Milk Kefir Grains can be used to culture dairy milk or coconut milk. While other non-dairy milks may be cultured using milk kefir grains, results are inconsistent, and non-dairy milk does not thicken when cultured like dairy milk does.
- Bacteria Strains: Milk kefir grains contain a long list of bacteria and yeast strains and subspecies, making kefir grains the more probiotic-rich culture for making kefir.
- Re-usability: Kefir grains are reusable, and with proper care can be used indefinitely.
- Culture Care: Kefir grains work best when cultured in back-to-back batches. Both water and milk kefir grains require a constant source of food. They can be used to produce kefir on a daily basis.
- Cost: Kefir grains are more costly upfront, but quickly become more economical, since they are re-usable.
Powdered Kefir Starter Culture
Kefir Starter Culture can be used in dairy milk, coconut milk, coconut water, or fruit juice to make dairy and non-dairy kefir.
- Bacteria Strains: Generally speaking, powdered kefir starter has 7 to 9 strains depending on the particular brand of starter.
- Re-usability: A small amount of the kefir made from powdered kefir starter can be reserved and added to fresh liquid to make a new batch of kefir. Generally it can be re-cultured several times before the bacteria weakens.
- Culture Care: Powdered kefir starter is well suited for individuals who do not wish to make kefir regularly. We recommend using or re-culturing the starter within 7 days of the previous batch.
- Cost: Kefir starter culture is less expensive up front, but less economical over time.