How each kefir starter is used
Kefir Starter Culture can be used in dairy milk, coconut milk, coconut water, or fruit juice to make dairy and non-dairy kefir. It's a freeze-dried, powdered, single-use culture that can be stored in the freezer for many months. It's great for those who only want to make kefir occasionally and don't want the maintenance of kefir grains.
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. Milk Kefir Grains make kefir daily and require fresh milk to stay healthy. They are great for families who drink kefir often.
Water Kefir Grains are usually used to culture sugar water, but may also be used to culture coconut water or fruit juice, with some care. They are a great alternative for those who cannot tolerate dairy. They make finished water kefir every 24-48 hours, and require fresh sugar water to stay healthy.
While kefir grains are more costly upfront, kefir grains quickly become more economical, since they are reusable.
Kefir grains are the most traditional, economical, and nutrient-dense way to make kefir. However, it is not always practical to maintain kefir grains on a daily basis.
In situations where it is more practical to make kefir only periodically, we recommend opting for the powdered kefir starter.