Description
Live milk kefir grains
Natural Probio milk kefir grains are live cultures (over 50 strains of bacteria and yeasts) that turn milk into a creamy, slightly tangy drink in about 24 hours, at room temperature. They multiply with every batch: buy once, make kefir at home for years.
Important on arrival: activate the grains right after delivery to restore their full vitality before the first batch.
Why choose Natural Probio
How to make it, in 4 steps
- Place the grains in a jar with about 0.5 L of milk (for 10 g), at room temperature.
- Cover with a cloth and let ferment for 24 hours, away from direct light.
- Strain with a non-metal sieve: the drink is ready, the grains are reused right away.
- Keep the drink in the fridge and start again with fresh milk.
Homemade or store-bought?
| Natural Probio | Store-bought kefir | |
|---|---|---|
| Cost per litre | A few cents (just the milk) | Several euros per litre |
| Cultures | Live and active, fresh every batch | Often pasteurised |
| Quantity | Unlimited, the grains multiply | One bottle at a time |
| Ingredients | Only milk and grains | Possible additives and sugars |
Everything you need to know
Description
Milk kefir grains are live cultures of bacteria and yeasts, looking like small cauliflowers. They ferment milk and multiply naturally with every batch.
With 10 g you make about 0.5 L of kefir per batch. Over time the grains grow and you can increase the quantities. The result is a creamy, slightly tangy drink with the authentic taste of homemade fermentation.
Ideal for
- Anyone who wants homemade kefir without rebuying cultures.
- Families and big kefir drinkers, thanks to the unlimited yield.
- Beginners: the grains are simple to handle and forgiving.
- Lovers of drinkable yogurt and natural fermentation.
Storage and shelf life
- Between batches: keep the grains in milk, in the fridge.
- For a short break: leave them in milk in the fridge, refreshing the milk every 3-4 days.
- Shelf life: the grains stay reusable for years if cared for.
- Shipping: the cultures travel alive, in dedicated packaging.
Specs and composition
- Ingredient: 100% live milk kefir grains.
- Content: 10 g or 20 g depending on the option.
- Yield: about 0.5 L (10 g) or 1 L (20 g) per batch.
- Origin: traditional cultures, artisan method.
- Storage: in the fridge, immersed in milk.
- Reuse: unlimited.
Frequently asked questions
Do the grains arrive alive?
Yes. They are shipped live and active, in packaging designed to preserve their vitality. Activate them right after delivery.
Is it hard? What if I fail?
No, it’s simple and the grains are forgiving. All you need is milk, a jar and 24 hours. We guide you step by step to your first successful batch.
How much kefir do I get?
About 0.5 L per batch with 10 g and up to 1 L with 20 g. Over time the grains grow and you can make more.
How long do the grains last?
Years. Cared for, they regenerate with every batch: one purchase lasts a long time.
Does it contain lactose?
The grains feed on the lactose in milk and part of it is transformed by the cultures during fermentation. Not suitable in case of severe lactose intolerance.
If anything is wrong on delivery, we reply and guide you to your first successful batch, or we replace your grains.



