How to Tell Milk Kefir from Water Kefir Grains (VIDEO)

by Sarah Fermented Foods, VideosComments: 15

kefir grainsThere are two ways to make kefir. First, you can make homemade milk kefir from dairy milk. You can also use the same type of culture to make coconut milk kefir at home.

The other type of live kefir culture is used to make water kefir and kefir sodas.

Unfortunately, folks new to traditional cooking sometimes get live water kefir and milk kefir grains confused. They might even attempt to use a milk kefir culture to make water kefir and vice versa. Not only do the live grains look and behave differently, but the beneficial microbes they impart to the fermented food or drink are quite different as well. For example, milk grains ferment in about 24 hours. A water kefir culture takes at least 2 and sometimes up to 5 days until the beverage is ready to drink.

No surprise when the fermentation doesn’t take or mold on the cultured food occurs with this type of mix-up. If you got some live grains from a friend and they didn’t seem to work very well, there is a chance that you might be using the wrong type of culture. If you aren’t sure, you can always buy instead.  Live grains for water kefir are available here and live grains for milk kefir are available here.

In the video below, I show  you the two types of kefir grains so that you know visually how to identify one versus the other.

Do you know the difference between milk kefir grains and water kefir grains?  See the video below for clues!

Water Kefir Grains and  Milk Kefir Grains: Do You Know the Difference?

Sarah, The Healthy Home Economist

 

More Information

Why Kefir is a Healthier than Yogurt

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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