What is Kefir

Mil Kefir

“Grains of the Prophet Mohammed” more popularly known as kefir, is a fermented, enzyme-rich beverage that originally hails from Russia. Other names include “Drink of the Prophet”, “Snow us”, “Tibetan Mushroom”, “Balm of Gilead”, “Yogurt Plant”, “California Bees L ot”, kombucha, tibcos, “Yogurt Mushroom”. It is a cultured drink that is very similar with yogurt. As with yogurt, kefir grains are packed with billions of probiotics that are very beneficial to our health.

Along with probiotics, kefir also contains different strains of yeast in the matrix of water soluble polysaccharide, known as kefiran, lipids and proteins which make the grains cauliflower-like appearance and imparts a rope-like texture in the mouth. Not only that, kefir contains micro- and macro-nutrients, essential vitamins and minerals like proteins, vitamin A, vitamin B1, vitamin B2, vitamin B3, Vitamin B6, vitamin D, vitamin K, folic acid, potassium, magnesium, phosphorus, iron, iodine, and calcium.

What are kefir grains

Water Kefir Grains and Milk Kefir Grains


There are a lot of stories spreading on how kefir was discovered. The most popular folklore says that kefir grains were given by Prophet Mohammed to the Orthodox Christians and prohibited them to disseminate to anyone because the prophet claimed that they will lose their magical powers if they did. And so, for centuries, it was held secret. This may be the reason why only a few people know about kefir until now.

Kefir history started thousands of years ago when shepherds and townsmen of the Caucasus Mountains discovered “kefir grains”. These “grains” are actually not grains but is a delicate combination of beneficial yeast and bacteria.

The shepherds accidentally discovered this magical food when they kept raw milk in their leather pouches which fermented into a effervescent, carbonated drink.At first, they did not know anything about this new food. They just realized that they felt more energetic, healthier and were freed from diseases after taking it. What used to be fresh milk turned into a cultured beverage, which the shepherds later discovered to have numerous health benefits.

During the 1800’s, the doctors of the former Soviet Union heard the magical remedy of kefir. They persuaded the most popular dairy farmers in Russia for its discovery in the Caucasus Mountains. The Moscow dairy brothers took on the task to monopolize to be the only kefir producers in the region.

They sent a beautiful lady named Irina Sakhavarova to convince the prince of Caucasus Mountains to give her kefir grains with the recipe. Although the prince was captivated by the beautiful lady, he was afraid of being punished for giving the “Prophet Grains”, hence he refused. Irina, on her way back to the Soviet Union, was kidnapped by mountain tribesmen and was brought back to the Prince. It was a local practice “to steal a bride” so when Irina was brought back, she was forced to marry the Prince.

An investigation was done by the Moscow brothers and saved her from the forced marriage. The supreme rulers of the Caucasus Mountains heard of the ordeal, ordered the Prince to give the beautiful lady the grains to make up for the embarrassment he had caused her.

The very first medical benefit was proven by Russians wherein they said that kefir can cure lung disease caused by Mycobacterium tuberculosis. Russian doctors of the Victoria era used kefir to treat tuberculosis and intestinal problems. They truly believed that kefir was magically miraculous and very beneficial to one’s health. After several years of following and research, it was discovered that kefir can treat many other more diseases namely atherosclerosis, allergies, cancer, other respiratory disorders, constipation, diabetes and more. Soon, kefir has become a popular health food among the Caucasus, Southwestern Asia, Western Europe and Russia.

Research About Kefir

Researches revealed that kefir grains can actually suppress the growth of pathogens. Kefir grains were cultured in a medium which had been contaminated with Escherichia coli, a pathogen that inhabitant the intestines, but these coliforms were mercifully killed by probiotics. It was also shown in some batches that kefir grains completely inhibited the growth of E. coli for at least one day.

Another research done in Soviet Union comparing pasteurized milk, kefir and dairy products samples from Moscow that were intentionally infected with fecal coliforms, Shigellasonnei. The coliforms were still present after they were diluted with peptone water. After which, 0.5ml was plated and incubated at37 °C for 18–24 hours. They were surprised to find out that kefir contains quantities of organisms of less than 1,000 cfu/ml while pasteurized milk and the dairies contain more than 10,000 cfu/ml of organisms. These results concluded that pathogenic bacteria cannot survive anywhere near kefir.

Kefir Benefits

Kefir has many amazing health benefits. As mentioned above, this food is rich in Lactobacillus and other beneficial organisms. In fact, the cocktail of probiotics, micro- and macronutrients, vitamins and minerals with kefir makes it one (if not the most) of the most powerful foods in the universe.

One awesome benefits of kefir is known for promoting bowel movement, to promote bile production and improves liver and gallbladder functions. Kefir is also known to regulate metabolism through improved digestion and to alleviate intestinal disorders. It boosts our immune system, eliminates bad bacteria, flushes pathogens and has antifungal properties which is why it is sometimes called as the natural antibiotic. Kefir strengthens the kidneys, improves blood circulation and regulates sugar and cholesterol diseases. It also promotes healing of various skin disorders.

What is good about this magical food is that it can be taken by all generations, from young to old; male or female; pregnant or non-pregnant; sick or immuno compromised and healthy. It is not only curative but also preventive which means you don’t have to be sick to drink it.

It is safe to drink it everyday Water kefir is non fattening so can be taken by those who fears on gaining weight. This food is a must have for those who wishes to be healthy and has generally no kefir side effects. (Although some complains of stomach cramps and constipation)

Below is a list of diseases that kefir can treat or improve. Although some of these kefir health benefits are still under research, most of them are from personal experiences of kefir drinkers.

  • Acne Vulgaris
  • Acute Bronchitis
  • Allergy
  • Anemia
  • Anxiety
  • Arthritis
  • Attention Deficit Hyperactivity Disorders (ADHD)
  • Colitis
  • Colon Cancer
  • Constipation
  • Depression
  • Diabetes Mellitus Type 2
  • Diarrhea
  • Eczema
  • Gastric Ulcer
  • Gastritis
  • Gastroesophagealrefux
  • Gout
  • Hepatitis
  • Hypertension
  • Insomnia
  • Irritable Bowel Syndrome
  • Lactose Intolerance
  • Leaky Gut Syndrome
  • Migraine
  • Obesity
  • Ospeoporosis
  • Acute Pain Syndrome
  • Prostate Cancer
  • Psoriasis
  • Rheumatism
  • Tuberculosis
  • Urinary Tract Infection

Kefir Probiotics Bacteria

  • Bifidobacteria species
  • Lactobacillus species
  • Lactobacillus brevis
  • Lactobacillus casei
  • Lactobacillus delbrueckii
  • Lactobacillus helveticus
  • Lactobacillus kefiranofaciens
  • Lactobacillus kefiri
  • Lactobacillus paracasei
  • Lactobacillus plantarum
  • Lactobacillus rhamnosus
  • Lactobacillus sake
  • Leuconostoc species
  • Leuconostocmesenteroides
  • Leuconostocmesenteroides subsp. Dextranicum
  • Leuconostocmesenteroides
  • Pseudomons species
  • Pseudomonas fluorescens
  • Pseudomonas putida
  • Streptococcus species
  • Streptococcus thermophilus
  • Yeasts
  • Candida specie
  • Candida humilis
  • Kazachstania specie
  • Kazachstaniaunispora
  • Kazachstaniaexigua
  • Kluyveromyces species
  • Kluyveromycessiamensis
  • Kluyveromyceslactis
  • Kluyveromycesmarxianus
  • Saccharomyces species
  • Saccharomyces cerevisiae
  • Saccharomyces martiniae
  • Saccharomyces unisporus

Kefir VS Yogurt

It may seem that kefir is the same with yogurt. Yes, they are similar but not totally the same. A major characteristic of kefir is that the probiotics contained in kefir attach themselves to the colon, sweeps away all the harmful substances and colonizes the intestines.

Kefir contains over 50 strains of friendly organisms. On the other hand, yogurt cleans the digestive system and provides food for the friendly bacteria that inhabitants our intestines. Yogurt makes sure that these bacteria grow and remains stable. However, yogurt lasts only for one day while kefir lasts forever. Kefir size is also smaller than yogurt making it easier to digest and is a perfect nutrition for babies, elderly and people who have sensitive intestines.

Milk Kefir is mesophilic which means they thrive best at room temperature, around 20 and 45°C (68 and 113 °F). Meanwhile, yogurt is both mesophilic and thermophilic. They can be grown either at room temperature or at extremely high temperature.

The consistency of kefir is a little bit yeasty due to the beneficial yeast contained in the culture. It also tastes sourer when compared with yogurt. Both kefir and yogurt can be drained to produce cheese. Draining whey from yogurt or kefir makes thick yogurt or cheese ranging from soft to hard cheese.

Types of Kefir

There are two types of kefir: water kefir and milk kefir. Both kefir grains contain live microorganisms and are sustainable and economical. With little care, these grains can be recycled over and over again.

How to make kefir

There are 2 types of kefir but the method on fermenting kefir is the same.

To know about how to make kefir  –

To know about how to make water kefir –

If you wish to learn more about kefir recipes –

How to store water and milk kefir grains

To recycle the grains, rinse them with un-chlorinated water and put them in a new batch of milk or water kefir. Let it stand at room temperature for a sourer taste or refrigerate for a milder palate.

Steps on How to Revive Deep-Sleep Grains

  1. In a clean jar, dissolve sugar in water. Add kefir grains and cover.
  2. Leave it for 3 days.
  3. Get the grains and place them in a cup of fresh milk every 24 hours.
  4. After 3 days, combine the grains and milk in a clean glass jar and cover. Let it stay for 1 day.
  5. Mix to thicken the mixture and leave it for another 12 hours.
  6. By then, the grains should be active once again.
  7. Adjust the milk according to the taste and not the consistency of the mixture.

Kefir Danger: Precautions When Handling Kefir

  • During fermentation, avoid exposure to direct sunlight.
  • Cover the lid loosely to allow escape of gas produced during fermentation. Tightly covered jars may lead to explosion.
  • When making milk kefir, do not ferment for too long as the mixture will get too sour and separation will be seen as layers of pale yellow liquid is formed which is called whey. This will make straining more difficult
  • Use non metallic utensils as metals destroy the microorganisms found in kefir.
  • Use UN-chlorinated, filtered water as chemicals present in tap water destroy the good bacteria.
  • Do not boil or overheat the kefir. This will also kill the bacteria.
  • Do not starve the grains. If you want to store the grains for a longer period, (2 weeks or more), change the milk every few weeks to feed the grains.
  • Freezing stops fermentation and puts the grains into sleep. Some grains are difficult to wake up. You may want to learn on how to wake up the grains.

Where to buy kefir grains

For people need some kefir starter kits and who are interested to  buy kefir grains online, please choose a package below.

Here’s a short video Michael showing what kind of kefir grains in his package

The shipping fee is free and available in Afghanistan, Albania, Algeria, Andorra, Angola, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan, Bahamas, Bahrain, Bangladesh, Barbados, Belarus, Belgium, Belize, Benin, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, Brunei, Bulgaria, Burkina Faso, Burma, Burundi, Cambodia, Cameroon, Canada, Cape Verde, Central African Republic, Chad, Chile, China, Colombia, Comoros, Congo, Costa Rica, Cote d’Ivoire, Croatia, Cuba, Curacao, Cyprus, Czech Republic, Denmark, Djibouti, Dominica, Dominican Republic, East Timor, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Fiji, Finland, France, Gabon, Gambia, Georgia, Germany, Ghana, Greece, Grenada, Guatemala, Guinea, Guinea-Bissau, Guyana, Haiti, Holy See, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iran, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, North and South Korea, Kosovo, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Libya, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Mauritania, Mauritius, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands, Netherlands Antilles, New Zealand, Nicaragua, Niger, Nigeria, Norway, Oman, Pakistan, Palau, Palestinian Territories, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Romania, Russia, Rwanda, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, Samoa, San Marino, Sao Tome and Principe, Saudi Arabia, Senegal, Serbia, Seychelles, Sierra Leone, Singapore, Sint Maarten, Slovakia, Slovenia, Solomon Islands, Somalia, South Africa, South Sudan, Spain, Sri Lanka, Sudan, Suriname, Swaziland, Sweden, Switzerland, Syria, Taiwan, Tajikistan, Tanzania, Thailand, Timor-Leste, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, Uruguay, Uzbekistan, Vanuatu, Venezuela, Vietnam, Yemen, Zambia and Zimbabwe.

Take note that some countries custom preferred to put the name of the product, so if your country has a strict custom please put special instruction.

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Kefir Equipments


Water Kefir

What is Kefir Water

Water KefirWater kefir also called tibicos has a yellowish, crystal color with bubbly appearance and can be made from sugar water, coconut water or fruit juice. Since it is dairy-free, it is perfect for those who want to avoid dairy. Economically, it is also cheaper than milk kefir (since it uses water and sugar to prepare it). Kefir drinkers comment that they were able to take greater amounts of water kefir since it is lighter than milk kefir.

Water kefir tends to have sweeter taste although this depends on the length of fermentation. The longer you let it ferment, the less sweet it tastes.

Water kefir can be used in many ways. It can be used as a base for many kitchen recipes like fruit gelatine, salad dressings, cakes, smoothies, popsicles and dips. Although most prefer it to be plain, water kefir can also be flavoured by adding dried or fresh fruit; flavourings; herbs and sweeteners. Water kefir is a good substitution for sodas and juices.

How to Make Water Kefir

Things To Prepare

  • 1/3 cup sugar
  • 5-6 cups filtered water
  • Clean wide-mouth glass container
  • 1/3 cup water kefir grains
  • 3-4 glass jars with lid
  • Non metallic strainer
  • Lemon (optional)
  • Vanilla extracts (optional)


  1. In a pot, add sugar to a cup of water and heat the mixture. Do not boil but make sure the sugar completely dissolves.
  2. Let the sugar water cool then add another 3 cups of water. Transfer in a clean glass jar then add another 1-2 cups of water.
  3. Put in kefir grains into the sugar water mixture and cover with a lid or breathable cloth.
  4. Let it stand for 24 hours or until the taste and consistency suits your liking. Since the grains feed on the sugar, the longer the fermentation, the less sugary your drink will be.
  5. Strain the kefir water using a non metallic strainer. You may use the grains for another batch of fermentation.
  6. Add lemon or vanilla extracts to taste.

How much water kefir to drink

The amount to drink water kefir is really depend of each person’s body type. The easiest to way to determine is to make water kefir as a beverage drink. We all know drinking too much of something is always not good for our health so it is recommend to take a maximum of 1-2 cups per day.

Water Kefir Side Effects

There are some temporary side effects in the cleansing process when you drink water kefir such as

  • Feeling bloated
  • Loose stool
  • Feeling discomfort in your tummy
  • Headache
  • Aches
  • Nausea
  • Etc..

Some of us surely will wonder why having these side effects, the reason is easy – the good bacteria is fighting the bad bacteria that’s why our body is in the process of transformation and adaptation.

Different kinds of Water Kefir Recipes

Flavoring water kefir is one of the most  desired to every kefir drinker, here are some of the methods on how to flavor water kefir.

To know more kefir recipes –

Coconut Water Kefir

Things to Prepare

  • 3 Tbsp activated water kefir grains
  • 4 cups coconut water (about 3-4 coconuts)
  • 1 Glass Jar
  • Towel or Cheesecloth
  • Rubber band


  1. In a jar, add the kefir grains to the coconut water, then cover jar loosely with cloth, secured with a rubber band.
  2. Leave it at room temperature for 24-48 hours. Culturing is complete when the mixture turns cloudy from clear white and tastes sour. You may strain to remove the grains for future use.

Ginger Ale Water Kefir

Things To Prepare

  • 3 cups of water kefir
  • 1 tablespoon of extracted juice of lemon
  • 5 pieces peeled and chopped ginger


  1. Pour 3 cups of water kefir to the container jar.
  2. Add the extracted lemon juice to the container jar.
  3. Add the peeled and chpped ginger to the container jar.
  4. Seal the jar and let it ferment for 1 to 3 days, depending on how much level of carbonation you want.
  5. After the fermentation put the jar inside the refrigerator.

Water Kefir Soda

Things to Prepare

  • 4 cups of water kefir
  • 1 cup of any fruit juice (Recommended juice – Apple, Cherry, Grape and Pomegranate)


  1. Pour the 4 cups of water kefir to the jar and the fruit juice to the jar. (With the ratio of  4:1 )
  2. Seal the jar using an air-tight lid for 1 to 3 days. (You can also use a Grolsch-style flip-top bottle)
  3. After fermentation put the jar inside the refrigerator.

Cream Soda Water Kefir

Things to Prepare


  1. Combine vanilla extract and water kefir. Serve cold.

Raspberry Water Kefir

Things to Prepare


  1. Smash raspberries until juicy.
  2. Combine water kefir and raspberries in a clean glass jar.
  3. Lock the cap of the bottle down and invert it once to get the berries and their juice mixed in to the kefir.
  4. Ferment at room temperature for at least 6 hours, or up to 12 hours, for more carbonation.
  5. Open the bottle over the sink and enjoy.

Tamarind water kefir

Things to Prepare

  • 5-7 inches turmeric root, peeled and cut into chunks
  • 5-7 tamarind pods or2 tablespoons tamarind paste
  • ½ cup lemon juice
  • ½ cup raw honey
  • 8 cups water
  • ½ cup water kefir grains


  1. Place the turmeric root in 4 cups of of water and heat to boiling.  Boil at least 20 minutes, until the water becomes a rich golden yellow.
  2. Crack and open the pods, and remove only the fruit. Simmer the tamarind fruit, stirring gently, so that it dissolves into a jam-like texture. When the seeds have come out of the fruit, let the mixture cool, then pour it through a strainer to remove the seeds and seed peels and create the paste.
  3. When the turmeric water is ready, add enough cool water to bring the temperature to just warm, and blend thoroughly to liquefy the cooked turmeric.
  4. Blend in the tamarind paste to the turmeric water. Add lemon juice and honey, and blend.
  5. Add enough cool water to bring the quantity up to 2 quarts of liquid.
  6. Add in kefir grains.
  7. Distribute the blended tonic into small jars with tight lids, leaving ½-1 inch of head space.
  8. Ferment at room temperature for 24-48 hours, then refrigerate for storage.
  9. Before drinking, swirl the mixture to distribute the solids.

Where to Buy Water Kefir Grains?

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Kefir Milk

What is Kefir Milk ?

Milk KefirPeople always ask “What is milk kefir?” and “What are milk kefir grains?”

Milk kefir also known as keifer milk is a fermented milk drink that has a whitish, creamy, cottage cheese-like or cauliflower-like appearance which has the size of wheat kernels which is called the kefir milk  grains. Milk kefir can be made from different mammalian sources like cow milk, goat milk, sheep milk, camel milk or even buffalo milk. Other sources include soy milk, coconut milk, almond milk. However, results may vary and nutrients are lesser as compared with the mammalian milk. Nonetheless, whatever the type of milk you choose to use, milk kefir grains manage to feed and ferment to any type of milk used.

As with water kefir, milk kefir can also be used in several home recipes like dressings and smoothies. It can also be flavoured using vanilla extracts, stevia, honey or maple syrup and is a good alternative for buttermilk, butter or yogurt. Milk kefir grains can also be used to inoculate cream to make cultured butter or sour cream dressing. Straining milk kefir yields different varieties of milk kefir cheese ranging from soft, spreadable cheese to cream cheese to hard kefir cheese.

How to Make Raw Milk Kefir

Have you ever wonder how to make milk kefir at home? Below is a step by step on how to make your own kefir cultured milk.

Things to Prepare:

  • 1-2 tbsp milk kefir grains
  • 3-4 clean glass jars with lid
  • Stainless steel mesh-type strainer
  • wooden or plastic spoon
  • 1 clean wide-mouth container
  • 2 cups fresh milk (your choice of goat milk, rice milk, cow milk, buffalo or camel milk, whether it is whole or pasteurized)


  1. In a clean glass jar, place the free milk kefir grains.
  2. Add milk to three-fourths full and gently stir the contents using a wooden or plastic spoon.
  3. Cover jar loosely with a lid to avoid contamination and let it stand at room temperature for about 24 hours or until the mixture thickens or sours to your liking.
  4. Strain the kefir to separate milk kefir grains from the liquid kefir.
  5. Wash the fermenting jar and kefir grains can be recycled for a new batch of milk kefir repeating the whole procedure.
  6. Liquid kefir can be taken as is or keep refrigerated and serve chilled. You may also ripen liquid kefir at room temperature for 1-2 days with airtight container then refrigerate and serve chilled. This improves flavour and increases nutritional value as vitamins B and folic acid increase due to bio synthesis of microorganisms present in kefir.

Note – This kefir recipe yields 2 cup of milk kefir.

When to Drink Kefir Milk

I recommend drinking 250ml every day. For starters, you can try it every other day and increase slowly to reach 250 ml per day.

Kefir Milk Side Effect

Kefir milk allergy is the common side effect, people who are allergic to cow milk must use different kind of milk to ferment such as soy and goat milk. So basically milk kefir doesn’t have any side effect, just be careful in choosing the raw milk to make your ferment kefir drink.

Even though Kefir Grains thrive best in animal milk, soy milk or other non dairy milk can also be used as long as revitalization period is done. Revitalization puts Kefir Grains in 1-2 cups of animal milk for 24 hours and once the process is complete, Kefir Grains can be returned to an alternative type of milk (soy, coconut, rice, almond nut and etc!). See below for more varieties of kefir and recipes.

Different Kinds of Milk Kefir Recipes

Soy Milk Kefir Recipe

Things to Prepare:


  1. Pour soy milk in a clean glass container three-fourths full and add the grains carefully.
  2. Cover the container with a lid and leave it in a warm place for 12-24 hours.
  3. Every few hours, swish the contents to break up the curds and open the lid to release pressure.
  4. After 12-24 hours, strain the milk kefir grains or spoon them out.
  5. After removing the milk kefir grains, you may now enjoy your drink.

Almond Milk Kefir Recipe

Things to Prepare:

  • cups of almond, soaked for 8-12 hour
  • 5 ½ cups of water
  • 5 dates, soaked for 8 hours
  • ½ tbsp vanilla extract
  • 1/8 tsp Himalayan salt
  • 2 tbsp milk kefir grains
  • Blender
  • Medium bowl
  • Cheesecloth
  • Saucepan
  • Large glass container with lid


  1. Drain and rinse the almonds after soaking and put them into a high speed blender with 5 1/2 cups of water and blend until smooth, about 1-2 minutes.
  2. Line a medium saucepan with double layer of cheesecloth. Pour the nut mixture into the pan and gather up the edges of the cheesecloth then squeeze with all your might to extract every drop of almond milk.
  3. Transfer the fresh almond milk into a large container and add the kefir grains then cover.
  4. Let it stand at an area with warm temperature and let it ferment for 4-12 hours depending on the temperature.
  5. The almond milk kefir will separate while fermenting, don’t worry, just shake it gently or stir it with a non metallic stirrer and continue fermenting until you reaches the consistency and taste you like.
  6. Once you reach the taste of your liking, strain the almond kefir with a non metallic strainer.
  7. Save the grains for future use. You may now enjoy your drink and refrigerate the remaining almond milk kefir. This could last for about a week.

Kefir Yogurt Recipe

Things to Prepare:

  • 225 ml plain yogurt (about 1 cup)
  • ½ cup sugar
  • 1 bottle milk kefir
  • 1 egg yolk
  • 1 cup half and half
  • Strawberries/Cherries/Blueberries, fresh or frozen (optional)
  • Nuts (optional)
  • Medium bowl
  • Ice cream maker


  1. Combine yogurt, half and half and sugar in a pot and heat until near boil.
  2. Stir gently to dissolve the sugar.
  3. Add egg yolk to the mixture and whisk.
  4. Add milk kefir to the egg yolk-yogurt mixture and mix well.
  5. Cover and place the mixture in the fridge for 5-10 minutes.
  6. After 5-10 minutes. Transfer the yogurt kefir mixture into the ice cream maker.
  7. The frozen yogurt should be done in 20 minutes.
  8. Topped it with fruits or nuts.

Nut Milk Kefir Recipe

Things to Prepare:

  • 5-6 cups filtered water
  • 1 cup nuts of choice ( I recommend mixture of almonds, hazelnuts, sunflower seeds and cashews.)
  • 6 tablespoon of milk kefir grains
  • Medium bowl
  • Blender
  • Cheesecloth
  • Saucepan
  • Large glass container with lid


  1. In a medium bowl, soak the nuts with ample amount of filtered water. The nuts expand slightly so check the nuts from time to time and add enough water to keep them soaked during the entire soaking period.
  2. Cover the bowl with clean cloth and let it soak for 8-24 hours.
  3. After 8-24 hours, drain the nuts and transfer them in a high-speed blender. Add 4 cups of water. Blend until smooth, about 2 minutes.
  4. Line a medium saucepan with double layer of cheesecloth. Pour the nut mixture into the pan and gather up the edges of the cheesecloth then squeeze with all your might to extract every drop of nut milk.
  5. You now have a pan full of creamy nut milk and ball of nut pulp. You may use nut pulp for baked goods, smoothies and other desserts.
  6. Place the saucepan full of nut milk over medium heat, around 92°F. Do not heat it above 114°F since kefir probiotics die in such high temperature.
  7. Turn off heat and add kefir grains into the nut milk and stir gently.
  8. Transfer the nut milk kefir into a large glass container then cover. Place it on a warm area (about 72°F) for 8-24 hours.
  9. After 8-24 hours, the milk may separate so shake it gently before using. You may store this up in the refrigerator for up to 14 days.

Coconut Milk Kefir Recipe

Things to Prepare:

  • Mesh Cloth
  • Rubber Band
  • Non metal spoon (you may use wooden spoon)
  • Non metal strainer
  • Glass Jar or Mason Jar
  • 2 tbsp of milk kefir grains
  • 2 cans of organic coconut milk or undiluted unsweetened coconut milk


  1. In a jar, combine milk kefir grains with coconut milk. Carefully mix them together with a non metal spoon. Kefir doesn’t like metals. Metals disrupt the process and kefir will not thicken.
  2. Secure the jar with mesh cloth and rubber band. Do not screw a lid onto the jar because it might burst due pressure generated from the build up of carbon dioxide from the fermenting grains.
  3. Place the jar in a dry area with room temp 70°F and let it sit for 12-24 hours. Give it a few shakes or stirs after 12 hours.
  4. You can start tasting the kefir after 12 hours until it reaches the desired level of fermentation. Once the mixture has thickened and has a slightly sour flavor, it has turned into kefir. If your kefir does not thicken within 24 hours, it might be that the temperature in your house is not warm enough.
  5. Strain your coconut kefir through a non metal strainer to remove the grains.
  6. Store the fermented coconut milk kefir in the fridge until you enjoy it.
  7. As for the grains, you can re-use them later by storing them in a glass jar in the fridge.

Goat Milk Kefir Recipe

Things to Prepare:

  • 1 teaspoon milk kefir grains
  • 1 cup goat milk
  • 2 Glass Jar or Mason Jar
  • Mesh Cloth / cheesecloth
  • Rubber Band
  • Non metal spoon (you may use wooden spoon)
  • Non metal strainer


  1. In a clean jar, mix goat milk and kefir grains and stir gently with a wooden spoon.
  2. Cover the jar with mesh cloth and secure it with rubber band. Do not screw a lid onto the jar because it might burst due pressure generated from the build up of carbon dioxide from the fermenting grains.
  3. Keep the jar away from direct sunlight. Let it sit in a dry, warm area with room temperature around 70°F for 12- 24 hours. Give your kefir a few shakes or stirs after 12 hours.
  4. Once the mixture has thickened and has a slightly sour flavor, it has turned into a kefir.
  5. Strain your goat milk kefir through a non metal strainer, catching the grains in the strainer.
  6. You can recycle the grains later by storing them in a glass jar in the fridge or stir them into a fresh batch of milk and allow to ferment again.
  7. The prepared goat milk kefir can be drunk immediately or covered tightly and stored in the refrigerator for up to a week.

Rice Milk Kefir Recipe

Things to Prepare:

  • 1 Rice Milk Carton (room temperature)
  • 1 teaspoon milk kefir grains
  • 2 Glass Jar or Mason Jar
  • Mesh Cloth / cheesecloth
  • Rubber Band
  • Non metal spoon (you may use wooden spoon)


  1. If your rice milk carton is from the fridge, let it stand at room temperature overnight to keep the milk slightly warm the following morning. This step is essential in helping to activate the kefir grains.
  2. Combine the rice milk and kefir grains into a clean glass container and cover with the lid.
  3. Leave the container at room temperature around 70°F for 12- 24 hours.
  4. Stir the mixture with a wooden spoon once in a while or you may just shake the container gently.
  5. After 24 hours, open the lid and secure the glass container with 2 layers of cheesecloth and rubber band. This will serve as the strainer.
  6. Prepare the second glass container. Be sure it is thoroughly cleaned and dry.
  7. Pour in the kefir from the first container to the second container leaving the grains in the first container. Have the grains refrigerated for future use.
  8. The filtered rice milk kefir can be drunk immediately or stored in the refrigerator for days up to a week.

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