugar. Hence, it will be simple to follow and get out the total surface, which got surface of kefir grains. It may form the hard crust due to the various chances over the major state of the Kefir grains.

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What if a grain drops onto the counter or floor?

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If your grain drops onto the counter or floor, the first thing you have to do is to wash and rub kefir grain gently under the cold, clean, non-chlorinated running water with clean hands so that the all the dust which got stuck into it while dropping must be removed. Never rinse or rub hardly the kefir grain because it will wash out the beneficial natural microflora as well which will affect the growth of cereals. You can add this boiled food to the remaining seeds to continue fermentation. If you don’t feel comfortable with it, you can consume it.

If you drop down the grains onto the floor, the immediately rinse and wash well by using clean hand. Of course, this clearly removes the dust and debris in the grains that presents forever. However, this makes the grains to rinse well and do the ferment to overcome from the dust without any hassle. It quickly back to the ferment and thus consider the usual things to delivers for rinsing process. Therefore, it allows washing well without leaving single particles present in the form of dust. Afterwards, you can feed for pets or toss for your garden.

At the time of immediate rinse below the cool and clean water with support of hand, just you need to rub well and make sure all the impurities and debris are are rinsed away from the grains. It is commonly found in the join back with support of the grains and other type of the ferments. It is hard to adding over the back into the ferment so it rinse and eat to your pets.

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Why do my kefir grains look like ribbons?

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It is very hot weather that found so they will start to stretch out and getting looking such shared and it can be done during the overcrowding in the jar or it fails to present enough fat in the milk. Here the hypothesis, which are adapting much faster deplete food source. Hence, it is not considered as unhealthy so it is simply way to adapting to make food. Here the coiling and binding is more in the season of the colder weather so you can try to give more milk f of it. Then it will return to forming the coiled shape again.

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How fast do kefir grains grow?

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Here the water kefir wills starts to reproduce often below the right condition and luck. Hence, it will start to grow at any place from the 5 % to 400 between 48 hours. Here the 5% is found in the winter season and 400% is found in the summer season. At some time, the water kefir can get lag so they become the slow down for the major reason. In the winter, it has diminished growth of season. Then it is happier which smaller grain starts reproduce faster manner.

Milk kefir grains grow faster than that of the water kefir. They grow more easily in summers than in winters. The growth of the kefir grains increases with the increase in the temperature. The growth of the kefir grains also depends on their length longer the length of the grains, lesser will be the growth and vice-versa. So if we gently provides stress on the kefir grains like cutting, blundering, hammering the kefir grains will breakdown into the smaller particles and their inner surface will get exposed to the external environment and hence enhances the growth of the kefir grains.

It is exactly states that, kefir grains will not grow much faster as water Kefir. However, this grain will takes average time for growing based on the season wise. The kefir grains usually grow about 5% during winter or cooler condition. Apart from this, it grows 10% to 25% during summer or under optimal warm condition. Hence, it provides interesting grains cultivation which takes you to reach the rapid changes in the lager grain production. Due to greater surface, it allows the kefir grains to grow larger and grab nutrients from the milk. So, this will grow according to the climate condition and gives average growth rate forever.

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39 reviews for Live Milk Kefir starter grains(15 grams)-Organic

  1. Rated 5 out of 5

    indhuabraham (verified owner)

    I am currently staying aboard and was searching for live kefir from a reliable source. I’m glad I came across Culturesmarket as right from the delivery to the quality of the grains, everything is excellent. I’m making kefir everyday and the grains are of top quality.

  2. Rated 5 out of 5


    Excellent kefir grain quality! I had earlier imported Kefir grains from the USA, however they did not produce thick, creamy kefir. Also the kefir cured my Candida infection within days of having it. I was suffering of Candida infection since years. I will now buy water kefir grains as I want to switch over to water kefir instead of milk kefir.

  3. Rated 5 out of 5

    Ravi Kumar

    I have watched this one in in YouTube channel .am faceing lot of problems in my health issues.found and listened it’s good to use.try and recomned to all my friends and relatives , well-wishers etc all.

  4. Rated 5 out of 5

    Naveen Joshi (verified owner)

    hi , you are india’s best kefir shop and the quality of kefir is top notch. i ordered your kefir for IBS. i had a long time condition of ibs and i had ordered from iherb.com and consumed many probiotic brand like “NOW FOODS” and “California Gold” before your kefir, and i am satisfied with the quality of your kefir it was very similar to “California Gold” which is the top brand of USA .this kefir culture saved me and cured my all digestive problems. i used your kefir for about 23 days and symptoms were improved. but then after i wanted to stop drinking this and to preserve kefir.i had called you many times but your contact no. was not responding it was only ringing (last week of jan) ,one time a lady picked phone but unable to talk because i can’t understand TAMIL so i decided to put kefir with 500 fresh milk in deep fridge to make it freeze for one month ( i had read somewhere in your website to store like this) but after a month, i removed it from deep fridge to recover my grains but i had lost each and every grains. i want to request culturesmarket can you please provide me a fresh batch of kefir so that i can continue to consume it. thank you.

  5. Rated 5 out of 5

    Abha Appasamy (verified owner)

    Hi Ms. Pushpa,
    Thank you, I received the water kefir grains in good condition today and have put them for fermentation in sugar water as instructed. They look very healthy and I am looking forward to having good water kefir as a probiotic drink. I have already last year bought milk kefir grains and am using them still and they make very good and tasty milk kefir. The grains have grown both in size and in quantity. I hope I will have similar luck with the water kefir grains and be able to make good water and coconut water kefir.
    Thanks & regards,

  6. Rated 5 out of 5

    Naveen K N (verified owner)

    Here is my experience with cultures market.

    I got interested in Probiotic bacteria a few years back. Other than drinking homemade curd, I wanted to try other probiotic products as well. I preferred fermented products over probiotic pills because of two reasons. First is that even a small amount of fermented products contains up to 10 times more bacteria than a normal probiotic pill. Secondly, most of the probiotic products are a one-time investment in the probiotic cultures when compared to the probiotic pills wherein we have to keep buying new pills once the probiotic pills are over.

    I initially browsed and ordered Milk Kefir grains from Rediff around 3 years back. They charged around 4000 odd rupees for that. As I was not aware of any other websites selling probiotic cultures I went for that. First of all, I had to wait for more than two weeks to get an update on the product. After two weeks I got a call from Rediff telling that the milk kefir grains were delivered with milk and on the transit, the product got damaged. They asked me to wait for another two weeks and they would send a replacement. I got irritated and told that I don’t need the product and asked them to refund the money.

    After that, I forgot about probiotic cultures and by chance, I came upon Cultures Market last year. I believe a year back Milk Kefir grains were priced at around 750 or so on this site. I was really surprised. I wanted to give it a try and I ordered the milk kefir grains. After the bad experience I had with Rediff, I went for Cash On Delivery this time. The product was delivered within 5 days. The product was perfectly packaged and had all the instructions on how to use the milk kefir grains along with the benefits of drinking Milk Kefir. I started using it and within 2 weeks the kefir grains grew twice in size. Every day when I separate the kefir grains from the drink, it would be really thrilling and entertaining to see that the kefir grains growing in size. The benefits of the kefir drink also really started to show.

    Later I wanted to try another probiotic product and I ordered Amasi this time. The next day I got a mail from Cultures Market telling that Amasi will be delivered as dehydrated granules/powder and I have to culture it in warm milk and whether I am ok with this kind of delivery. It is really good to inform the clients about the products and what they should expect on product delivery. I asked to go ahead and courier the product. Even with this I never had any issue and similar to curd I am able to culture this as many times as I want by using a small amount of existing Amasi.

    Overall I find Cultures Market very professional, products really good, prices very reasonable, packaging perfect and the delivery totally trouble free.

  7. Rated 5 out of 5

    Dr R Bhattacharya

    Super robust culture. A little pricey but its worth it. First shipment was messed up by courier delay, but they sent me a second time and this time it was a nice healthy culture. Grains multiply exponentially, and I gave away portions to several people. Pro tip – If you want super healthy crazily growing grains like cauliflowers, use the AMUL TAAZA brand of milk. Its like a growth booster for them! Personally I use full fat farm milk but they definitely do better with AMUL TAAZA, which is my go to milk whenever I feel grain size are shrinking. Highly recommend this vendor.

  8. Rated 4 out of 5

    Nawaz (verified owner)

    I definitely got grains the quality of grains looks small though i thought i get bigger grains its very good kwfir problem is that their size doesnt seems to increase not sure why

  9. Rated 5 out of 5

    Ashish Jain (verified owner)

    I got to know about kefir from a friend and started reading about it. I tried to search it over to buy but then I realized how hard it is to get. It was then when I stumbled upon this site. I was a little surprised to see all the awareness about it and that so many people have actually baught it and are getting benifit.

    I instantly ordered it and for the entire year I made kefir from the grains. I divided it into two to distribute it and it grew again. It was like everything i had read about it.

    Excellent product. A true gift of nature. People having killed their gut bacteria by taking all the antibiotics should definitely take this.

  10. Rated 5 out of 5

    Manish (verified owner)

    I have been having Milk Kefir for the last 3 months now and can say that it has improved my energy levels. I do not feel sleepy after having lunch anymore. Improvement in immunity as well, weather changes have passed smoothly without any seasonal allergy issues.

  11. Rated 5 out of 5

    Shabnam Bagasrawala (verified owner)

    The kefir grains I ordered bloomed wonderfully. I froze them when I was travelling as per the instructions provided and after I was back they bloomed wonderfully again. Loved the product. – Shabnam B , Pune

  12. Rated 5 out of 5

    Monica Prabhu (verified owner)

    I was looking for a kefir culture for months and I found many – in Bangalore at an exorbitant cost of over Rs. 2000 for 10 gms of culture! I wasn’t ready to pay so much for something I wasn’t sure of…what if the culture didn’t survive? what if it didnt do what it claimed??

    To spend so much was just out of the question!

    Then, I came across cultures market and decided to give it a try because it was less than 1/4th the cost of others in the market!

    What I really liked about them was the promise that they would send me another sample, free of cost, even if it was 6 months down the line!!

    Well, its been nearly a year since I ordered it. The sample is extremely resilient and doubles almost every 3 days. I never had to order another sample even when we were travelling and I thought I had killed it!! I’ve passed on the goodness to so many friends and family – all thanks to Cultures Market! 100% authentic grains!

  13. Rated 5 out of 5

    Edward Moses (verified owner)

    I baught kefir grains last February 2017…earlier I purachased some other vendor…I can say that the kefir from these grains is of very good quality.

    I strongly recommended to everyone…

  14. Rated 5 out of 5

    Meenakshi (verified owner)

    I bought milk kefir grains and made milk kefir for around 3 weeks and it was good. Now, I have put it on hold for sometime and stored in refrigerator, changing milk every week. Customer care support is also good. Thanks. – Meenakshi , Mumbai

  15. Rated 5 out of 5

    Bharath Chandrasekaran (verified owner)

    The product is good and it has helped my digestive system! Thank you Keep up the good work!
    -Bharath C, Mumbai

  16. Rated 4 out of 5

    Dr.Singh (verified owner)

    We use this for our research and study. it is genuine. good job!!! i am giving only 4 stars because it took 2 days to reach Mumbai – Dr.Singh , Mumbai

  17. Rated 5 out of 5

    Asmita (verified owner)

    I have got ur milk kefir grain. it’s a very good quality. Thank u so much. Could u have water kefir grain? – Asmita , Kolkata

  18. Rated 5 out of 5

    Very Pa (verified owner)

    Thanks 🙂 The grains are making kefir good quality now 🙂 also I am very thankful to you for replying my emails on very short period 🙂

  19. Rated 5 out of 5


    I was advised to take coconut kefir for auto immune conditions. Can I use your milk kefir grains in coconut milk to make coconut Kefir? please advise

  20. Rated 5 out of 5

    das_archana (verified owner)

    Hi team , i got the milk kefir grains 2 days ago . I am getting lots of grains after keeping it for 24 hrs ( anout 3 tablespoons each day after fermentation). Is it normal ? Thanks

  21. Rated 5 out of 5

    Rajat (verified owner)

    Best quality kefir genuine using it for past 2months my digestion and skin drastically improve & my mom also have digestive issue nothing works in past 10years but this kefir is magical my mom digestion improving day by day,Thanks to Cultures market & team well done

  22. Rated 4 out of 5


    I am in chennai. Im using arokya milk packet or aavin packet. So whether i can use it with kefir milk grains or not? Will it work out or not? I dont know where i get organic cow’s milk in chennai. Pls advice

    • culturemarket

      Hi Rachael,

      Well, try adding one spoon of milk cream per 500ml to this milk while fermenting, should be ok.
      Also you can buy organic Readymade kefir in Chennai@

  23. Rated 5 out of 5

    Prakash (verified owner)

    Hi Team,

    I have got kefir grains from culturesmarket in the month of June, 2017. I was using them regularly and reaping the benefits. But, in the month of August, 2017, I have got severe fever and left the grains in refrigerator aside without using them for about 10 days. After that, the grains used to shrink and got diminished. As it was mentioned “if you happen to loose continuity by your busy schedule or travel, we send you free culture.” So I request to send free culture or let me know if I need to reorder again in case the option of free culture is not available

    • culturemarket

      Hi Prakash, sure, you will get Free milk kefir grains in india if this one do not come back to life as per our email conversation. thanks.

  24. Rated 5 out of 5

    vineela (verified owner)

    Hi, thank you for the grains and your suggestions , and they are growing too this time

  25. Rated 4 out of 5

    Gowri Shankar Reddy (verified owner)

    I got the Kefir grain Yesterday,these look very small. Had first batch of this and i checked with touch of my figure to tasted it. This is very SOUR & small looks like SOUR CURD. Do I’m doing correct procedure? As per the process I need to do three batches of this and from 4th batch I should starting drinking. My Questions are – 1. Kefir grains are very small, but the kefir in the photos in your website looks bigger . 2. Will the sourness will go away after 3 batch. I’m using full cream milk(Tirumal/Heritage) . I’m from Hyderabad.

    • culturemarket

      Hi Gowri,
      Sourness can be altered by adjusting the milk quantity and Temperature. Please check the preparation and faq section at our website. You can drink from first batch if it taste better if not throw first one or two. Smaller grains make better probiotics drink since it has more surface area compare to bigger grains but your grain size will come back to normal soon. Yes milk cream will feed the grains better. Thanks

  26. Rated 5 out of 5

    Udit Gupta (verified owner)

  27. Rated 5 out of 5

    vineela (verified owner)

    Hi , ordered grains in June 4th, recieved the 2weeks after dispatch,, started making around 20th , the grains didn’t grow much and lost most of them in filteration process, so reordered , hoping they will grow this time, As far the kefir made and consumed was real benifitial, helped me and my husband with our digestion issues. Thanks

  28. Rated 5 out of 5

    Vishnu (verified owner)

    Product – Milk Kefir ; I am very much satisfied with the way they respond to my concerns. I got answers to each & every doubt, unlike other sellers who are least bothered post delivery.

  29. Rated 5 out of 5

    Arun s (verified owner)

    HI, i would like to tell you that today is my 4 th day making kefir.I saw the seperation of whey and curd today, and i am very excited to my journey of probiotics foods.Thanks for providing me the grains. Looking forward to your few more products.

  30. Rated 5 out of 5

    Sushma Yadav (verified owner)

    I bought milk kefir from here. It gets double in every week. Good services.

  31. Rated 4 out of 5

    Radhika (verified owner)

    Hi, I just received my milk kefir grains. I wanted to check what does discord the kefir of first two days mean? Did you mean discard?? I should not drink the kefir of first two or three days?

  32. Rated 4 out of 5

    vineela (verified owner)

    Hi, received grains after 15 days of your dispatch, ordered June 4th and received around June 20th, the delay is due to some shifting going on with the courier company. started making kefir immediately. Initially the whey used to separate, last one week whey is not separating to indicate the kefir is done. It’s just forming like curd, and it’s becoming sour if I wait for the whey to separate. Pls guide me

  33. Rated 5 out of 5

    Arup (verified owner)

    I have taken VRS at the age of 56yrs due to health problems. I have been making and having Milk Kefir obtained from you for the last one week. Excellent super charged cultures from the day one I must say. So far my tummy bloating after the meals have gone ( I am excited). I am planning to try your Water Kefir in the near future, and nurture the Kefir Grains, share with my friends and relatives, or want to sell if I get any support to do so. Only thing I would like to clarify with Culturesmarket that the Milk Kefir grains I received are the size of coarse sand, not big enough to compare with the pictures we see online in various websites. Will these grains increase in size in due course? I thank Culturesmarket for showing me right way towards supporting a healthy life.

  34. Rated 4 out of 5

    Sonal (verified owner)

    Great Culture. Have been using for almost a month, produces nice thick kefir. Planning to buy their other products too. Hi Team – can you help share what are the microbes present in your milk kefir grains?

  35. Rated 5 out of 5


    Hi there. I have been using both milk and water kefir for more than a month and my cultures have grown more than 4 times even after giving away to my relatives. So, I wanna sell the extra cultures with you. Please let me know how it works. Thanks.

  36. Rated 5 out of 5

    Sreelatha Kumar

    Previously I bought hydrated grains over Amazon. It was not growing at all, it took several weeks to activate. this one is live and makes good kefir. We all see improvements. Thanks

  37. Rated 5 out of 5


    I had to leave out of station so this grains left out in my car for a month. On my return I opened and surprised. OMG it was like cauliflowers. It doubled in counts. Even culturesmarket surprised. It works great. I have pictures but no option to upload here.

  38. Rated 5 out of 5


    I am from Chennai, 55 years old, struggling with gut problems for 10 years, spent few lakhs rupees, but no relief. This is one product give relief.I buy culturesmarket ready made organic kefir from near by store. Good luck.

  39. Rated 5 out of 5

    Vimala karthik

    I was in doubt because it is few hundreds rupees cheaper than others. But I got more quantity in good package. It grows very good and Makes good thick Kefir. My father’s says his Asthma improved a lot already, which he never said for past 20 years.

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