---
product_id: 77589033
title: "Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 5g by Kombuchaorganic®"
brand: "kombuchaorganic"
price: "119 Lei"
currency: RON
in_stock: true
reviews_count: 7
category: "Kombuchaorganic"
url: https://www.desertcart.ro/products/77589033-raw-organic-organic-milk-kefir-grains-tibetan-mushroom-5g-by
store_origin: RO
region: Romania
---

# 100% Organic Certified Non-GMO Verified Strain Fast 48hr Fermentation Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 5g by Kombuchaorganic®

**Brand:** kombuchaorganic
**Price:** 119 Lei
**Availability:** ✅ In Stock

## Summary

> 🥛 Cultivate wellness at home—your probiotic revolution starts here!

## Quick Answers

- **What is this?** Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 5g by Kombuchaorganic® by kombuchaorganic
- **How much does it cost?** 119 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/77589033-raw-organic-organic-milk-kefir-grains-tibetan-mushroom-5g-by)

## 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

- • **Pure Organic Power:** Grown with certified organic whole milk for authentic, clean fermentation.
- • **Grow Your Own Health:** Grains double in size every 2-3 weeks, letting you scale your homemade kefir effortlessly.
- • **Quality You Can Trust:** Regularly lab-tested by UKAS-accredited ALS GLOBAL for consistent premium quality.
- • **Rapid Probiotic Boost:** Transforms milk into rich kefir in just 48 hours—perfect for busy wellness seekers.
- • **Versatile Milk Compatibility:** Cultures cow, goat, nut, oat, and plant-based milks for personalized gut health.

## Overview

Kombuchaorganic® Raw Organic Milk Kefir Grains are a premium, non-GMO, and Soil Association certified organic starter culture that ferments a wide range of milks into probiotic-rich kefir within 48 hours. Lab-tested for quality assurance, these live grains multiply rapidly, enabling sustainable homemade kefir production that supports digestive health and immune resilience.

## Description

Product description This is a premium raw organic and unique strain of grains which will culture cows milk, goats milk, coconut milk, almond milk, soya milk, nut milk, oats milk, hazelnut milk etc. Real Organic Milk Kefir Grains with Liquid Starter - non GMO verified - proper Organic generous portion of Organic Grains and liquid kefir starter)- We do not only say it is organic - these grains are proper organic grains which makes a difference (grown using only organic whole milk certified by soil Association). Milk Kefir Grains double in size over a 14-21 day period, which make them capable of fermenting larger quantities of milk into Kefir. If a single glass of Kefir fulfills your daily needs, the excess grains can be eaten for additional health benefits. Instruction will be included in the package. Safety Warning Keep refrigerated. Contains active cultures. Please check product packaging for specific warnings.

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: Amazing! Easy, healthy and fun! - 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!"

## Features

- Organic Milk Kefir Grains. Instruction included. 48 hrs shipping.
- 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
- 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 | B07DTG6R75 |
| Additives | Coconut |
| Brand | Kombuchaorganic |
| Caffeine content | Very low (near zero) |
| Customer Reviews | 4.2 4.2 out of 5 stars (508) |
| Date First Available | 17 Jun. 2018 |
| Format | Powder |
| Item Weight | 5 g |
| Manufacturer | Kombuchaorganic |
| Package Information | bag or jar |
| Speciality | Organic, Non-GMO |
| Storage Instructions | room temperature or chilled |
| Units | 5000.0 gram |
| Weight | 5 g |

## Product Details

- **Brand:** Kombuchaorganic
- **Flavour:** Coconut
- **Item form:** Powder
- **Item weight:** 5 Grams
- **Number of items:** 1
- **Package information:** bag or jar
- **Shelf life:** 1095 Days
- **Special ingredients:** Coconut
- **Speciality:** Organic, Non-GMO
- **Unit count:** 5000.0 gram

## Images

![Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 5g by Kombuchaorganic® - Image 1](https://m.media-amazon.com/images/I/711AVAhHWNL.jpg)

## 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!

### ⭐⭐⭐⭐⭐ 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!"

### ⭐⭐⭐⭐⭐ Review
*by H***K on 19 July 2025*

Ich habe zum ersten Mal Kefir mit diesen Körnern gemacht und bin sehr zufrieden! Der Geschmack und die Konsistenz sind wirklich ausgezeichnet. Alles hat gut funktioniert und die Anleitung war einfach zu verstehen. Vielen Dank – ich freue mich schon auf die nächste Runde😊

## Frequently Bought Together

- Raw Organic Organic Milk Kefir Grains Tibetan Mushroom 5g by Kombuchaorganic®
- 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 Romania*
*Store origin: RO*
*Last updated: 2026-02-11*