Organic Milk Kefir Grains

The fermented drink your gut will love

Milk kefir is a naturally fermented drink made by adding milk kefir grains to milk. These grains are a living culture of bacteria and yeasts that work together to transform milk sugars (lactose) into lactic acid, a touch of alcohol and natural fizz.

The result? A tangy, creamy, lightly sparkling drink that’s full of probiotics and great for your gut.

A natural source of protein and nutrients

Kefir is packed with health benefits, mainly thanks to the probiotics formed during fermentation. These good bacteria help promote a healthy gut microbiome, support digestion and boost your immune system.

It’s also a great source of protein, B vitamins (like B12 and K2), and important minerals such as calcium and magnesium.

Easier on the stomach

Because most of the lactose is broken down during fermentation, milk kefir is much easier to digest than regular milk. That makes it a good option for anyone with mild lactose intolerance.

How to activate your milk kefir grains

Each sachet contains 1 g of dried kefir grains. Once activated, that becomes 6 g, which is enough to ferment about 600 ml of milk. With the right care, you can reuse your grains over and over again. Here’s how to get started:

Add the contents of the sachet to 100 ml of milk in a glass jar. Tip: use our kefir fermentation jar. You can use cow’s, goat’s or sheep’s milk or even plant-based options like coconut or almond milk (though not all plant milks work equally well for kefir).

Let it ferment at room temperature (20–24°C) for about 24 hours.

After 24 hours, strain the milk through a fine sieve and add 100 ml of fresh milk.

Repeat this process daily for 5 to 7 days. As the grains become active, you’ll notice they get plumper and start to smell slightly sour. That’s your sign to gradually increase the amount of milk to 200 ml.

Once the milk thickens and tastes tangy, your grains are ready to go!

Make your own milk kefir with active grains

Strain your kefir and add fresh citrus juice, fruit (fresh or dried), or your favourite spice mix to taste.

Add 6 g of active kefir grains to 600 ml of milk in a glass jar. Stir with a clean spatula.

Cover and let it ferment at room temperature for 24 hours.

Strain the kefir and save the grains for your next batch. You can drink your kefir straight away or leave it to ferment a second time for extra depth of flavour.

How to store active kefir grains

Not making a new batch right away? No problem. You can store your active grains for later use.

Place them in a jar with a good splash of milk. They’ll stay active for up to 7 days at room temperature. Add some sugar water, and you can keep them for up to 2 months.

Want to put them to sleep? Store them in the fridge. The cold slows fermentation and puts the grains into hibernation. Just be sure to feed them occasionally with fresh milk or sugar water to keep them healthy.

Tips for homemade kefir success

Feed your kefir grains regularly with fresh milk—preferably whole milk—for best results.

Cool temperatures slow fermentation. For an active and healthy culture, keep your kefir at a stable temperature above 20°C.

Ingredients

MILK kefir grains*, MILK*. (*)from organic farming

Allergens

This product contains the following allergens: milk.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.