What people say

Kelsey of Brentwood, CA

...on Water Kefir Grains

“Love that these come fresh and not dried, so I can make kefir right away!”

Jen J. of Fergus Falls, MN

... on the USA Made Stoneware Complete Package

“I love this brewer! It is a beautiful addition to our kitchen, and it makes continuous brewing a snap! We are having a fun adventure brewing Kombucha ourselves, the only problem is keeping our little people out of it until it is ready (a problem I am happy to live with).”

Patience C. from Rhode Island

... on the Kickstarter Kombucha Kit from KKamp

“The kit was great… the scobys where very thick and healthy looking. Everything I needed to get brewing (except the vessel)… the support from Kombucha Kamp is fantastic, as is the forums on KomMunity. I was extremely happy with the kit.”

Rita P. from Minnesota

... on The Brew Now Kit

“The service is excellent, the SCOBY and starter tea made the best kombucha, and Hannah’s special tea blend is delicious.”

Edie from Charleston, SC

... on KKamp's Full Sized Kombucha Culture

“I am so happy to have found Kombucha Kamp. My SCOBY arrived super fast, and I love that it was a fresh one and I didn’t have to spend weeks rehydrating it.”

Bert Seager

... on Continuous Brew

“If you are thinking about brewing your own Kombucha – you need look no farther than this web site – and store. I live in Boston MA as far away from Hannah, the Kombucha Mamma, as you can get in the USA – yet I felt her support every step of the way.”

Jane Park

... on Continuous Brew

“I love seeing my CB kit…makes me feel like I am consciously caring for myself, which I am more convinced now than ever before that women need to do more of. My first batch was really simple, mostly due to really simply laid forth instructions.”

Alysia McDonough

... on Continuous Brew

“I love this continuous kombucha brewer. It is beyond awesome. All you have to do is make the tea and add it to the container and decant from the spigot and repeat. I don’t think it can get any easier.Also everyone loves my kombucha better than the store bought kind.”

Julie Akerman

... on Continuous Brew

“When I first started continuous brewing I was very nervous…but after getting the hang of it..I LOVE IT!!! I love that your brew is always ready to either drink right out of the spigot or to flavor for the second brewing process. The crock is beautiful sitting in my kitchen and there is virtually NO MESS!!!”

Sally Fallon

... on Continuous Brew

“I am set up with your continuous brew jug and making Kombucha again after many years. How much easier than the old method! Thanks for paving the way to getting us all making Kombucha in our kitchens again.”

Kelsey of Brentwood, CA
Jen J. of Fergus Falls, MN
Patience C. from Rhode Island
Rita P. from Minnesota
Edie from Charleston, SC
Bert Seager
Jane Park
Alysia McDonough
Julie Akerman
Sally Fallon

Milk Kefir FAQ

Welcome to the Kombucha Kamp Milk Kefir FAQ, a great place to find answers to all your kefir questions. Can’t find your answer in our milk kefir faq? Try our Milk Kefir Recipe page or drop us a line via the Contact Page.

Milk Kefir FAQ from Kombucha Kamp

Basic Milk Kefir FAQ

What is milk kefir?
Milk kefir is the ORIGINAL kefir! It is a fermented drink made by adding milk kefir grains to dairy milk and allowing it to ferment for a couple of days depending on brewing temperature and taste preference. The resulting drink is a tangy, drinkable “yogurt” that makes a terrific base for smoothies or to enjoy on it’s own. You can also ferment a wide range of dairy and non-dairy milks with the grains.

How do you pronounce the word kefir?
The traditional way to pronounce “kefir” is “kuh-FEAR” with the emphasis on the second syllable. There are two other common pronunciations we hear in the United States. We say KEE-fur because words in English don’t typically stress the last syllable for nouns. KEFF-er is an alternate pronunciation because it is common for short vowel sounds to be represented by a single vowel. “Tomato” -“tomahto” as we say!

What does milk kefir taste like?
Milk kefir is essentially sour milk so it has a tangy flavor. Some describe it as cheesy, yogurty or similar to creme fraiche – all of those are fermented dairy products so it would be appropriate to say that it tastes like fermented dairy! You can also flavor milk kefir, which opens up a wide range of options.

What is the difference between water kefir and milk kefir?
Milk kefir is the “original kefir”. Made from milk, the fermentation process enhances the nutrient profile. Water kefir is a polysaccharide that thrives on sucrose. The process of making water and milk kefir is similar and both of the cultures are known as “grains”. However, that is where their similarity ends. Each comprise a unique and different groups of bacteria and yeast.Fresh Milk Kefir Grains from KKamp

Why is milk kefir good for health?
All fermented foods provide nutrients in a living form. At Kombucha Kamp, we recommend consuming a variety of fermented foods and drinks to provide a wide range of real nutrition for a good gut. If the body has what it needs to thrive, as a result it can keep you healthy!

Milk Kefir Grains FAQ

Where do milk kefir grains come from?
Milk kefir grains originate in the Caucasus Mountain which are located on the isthmus between the Black and Caspian Seas and co-located in the countries of Georgia, Azerbaijan and Russia. They are purported to have been a gift from the Prophet Mohammed to the Orthodox believers and the culturing methods were kept a secret for hundreds of years. Originally fermented in bags made from animal stomachs, they hung near the door and were handed down as part of a woman dowry.

What are some other names for milk kefir?
Fermentation cultures have nearly as many different names as they have strains of organisms! Here are some of milk kefir’s other names:
The Grains of The Prophet Muhammad, The Drink of the Prophet, Snow Lotus, Keefir, Kephir, Kefyras, Knapon, Kepi, Kippe, Mudu Kekiya, Búlgaros, Tara, Yogurt Plant, Yogurt Mushroom, Tibetanischer Pilz (German), Alga Galodium and Yoghurt de Pajaritos.

How much milk kefir grains do you need?
You will need 1 tablespoon of milk kefir grains to ferment 1 pint of milk kefir. You may scale the ratio depending on what size batch of milk kefir you want to make.

Do milk kefir grains multiply?
Yes! Milk kefir grains are very prolific provided they have the right environment to thrive. They prefer 68-78°F (20-26°C) (on the warmer side for reproducing usually), and to be fed every 24 hours. A pinch of white sugar can help speed the process along especially at cooler temps.

Milk Kefir FAQ usually start with what is a kefir grain?

How to Make Milk Kefir FAQ

How do you make milk kefir?
Milk kefir is very easy to make. Simply add 1 tablespoon of living milk kefir grains to 2 cups of whole milk. Cover with a cloth or lid and store at room temperature. After 24-48 hours, harvest the drink and then put into bottles with flavoring (if desired), pop into smoothies or use in place of buttermilk!

How long can you let milk kefir ferment?
The grains need to be fed frequently because if not they will disintegrate. We recommend 24-48 hours for the first fermentation. The kefir will separate into curds and whey. We have found the best flavor is right before the separation occurs. The time needed will vary based on your environment.

What temperature does milk kefir prefer?
Milk kefir prefers temperatures of 68-78°F (20-26°C). Using a thermometer strip will help keep track of the temperature and sometimes they will need a heat source especially in colder months to help them ferment and proliferate.

Should I use a lid or cloth cover with milk kefir?
You can use either a lid or cloth cover to ferment the milk kefir. We’ve done it both ways and don’t detect a noticeable difference between the two. Most important is to just keep bugs out.

What kind of milk can I use for milk kefir?
Organic whole, pasteurized milk is our recommendation as it is affordable and easy to source. Whole milk is important because fat is a vital nutrient. Raw milk and other types of dairy milks may also be used to achieve different flavors and health benefits. Non-dairy milks such as soy, almond or coconut can also be cultured using milk kefir grains but will need to be rested in dairy milk as the organisms primary fuel source is lactose (milk sugar).

What’s in Milk Kefir FAQ

Is there alcohol in milk kefir?
Milk kefir may contain trace amounts of alcohol, just as all fermented beverages do, but the amount is usually low, around .2% – .8% and not intoxicating.Fresh Milk Kefir Grains from KKamp

Is there lactose left in milk kefir?
Milk kefir grains feed on lactose also known as milk sugar. Many people believe they are lactose intolerant because they can have an allergic reaction to consuming pasteurized milk. Often they are actually pasteurization intolerant because when the organisms in raw milk are permitted to proliferate, they break down the lactose which reduces the impact on the body.

Is there gluten in milk kefir?
No! “Grain” is a term of convenience for the milk kefir polysaccharide rather than a literal description. Therefore it is naturally gluten free!

How do you use milk kefir as buttermilk?
Milk kefir is delicious to drink but if you have extra or are looking for a buttermilk substitute that isn’t simply acidulated milk, then you can use your milk kefir in place of buttermilk in any recipe. Check out our recipe for Milk Kefir Pancakes. The natural souring that occurs adds lift and a tangy irresistible flavor!

Storage and Care Milk Kefir FAQ

How do you store milk kefir grains?
Milk kefir grains are like people in that they do not like it if you ignore them! They thrive when they are fed consistently. However, if you need to take a break, then store them in the fridge in some milk and change it out every 7 days to keep them fresh.

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