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More about Milk kefir........


Kefir is a living culture, a complex symbiosis of microflora that naturally form grains or cauliflower-like structures (sometimes called plants) in the milk. So far more than 50 strains of bacteria and yeasts have been found in milk kefir worlwide. European kefir typically contains over 20 different bacterial strains.  As the culture ferments the milk these structures grow, creating new grains in the process. Real kefir from live culture is an endlessly self-propagating process


Our wonderful Milk kefir


 When you purchase milk kefir from us, You will receive a sachet containing one measured teaspoon of grains in liquid (to keep them safe on their journey to you) This liquid is provided to keep the grains alive and healthy on their journey to you. One teaspoon of grains will brew you 250ml every 24-48 hours and you can brew more once they grow. Once received all Live kefir grains require settling as they adjust to there new environment (they are very temperature sensitive) this takes between 3-5 brews. Once settled they will make yummy kefir everyday. The grains grow VERY quickly so you can quickly increase the volume you brew if desired as your grains naturally grow and replicate themselves, although it may not seem like you get much the grains pack a powerful punch and having too many grains when you start brewing is not helpful. You will receive access to our online resources including instructions, videos and our blog with helpful hints and tips and full email support. We do not just send you the grains and leave you to get on with it, we are here to help you begin your brewing journey. 

If you are looking to order grains and have them sent internationally then please order dehydrated grains


The western world’s view on bacterial cultures as beneficial medicinal remedies has taken considerable time due to the lack of correct education on good and bad bacteria. However over the last few decades there has been much positive publicity for probiotic yogurts and drinks that so many of us now consume on a daily basis. As in much the same way, kefir grains offer a highly prosperous and health rich boost to your immune system.

Used to create a fermented milk drink not unlike many of the probiotic bottles found in your supermarket but completely natural and packed with more beneficial elements, Kefir is over laden with good bacteria, all of which are natural and organic. Here a Happy Kombucha we have spent a great deal of time and effort sourcing excellent Kefir supplies to pass onto you, the customer. Whether as use in either water Kefir or milk Kefir, discover the many benefits today

Kefir can help to enhance bowel function. When bowel bacteria are absent, the function of peristalsis is impaired, and the amount of time it takes for food to pass completely through the system is much increased, kefir can help rectify this.
Kefir can also help to control high cholesterol levels, thereby affording us protection from the cardiovascular damage

Please note: There is much more to kefir than we are allowed to tell you about (The people in Brussels actually have new a list about what you can and cannot say and basically kefir does not appear on that list so we are not allowed to tell you about it!) all we can say is do some research or google it and you will be amazed by what you find.

If you are not planning on starting your kefir immediatley or are looking for international delivery please order dehydrated grains.


Looking for a dairy that sells Organic Raw milk? Try Hook and Son. Click here for their website.

 How to make Milk Kefir

  • Put your grains into a clean glass (pint sized) or Glass Jar (1ltr is best)
  • Fill the container with milk (full fat goats/cows milk to settle and feed.) 2/3 full
  • Place in cupboard or other spot out of direct sunlight.
  • Cover jar with a clean dish towel.
  • Let it sit for 24 hours or until it reaches desired sourness.
  • When kefir is finished, strain grains (with a plastic strainer NO METAL) from kefir milk.
  • Drink kefir, reuse grains. Go back to step 1.

(full detailed instructions provided with all cultures)

• Don’t use metal with kefir. To strain the grains you can use a nylon strainer, a plastic slotted spoon, or a plastic colander.
• Don’t keep the brewing kefir in the direct sun.
• Don’t expose the grains to heat
kefir myths 1kefir myths 2

Trouble shooting:

Click here for Frequently asked questions 

Adjusting to a new home.

Your first batch or two of kefir may seem extra yeasty. If that’s the case, the kefir is still fine to drink, but your kefir will mellow after the grains have been a week or so in their new home.

Click here for detailed Good kefir housekeeping
Tune-up: Kefir grains take on other strains of bacteria. It is possible for your kefir to seem “off.” You may even think you killed your grains. You probably didn’t. Rinse them with filtered water (non-chlorinated), put them in a glass container, cover with filtered water, store in the refrigerator for 24 hours. Strain them and make a new batch of kefir. 

Click here to learn how to Making Nut milk or non-dairy kefir

click here Freezing and dehydrating kefi

Storing grains

If you want to take a break from your kefir making for a while, put the grains in a jar with milk (as you would to make kefir), cover with a tight fitting lid and store in the refrigerator. The low temperature will slow down the fermentation process of the grains; they will go into a semi-dormant state. Every week or two, change the milk and drink the kefir that you made in your refrigerator. Your grains may last longer than this, so if you do neglect them for a time, try to rejuvenate them before deciding you have killed them. Make a batch or two of kefir and see how they do.