Frequently Asked Questions

Milk kefir is a naturally fermented, slightly fizzy cultured milk drink. It originated over 2,000 years ago in the Caucasus Mountains and is one of the oldest known cultured dairy products. It is made by fermenting milk with kefir grains at room temperature for about 24 hours. Kefir is rich in beneficial bacteria, yeast, enzymes, vitamins, minerals, and easily digestible proteins. Many people who are lactose intolerant also tolerate kefir well.

Kefir and kefir grains are known around the world by various names including Snow Lotus, Tibetan Mushroom, Talai, Muddu Kekiya, Búlgaros, Kefyrs, Tara, Yogurt Plant, Galodium, Yogurt Mushroom, and many names in Japanese, German, Lithuanian, and other cultures.

Store-bought kefir is usually made using a selected mix of bacteria and yeast strains in powder form. It imitates true kefir but does not contain real kefir grains. Genuine kefir grains are living, self-sustaining colonies of bacteria and yeast that continuously grow and reproduce. Real kefir made from grains contains a wider diversity of microbes and offers richer health benefits.

• Fresh/Live grains: Activate quickly and produce kefir within a few days. They are ideal when you can start fermenting immediately.
• Dried grains: Are dormant and take longer to “wake up,” usually 5–14 days. They are better for long travel or storage.

Kefir provides probiotics in their natural food matrix, along with enzymes, vitamins, minerals, amino acids, and easily digestible nutrients. Supplements typically contain only a few isolated strains. Whole fermented foods generally offer broader and more balanced support for digestion and immunity.

Kefir naturally contains enzymes, live beneficial bacteria and yeast, B vitamins, organic acids, predigested proteins, and minerals. It supports digestion, immune function, gut balance, and nutrient absorption. Many people report improved digestion, better energy, fewer colds, and reduced bloating. Each person’s experience may vary.

The grains consume most of the lactose in milk and produce lactase, the enzyme needed to break down lactose. This makes kefir much easier to digest. Ripening kefir for an additional 24 hours reduces lactose even further.

Many individuals with Candida overgrowth find kefir helpful because kefir contains beneficial yeasts that may help rebalance the gut. Kefir does not contain Candida albicans. Responses vary by individual; listen to your body.

Kefir contains a wide variety of beneficial bacteria and yeast — usually more than 30 strains. These vary by grain and by region.

No. Real kefir grains must be obtained from an existing culture. They cannot be created from milk or yogurt.

Kefir grains can ferment all mammalian milks including cow, goat, sheep, camel, mare, and buffalo milk. They can also ferment plant-based milks temporarily (coconut milk, soy, almond, etc.), but grains require regular dairy milk to stay healthy.

Yes, and many people prefer it. Kefir grains thrive in raw milk because it contains enzymes and beneficial bacteria not found in pasteurized milk. Ensure your source is clean and reputable.

Yes, very small amounts naturally form during fermentation.

• 24-hour ferment: ~0.08%
• Longer sealed fermentation: up to 1–2%

It is tart, slightly carbonated, creamy, and similar to drinkable yogurt. Some describe it as the “champagne of milk.” It mixes well with fruit, honey, and smoothies and can replace yogurt or buttermilk in recipes.

Healthy grains look like small cauliflower florets—soft, springy, rubbery, and white or cream coloured. In warm seasons they may appear stretched like ribbons. Dried grains look yellowish to light orange.

All kefir grains function similarly, but their exact strain balance, flavour, speed, and texture can differ. Grains naturally change throughout the year depending on temperature, milk type, and conditions.

Indefinitely with proper care. They grow, multiply, and can last for generations.

Yes. They should be strained and given fresh milk every 24–48 hours.

• For breaks: Refrigerate grains in fresh milk for up to 1–2 weeks.
• For longer storage: Freeze or dehydrate them.

Kefir and kefir whey can be used to:

• Make cheese, sour cream, and cream cheese
• Ferment bread and dough
• Make sauces and dressings
• Fertilize gardens and plants
• Feed pets and livestock
• Add to soups, grains, or ferments

Healthy grains:

• Produce kefir within 24–48 hours
• Smell pleasantly sour, yeasty, or creamy
• Are soft and squishy

If grains stop growing or producing kefir, they may be stressed and need better conditions.

Grains vary widely—from rice-sized to marble-sized. Smaller grains usually ferment more efficiently because they have more surface area.

They are a living matrix of proteins, fats, polysaccharides (like kefiran), and dozens of beneficial microbes working symbiotically.

Heat, overcrowding, low-fat milk, or agitation can cause grains to stretch into ribbon shapes. They typically return to normal when conditions improve.

Floating is normal. CO₂ gets trapped inside grains. Dense grains may sink. Old, damaged, or dried-out grains may float permanently.

Yes. Breaking large grains into smaller pieces often improves fermentation.

Not usually. Rinsing is unnecessary and can weaken grains. Rinse only when removing excess fat buildup or if contamination is suspected.

Rinse it under clean, non-chlorinated water and return it to the jar.

Yes. A short rest in the fridge once or twice a year can help rebalance them.

Yes, but only short-term. Each generation becomes weaker. Use grains for proper long-term fermentation.

Grains grow 5–25% depending on temperatures and milk. Growth is stimulated by warm temperatures, whole milk, raw milk, frequent feeding, and smaller grain size.

Check the following:

• Temperature (ideal: 18–28°C)
• Milk quality (prefer full-fat)
• Clean, chemical-free jars
• Grain health (soft, not dry or hard)

Some grains simply grow slowly but still ferment perfectly.

• Kefir grains
• Milk
• A glass jar
• A breathable cover (cloth/paper towel)
• A strainer
• A container for finished kefir

Artificial sweeteners cannot feed grains. Lactose-free milk may work short-term, but is not recommended. Grains require lactose to stay healthy.

Short contact with stainless steel is fine. Do not ferment or store kefir in reactive metals (iron, aluminum, copper). Use glass, ceramic, wood, plastic, or stainless steel.

Use glass, ceramic, or food-grade plastic. Avoid metal containers. For fermented kefir storage, use thick jars with good seals.

No. Simply wash with soap and water. Kefir naturally resists contamination.

Typical ratio: 1 tablespoon grains per 1–2 cups milk. Use more milk in warm weather and less in cold weather.

No. Cold or room-temperature milk is fine.

Fill no more than ⅔ to ¾ full to allow space for expansion.

Ideal: 18–28°C (65–82°F). Above 30°C (86°F) can damage grains.

Yes. A cloth or loose lid is best. Tight lids create more carbonation and risk explosions.

Not recommended. Some ingredients harm the grains. Add flavours after straining during secondary fermentation.

Kefir is ready when:

• The milk thickens into a soft gel
• Small air pockets or bubbles appear
• Slight separation begins at the bottom

This usually takes 12–24 hours.

Strain it when you remember. Grains may be extra hungry but will recover after a few cycles.

Use a strainer. Stir or shake gently until only grains remain.

Medium mesh (about 2 mm holes) is ideal.

Ripen the strained kefir for 24–48 hours in the fridge or on the counter.

Letting strained kefir sit for 12–48 hours to increase B vitamins, carbonation, acidity, and flavour.

Options include:

• Use whole or raw milk
• Ferment longer
• Agitate once or twice during fermentation
• Strain the whey to make “Greek-style” kefir
• Secondary fermentation without grains

Bottle strained kefir in airtight jars, leaving a small gap, and store for 1–3 days. Burp daily.

Fermentation duration depends on temperature and grain quantity. Traditional kefir is ready at 24 hours.

5–14 days typically, sometimes up to 3 weeks for dried grains.

• In the fridge (best for 1–2 weeks)
• On the counter for short ripening
• In the freezer for long-term storage or popsicles

Fresh kefir is best consumed within 2 weeks. Flavour continues to develop over time.

• Refrigeration (1–2 weeks with weekly milk change)
• Freezing
• Drying for long-term storage

Refrigerate grains in fresh milk for short trips. For long trips, freeze or dehydrate them.

• Too sour: use fewer grains, cooler temperature, or shorter ferment
• Too thin: blend grains smaller, use whole milk, ferment longer
• Too fizzy: loosen the lid or shorten ripening
• Not fermenting: grains stressed, temperature too high/low, milk too low fat
• Grains not growing: adjust milk, temperature, and feeding schedule

Yes—most pets tolerate it well in small amounts.

This is natural over-fermentation. Adjust time or milk ratio. Separation is safe; simply stir or strain.

Yes, if fully sealed and over-carbonated. Use strong jars, leave headspace, and burp daily.

No. Light and heat can encourage unwanted bacteria growth. Keep jars in a cool, shaded area.

Water kefir is a naturally fermented, lightly fizzy probiotic drink made by culturing sugar-water with live water kefir grains (also called tibicos). The grains are living symbiotic colonies of bacteria and yeast that consume sugars and minerals to produce a refreshing probiotic beverage.

No. They share a similar microbial concept, but they are made from completely different types of grains. Water kefir grains thrive in sugary water and cannot ferment milk. Milk kefir grains thrive in dairy and cannot ferment sugar water. Each produces a very different drink.

They are translucent crystal-like clusters composed of polysaccharides (including kefiran) along with many species of beneficial bacteria and yeasts living in symbiosis.

Yes. Under the right conditions, grains multiply continuously. Their growth rate depends on sugar type, minerals, water quality, and temperature.

They require:

• Sugar (their main food source)
• Minerals (critical for strength and growth)
• Clean water

A pinch of baking soda or calcium carbonate is sometimes used to help regulate pH and support grain health.

Water kefir grains thrive best on mineral-rich sugars, especially:

• Raw cane sugar
• Light brown sugar
• Whole, unrefined sugars
• Sugars containing molasses

White refined sugar can be used, but minerals may need to be added.

Yes. Minerals are absolutely essential for strong grains and good fermentation. Without enough minerals, grains become weak, soft, or sluggish.

Ideal water is clean and low in chlorine, with a balanced mineral profile. Over-mineralised water (e.g., hard well water) may require adjusting sugars and fermentation length.

Yes. Water kefir is an active culture. Grains consistently require sugar and minerals—especially if they are growing quickly.

Typical recipe:

• Dissolve sugar in water.
• Add minerals if needed.
• Add water kefir grains.
• Cover with breathable cloth or a loose lid.
• Ferment 24–48 hours.
• Strain and drink, or do a second ferment for flavour.

Most batches take 24–48 hours depending on temperature, grain activity, and sugar strength.

Some prefer to discard the very first activation batch, but it is drinkable. If discarded, feed grains fresh sugar-water and start again.

Healthy grains are translucent, crystal-like, slightly squishy but firm, and grow steadily over time.

Signs you should discard include visible mold, rotten or chemical smells, slime, or grains that dissolve into mush. These issues typically occur only due to neglect or contamination.

If sugar-water separates into different layers during fermentation, it is normal. Simply stir or swirl gently.

Longer fermentation times cause more sugar to be consumed, making the drink more acidic. The type of sugar also influences flavour; mineral-rich sugars create a deeper, richer taste.

Yes. Beneficial wild yeasts are part of the natural microbial mix. The exact strains vary by region, water source, temperature, and grain line.

Common fixes:

• Use sugar with molasses/minerals
• Shorten or lengthen fermentation
• Increase grains slightly
• Add minerals (molasses, mineral drops, etc.)

Use a tightly sealed bottle and allow a second fermentation with fruit or flavourings for 1–3 days. Burp bottles daily to prevent explosions.

Minor variations in sugar type, mineral levels, water composition, and temperature all influence flavour.

Likely causes include low minerals, improper water type, too little sugar, temperatures that are too cold, or grains that need time to adjust to new conditions.

Yes. Reduce the amount of grains or increase the amount of water/sugar, especially in warm temperatures.

Yes, if left unattended or not stored properly. Dehydrated grains require rehydration and may take time to regain full strength.

Yes. Over-fermented water kefir becomes excessively sour and may stress the grains. Adjust sugar amounts or reduce fermentation time.

• Refrigeration: in sugar-water for short-term breaks.
• Dehydration: for long storage.
• Freezing: less ideal for long-term viability.

When waking up refrigerated/frozen/dried grains, let them adjust through a few cycles. Growth and taste stabilize after regular feeding resumes.

Yes—after straining out the grains. Common flavours include ginger, berries, citrus, herbs, and spices.

Yes. You can ferment fruit juices, coconut water, herbal teas, and more as long as grains are returned to mineral-rich sugar water regularly to stay healthy.

Both offer probiotics but in different proportions and with different microbial diversity. Water kefir is typically lighter, less acidic, and dairy-free, making it suitable for individuals who avoid milk.

Yes. It delivers beneficial bacteria and yeasts in a refreshing, dairy-free drink, and is safe for nearly all dietary preferences.

• Too Sour: Shorten fermentation or increase sugar.
• Not Fizzy: Second ferment in sealed bottle.
• Weak Taste: Increase minerals or sugar quality.
• No Growth: Add minerals, switch water, or stabilise temperature.
• Bad Smell/Appearance: Discard and start fresh.

Kombucha is a traditional fermented tea beverage made by combining sweetened tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). As it ferments, the SCOBY transforms the tea into a tangy, slightly fizzy drink rich in beneficial acids, probiotics, and enzymes.

Although people sometimes call the SCOBY a “mushroom,” it is not a fungus. The name is historical; the SCOBY is actually a living symbiotic community of bacteria and yeast.

A SCOBY is a pancake-like gelatinous culture that forms on top of the kombucha during fermentation. It thickens over time and grows to the shape of the container. It converts sugar and tea into kombucha by producing acids, carbonation, and beneficial compounds.

A thin, transparent layer forming on top is usually just a new baby SCOBY. Mold is rare but possible. True mold appears fuzzy, often blue, green, white, or black. If you see fuzz, discard the batch immediately.

It’s normal. SCOBYs can float, sink, tilt, or move during fermentation. The position does not affect your brew.

These are yeast strands — a normal sign of healthy fermentation.

Yes, SCOBY is edible, though most people don’t eat it due to the chewy texture. Pets often enjoy dried pieces as treats.

Indefinitely, as long as it remains healthy. Over time, SCOBYs become darker; when too dark or weak, replace with a baby SCOBY. Typically replaced after 5 or more brews.

If they don’t peel apart easily, you can use them together. Torn SCOBYs still work perfectly fine.

• Black tea: smooth, classic flavour
• Green tea: more fizz and faster fermentation
• Oolong tea: balanced profile
• White tea: works but produces thinner SCOBYs and requires longer fermentation

Avoid: Herbal teas with oils (lavender, peppermint) or antimicrobial ingredients.

You can pre-steep tea bags for 30 seconds in boiling water and discard that water, use white or green tea (which naturally contain less caffeine), or use fewer tea bags overall.

Yeast converts sugar into alcohol and CO₂; bacteria convert alcohol into beneficial acids (acetic, gluconic) and create the SCOBY structure.

Typical range: 7–14 days, depending on temperature and taste preference.

Start with 1–2 ounces per day to allow your body to adjust, then gradually increase. Kombucha is a natural detoxifier and mildly diuretic, so hydrate well.

Common reasons include not enough yeast activity, too little sugar, weak tea, or a cold fermentation environment.

• Bottle tightly for a second ferment
• Add a tiny bit of sugar before bottling
• Improve yeast activity over successive batches
• Keep temperature within ideal range (69–81°F / 20–27°C)

Excess carbonation usually means too much yeast. Warm temperatures increase yeast respiration and CO₂ production. Fix by reducing sugar, using less tea, or lowering fermentation temperature.

True mold is fuzzy and colorful. Yeast, however, can appear white, pink, orange, or brown—but is smooth, not fuzzy. When in doubt, throw it out.

Over-fermentation. Use overly sour kombucha as starter tea for new batches, salad vinegar, hair rinse, or cleaning solution.

Causes include: Tea wasn’t cooled before adding SCOBY, fermenting too short, temperature below 68°F (20°C), tea containing oils, or SCOBY exposed to air without enough starter liquid.

If completely dried, it is dead and must be replaced.

Ideal: 20–27°C. Cold temperatures slow fermentation and increase mold risk; hot temperatures cause yeast overgrowth and imbalance.

1. SCOBY Hotel (recommended): Store SCOBYs in a jar with kombucha and sweet tea. Top up with sweet tea every 1–2 weeks.

2. Refrigeration (optional): Store in starter tea and refrigerate. Note that refrigerated SCOBYs ferment slowly for the first batch after storage.

Generally 0.5% or less, though long ferments can reach up to 1.5%.

Not recommended. Kombucha contains acids that may temporarily lower mineral availability, and children under 4 or pregnant/nursing women may be more sensitive.

Many can, because much of the sugar is consumed during fermentation. Individual responses vary.

Yes — mainly due to glucuronic acid, which binds toxins and helps eliminate them through the kidneys.

Use glass. Avoid metal (can leach into acidic kombucha) and non-food-grade plastics.

Temperature shifts, high sugar, or stale SCOBY hotels can increase yeast production and cause imbalance.

This is caused by strong yeast activity pushing it up. Simply push it down with a clean utensil.

For a 1-gallon batch, use 1–2 cups of starter tea. Scale proportionally.