Milk Kefir FAQ | Milk Kefir 101

What is Milk Kefir?

Milk kefir is a fermented milk beverage that is often described as being like a ‘drinkable yogurt.’ It is made by fermenting milk with milk kefir grains – these grains contain yeast and bacteria that break down sugars, protein, and fat within the milk, transforming it into milk kefir. 

In texture, milk kefir can range from slightly thicker than milk to as thick as thickened cream. As for taste, milk kefir can range from sweet and mildly tart to extremely sour, depending on how fermented the milk kefir is. Making it yourself is inexpensive, and it will generally contain a significantly wider array and quantity of probiotics than more expensive store-bought milk kefir, which is made through a different process. 

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What Does ‘Kefir’ Mean?

The word kefir is thought to originate from the Turkish term keyif, meaning “pleasure,” a reference to the pleasant feeling traditionally associated with drinking milk kefir (1) (2). 

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How Is Kefir Pronounced?

“Kefir” is a commonly mispronounced word – in fact, it is likely mispronounced more than not in most Western countries. The correct pronunciation is kuh-FEAR (3), with an emphasis on the second syllable. This is close to how the word “keyif” is pronounced in Turkish, from which the word “kefir” likely came (1).

However, common mispronunciations that you’ll likely hear are:

• KEH-fir
• KEE-fur 

While these pronunciations are technically incorrect, they are extremely common, and there’s nothing wrong with using them. Some people will even claim that these are all correct pronunciations due to how ubiquitous they’ve become. 

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What Should Milk Kefir Taste and Smell Like?

Homemade milk kefir can range from slightly sweet and slightly tart to tasting extremely sour. A short, 24-hour fermentation in cool temperatures will produce a mildly sour milk kefir with no powerful smell, whereas a 48-hour fermentation in a warm kitchen could produce a milk kefir that’s too sour/acidic to be consumed or smelled comfortably. 

Anything other than this, such as a rotten egg, strong sulphur, or bitter smell/taste, indicates that the fermentation may have been contaminated or that the yeasts and bacteria within the kefir grains are out of balance. In such cases, the milk kefir should be discarded. 

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Is Milk Kefir Fizzy?

Yes, milk kefir will often have a slight natural fizz unless you do a short fermentation, in which case, there may be no fizz. However, fizz can be further enhanced or created through a process called a ‘secondary fermentation.’ This is where the milk kefir is bottled and then further fermented, allowing for CO2 and pressure to build up within the bottle, highly carbonating the milk kefir. Typically, fresh or dried fruit will also be added at this stage to flavour the milk kefir as well. 

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Can Homemade Milk Kefir be Flavoured?

Yes, while only plain milk should be used for the initial fermentation, flavouring can be added afterwards through a secondary fermentation or by making a smoothie. You can learn more about this by reading the question below.

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How Do I Flavour Milk Kefir?

Milk kefir can be flavoured either through a secondary fermentation or by making milk kefir into a smoothie. 

Secondary Fermentation

Here’s how to add flavour through a secondary fermentation:

1. Add fresh or dried fruit to freshly strained milk kefir by finely chopping it or adding whole and then blending. 
2. Add herbs such as mint or spices like nutmeg, if desired.
3. Bottle the milk kefir, leaving an air gap of about ⅓ the volume of the bottle.
4. Leave the bottle to ferment for a further 24 hours at room temperature and out of direct sunlight.
5. Open the lid of the bottle to release the pressure.
6. Place the bottle in the fridge.
7. Enjoy your new, highly carbonated and tasty milk kefir. 

Note: Keep in mind the milk kefir will continue to ferment, even when in the fridge. If you don’t consume it immediately, open the bottle every few days to release the pressure. 

Smoothie

Here's how to make a milk kefir smoothie: 

1. Add fresh or frozen fruit to freshly strained milk kefir.
2. Herbs like mint, spices like nutmeg, and other ingredients, like vanilla extract, almond butter, etc., if desired.
3. Blend the mixture until it has an even consistency.
4. Enjoy your flavoured milk kefir smoothie. 

For milk kefir smoothie ideas that have been created, tested, and tried by us, please view our milk kefir instructions and recipes page. 

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What Is the Difference Between Homemade Milk Kefir and Store-bought Milk Kefir?

While it may not seem like it, there is a significant difference between homemade milk kefir and store-bought milk kefir – store-bought milk kefir is made using a completely different process that doesn't involve live milk kefir grains due to complications with using grains commercially. As a result, store-bought milk kefir generally contains a lower variety and number of probiotics, no yeasts and a different taste than homemade milk kefir. 

To understand why this is the case, let’s first look at how commercial milk kefir is made: typically, three to ten species of the lactic-acid bacteria out of the 22 to 61 species of yeasts and bacteria that populate the grains or milk kefir (4) are isolated, grown, and then freeze-dried (5). This freeze-dried starter culture is then added to milk to ferment it, producing a commercial milk kefir that has a different taste to homemade milk kefir and a significantly lower diversity of probiotic bacteria. At no stage of this process are normal kefir grains used.

When comparing probiotic levels, supermarket milk kefir typically contains around 12 to 40 billion CFUs per serving, whereas homemade milk kefir often provides a much higher count of 27.5 billion CFUs to 1.68 trillion CFUs per cup, indicating a higher probiotic content on average (6) (7) (8). One potential reason for this difference is that commercial milk kefir is commonly pasteurised after fermentation to prevent further fermentation after bottling; this greatly diminishes the probiotic contents. Additionally, the cold storage and long shelf times can further reduce probiotic content to below that of homemade milk kefir.

You may have also noticed that no yeast cultures from the milk kefir grains are isolated and used as part of the starter culture – only bacteria. This is because, unlike lactic acid bacteria, yeast produces significant amounts of CO2. And since fermentation can continue to occur after bottling, there is the potential for leakages or an explosion of the bottle during the shipping process or while it is on a store shelf. For this reason, commercial milk kefir generally does not contain any probiotic yeast strains. 

Another reason for this difference in process is that for milk kefir to be commercially viable, the taste and texture needs to be consistent. (9). This isn’t possible with live kefir grains, as strains of yeast or lactic-acid bacteria can easily become more dominant or weaker over time or be introduced through the environment. This could change the flavour and texture of the kefir, resulting in an inconsistent and unreliable-tasting product, affecting consumer confidence in the product. 

Lastly, keeping milk kefir grains alive can be more costly and challenging. They need to be fed and maintained consistently year-round, and if anything happens to the mother batch, a new one must be sourced, which could result in significant downtime. It is easier and cheaper for manufacturers to have a maintenance-free, freeze-dried starter culture on hand.

In summary, for milk kefir to be commercially viable, it must be consistent in taste and texture, shelf-stable, and as cheap as possible to produce. However, this comes at the trade-off of producing a milk kefir that generally contains no yeast, a significantly smaller variety and quantity of probiotics, and a different taste than that of true milk kefir. 

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What Milk Do I Need for Making Kefir?

In short, full-cream milk is king, but lite or skim milk is also a good choice. However, you can also make milk kefir with a large variety of dairy or plant-based milks. We will explore all possible milk types below. 

Best Milk Types

You’ll generally get the cheapest and best-tasting milk kefir by using: 

Full-Cream Milk

• The extra fat makes the milk kefir thicker and tastier.
• Cheap and readily available.

Lite or Skim Milk

• The milk kefir will be slightly less thick than full-cream milk kefir, but still tastes good.
• Cheap and readily available.

You can also use A2, organic, unhomogenised, or raw milk versions of these milk types, if desired. 

Less Popular Milk Types

While less common, you can also use the following kinds of milk to make milk kefir:

Powdered Milk & UHT Longlife Milk

• Produces a thin, subpar-tasting milk kefir.
• Good as an emergency backup for when you run out of milk and can’t easily get more.
• Not ideal for grain health long term.

Goat’s Milk

• Produces a thin milk kefir with a tangy, earthy taste.
• Easier to digest due to its smaller fat globules.

Sheep’s Milk 

• Creamier and thicker than cow’s milk.
• High in protein and fat.

Lactose-free Milk

• Produces a thick, slightly sweet, slightly tart milk kefir.
• Can’t sustain the grains long-term due to a lack of nutrients.
  • Grains should be refreshed with cow’s milk once every 10 days, or when the grains appear sluggish.

Coconut Milk 

• Best and most popular dairy-free option.
• Produces a tangy, tropical-tasting kefir.
• Can’t sustain the grains long-term due to a lack of nutrients.
  • Batches must be alternated with cow’s milk.

Almond, Oat, Rice, or Soy Milk 

• Generally produces a thin kefir with a slightly acidic-tasting version of the milk of choice.
• Dairy-free kefir options.
• Can’t sustain the grains long-term due to a lack of nutrients.
  • Batches must be alternated with cow’s milk.

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Is Milk Kefir Good for You?

Yes, according to a paper published by Cambridge University Press, kefir has been associated with the following (10):

• Improved digestion and tolerance to lactose
• Antibacterial effects
• Hypocholesterolaemic effects
• Control of plasma glucose
• Anti-hypertensive effect
• Anti-inflammatory effect
• Antioxidant activity
• Anti-carcinogenic activity
• Anti-allergenic activity and healing effects.

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What Is the Difference Between Milk Kefir and Water Kefir?

Milk kefir is extremely well-known and has grown in popularity in recent years. However, many people are surprised to learn that it has a lesser-known cousin – water kefir. There are many similarities between the two, like their names and probiotic benefits. However, they are distinct in terms of taste, ingredients, and dietary needs. Below is a comparison of these two amazing cultures.

Similarities

Names

• Despite both drinks originating from different geographic locations, both beverages are called kefir. This is likely because they are quite similar to one another in production and probiotic benefits. 

SCOBYs

• Both drinks are produced by kefir grains, which themselves are SCOBYs – symbiotic colonies of yeast and bacteria.

Microflora/Probiotics

• Both drinks contain gut-friendly yeast, lactic acid, and acetic acid bacteria (probiotics).

Fermentation Time

• The fermentation time for both drinks is 24 to 48 hours.

Health Benefits

• Both drinks have potential health benefits, such as improved immune function, digestion, and gut health (10).

Carbonation Level & Secondary Fermentations 

• Both drinks are typically light in carbonation, but can be further enhanced through a secondary fermentation.

Differences

Ingredients

• Water Kefir: Cane sugar, molasses, water, bicarb soda, and fruit (optional).
  • Can be made with juice, tea, coconut water, and herbs and spices, too.
• Milk Kefir: Full or lite/skim milk.
  • Can be made with plant-based milks, too.

Dietary Needs 

• Water Kefir: Typically made from only sugar, molasses, and water – dairy-free, lactose-free, vegan, and gluten-free.
• Milk Kefir: Typically made from full-cream milk, higher in calories – low in lactose, but not completely lactose-free.

Vegan Friendly? 

• Water Kefir: Yes, water kefir is strictly vegan.
• Milk Kefir: No, unless made with plant-based milk.

Quantity and Diversity of Probiotics

• Water Kefir: Lower quantity and diversity of probiotics compared to milk kefir, but still a great probiotic choice
  • Contains approximately 16 species of live microbes (probiotics) (11).
  • Contains approximately 125 million to 35 billion probiotics (CFUs) per cup (12).
• Milk Kefir: Higher quantity and diversity of probiotics compared to water kefir.
  • Species Diversity: ~22 to 61 species of live microbes (probiotics) (4).
  • Probiotic (CFU) Count: ~27.5 billion to 1.68 trillion CFUs per cup (6) (7) (8).

Note: Our ‘Milk Kefir FAQ | Milk Kefir Grains 101’ page states that milk kefir grains contain 24 to 56 species of live microbes. On this page, we state that milk kefir contains approximately 22 to 61 species, and cite the same study. This is not a mistake – it’s because microbes found in kefir grains can exist at extremely low numbers within the grains, but flourish and become abundant in milk (7). This can lead to a slightly higher or lower OTU count (rough species count) when the DNA sequencing is conducted. 

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Is Milk Kefir or Water Kefir Better?

Is milk kefir healthier than water kefir? Which kefir is better for gut health? In terms of probiotic effects, milk kefir is generally higher in both diversity and quantity of beneficial microbes when compared to water kefir. It also contains protein, calcium, and more vitamins, making it a perfect choice for those who want a nutrient-dense, probiotic-packed drink (13).

Water kefir, on the other hand, is light and refreshing, and is vegan, dairy-free, and gluten-free, making it slightly more accessible. It also functions as a great replacement for soft drinks, and is still high in probiotics, making it a good choice for those who want to support their digestion and gut health. Lastly, while water kefir is lower in nutrients and probiotics, it is lower in calories, meaning that you can enjoy more of it. 

So, the answer to which option is better depends on what you’re looking for. If you want to maximise your probiotic and protein intake, milk kefir is the better choice. If you’re more after a replacement for soft drinks that’s lower in calories, water kefir is a fantastic choice. 

In summary:

• Milk Kefir: Higher in quantity and range of probiotics, nutrients, and better supports gut health.
• Water Kefir: Lower in calories, still probiotic, great soft drink replacement, vegan-friendly.

That doesn’t mean that you can’t enjoy the benefits of both, though! Our high-quality milk kefir grains and water kefir grains can be purchased directly through our website. You will also receive free instructions and unlimited email support to assist you through your fermentation journey. 

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What Is the Difference Between Milk Kefir and Yoghurt?

Milk kefir is often described as being a “drinkable yoghurt,” but how similar are these two probiotic foods? While they share similar nutritional profiles and are fermented dairy products, they are quite different in their probiotic content, how they’re made, and the potency of their health benefits. 

Similarities

Taste

• Milk kefir and yoghurt can be very close in taste – that being, slightly sweet, tart, and creamy.

Fermented Dairy Products

• Both foods are made with dairy and have undergone the process of fermentation by microbes.

Nutrition 

• Both foods are a great source of protein, calcium, B vitamins, phosphorus, and magnesium (13) (14).

Health Benefits 

• Both foods have potential health benefits, such as improved immune function, digestion, and gut health (10) (15).

Versatility 

• Milk kefir and yoghurt are versatile – they can be consumed on their own, flavoured, made into smoothies, salad dressings, and more. 

Differences

Reuseability/Fermentation Method

• Milk Kefir: Milk kefir grains are reusable and will grow over time – only need to be purchased once.
• Yoghurt: Yoghurt is typically made with a freeze-dried starter culture that is not reusable and needs to be purchased once it runs out.

Texture

• Milk Kefir: Can range from thin and runny to cream and thick, but is always a liquid that can be drunk, and it normally has a slight fizz due to carbonation.
• Yoghurt: Much thicker in consistency and needs to be consumed with a spoon.

Lactose Content

• Milk Kefir: Naturally low in lactose, making it easier for those with lactose intolerance to consume. The yeasts also help with digestion.
• Yoghurt: Lower than milk in lactose, but still higher than milk kefir.

Health Effects

• Milk Kefir: Due to its higher quantity and wider range of probiotics, kefir may offer better improvements in immune function, digestion, and gut health.
• Yoghurt: While still very beneficial in terms of its nutrient contents, like milk kefir, yoghurt has fewer and less probiotic strains, meaning that its probiotic benefits may not be as far-reaching as milk kefir.

Probiotics 

• Milk kefir: Contains a wider range and higher count of probiotics
  • Species Diversity: ~22 to 61 species of live microbes (probiotics) (4).
  • Probiotic (CFU) Count: ~27.5 billion to 1.68 trillion CFUs per cup (6) (7) (8).
    
• Yoghurt: Contains a lower range and lower count of probiotics
  • Species Diversity: ~5 species of live microbes (probiotics) (16) 
  • Probiotics (CFU) Count: ~5 million to 10 billion CFUs per cup (17) 

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How Do I Make Milk Kefir at Home?

Making milk kefir is easy! All you need is milk kefir grains, milk, and a few common kitchen items, such as a sieve, jar, and spoon. For time-tested, easy-to-follow instructions, view our milk kefir instructions and recipes here. And for high-quality kefir grains that also come with free, unlimited email support, you can purchase our milk kefir grains here.