---
product_id: 96515722
title: "Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 20g"
brand: "kombuchaorganic"
price: "$51.81"
currency: USD
in_stock: true
reviews_count: 13
category: "Kombuchaorganic"
url: https://www.desertcart.us/products/96515722-raw-organic-organic-milk-kefir-grains-tibetan-mushroom-20g
store_origin: US
region: United States of America
---

# 100% Certified Organic UKAS Lab-Tested Purity Biodegradable Packaging Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 20g

**Brand:** kombuchaorganic
**Price:** $51.81
**Availability:** ✅ In Stock

## Summary

> 🌟 Brew Your Own Gut-Boosting Superdrink—Because Your Microbiome Deserves the Best!

## Quick Answers

- **What is this?** Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 20g by kombuchaorganic
- **How much does it cost?** $51.81 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/96515722-raw-organic-organic-milk-kefir-grains-tibetan-mushroom-20g)

## Best For

- kombuchaorganic enthusiasts

## Why This Product

- Trusted kombuchaorganic brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Lab-Tested Safety:** Independently verified by UKAS-accredited ALS Global for consistent, safe fermentation.
- • **Live & Active Cultures:** Authentic, thriving kefir grains ready to ferment immediately—no activation needed.
- • **Certified Organic Purity:** OF&G certified and fed daily with premium organic milk for unmatched microbial diversity.
- • **Endless Supply of Probiotics:** With proper care, grains multiply continuously, giving you a lifetime of gut-boosting kefir.
- • **Versatile Fermentation Power:** Perfect for dairy, nut, or plant-based milks—craft probiotic drinks, cheeses, and more.

## Overview

Kombuchaorganic’s Raw Organic Milk Kefir Grains are premium, live Tibetan mushroom cultures certified organic by OF&G and rigorously lab-tested by UKAS-accredited ALS Global. Delivered fresh and active, these grains ferment a wide range of milks into probiotic-rich kefir, offering a sustainable, reusable starter culture that multiplies with care. Packaged in eco-friendly biodegradable materials, they empower health-conscious professionals to craft personalized, gut-friendly beverages and artisanal dairy alternatives at home or commercially.

## Description

Product Description Your Gut Called. It Wants You to Make This. Ditch the Plastic Bottles. Meet the Ultimate DIY Super-Drink. Stop Buying Probiotics. Brew Them. Organic milk kefir grains to get your beneficial bacteria the DIY way. Certified by OF&G and UKAS lab tested for ultimate safety and purity. Tart, sour, and bubbly. Perfect to blend with fruit or honey for a custom smoothie. Packaged in food-grade biodegradable plastic. Includes clear printed instructions. Cultured by fermentation specialists with over 14 years of hands-on experience. The Gift That Keeps On Fermenting Unlike single-use powdered cultures that quit after one round, these are traditional, live grain-style cultures. With simple care and a little love, they can be reused repeatedly to brew continuous batches of delicious, bacteria-rich kefir. 14 Years of Fermentation Expertise, Packed in One Pouch. Real Kefir Doesn't Come in a Plastic Bottle. Skip the store-bought, sugar-laden shortcuts. Get your beneficial bacteria the homemade way with active, Organic Certified milk kefir grains. Crafted with premium organic milk, this tiny-but-mighty starter culture puts you in complete control of your daily brew. Certified Organic. Lab Tested. Mother Nature Approved. We don’t just claim quality; we prove it. Our starter culture is certified by the Organic Farmers & Growers (OF&G) and UKAS lab tested for ultimate purity. Even better, it arrives packaged in food-grade, biodegradable plastic—because we care about the planet as much as your gut. 100% Certified Organic & UKAS Lab-Tested Why Choose Our Heritage Milk Kefir Grains? 100% Live & Active Grains: These are authentic, thriving live kefir grains—never freeze-dried or chemically altered. They arrive highly potent and ready to ferment immediate commercial batches. OF&G Certified Organic: Fully certified by Organic Farmers & Growers (OF&G) . From our strict feeding regimen to our processing facility, our supply chain guarantees absolute organic purity and full traceability. Fed Daily with Premium Organic Milk: Our grains are nurtured and fed daily using only the highest quality, traditionally sourced certified organic milk, ensuring maximum microbial diversity and strength. UKAS Lab-Tested & Quality Assured: Independently tested and certified by ALS Global (a UKAS-accredited laboratory) . This provides trade clients with foolproof food safety, compliance, and consistent fermentation cycles. A Lifetime Supply for the Trade: A single purchase provides a perpetual culture. With proper care and daily feeding, these resilient grains will multiply, giving your dairy or bakery an endless supply of premium probiotic kefir. Incredible Versatility: Perfect for producing commercial-grade drinking kefir, probiotic smoothies, artisanal kefir cheeses, and gut-healthy baked goods. Kombuchaorganic: Crafting UKAS Lab-Tested, Certified Organic Cultures Since 2012 Over a Decade of Organic Excellence: Premium Live Cultures by Kombuchaorganic Founded in 2012, Kombuchaorganic has spent over a decade supplying professional brewers, artisan producers, and the trade with the highest quality live cultures. We don’t deal in mass-produced, freeze-dried powders that underperform. Instead, we cultivate highly potent, authentic live starters designed to deliver exceptional depth of flavour, rapid fermentation, and unbeatable consistency in commercial settings. Established in 2012: With over 14 years of specialist expertise, we are one of the UK’s most trusted names in live cultures, offering unparalleled stability and heritage. OF&G Certified Organic: Our cultures are fully certified by Organic Farmers & Growers (OF&G) . From our ingredients to our specialist unit, we maintain absolute organic integrity so you can confidently label your own retail products as organic. UKAS Lab-Tested for Safety: Quality and compliance are guaranteed. Every batch is independently tested and verified by ALS Global (a UKAS-accredited laboratory) to meet the highest food safety and performance benchmarks for food production. 100% Live, Active Cultures: Handled with love and care in our dedicated specialist facility, our cultures are fed daily and made fresh to order. They arrive active and ready to brew—no activation required. A Supply for Life: Built to withstand the demands of a commercial environment, our resilient, mature cultures will thrive and multiply with proper care, providing your business with a perpetual supply.

Review: Great Kefir grains - highly recommended - I purchased the grains 4 months ago and am very pleased I did. For anyone who's considering starting their own kefir production, it will take you a while to get used to it. It took me a couple of weeks to stop worrying if I was doing it right - how much milk to use, how long to leave them fermenting, how to take a break from daily kefir making, etc. The very hot summer didn't help, because they ferment a lot faster in hot weather. I now keep two jars going at the same time and one - as backup in cold storage in the fridge. We have entirely replaced buying yoghurt, we use kefir instead - and you can control whether it's thick like Greek Yoghurt, or thin and runny, like ordinary natural yoghurt. I have made kefir cheese with salt, chives and tarragon - a bit of a palaver but worth it. I make cream cheese (similar to Philadelphia in texture), which is great for dips and potato salads, and salad dressings. A good dollop in soups is delicious. The by-product of the kefir cream cheese is the kefir whey, which is lovely as a skin astringent, and seems to do wonders for my slightly cracked heels. Whey also has a lot of other uses which I haven't tried out yet (e.g. plant food, starter for fermenting vegetables (next year maybe). Our digestion has improved a lot, especially my brother's - he suffers a lot from constipation and takes medication for it, but it never worked - after he started on a daily serving of kefir instead of yoghurt, there was a very noticeable improvement - he's very happy. Our 84 yr old mum has a glass of kefir in the afternoons, and pulls faces when she drinks it - she says it's sour and fizzy, but she loves it, and demands it if I forget to give it to her. In theory, kefir is also very good for the immune system - I can't prove it, but we seem to have fewer colds and flus (probably because we're shielding from Covid-19!). There is one downside - the grains are very prolific - I now have excellent kefir grains multiplying like rabbits (I must be doing something right...). I think of them as my domestic pets, but when I have too much for my needs, I have to throw some away, which is heartbreaking. I tried giving it to friends, but they weren't interested because they're too busy to spare 20-30 minutes per day, or more when making cheese. One friend said she loves the kefir, will take off me any that I have to spare, but is worried about making her own kefir from grains in case she gets it wrong! In summary, if you're a total fermentation novice, don't worry and stick with it - after a couple of weeks you'll get to know how the grains behave and how much time they need. Give them good full cream milk, use only glass and plastics (no metal) and your grains will love you back and give you lots of lovely healthy kefir yoghurt and cheese! ----------- Update 9 months later ----------------- Kefit grains still going great! This was the best investment ever - we love our kefir, couldn't live without it. Very healthy stuff - My bro swears it's more effective than Lactulose, and his constipation is much better - I don't want to go into gruesome detail, but he keeps a diary and should know what he's talking about. Also, eating lots of veg helps. As far as the taste is concerned, we couldn't go back to yoghurt now. During a recent cold period, we ran out of kefir and had to buy a jar of yoghurt to have with breakfast - the taste of the shop bought yoghurt was a pale imitation of the real kefir, it tasted weak and watery and unpleasantly sweet. Luckily by next morning I had prepared the next batch of real kefir, so hopefully we'll never have to use commercial yoghurt. The kefir is just as prolific as it was before, and I'm still gutted when I have to throw the surplus away. But I am now making three jars. I also like to leave it to ferment a little longer so we get a thicker yoghurt and slightly more whey. The kefir is lovely , thick and delicious, and we use whey a lot for cosmetic purposes - I often pour some into a basin of warm water and soak my feet in it for 20 mins. Last summer I had slightly cracked heels, but no more - it's doing wonders to condition the skin. Highly recommended seller - we got excellent quality kefir!
Review: Excellent, hardy grains - Fixed my gut issues! - I bought these "Tibetan Mushroom" Milk Kefir Grains to help with long-standing gastric and bloating issues, and I am already seeing amazing results. The grains arrived quickly and looked very healthy. The 10g portion is a perfect starter amount. They are clearly high-quality and "alive"—even after the journey through the post, they started growing almost immediately. My Experience: Don't be discouraged if your first 1-2 batches are thin! I am brewing these in the winter, and my kitchen was a bit too cold (14°C), which made the first batches look like plain milk. However, once I moved them to a warmer spot (around 20°C) and gave them a few days to adjust, they began producing lovely, tangy, and thick kefir. • These grains are very resilient and grow fast. • My bloating improved within just a few days of drinking the homemade brew. Highly recommended for anyone looking to improve their gut health or save money compared to store-bought kefir!

## Features

- Certified Organic Milk Kefir Grains. Printed instruction is included
- Regularly tested for quality assurance by UKAS accredited laboratory (ALS GLOBAL)
- Made with organic certified ingredients only - NON GMO
- 5,10, 15, 20, 30 or 50g of Grains and some liquid starter dippending on your needs
- Live Organic grains will culture cows milk, goats milk, coconut milk, almond milk, soya milk, nut milk, oats milk, hazelnut milk etc.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07DTLH3JQ |
| Brand | Kombuchaorganic |
| Brand Name | Kombuchaorganic |
| Container Type | Bottle |
| Country of Origin | United Kingdom |
| Customer Reviews | 4.3 out of 5 stars 519 Reviews |
| Dairy Based Drink Variety | Kefir |
| Flavour | Almond, Coconut |
| Item Form | Liquid |
| Item Weight | 20 Grams |
| Item form | Liquid |
| Item weight | 20 Grams |
| Manufacturer | Kombuchaorganic |
| Number of Items | 1 |
| Number of items | 1 |
| Pasteurisation Type | Pasteurised |
| Product Shelf Life | 1095 Days |
| Special Ingredients | Tibetan Mushroom |
| Specialty | Tibetan Mushroom |
| Sweetness Description | Not Sweet |
| UPC | 660042748935 |
| Unit Count | 1.0 gram |
| Unit count | 1.0 gram |

## Product Details

- **Brand:** Kombuchaorganic
- **Flavour:** Almond, Coconut
- **Item form:** Liquid
- **Item weight:** 20 Grams
- **Number of items:** 1
- **Package information:** Bottle
- **Shelf life:** 1095 Days
- **Special ingredients:** Tibetan Mushroom
- **Speciality:** Tibetan Mushroom
- **Unit count:** 1.0 gram

## Images

![Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 20g - Image 1](https://m.media-amazon.com/images/I/81lovqMm2RL.jpg)

## Available Options

This product comes in different **Item Display Weight** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great Kefir grains - highly recommended
*by D***L on 26 July 2020*

I purchased the grains 4 months ago and am very pleased I did. For anyone who's considering starting their own kefir production, it will take you a while to get used to it. It took me a couple of weeks to stop worrying if I was doing it right - how much milk to use, how long to leave them fermenting, how to take a break from daily kefir making, etc. The very hot summer didn't help, because they ferment a lot faster in hot weather. I now keep two jars going at the same time and one - as backup in cold storage in the fridge. We have entirely replaced buying yoghurt, we use kefir instead - and you can control whether it's thick like Greek Yoghurt, or thin and runny, like ordinary natural yoghurt. I have made kefir cheese with salt, chives and tarragon - a bit of a palaver but worth it. I make cream cheese (similar to Philadelphia in texture), which is great for dips and potato salads, and salad dressings. A good dollop in soups is delicious. The by-product of the kefir cream cheese is the kefir whey, which is lovely as a skin astringent, and seems to do wonders for my slightly cracked heels. Whey also has a lot of other uses which I haven't tried out yet (e.g. plant food, starter for fermenting vegetables (next year maybe). Our digestion has improved a lot, especially my brother's - he suffers a lot from constipation and takes medication for it, but it never worked - after he started on a daily serving of kefir instead of yoghurt, there was a very noticeable improvement - he's very happy. Our 84 yr old mum has a glass of kefir in the afternoons, and pulls faces when she drinks it - she says it's sour and fizzy, but she loves it, and demands it if I forget to give it to her. In theory, kefir is also very good for the immune system - I can't prove it, but we seem to have fewer colds and flus (probably because we're shielding from Covid-19!). There is one downside - the grains are very prolific - I now have excellent kefir grains multiplying like rabbits (I must be doing something right...). I think of them as my domestic pets, but when I have too much for my needs, I have to throw some away, which is heartbreaking. I tried giving it to friends, but they weren't interested because they're too busy to spare 20-30 minutes per day, or more when making cheese. One friend said she loves the kefir, will take off me any that I have to spare, but is worried about making her own kefir from grains in case she gets it wrong! In summary, if you're a total fermentation novice, don't worry and stick with it - after a couple of weeks you'll get to know how the grains behave and how much time they need. Give them good full cream milk, use only glass and plastics (no metal) and your grains will love you back and give you lots of lovely healthy kefir yoghurt and cheese! ----------- Update 9 months later ----------------- Kefit grains still going great! This was the best investment ever - we love our kefir, couldn't live without it. Very healthy stuff - My bro swears it's more effective than Lactulose, and his constipation is much better - I don't want to go into gruesome detail, but he keeps a diary and should know what he's talking about. Also, eating lots of veg helps. As far as the taste is concerned, we couldn't go back to yoghurt now. During a recent cold period, we ran out of kefir and had to buy a jar of yoghurt to have with breakfast - the taste of the shop bought yoghurt was a pale imitation of the real kefir, it tasted weak and watery and unpleasantly sweet. Luckily by next morning I had prepared the next batch of real kefir, so hopefully we'll never have to use commercial yoghurt. The kefir is just as prolific as it was before, and I'm still gutted when I have to throw the surplus away. But I am now making three jars. I also like to leave it to ferment a little longer so we get a thicker yoghurt and slightly more whey. The kefir is lovely , thick and delicious, and we use whey a lot for cosmetic purposes - I often pour some into a basin of warm water and soak my feet in it for 20 mins. Last summer I had slightly cracked heels, but no more - it's doing wonders to condition the skin. Highly recommended seller - we got excellent quality kefir!

### ⭐⭐⭐⭐⭐ Excellent, hardy grains - Fixed my gut issues!
*by G***. on 20 January 2026*

I bought these "Tibetan Mushroom" Milk Kefir Grains to help with long-standing gastric and bloating issues, and I am already seeing amazing results. The grains arrived quickly and looked very healthy. The 10g portion is a perfect starter amount. They are clearly high-quality and "alive"—even after the journey through the post, they started growing almost immediately. My Experience: Don't be discouraged if your first 1-2 batches are thin! I am brewing these in the winter, and my kitchen was a bit too cold (14°C), which made the first batches look like plain milk. However, once I moved them to a warmer spot (around 20°C) and gave them a few days to adjust, they began producing lovely, tangy, and thick kefir. • These grains are very resilient and grow fast. • My bloating improved within just a few days of drinking the homemade brew. Highly recommended for anyone looking to improve their gut health or save money compared to store-bought kefir!

### ⭐⭐⭐⭐⭐ Amazing! Easy, healthy and fun!
*by D***E on 19 June 2020*

I bought these grains in October 2019, to replace a previous lot (from a different supplier) that I'd had for 2 and a half years, and that had deteriorated a bit. Thought I'd start afresh. These grains are amazing and grow SO fast! I had 10 grams originally, it took a few weeks to get started, and seemed a bit 'gloopy' at the beginning - but then took off and started multiplying! Now, 8 months later I have 110 grams of very healthy and lumpy grains! I use full fat milk, organic if possible, although during lockdown it has been harder for me to get, and it makes delicious, creamy kefir either way. I now use about 30-40 grams to a pint of milk, and rotate the grains to keep them fresh; keeping the rest in a little milk, in a small container in the fridge. I keep the 1litre kilner jar on the kitchen worktop, out of the sun. In warm weather it can make it in less than 48hrs. I stir the batch at least once a day as it starts to separate so quickly. The longer you leave it, the more tart it tastes, so it's a matter of choice. I used to have regularly recurring IBS, which is why I originally started to make kefir. After a couple of weeks of taking kefir it had calmed down. Since then, I've only had about 3 flare ups in 3 and a half years, and if I 'up' the kefir intake, that soon sorts it out. I have about a glassful on most days, either as a drink, or in porridge, or soup. Have even made sourdough bread with it. I have recently started to make Kombucha as well, also easy, delicious, and full of probiotics. It is important to keep these two ferments at least 4-5 foot apart, to prevent cross- contamination of the different cultures. My health has improved, and I've found how much better - and cheaper - it is to make your own ferments. It's easy and it's FUN! I am 75, so you can "teach an old dog new tricks!"

## Frequently Bought Together

- Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 20g
- Chef Aid 12cm Wide Nylon Mesh Plastic Strainer in White - Ideal for Draining, Straining, and Washing Beans, Fruits, Vegetables, Salads, and More - BPA Free, Dishwasher Safe
- HEFTMAN Fermenting Jar With 1 Way Air Release Vent - 1.4 Litres, 2 Pack - Ideal for Safe Fermentation for Kefir, Kimchi, Sauerkraut, Sourdough Starter, Overnight Oats - Fermentation Jars Pack of 2

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-07-13*