Living CulturesStart Your Culture

A little
culture.A daily
ritual.

A glass jar of white milk kefir with a fine linen cover, a drinking glass and a spoonful of kefir grains

Live Tibetan kefir grains, grown with organic milk and ready for your kitchen.

Start Your CultureLearn How It Works

Feed. Ferment. Enjoy.

Fresh milk being poured into a simple glass jar with kefir grains

Feed with fresh milk

Active grains, fresh milk and a clean jar. A simple place to begin.

The natural creamy texture of milk kefir as it cultures

Let it culture

Give your culture a little time. Watch the milk slowly become kefir.

Kefir being strained through a sieve, keeping the grains for the next batch

Strain and repeat

Keep the grains, chill your kefir and start your next jar.

Read the full method
A close view of the soft, cauliflower-like clusters of milk kefir grains

Small grains.
A living tradition.

Live milk kefir grains are reusable cultures of bacteria and yeasts. Feed them fresh milk, strain, and begin again.

They grow through care, time and sharing. A small everyday ritual that becomes part of your kitchen.

Read the care guide

Your first jar,
made simple.

Clean jar. Pasteurised milk. Active grains.

Read the step-by-step guide
An empty cylindrical jar, clean linen, sieve, grains and a jug of fresh milk

Good things start with kefir.

A little tang. Plenty of possibilities.

A berry kefir smoothie with fresh berries

Berry breakfast smoothie

A bright berry blend with a little natural tang.

Read recipe
Banana overnight oats made with kefir

Banana overnight oats

Stir tonight. Breakfast tomorrow.

Read recipe
Golden kefir pancakes topped with lemon zest

Lemon kefir pancakes

Fluffy little pancakes with a gentle lemon lift.

Read recipe
A bowl of white kefir dip with cucumber and dill

Cucumber and dill dip

Cool cucumber, fresh dill and a tangy spoonful.

Read recipe
Soft white kefir cheese with fresh herbs

Herby kefir cheese

A soft, tangy spread for your next slice of toast.

Read recipe
Two glasses of mango kefir lassi

Mango kefir lassi

Mango, cardamom and an easy afternoon pause.

Read recipe
Kefir breakfast bowl with apple and granola

Apple and cinnamon breakfast bowl

Crisp apple and a spoonful of everyday comfort.

Read recipe
Kefir herb dressing beside a green salad

Lemon and herb kefir dressing

A fresh little dressing for salads and potatoes.

Read recipe
Homemade fresh kefir cheese on muslin with radishes and chives

Homemade fresh kefir cheese

Fresh white cheese, made from your own kefir.

Read recipe

A few things before
your first jar.

Which milk should I use?

Fresh pasteurised whole milk is a straightforward place to start. Our grains are maintained with organic milk. Follow the care instructions supplied with your portion, especially after the grains have travelled.

How do I know it is ready?

The milk usually thickens and develops a pleasantly tangy aroma. An established batch often takes around 24 hours, but temperature and the amount of grains affect the timing. Our care guide explains what to look for and when to stop using a batch.

Can I take a break?

For a short break, keep the grains in fresh milk in the fridge and refresh the milk weekly, following the care notes supplied with them. Longer breaks need a little more planning.

How do I look after the grains?

Use clean equipment, give them fresh milk regularly and strain gently. Routine rinsing is unnecessary. When your culture grows, you can share some grains and the care instructions with someone else.

Can I make cheese with kefir?

Yes. Drain finished kefir in the fridge for a soft spread, or gently heat and drain it for fresh white kefir cheese. Always remove the grains first; both methods are in our recipes.

More in the care guide