Features:

  • QUALITY GUARANTEE: Our kefir grains are guaranteed to arrive fresh and alive, or we’ll send you a replacement free of charge. Your purchase is RISK FREE! | Enough for the whole Family
  • PREMIUM ORGANIC GRAINS: Our grains have NEVER been dried or stored in the fridge or freezer. They are shipped to you fresh in a sealed, food grade BPA-free container (not a sandwich baggie like many other sellers use!).
  • COMPREHENSIVE TUTORIALS: Your purchase includes unlimited email support, so you can ask us your fermenting questions anytime. You’ll also get a BONUS 39-page eBook with images, video tutorial, step-by-step instructions and delicious recipes to create the best tasting kefir again and again. You’ll have our full support in your kefir journey!
  • SAVE MONEY: Your grains can be reused over and over, and will produce plenty of kefir for the whole family. It’s exponentially cheaper than buying kefir at the grocery store!
  • HEALTHY PROBIOTICS - We feed our kefir grains fresh organic milk every day. We carefully cultivate our grains to contain as many strains of healthy bacteria as possible, giving you well balanced probiotics in every sip.
The Real Thing

I followed the instructions and watched several YouTube videos, and the kefir comes out right every time. The grains really multiply after a few weeks. I would say mine double every 10 days to 2 weeks. I like thick kefir, and one of the things I learned by accident was to leave it in the refrigerator for a day before setting it out. In other words, fill up your jar with milk and the kefir grains, put it in the refrigerator for a day, take it out the next day, and let it set at room temperature for a day. It comes out thick and creamy, just the way I like it. It is similar to laban, which is a kind of liquid yogurt, but this is even better, in my opinion. You will have enough grains after a few weeks to supply the neighborhood. I can highly recommend this.

Life changing Kefir with fantastic seller. Couldn't ask for more.

I suffer from "leaky gut" syndrome. My doctors and the plethora of specialists that I have seen over the years all said the same two things: Allergies and IBS. Little did they know that my allergies, food intolerance, IBS, depression, anxiety, sleep problems and many more symptoms were all being caused by the permeability of my intestines. Relying on the power of the Internet I read about how homemade yogurt is very good for people with such conditions. I live in a small space and the last thing that I need is another appliance to buy and take up precious realty on my countertop. Then it hit me. I had seen something called Kefir in the grocery store. It was a liquidier version of yogurt. Maybe it wouldn't require special equipment. Yes I know that you don't need to buy a yogurt maker to make yogurt but that was the direction I was heading in. I remembered about the Kefir and looked it up online. After just reading about it I was hooked. I choose this seller due to the wonderful comments made. I felt confident and comfortable in their product and their business integrity. I have not been let down. The product quality is top of the line. The seller goes above and beyond and is what all sellers should be. The ebooks is invaluable to those starting off. Why do I say that the Kefir is life changing? After the very first day drinking it I could feel the improvement in my health. I haven't felt this good in too many years to remember. I am currently trying to educate friends and family about the wonders of this fantastic beverage. Everyone should drink it. Allergic to milk? Try water Kefir. Kefir for everyone!

I love experimenting with my grains!

I have been completely satisfied with these grains. They were shipped on a Monday and I got them on Thursday. The grains were well packaged and did not have a super strong smell when I opened them even though I was warned they might have a "not pleasant" smell. I put them in a cup of milk and let them sit. After 25 hours I strained and threw the kefir away as instructed. It was fairly thick though and had a pleasant smell. Wasn't too yeasty. Did another batch and let it sit for about 20 hours before I strained it. I let it second ferment and put it in the fridge after 6 hours. I've been using the kefir I've made for smoothies which consist of just strawberries, frozen bananas and kefir. No sweetener needed. The bananas give enough sweetness. Sometimes I'll add a little vanilla or some pineapple. I've had my grains for 11 days and they have grown to where I now have almost 1/4 c. I've split them and have 2 batches going and I've already given some grains away to a friend. I do find that my thoughts have been consumed with kefir. It's interesting to read what others have done successfully, and the different techniques that they use. I've only had one batch split into curds and whey but after stirring and straining, I was still able to use the kefir and even my kids didn't object. They ask me every day when I'm going to make the smoothie. All 7 of them drink it, plus me and my husband, and I'm excited to now be able to make more than just 2 c. a day to provide for my family of 9. It's been fun to see how things change and to experiment with the grains to milk to time ratio. Must be the Biology teacher nerd in me ;) 1st picture - how many grains after 1 week 2nd picture - grains the day I received them **Edit** I've found that living in AZ, the kefir can culture quite fast when my home temperature is 77-78 degrees. Even just using 1 tsp grains per 3-4 cups milk. I've found that putting my jar of kefir in a cooler with a small bag of ice on one side can drop the temperature and prolong my culture and make a thick and creamy batch

Great Seller and High Quality Kefir Grains

I recently got turned on to kefir and was purchasing it in the supermarket but at $5-7 a bottle it was getting a bit expensive. Someone mentioned that you can make your own so I looked into that and decided to give it a try. I had no idea that you could buy kefir grains on Amazon but a Google search led me here and after looking at a few sellers of kefir grains I went with this one by Fusion Teas as the reviews were really good. I'm really glad I did. I purchased 2TBSP. They arrived well packaged in an insulated foil pouch inside a USPS box. They arrived ahead of schedule. Before they arrived I received an email from Fusion Teas with a temperature and tips PDF and a second PDF about kefir and making kefir. These are great resources. There was also instructions in the box with the kefir grains. My kefir grains looked great, big and fluffy like cauliflower. I was a bit intimidated at first but following the instructions made it super easy. I used a 1 quart mason jar and covered the kefir grains with about a cup of whole organic milk. I let this sit for about 24 hours and threw the first batch out as instructed. The instructions indicated it could take up to a week before the kefir grains achieve their full potential but mine must be over-achievers because I was drinking the next batch after 12 hours. I had to start adding more milk because it was getting super thick after 12 hours. It's day 3 and I am now adding about 3 cups of milk and they are doing great. I did have to Google a few questions such as can you pour cold milk on the kefir grains (you can) but otherwise most of my questions were answered in the provided PDF's. If you are confused about what kefir grains to buy on Amazon look no further. I highly recommend these from Fusion Teas.

Very happy with my decision to purchase my Kefir grains from Fusion Teas

I recently was introduced to store bought Kefir (Lifeway Kefir milk smoothies and Latta Kefir with acidophilus) and liked the idea of an even healthier alternative to yogurt. I am the type of person who likes plain yogurts/ drinkable yogurts and typically have 1-2 cups every day. After reading many reviews and watching instructional/promotional videos I thought I would try making my own Kefir, especially since the type of Kefir purchased at a store has so many fewer varieties of beneficial bacteria and yeast. This is the first time ordering grains and trying to make my own Kefir. I received a 'generous' 1 TBSP of kefir grains and followed sellers instructions. By day 4 my grains had 'plumped' up to more than 2 TBSP. I had some minor questions regarding the process of making milk Kefir that went beyond the ebook. The seller very quickly responded to my questions (typically same day) and was very informative and mentioned some of the information that was already included in the included ebook, but also included a few other tips. While I have a lot to learn about the 'art' of making the perfect Kefir, so far I am impressed. I am very glad I decided to purchase from Fusion Teas. If anyone were to ask me on where to purchase grains, I wouldn't hesitate to recommend them. Also, if I ever happen to destroy my grains through a mishap on my part, I wouldn't hesitate to purchase from them again. Update - day 17 of making Kefir So as some other reviewers have noted - being patient is a key. My 1 tablespoon has tripled in size and seems very active. For the first few weeks, I could not get a thick Kefir no matter how hard I tried. For my first batches, it was very sour and I ended up letting it curdle to make a cheese spread and kept the whey to make sauerkraut (which came out great btw). Then at day 13, the 'miracle' began to occur. The milk under the top curdles/grains became nice, thick kefir that kept its shape when spooned out. Once strained, the kefir became much more homogenized and was the typical 'drinkable yogurt' consistency. I am now making 9 cups of kefir a day and am making way more than I can consume - so I have put some grains in the fridge. My batches (in a 70 degree home) takes a mere 18 hours to culture. I already have plans to give some of my grains to family members. I also have to change the milk in 4 days in the fridge because even at 36 degrees, the grains have completely cultured the 12 oz of milk they were in. Once again, VERY satisfied customer and excellent customer service. I contacted seller multiple times and always had prompt, courteous (and helpful) replies. Also - view his video on youtube, it is very helpful. Once these grains are fully active, you don't need much (I think her uses 1 tablespoon for 6 cusp, culturing for 24 hours) One last comment - some of these grains became HUGE (1 was a bigger than a tablespoon by itself). In looking at other kefir websites (yemoos seems very helpful), I actually decided to cut my grains into smaller pieces. This has helped significantly, as the grain was so large that it trapped a lot of CO2 and was floating mostly out of the milk. Grains are very active and very healthy.

Great product, be patient and read the book!

I have never made kefir before buying these grains. I have severe IBS-D, and have tried all kinds of treatments including 7 or 8 different medications and a low FODMAP diet. The low FODMAP worked for a year or two, but gradually the symptoms got worse again. I recently read that several IBS experts now believe that changing the gut "microbiome" can be extremely helpful in reducing symptoms. A friend of mine also has IBS and improved hugely after starting a microbe-friendly diet, including home-made kefir, so I decided to try these grains. I placed my order on a Saturday, and I understand that the producer ships on Monday and Tuesday, with delivery expected on Thursday and Friday respectively. I got a shipping notification on Monday, and went to the store to buy my whole milk the next day. By Wednesday I was getting excited. By Thursday, I was anxious - no grains. By Friday, I was very worried. Thankfully the producer makes several helpful comments online, saying that his grains should be fine for a week or more in the mail and he will replace any that don't survive, so I stopped being quite so uptight. They finally arrived on Saturday. They arrived in one of those little plastic tubs that take out places use for sauces, mayo and ketchup. The tub was inside a silver bubble-wrap bag, so protect from temperature swings, and the whole package was inside a box. The actual grains looked pretty much like the seller's photo, except I ordered one tablespoon, so the cluster was smaller. The instructions were very good, and the free booklet was very helpful with video links. I was very impatient, wanting thick kefir from the start, but it doesn't work that way. I put the grains into one cup of milk for 24 to 30 hours, as instructed. For the first 3 or 4 days, even though I was getting the "whey sign" at the bottom of the jar, the kefir was not very thick. However, by the 4th day, it tasted good enough to keep it, and a second ferment for 12 hours after straining (no additives) thickened it nicely. I have now used it for drinking, smoothies, overnight oats, ranch dressing (without mayo) and I have even made kefir cream cheese by straining it though a coffee filter in the fridge overnight. All delicious. I almost killed some of the grains by rinsing them with pure water, as one youtube video recommends. They took about a week to recover, but they are back to full strength now. Don't repeat my mistake, it can't be good for them, no matter what others might say. One last thing to say. After a couple of weeks, they don't really look like the seller's photo any more. I think he must have a special method for cleaning them up for shipping. Over time, they begin to accumulate curds on the surface of the grains, and look a bit more like whipped cream cheese with some lumps in it. Even stirring before straining will not dislodge all of the curds. At this point a strainer with a wider mesh is is very important to let the curds through into the kefir. There is really no need to remove all of the curds, the grains work just as well, or perhaps even better. When they have grown to more than I need for a 24 hour culture, I just push some of the grains through the strainer into the kefir. They are safe to eat and do not significantly affect the taste. Back to the IBS. I think my symptoms are improving, but it has only been a few weeks. I am certainly enjoying playing with my food, learning about kefir and all of the great things that can be done with it. Really great product, thank you Fusion Teas.

A little patience required. Two weeks from start. Keifer grains doing great. Whole milk, preferably A2 milk.

First time Keifer maker. Arrived well packed and looking healthy. First 2 days, used Horizon UHT out of necessity. After that, Snowville Creamery in OHIO. Non homogenized whole milk. Pasteurized under 167 degrees. A2 milk. A2 milk is easier to digest. Good for drinking by itself, for mildly lactose intolerant people. Most farms produce milk from cows with A1 genes. The creamery does genetic testing and refuses to buy from Farmers not compliant with A2 herds. Farmers ague the changeover to A2 herds is very expensive. Best whole milk I have ever had, I have ulcerative colitis, and lactose intolerant to a degree, and am not having any problems with the Yogurt or Keifer made with A2 milk. Other yogurts have caused me distress. After one week, I was ready to scrap the whole project. I thought the UHT milk killed the grains, On my last batch, I noticed some fermentation. A week later, I have thriving grains, and perfect tart Keifer. After tasting it, I then add a few tangerine peels and one small piece of tangerine for a second fermentation, Makes the taste mild and pleasant. Followed Donna Scwenks You Tube video on milk keifer. I use quality stainless steel tight mesh strainers, a bamboo spoon, and different sized ball jars, all from Walmart. Best selection.

Great Quality - see pictures and comparison to another producer.

Updated review (April, 20 2016). This product is EXCELLENT!!! It perfectly regulates digestion and bowel movements. If I'm on travel and not able to have daily kefir, I have noticeable change in my energy levels, bowel movements, immune status, etc... As soon as I go back to drinking it, I feel normal again. When I change milk I typically use pre-warmed milk to 30-35 Celsius, and leave the kefir brewing on sun (during cold months) or shade (during summer months) at around 25 Celsius or so. The grains multiply quickly. I let kefir ferment until it's highly acidic (the way we did it when I was a kid in my home country). The taste is acidic, tart and very flavorful. I use 100% grass-fed milk, sometimes mixed with goat milk. If you notice more "curds" (cheese) forming, use full fat goat milk for 3-4 days. It'll help break the curds easily. This kefir is excellent addition to my daily, body building/toning schedule. Original Review I purchased both from "Mr & Mrs. Kefir" Milk Kefir Grains Fresh Mr & Mrs. Kefir and from "Fusion Teas" 1TBSP Active Organic Milk Kefir Grains & Ebook: "Milk Kefir Unleashed" By Thomas Egbert. I took pictures of both batches when they arrived and took care of both kefir grains under same conditions and using same milk. I am originally from region where we make both kefir (we call it sour milk) and yoghurt. I've made my own yogurt for the past 30 years and I am very familiar with the process of growing cultures and keeping them "clean" (preventing "wild" strains from contaminating the batch). I've cultured kefir when I was younger but switched to yoghurt at some point. I'm making kefir again, because it's less time consuming than making yoghurt. I make Kefir and yoghurt with full fat milk, non-homogenized, from 100% grass-fed cows. I can't find un-pasteurized milk so I have to use pasteurized. Goat milk is typically ultra-pasteurized and it's still fine for making kefir and yoghurt. Here are differences between kefir grains from aforementioned sellers: Fusion Teas - product was shipped 1 day after it was ordered. - it was shipped during Feb, outside temprature was not to hot and not too cold. - product came in a container as described - the quantity was about 1 TABLEspoon - the quality was very good! The cultures were revived in matter of 24-48 hrs and started producing kefir with acidity level that was titrated based on incubation time (the longer I kept grains in milk without changing milk, the more acidic the environment gets). These grains did not produce foul odor, the kefir tasted tart-acidic (as I like it) and it was overall a good tasting kefir. Mr & Mrs. Kefir - product was shipped 2 days after it was ordered. - it was shipped during Feb, outside temprature was not to hot and not too cold. - product came in a container as described - the quantity was about 1 TEAspoon - the quality was extremely bad! It became evident after 5-6 days that the cultures were contaminated with "wild" strains of bacteria or yeasts (or both). The odor (gas) that the milk was producing had extremely pungent stench reminiscent of acetone and or methane gases (cultures should only produce carbon dioxide gas which is odorless). I recognized that smell very well because it's very similar to the smell when I contaminate yoghurt cultures with wild strains (unsafe handling, batch contaminated, non-washing hands, utensils...etc..etc). The taste of kefir was too yeasty and not acidic enough. When I drank about 4-5 spoons of kefir, I felt sick after 12 hrs or so with stomach pain. I took ~200 billion live colonies of Lactobacillus bacteria along with lots of sauer cabbage (probiotic + lactic acid) to feel better again; and I did, within 2 days I felt ok. - I concluded that something must have gone wrong with the grains I was sent; contamination at source or during transport. One thing! The grains can be "lively and healthy" but that doesn't mean that grains do not have "wild" strains of bacteria and yeast. Wild strains can grow just as good as normal kefir strains except that wild strains have either no benefits to humans or, at worst, cause GI issues. I advise following: - to revive your grains faster, when you get them in mail, and have rinsed them, use prewarmed milk to ~25-27 degrees Celsius. When you change the milk, use prewarmed milk again. It'll speed up growth. If you add cold milk from the fridge, you temporarily stop the growth until the milk gets warmer from surrounding room temperature. - use milk from GRASS-FED cows (as opposed to corn/soy/grain)! This is important because grass-fed milk has significantly more diverse spectrum of healthy fats than grain fed milk (a study at NIH and available at pubmed.com). I used to shepherd cows, and if you did, you'd know that cows naturally munch on grass, not on grain - cows will go on a meadow to graze...it won't go to wheat field to eat wheat (natural instinct). - use full fat goat (or if you're lucky sheep) milk for a really authentic, unique flavor. Goat milk is more ubiquitous. I have never seen sheep milk anywhere in US so far. - If you really want to experiment use also camel milk (YES, CAMEL MILK!. this is typical in central Asia, you can buy camel milk raw from only ONE producer in the US, over Amazon - it's expensive but...the taste is very unique). - it is imperative that all utensils that come in contact with cultured milk or kefir grains are sanitized (washed with soap and rinsed).

Dreamy kefir

It took me some trial and error (not the fault of Fusion Teas) but I am head over heels for homemade milk kefir. I received enough kefir grains in my order to make nearly 6 cups of kefir. The only problem was I didn't realize this and I was having a lot of trouble for the first week. I couldn't figure out why my kefir was so strong, yeasty and separating so quickly (within 12hrs). Shame on me for not doing more research before starting this kefir adventure. A little bit of googling and I came up with solutions. For those who haven't tried before, here is what I learned: 1. You only need 1tsp of healthy active kefir grains to make 2 cups of kefir every 24hrs (which is plenty for me). 2. Kefir needs to breathe as it ferments. There's actually a lot debate about this and some people swear by air tight covers on their jars during the fermentation process, but I will say that, in my experience, using a coffee filter with the ring (for mason jars) is working beautifully for me. I do put an air tight lid on it when it's ready to go in the fridge. 3. If you want flavored, milder kefir and more biodiversity of bacteria, DO A SECOND FERMENTATION!!!. It's simple. After the first fermentation (the first 24hrs), strain your kefir into another jar, add whatever you're using for flavor (I highly recommend orange peel, hardwood xylitol, vanilla extract, cinnamon, cardamom, and nutmeg), recover with a breathable cover and let sit at room temperature (75-80 degrees F is best) for another 2-12hrs. Then put a lid on it and refrigerate it. Back to the kefir grains from Fusion Teas. These little guys are very happy and healthy. If I let keep all of they're progeny I'll be drowning in creamy, dreamy kefir by the end of the week. I kid you not. I had my doubts about my ability to make delicious kefir that I would WANT to drink, but these grains made it easy (and Google. Google helped a lot;)) Now I just have to find friends or chickens on whom to pass off my growing colony of kefir grains!

This kefir is the best investment in probiotic support that you can buy.

Absolutely the wisest investment you can make toward a healthy diet. The kefir grains are reusable and grow with each use. The only recommendation that I could make is that you order them from the fusionteas website so that you can order a larger starter batch because your whole family will love this kefir and it will take several weeks (at least) for the one tablespoon of grains that is available through Amazon to multiply to the point that you can make large batches efficiently. The best way to eat this kefir is immediately after it has finished fermenting (24-36 hours @ 70 degrees F). When you consume it at room temperature, especially on an empty stomach, you can feel a slight bubbling in your stomach as it populates your intestional tract with over 80 strains of good bacteria. Try to eliminate sugar and refined foods from your diet because these products feed the bad (candida) bacteria that you are trying to eliminate. You want at least 80% good bacteria in your intestional tract. Don't waste your money on expensive probiotic supplements. Drink this kefir every day and you will be populating your intestional tract with over 80 strains of good bacteria. The good bacteria will reduce cravings for sweets that the bad candida bacteria create. I have never gotten a better night's sleep than when I drink it right before bed. This kefir is phenominal!

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