Care

Your kefir loves the lactose (milk sugar) in milk.
As long as it has plenty of it, it will thrive and produce lots of kefir.
Especially in warm temperatures, your kefir becomes very active and ferments continuously.
If you’d like to take a break from making kefir, simply feed it with fresh milk and store the jar in the refrigerator — it will slow down considerably.
Replace the milk once a week.

 

How Much Kefir Grain Do I Need?

The exact amount isn’t very important.
However, small grains will take a bit longer to ferment large amounts of milk, while large grains will ferment small quantities faster.

 

Which Milk Is Best?

Kefir grains feed on lactose, so any animal milk that contains lactose works well.
Lactose-free milk or “vegan” alternatives (soy, coconut, almond, etc.) are not suitable long-term.

It is possible to ferment lactose-free or plant-based milk occasionally, but the next few fermentation cycles should always use lactose-containing milk to keep the grains active and healthy.

Pasteurized, homogenized, and even UHT milk all work — they still contain lactose.
Fermenting them with kefir actually improves them by adding bacterial diversity.

Low-fat milk will produce very thin kefir.
Cream can also be used — it turns into something similar to sour cream.
For best results, mix 50:50 milk and cream.

 

My Kefir Grain Is Huge! I Have Tons of Them.

After an initial adjustment period, your kefir will begin to multiply — either by forming lots of small grains or by growing into large ones.
Eventually, you’ll have too many and need to “bench” a few players.

You can:

• Store some in a jar of milk in the fridge (change the milk at least every 10 days), or

• Give some away.

Especially in summer, avoid having too many grains fermenting at once — otherwise, you’ll end up making kefir cheese instead of drinkable kefir!

 

What Can You Make with Milk Kefir?

Thanks to its unique bacteria composition, kefir is a wonderful starter culture for all kinds of lactic ferments.

You can use kefir:

• In bread preferments (as a fermentation starter)

• In waffle or pancake batters

• Strained through a cloth (cheesecloth or muslin) — the liquid can be used as a starter for fermented vegetables, and the strained curd becomes labneh, a spreadable cream cheese. Mix it with herbs and oil for a delicious dip.

• A spoonful added to soaking water for beans or chickpeas helps make legumes more digestible.

• The same applies to overnight muesli — it improves digestibility.

• As a starter for homemade cheese — for example, homemade Camembert without any lab-grown cultures. All the necessary bacteria are already in the kefir!

 

Can You Eat Kefir If You’re Lactose Intolerant?

During fermentation, much of the lactose is broken down — though some remains in the finished kefir.
The more mature and tangy the kefir, the less lactose it contains.

Studies suggest that kefir can even help improve lactose tolerance in people with mild intolerances.
However, make sure your kefir is unpasteurized, since only that form contains the living lactic acid bacteria that make it beneficial.

 

Nutritional Value of Kefir

Kefir is rich in protein, calcium, vitamin K₂, B vitamins, and probiotic bacteria cultures.
Its wide variety of probiotic strains can have a positive effect on gut health, strengthening the immune system and improving the body’s defenses against infections and inflammation.

 

Which Bacteria Does Kefir Contain?

Typical milk kefir contains bacteria such as:
Lactobacillus, Streptococcus, Leuconostoc, Acetobacter, and various yeasts such as Saccharomyces, Kluyveromyces, and Candida.
These bacteria and yeasts work together to transform milk into delicious, tangy kefir.

 

Is Kefir Healthy?

Milk kefir is widely regarded as a probiotic food and may offer several health benefits, including:

• Probiotic effects:
  Kefir contains numerous live bacteria and yeasts that populate the gut and act as probiotics.
  They help balance gut flora, inhibit harmful bacteria, and support digestion, nutrient absorption, and immune function.

• Improved digestion:
  Probiotic bacteria — especially Lactobacillus and Bifidobacterium — aid in breaking down food, increasing nutrient availability, and improving lactose digestion.

• Stronger immune system:
  A healthy gut is essential for a strong immune system. Kefir can increase the number of beneficial bacteria, improving the body’s natural defenses.

• Anti-inflammatory properties:
  Some studies suggest that kefir may help reduce inflammation, which is linked to conditions such as inflammatory bowel disease, arthritis, and metabolic syndrome.

• Better bone health:
  Kefir contains calcium, vitamin K₂, and magnesium — all vital for bone density and strength, helping reduce the risk of osteoporosis and fractures.

 

⚠️ Note: Research on kefir’s health effects is still limited, and more studies are needed to understand its exact mechanisms.
Individual responses vary — people with specific health conditions or intolerances should consult a doctor before consuming kefir regularly.

 

Making Kefir with “Vegan Milk” – Oat, Soy & Co.

Kefir needs lactose, so it can’t survive long-term in plant-based milks like oat or soy.
It may ferment them briefly, but the result isn’t particularly exciting.

The goal of fermenting milk with kefir is to make milk more digestible — plant-based milks don’t have this issue since they already contain no lactose.

 

What’s the Difference Between Tibetan and Caucasian Kefir Grains?

• Origin:
  Tibetan kefir grains come from Tibet; Caucasian kefir grains originate from the Caucasus region.

• Appearance:
  Tibetan grains are flat and gelatinous, often breaking into small pieces.
  Caucasian grains are denser and resemble cauliflower florets.

• Composition:
  Both perform similar fermentation processes but contain slightly different microorganism communities.
  Tibetan kefir typically includes various yeasts and lactic acid bacteria, while Caucasian kefir often hosts a wider diversity of microbes.

• Taste:
  Tibetan kefir is mild and slightly tangy, while Caucasian kefir tends to have a stronger, more sour flavor.

• Cultural background:
  Both have ancient traditions in their respective regions, with distinct roles in local diets and customs.

 

What Can You Make from Milk Kefir? A Few Recipe Ideas...

• Drinking kefir:
  The most obvious use — enjoy it plain or flavor it with fruits, spices, or sweeteners of your choice. Refreshing and probiotic-rich.

• Smoothies:
  Use kefir as a base for creamy, nutritious smoothies with fruit, vegetables, nuts, seeds, or superfoods.

• Yogurt substitute:
  Use kefir instead of yogurt in desserts, baked goods, sauces, and dressings — it adds creaminess and probiotics.

• Ice cream:
  Mix kefir with fruits, nuts, or chocolate and freeze for a healthy, tangy ice cream.

• Fermented dairy:
  Use kefir as a starter for fresh cheese, sour cream, or quark — the probiotics enhance flavor and texture.

• Baked goods:
  Substitute kefir for milk or yogurt in bread, pancakes, waffles, or cakes — it makes them softer and gives a subtle tang.

• Marinades & dressings:
  Use kefir in marinades for meat, poultry, or vegetables — its acidity tenderizes and enhances flavor.
  Also great for creamy salad dressings as a healthier alternative to store-bought ones.