Buy Kefir Grains in India Online

International origin kefir grains cultured in our village near Salem. We only use Grass fed organic cow’s milk, natural sugar to supply pure quality bacteria rich kefir grains to the customers throughout India. Buy kefir grains online from us and make a healthy kefir drink at home very easily.

Best selling Products

Quality Assurance

  • FSSAI Registered
  • Premium Quality Kefir Cultures
  • 100% Natural & Organic Kefir
  • Call / Whatsapp Chat Support
  • Free Double Mesh Strainer
  • Free Solid Wooden Spoon
  • Download our Instructions Manual

Shipping Policy

  • Free Shipping Throughout India
  • Dispatch your order within 24 Hours
  • Tracking details will be sent via SMS
  • Grains will be active upto 12 days in courier. 
  • Courier may reach within 2-3 Days to South India and within 4-6 Days to North India from the date of dispatch

Buy any 2 Kefir Grains Starter and Get any one Kefir Starter Cultures free worth Rs.850

Customers reviews

Absolutely delighted to use the Milk Kefir by Nature Probotics. Already made two batches of kefir using the kefir grains and it tastes amazing. The packaging was brilliant and the wodden spoon and strainer is also of very good quality. Will recommend all to try this product. Great taste and great for health. Waiting for making more and more kefir.
Gaurav Gupta
Milk Kefir Grains
At first I thought the quality will be average but its not. Its absolutely Top!!!!! d creamy smoothie I got in kefir. It feels like it really loaded with good bacteria n enzyme’s, which is making me hungry. Absolutely love it especially d digestion part.looking forward to heal my eczema n dry skun problems along with healing my immune system. 🙂
Noor Mohd
Milk Kefir Grains

What is Kefir?

Probiotics are the good bacteria that help in healing the body. Kefir is considered as one of the best probiotics in the world as it contains more strains of good bacteria than yogurt and curd. 

It is prepared using grains that is a symbiotic culture of bacteria and yeast. The most popular and beneficial one is milk kefir, which is made by adding the kefir grains in the milk and let it ferment for 24 hours. After the fermentation is done, you will have a glass of tasty probiotic dense food.

Difference Between Milk Kefir and Water Kefir

  • People often confused about milk kefir and water kefir and which one to buy. Milk kefir is obtained with the help of culture grown in milk, while water kefir is fermented in water with the addition of sugar.
  • People who have no problems with dairy food, believe that milk kefir is more useful, because it contains vitamins and minerals that you will never find in water kefir.
  • And it is true, because water kefir has only about 10-15 strains of useful bacteria and yeasts, while its milk kefir has from 30 to 50 strains of the live bacteria and yeasts.
  • Besides, water kefir has smaller amount of calcium and magnesium than that found in dairy kefir.
  • On the other hand, being a good source of useful bacteria and microbes, water kefir can serve as an excellent alternative to milk probiotics. Therefore, it can be used by people with lactose intolerance.
  • Concerning preparation of the beverages, they are very much alike, but some people consider preparing water kefir easier.
  • To conclude, if you are dairy or lactose intolerant, you can try water kefir. Otherwise, you can consume both in alternative times so that you will not miss the goodness of anything.

Difference Between Kefir and Kombucha

Kombucha is a slightly effervescent, sour tasting beverage that is made by culturing kombucha scoby with a combination of sugar and tea. It has a fizzy, apple cider vinegar like taste that is on the sour side. Both are beneficial in their own way. But in order to make a choice between these two, there are some things that should be considered.

  • Although both kefir and kombucha consist of beneficial microbes kefir is rich in lactic acid bacteria.
  • The probiotic content of kefir is more than kombucha whereas kombucha is more of a digestive aid.
  • Milk kefir contains calcium whereas kombucha doesn’t. Although kombucha is rich in caffeine as it is made from tea.
  • The enzymes and acids in kombucha have a stronger effect than those in kefir.
  • Kombucha is dairy free, so it is a better option for people with a lactose intolerance.
  • Although the lactose content of milk becomes negligible after fermentation via kefir.
  • Kefir is sweeter than kombucha which has a fizzy, sour taste. So, the choice of beverage greatly depends on your taste.

Health Benefits of Kefir

  • Kefir is king of probiotic than yogurt
  • Kefir is rich source of many nutrients
  • Kefir improves lactose digestion and tolerance
  • Kefir improve your gut health by increasing good healthy bacteria into your gut
  • Kefir improve bone strength and lowers risk of osteoporosis
  • Kefir helps you lose weight and lowers risks of obesity
  • Kefir helps to promotes skin health and fights the effects of aging
  • Kefir help treat digestive problems such as diarrhea
  • Kefir helps to cure irritable bowel syndrome (IBS)
  • Kefir boosts your energy and immune system
  • Kefir can help you to detoxify your body
  • Kefir can cure your acne problems
  • Kefir acts as antibiotic and antifungal properties
  • Kefir reduces insulin resistance, balances blood sugar levels and lowers risks of diabetes
  • Kefir may help to reduce blood pressure and cholesterol
  • Kefir may protect you from allergy issues and asthma symptoms
  • Kefir contains high % amount of calcium, protein, vitamin B-12, vitamin K and biotin
  • Kefir may dissolve gall bladder stones
  • Kefir drink have a great potential for cancer prevention and treatment
  • Kefir may help relieve stress and anxiety issues
  • You can make kefir probiotic drink very easily at home

Frequently Asked Questions

Yes! When Kefir is made with the process of fermentation, the kefir cultures/bacteria breaks down the lactose and the result bacteria produced is the probiotic cultures.

Hence the combination of the long fermentation time (15-18 hours) along with the specific kefir cultures ensures that Kefir is 99% lactose free. Even though that 1% of lactose remains, it is safe to consume by lactose intolerant individuals.

Milk kefir has a tart yogurt like flavor and is even called the champagne of milk. Its taste can also be compared to that of Italian soda- made of cream and carbonated water.

All forms of mammalian milk like goat, cow, sheep and buffalo milk can be fermented using kefir grains. 

Ceramic, food grade plastic or glass containers are recommended. Nylon, wood or plastic strainers are advised to filter the grains.

When the kefir is fermented in or stored in a metallic container for prolonged hours, it can have a leaching effect on the metal. This is because the acid in the Kefir will react to the metal. Please refrain from using metal spoons as it might damage the grains while stirring.

1 tablespoon of kefir grains will ferment upto 500ml of milk and in 24 hours. Based on the weather condition of your location the time may vary.

If your kefir is separating or ends up being too sour before the usual straining time, decrease the amount of grains or increase the amount of milk.

If you want to make a lot of kefir with just a few grains, keep adding more milk without straining. The kefir combined with the grains will acts as a starter and quickly turn your milk to kefir.

If you prefer a sour kefir, the ratio of grains should be higher. If you prefer a less sour- mild version, decrease the amount of grains.

A simple test is to nudge the container to see if the milk is set in a thin gel manner as compared to how watery milk is.

Kefir ferments in a top to bottom manner so if the bottom looks like runny milk, let it sit for a few more hours. When you start to see bubbles trapped in the gel like substance, which will increase till there is a tiny separation across the bottom of the container.

If you stir the kefir occasionally, this separation is seen across the middle of the container. Once the complete separation is seen, the kefir is ready!

Use a wooden, nylon, or plastic strainer. Pour the kefir through the strainer (shake it or use a spoon to help speed up the process) till the grains are strained out.

Milk kefir grains are not fragile so using some force to push the grains won’t harm them in any way.

Keeping the grains in a clean unbleached tea bag or muslin bag is also a good idea as it avoids filtering out the grains as you can just pull it out.

You can even use your hands to remove the kefir grains out and this won’t damage them either.

A lot of kefir experts recommend not washing the grains as they grow better and produce better quality kefir when not rinsed.

If you still want to rinse the grains, make sure to use non-chlorinated clean water. Swish them around in a bowl or water or hold them under a tap and pat dry.

Kefir grains need a stable environment with gradual and minimal temperature changes. If it is exposed to variable temperature then it can turn thin or grainy. If the kefir grains don’t seem to be adjusting and returning to producing normal kefir, the temperature in the environment needs to be adjusted.

In most cases temperature below 21°C or above 24°C or using low fat, lactose free or non-fat milk can change the texture of the kefir. So be a little patient and give time to your grains to adjust to the new medium.

No, you cannot make kefir grains unless you have starter culture. Buy kefir grains online or from a friend to start with.

If you care for them properly, kefir grains can be used unlimited times to make Kefir. They have an unlimited life span if you follow the instructions and maintain hygiene.

They look similar to tiny cauliflower florets. When you take a closer look, they seem to have a pattern similar to that of a brain or corals.

Kefir grains consume lactose in milk in the process of turning milk into Kefir. But after a while they may run out of lactose/food. Hence if the grains are not fed fresh milk, they may become stressed, starve and eventually die. 

Giving them a consistent supply of fresh milk by separating the Kefir grains and feeding them regularly is crucial to maintain healthy grains.

Do not fill your jar more than 2/3rd or 3/4th of the way. As the kefir will grow in volume, it needs space to expand.

The range of temperature between 18°C to 28°C is the best functioning range. Temperature above 30°C can damage the fermentation process. It can actually ferment even inside you fridge where the temperature is low but the process will take a longer time.

If you live in very hot climate, you have to ensure that your kefir isn’t exposed to excessive heat. To do this, let your kefir ferment inside the refrigerator during the day and outside the fridge, during the night.

While fermenting, the amount of carbon dioxide is what causes the kefir to increase in volume. Putting a lid on it will increase the carbonation of the kefir and hence makes it fizzier.

As the kefir grains require oxygen to thrive, using a breathable lid such as cheesecloth, paper towel etc. will be a better option.

This is also a safer option as the breathable lid will reduce the risk of built up carbon dioxide causing the glass container to explode. This accident usually occurs when a kefir container is filled to the brim or forgotten.

Just like fizzy drinks, kefir may burst out of the jar if kept inside a tightly shut container. It is a good idea to use a cheesecloth while placing the container in the fridge for a few days as it achieves the right amount of carbonation.

Kefir should not be exposed to direct sunlight. The culture does not require light to ferment so keep it away from sunlight.

The best thing about Kefir is that it can be very forgiving. Strain it when you remember and feed them as you would normally.

The grains may consume the new milk quickly so it’s best to keep an eye on it and strain it when it appears to be ready (this may happen before the 24 hour period as well).

If you have forgotten to strain it for more than a week, let them re balance in 3-4 4 new batches and consume only the next batch after it has.

Consume kefir within 2 weeks of making it. It is best to drink it a day or 2 after straining it, bottling it and refrigerating it.

As this allows more Vitamin B to develop at the same time, the acid or alcohol content in the kefir does not go up.

The Kefir tends to develop a creamier consistency and a deeper flavor as well. The yeast and bacteria in the Kefir gives it the ability to stay well preserved for a long period. However the acetic or alcohol content will increase, causing it to get fizzy and sour over time.

Container that have been forgotten in the fridge for moths can smell like creamy wine or pickled milk. But it doesn’t mean that the kefir is rotten.

While moving the grains apart from each other, sticky threads can be seen hanging between them. This indicates that the kefir grains are growing and are healthy! However do not panic if you don’t see these threads as the lack of it doesn’t mean that they aren’t healthy.

Scroll to Top