Kefir vs. Yogurt

Both kefir and yogurt are cultured milk products…

…but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.

Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species.

It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.

Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.

Body Ecology Kefir Starter contains the following beneficial bacteria:

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. diacetylactis
  • Leuconostoc mesenteroides subsp. cremoris
  • Lactobacillus kefyr (thermophilic)
  • Saccaromyces unisporus
  • Dextrose as a carrier (consumed during fermentation)

Contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.

  • carol

    I have had some intestinal/stomach problems for about three weeks now. It has been a lot of gas, some nausea and ‘discomfort’. About 4 or 5 years ago I had the H Pylori but I could not swallow those horse pills and I think they gave me something else. A friend of mine told me to get some Kiefer and start drinking it. She said to use some Stevia in there to sweeten it. Sure hope this works because I do not want to take any antibiotics.

    • sarah

      so what happened carol? is kefir helping you?

  • Peggy Morris

    I have made the liquid from the kefir grains but I don’t really like the taste, even flavored with sugar, lemons, ginger etc. so tried the milk, not to crazy about it either, it tastes like buttermilk, so now I’m wondering if I can use it for a substitute for buttermilk in a recipe?????

    • Yes! I tried it in place of buttermilk making Irish wholemeal soda bread which (being Irish) I’ve been making for years and it made the best I’ve ever produced!

      • anon

        The heat from baking would kill all the beneficial ingredients of the kefir. Much better to try adding fresh fruit -raspberry/kiwi is good, toss it in the blender. Experiment. Just don’t heat it if you want to keep the good stuff.

  • susie withrow

    A friend of mine suggested I go get Kefir and have daily smoothies to cure my acid reflux problems. I suffer daily from it.
    I have been taking 4- 20mg Prilosec pills a day and it doesn’t help. Not to mention I’ve put on twenty pounds Since I have been taking them. She told me that Kefir has the right antibody’s or bacteria or something like that and it would help system act like normal and in time my body would stop over producing too much acid. I am hoping this will give me the relief. I just purchased 8 bottles and brought them home. I sure hope this is going to be my cure for this tummy problem. Life’s to short to feel yucky everyday. I’ll keep you posted. Thanks for listening. Have a great day. Susie Temecula Ca

    • Anonymon


      I would strongly suggest using fiber or raw vegan smoothies to cure your acid. I used to also have acid, but when I went raw vegan for a while, it was completely gone, then, when I started eating normal foods again, I had a change in diet, less Mexican, more asian, less American, etc… either way it went away for the most part! I fyou havent ttried that I highly suggest it. Raw vegan for a week or two will help you lose weight too, just do a lot of research first so you dont starve yourself on accident.

      • eM

        I’ve been reading up on why raw foods are better and its because basically there are acid foods and alkaline foods. The more processed a food is the more acidic it becomes. Interestingly vegetables and fruit including citrus are alkaline once they are digested in our stomachs. This is a good site for reference

        A build up of acid in our bodies will cause reflux and gastro problems too.

        The only issue I have with vegan is heme iron in meat is more easily absorbed and the quantities you have to consume in dark green leafy vegetables or other sources of iron are huge compared to a small piece of lean meat. I realize meat is acidic however I have crohns disease and need to eat meat 2-3 times a week as that part of the bowel that absorbs iron was removed. I still have to get iron infusions but not as often as if I wasn’t eating meat. But, it is a personal choice and you are right Susie as long as you don’t starve yourself in the process. Going raw is very good for us all and over summer I’m into more berries and salads etc. Plus drinking at least 1 1/2 to 2 litres of water a day. It’s a must.

        I must also share this with you though. A workmate today put me onto Kiefer today but this is the same concept as the VSL3 probiotic. I’ve been taking this probiotic for the last couple of months. It’s expensive but worth it. As its 10 x the strength of a normal probiotic you need to build up to having a sachet a day. The theory behind crohns is that its caused by a parasite in cows milk which creates a bad bacteria in your colon, Mycobacterium paratuberculosis. The only way to combat this is by feeding your body with good bacteria which makes sense however, mass amounts as our colon averages up to 1 1/2 metres (60 inches). I definitely feel better on this probiotic and have lost weight also. I will try Kefir too! I’m all for alternative therapies and ‘we are what we eat’ – I am on full on meds which are working finally but by taking supplements and watching my diet its helping alongside these meds.

        Best of luck peeps! Life is too short to put up with being sick and depressed about it.

    • Clarissa B

      Susie my husband was on the ppi aciphex for over 10 years and like you still suffered daily even with the medication. He recently cured himself of his acid rueflux entirely by going vegan. He also avoids caffiene, alcohol, and foods high in gluten as those are also triggers. He now only has mild heartburn when he decides to have alcohol or caffeine and believe me he doesn’t feel like he’s missing out on anything. Since going vegan we have been cooking the most delicious meals ever! Check out Brandon Brazier’s books he is a vegan triathelete and his information about acid forming foods was extremely helpful in my husband’s quest to overcome heart burn. You check out his story at good luck!

      • Peggy Morris

        Also you may find that if you cut all wheat products from your diet that your acid reflux will go away…

        • Linda Ledbrook

          Try drinking water as it will swill away the acids. Our bodies need to be alkaline. kefir will work. Barley green, alflfa and wheat grass will also aid alkalinity. πŸ™‚

        • Alex

          Yeah, i agree with Peggy … cut out all wheat/flour products and sugars including fruits for a week or two … and then slowly start eating certain fruits again … another suggestion would be to try a traditional chinese medical doctor if you have one in your area … my suffered with chronic stomach problems for years … she tried everything but nothing really worked until she saw a traditional chinese medicine doctor …. got rid of her problem in 2 weeks!

    • Anthony

      A water fast will help more than anything I’ve experienced and I am 71.

    • Jenny-Lynn

      Susie, just wanted to add in there,GOOOD JOB!!(as a quick trick my husband uses and he’s now off the anti-reflux poppers, cause once you start using them they produce a type of addiction, and you don’t even realize it )…So Here’s our tip…
      If you have an unexpected bout of heartburn you can’t seem to get rid of and you don’t want use the old methodology, use apple cider vinegar.(I personally like malt vinegar) Yep…Vinegar. As Linda Ledbrook said our bodies need to be at a certain measurement of alkalinity, vinegar helps cut that acid of the reflux and bingo homeopathy at work…more or less ; ) We take a empty water bottle fill it with about half to 3/4 full of the apple cider variety vinegar (believe me it tastes better), and keep it in a cool handy place in the kitchen…when needed; a cap full or two, depending on the severity of the indigestion is all you need…ONE HANDY TRICK—VOLUNTARILY BREATH OUT BEFORE TAKING THE DOSE OF VINEGAR, OR IT WILL TAKE YOUR BREATH AWAY FOR YA!
      If I may…Thought of another thing…concerning heartburn…yellow and white onions will give HB, Red onion will not!
      Cooked or not !!! Green cabbage will give you HB, Red Cabbage will not!

    • Dee

      I suffered from acid reflux for years and was dependent on prilosec, no change I made would allow me to get off the prilosec until I stopped drinking cola. Cola is made with phosphoric acid and that was the culprit. Other health benefits may also result from eliminating cola from your diet because an over acidic body fosters many diseases.

    • Clare Kuepfer

      One thing I could mention to you is to check the difference on the value of regular store bought kefir, as opposed to raw kefir. This may just sound like sales talk since we sell Raw Goat Milk Kefir, but I would suggest you either find some Raw Milk Kefir, or make your own. This is something we found that might be of interest to you. ( You can buy what is labeled as Kefir in health food stores, but that is not real Kefir. You can also buy Kefir starter cultures to inoculate your milk, but that is not real Kefir either. These products are expensive, do not last, and have only 7 probiotic bacteria in them. True Kefir has 36 documented probiotic bacteria for digestive tract health.) I’ll be glad to do what I can to help even if you are not interested in any of our products. May the Lord bless you and restore you to health.

      • toni

        Just got a kefir start from a friend. Didn’t know anything previous to getting start. Have questions and friend doesn’t have answers. Could you help me?

        • Gladly. I prefer to use fresh warm milk, and use aproximately a 20:1 ratio of milk to kefir grains. However you may need to start with more like a 15:1 ratio. You should use a clean glass jar, and set it out at room temp. (72 degrees is perfect, but anywhere between 60 and 80 degrees will do fine.) Do not cover with a lid but rather use a clean breatheable cloth. Stir periodically, and it should be ready in roughly 24 hours.


      I have been using Kefir for about 2 months. I mix it with yogurt, a banana, Agave nectar, and vanilla flavoring……a great smoothie. I also add almond butter or dark chocolate almond milk sometimes. I hope that your acid reflux is gone. I haven’t noticed that mine has improved because of the kefir, but one thing that I do for acid reflux is when I first feel it comng on I grab a piece of gum. This helps with the reflux. I didn’t think that something as simple as a piece of gum could cure the reflux…..mine is very bad, but the gum helps.

  • Patty

    Living in El Paso Texas , how I can get some ??

    • Anthony

      Look in amazon or google it. You can bur the starter on line

  • April

    Hey Guys,

    You guys rock! All this information is great for us newbies. Two questions: 1) I thought cow’s milk is notoriously mucus forming. Does drinking Kefir in large quantities increase my mucus? 2) If I want to be making kefir maybe every other week or so how do I store the little guys so that they’re happy and not in the wrong environment. I read somewhere that you store them in milk in the ‘fridge, but do you have to change to milk, add to it, or just leave it? Many thanks for the help. I can hardly wait to get started.

    • Jeanne

      I’ve read it doesn’t when made into Keifer. Also ,read storing in fridge. is what to do. I would probably strain them and add fresh milk to start the process again(?). If you go to a site called Doms Keifer site(?) ,alot of questions like this are answered.

    • Anthony

      Black soybean powder will do an excellent job.

  • Mary – Texas

    I want to thank everyone for their comments on this great subject. After 3 months of severe nausea my dr finally did bloodwork plus an endoscipy. I have H Pylori and was given 1thusand mg 4x per day for 14 days of antibiotics. I just finished two weeks ago but now am suffering tummy aches and acid reflux that I didn’t have before. A dear niece is giving me a kefir starter. Oh my dentist would only use goats milk bc he said cows milk is not fit for humans. Any com ments on that?

    • Anthony

      I agree with your dentist. Goats have a digestive system similar to humans. Goats milk is good too sinceit’s high in natural organic sodium.

      • Anthony

        Cows milk is very mucous producing for the system

  • barb aikens

    my family has started to use kifer and we love it . 1 of my grandkids has addhd and it helps him I recomend it to every one

    • Vicky

      How does this help with ADHD?

      • home-made

        I don’t know about ADHD, but I have GAD (generalized anxiety disorder), and I’ve discovered a few dietary does and don’ts that have as much impact on my emotional health as prescribed drugs! One such discover was the introduction of fatty-omega-acids. Another discovery was the nutritional health and subsequent emotional health that I have benefited from since I started making kefir. So I guess I would say even if it doesn’t help with ADHD, it can’t hurt. Healthy body, healthier mind, healthier soul.

      • Ali

        I don’t know for sure , but…. There have been studies done on the effect of one probiotic species (lactobacillus ramnosus) and the postitive effect it has on GABA levels in the brain. GABA is responsible for calming certain neurotransmitters and supplimenting with GABA has been shown to have a positive effect on people with ADHD (and many other conditions). The vagus nerve is involved in the process (it communicates between the brain and the gut)……so it would make sense to me that it could possibly be the probiotic nature of kefir that is helping to have an effect on GABA levels and helping with ADHD symptoms… This would also apply to anxiety, fibromyalgia, and many other conditions that have a nurological element…

  • so basically which is healthier yogurt of kefir?ΓΌ

    • home-made

      they go hand in hand. both are good for you. Kefir has a lot more beneficial cultures though.

  • Mia

    There is a Frozen Yogurt Kefir place here in Chicago, Star Fruit. Is it true genuine Kefir or just Frozen Yogurt?

    • home-made

      Sometimes i mix yogurt and kefir together, but Kefir is Kefir.

  • Dilip

    Is these kefir grains available our way, in Johannesburg South Africa

    • Aneke Badenhorst

      I live in Durban and bought mine here, it is a living milk plant.

      Am sure you will be able to find it in Jhb also

      • linda

        hi i live in durban and am looking for kefir
        where did u find it

  • Phyllis

    I used to drink soy milk, but now drink almond milk. Has anyone heard anything negative about almond milk? Can I make kefir with it?

    • TigerMoods

      kefir is made from real milk, usually from cow, sheep or goat… almond milk is no good for making kefir…

      • Alison

        Sandor Ellix-Katz in his book ‘Wild Fermentation’ ISBN 1931498237 says that Kefir works pretty much with all nut milks.

    • JJ

      I read another website that stated that Kefir can be made with almond milk or coconut milk as well as cow milk. I have been making it with cow milk but I also enjoy almond milk so I’m going to try that out.

    • Ali

      From what I’ve read, you can make kefir for drinking with all sorts of milks, or even other drinks… but the kefir mushroom thing will only grow in animal milks or sometimes can be successful with soy. I haven’t tried it though.

  • Violet leongn

    I left my kefir in the refrigerator for few weeks.
    Can it be taken?

    • Jenn

      I left it in the fridge for about a month, and then just transferred it to new milk and what it produced was fine. I did not consume what was in the fridge.

  • We make our Kefir from UHT (that’s the long life milk) It’s the easiest way because I buy lots when at the supermarket and have always got plenty on hand. We make a litre a day. The culture grows too. I agree with those who say that you only have to put it in the milk and leave overnight. You must use glass bowls and plastic strainers. Cover with a light cloth. It’s really cold here just now (winter in South Australia) so I put the milk in the bowl and microwave it for 1 minute, then add the culture. It’s delicious & I’m really pleased to read all the benefits.

  • Dr. D

    I bought the grains at a health food store and followed the directions exactly, but there is never whey in the bottom of the jar. What am I doing wrong.?

    • roy

      not waiting long enough you really can’t make it by the clock the longer you leave it out the more curds you will get some times the whey gets kind of funky thats when i use a cone fileter and pour water through it makes nice cheese also the taste is just like goat cheese i add salt i dont know if that kills the culture

    • Anthony

      You can stir it. The whey floats and gathers at the top.

  • Cori

    I am curious about the kefir yogurt I find in the dairy section at Wholefoods, which is why I am researching it. I never knew u could make your own and to be honest, I am a busy student and would rather not. Anyone have any feedback or input on store bought premade yogurt kefir? Particularly goat kefir? Also, any suggestions on taste / how to eat it for enjoyment at breakfast? I’m moving away from regular cows yogurt and milk and I’m a little scared! I love milk, but am afraid about it for best health.

    • Kate

      Cori, I thought this was going to be a long drawn out process but believe me it’s not time consuming and you can have it ready in minutes in your blender every morning. I was given about 2 tablespoons of Kefir and 2 1/2 gallons of raw milk from a farm to get started.

      At night – put the Kefir (even just 2 Tablespoons) in a jar and fill it with a non processed milk (I now use coconut). Cover it with a napkin and put a rubber band around the napkin at the top of jar. Let it sit 24 hours.

      After 24 hours – drain the Kefir in a plastic strainer or collander into a bowl. Pour that liquid into a clean jar, put a lid on it and put it in the fridge. Move the grain Kefir from the strainer with a plastic spoon and put it into a clean jar, fill it with your desired milk, cover with a napkin and rubber band til the next night.

      The following morning (12 hours later) – mix your liquid Kefir from the fridge in the blender with 1 cup of blueberries, 2 bananas, an inch of fresh tumeric, an inch of fresh ginger root and cinnamon. Change to your desired taste. I also add cod liver oil. Blend it up and enjoy. Refrigerate any portion you had left over and drink during the day.

      The Kefir multiplied more than double in a week. I put excess into a jar, added a little water, put a lid on it and left it in the fridge until I was ready to use it again. It stays inactive until milk is added again.

      It is normal for the liquid to break down and the grain to remain at the top of the jar. ENJOY!

      • Jennifer Robinson

        Hahahah, actually that sounds like a long drawn out process to me! I don’t think the person above you would think that was simple, either.

        • Kari

          Kate, thank you for your explanation. That helped me to get a sense for how to do it. While it is a series of steps. It’s not done all at once, and I can see where one could easily fit it into a busy schedule. Thanks for making it seem doable!

        • tasha

          haha I think you are funny Jennifer,or just lazy.If putting a culture of Kefir into a milk and just leave it for a 24 hours and then strain it and drink it is a ”long drawn out process” to you,I think you have a serious problem and should see a doctor.
          When Kefir is made it’s up to you how you are gonna take it.I drink it straight.

      • rosaleen

        hi kate,

        thanks for the tip of leaving the kefir in a jar with just water when you are not using it.

        i got my kefir 7 years ago from a nun in south africa, i have nurtured it all that time and it is only this year i am using it on a daily basis, i use the cultured cows milk and add berries, what ever if have, or even frozen ones and then a pro active yogurt and blend it for a minute and its fab. wonderful start to the day or as a snack through out the day and i don’t find looking after it a problem at all. as it grows i have passed it on to friends over the years.

        rosaleen, ireland

        • Aneke

          I wash mine with water and leave it in the jar (not in water) and then pour milk on when I want to use it again

    • Marion

      Try Sprouts. They have goat milk kefir..

    • naty

      Hi cori don’t be afraid u ll be fine u will love it

  • Ruben M

    Just a heads up to evertyone: Kefir is the best thing that ever happenned to me for the following reasons:
    1 My sleep improved a 100%
    2 My Intestinal Floral improved a 100%
    3 My Intestinal System is working more effectively and smooth all my stomach problems are gone for ever.
    4 My Bowel movement is a100% softer and very smooth.
    5 My skin is back to my real color and very smooth , as I will be 59 years old this year and I look like 40 years old.
    6 I am more energized and revitalized.
    7 Gues what I planning to live another 60 years.
    8 I calle it the wonder drug and is god’s blessing for sure ” BELIEVE IT OR NOT ”

    GOD BLESS YOU ALL you will feel much better give it time

    • Christina Hare

      Thank you for your comments, this is very helpful.

    • Mary Lynch

      Thank you for the encouragement. I have just started using kefir. How long have you been using it?

    • Annette

      How much kefir do you consume a day? I started using Kefir two weeks ago and have also had excellent results with overall well being.

    • Rachel

      The real kefir I’ve had tastes very sour. How do you drink it straight? Is there something wrong with mine? Is it supposed to be cream like thin yogurt or is it supposed to be a little chunky (like mine)? Right now I don’t like it, but would very much like to get the health benefits. Please help!

      • Anthony

        strain it through a plastic sieve before using. Then reuse the left behind curds to make the next batch

    • Marina

      I used Kefir two times when I was visiting a friend in another State and now I am thinking about purchasing it to use daily. You have been using it for over a year now – do you still feel the same way about it ?

  • bettyann

    I use skim or non fat milk to make my kefir. I ordered the live grains on the internet, and followed the instructions that came with them. Every day I get about 3/4 of one quart ball jar of kefir. Soemtimes, if there is left over, my husband makes lemon or lime sherbert out of it! Wow is it good, especially with a little rum πŸ˜‰ on a hot day. I keep my kefir grain colony small because everyday I also eat a little bit of the grains. Before kefir, I had very terrible, debilitating acid reflux – a glass of water was sometimes torture! Now, the well being in my stomach (after three months drinking kefir) is such a good feeling. My stomach and belly feel so good. My nails grow like crazy, and the benefits to my complexion are remarkable. I have always had good skin, but now I’m 53, and the last three months has also seen the elasticity in my skin go backward in time: I love kefir. I never want to be without it again. It is remarkable, a real gem, and a gift from the gods. If you are going to make kefir, get live grains. It’s easy – I don’t even heat the milk, just pour cold milk over rinsed grains and cover with a cloth- voila – the next day I have more kefir. And that’s all I have to say about that!! Good luck!

    • Don’t eat live cultures,its barbaric,instead give them away and help someone else.

      • floyd

        Haha indeed. Share the grains if you have more.

  • Toni A.

    Just came upon this site and comments….I have raw whole milk that is sooo delicious but i really enjoy the taste of kifer….so i’ve been trying out the store-bought grains, it is easy: i take one-half gallon milk and heated to about 90 degrees, add the grains and put under a 60 watt light for about 24 hrs. and it has come out very good tasting, very tart and nice thickness….but its expensive to keep buying the grains and i found that the person i get the milk from had some kefir grains that are very, very old and now i’m trying to perfect this kefir. So far, i keep the milk at room temperature until i add the grains.( The grains are kept in milk and a little added each day. I keep the grains in a glass jar and i’ve been told that they like to be stirred or shook up so i do that when i add the milk.) The grains are actually about pearl size or so and i add the entire batch to my half gallon of milk (this is going to be only the second batch to be done with these new grains) and this time i will not put them under a light,but just on the kitchen counter which seems to be the warmest room temperature, and give them whatever time it takes for it to “brew” and i will know this by the taste/texture. I was keeping the grains (with the added milk to cover and shake) in the fridge, but now they are in a cupboard in the kitchen. The first batch went about a day and a half (under the light) and was very tart, but also almost beery in taste, which i didn’t like so much….maybe it went to long?…..any suggestions would be appreciated, as i love this kefir and if i had to live on 1 thing, i think this would be it! thanks for this blog site…..

    • Emma

      Hi Toni. I’m just new Kefir too. It is really working well. I bought my grains from . Read her website and learn. The grains come with great instruction sheet. I also found a great site tonight that had a lot of additional information on how-to grow kefir: I use raw goats milk. If I were you I would get some fresh kefir grains from kifirlady and only start with one quart at a time until you learn the ropes. If you have had your grains in the fridge it can take them weeks to get rebalanced and producing like they should. After several days my new grains have recovered from their shipping and are now making a perfect product every 24 hours. We drink at least a cup in the morning on an empty stomach. And another one right before bed on an empty stomach. That way it can do it’s magic. We also have a few tiny glasses throughout the day. We sweeten the finished product (after it’s cold) with Kal Stevia and a little pure vanilla. You’re onto a great thing, hang in there. To our health! Emma

    • laird

      I use 2 tablespoons of culture for a gallon of milk. That is an adequate amount. I also whip it in for several minutes before pouring it into containers.

      • bettyann

        I don’t see how culture can replace owning/caring for the life of a colony of grains, dating in DNA back 4,000 years.

        Get real grains. Someone is trying to sell culture for real grains. I bet this post gets eliminated dam quick. I’ll check back to see.

    • Laurel

      You don’t need to heat the milk and you don’t need a light. Just mix the kefir grains into the milk and let it sit at room temperature for 24 hours or so. Then strain the grains out, and the kefir will keep in the fridge for a long, long time (or drink it right away!) Don’t use a metal spoon or strainer, just plastic or glass. Use the grains again for the next batch of kefir. You will never have to buy more grains. It is SO easy and inexpensive and healthy!

    • Anthony and Paula

      I have never spent money on Kefir grains. A friend gave me a start {Kefir curds in milk) and I pour through a plastic sieve and keep the curds for a new batch. I have been using fresh raw goats milk that seems to work just fine. No need to buy the grain.. If you don’t know anyone with curds, allow your batch to sit a few days longer so more curds will develop. Then pour thru a plastic sieve with small holes or thru cheese cloth.

      • Anna

        I use authentic grains myself, but I wanted to drop a note about why some people would want to use starter. It’s not a money-making ploy, it’s a way to get a consistent finished product without having to do alot of explaining and trouble shooting to get it right. As you can see by some of the posts above, simply dumping a packet of starter into some milk and waiting for 24 hours is too complicated for some! πŸ™‚ I have to constantly make adjustments to the amount of grains, amount of milk, and the length of time to ferment depending on the season, etc. It’s 110 degrees here and the only way to not spoil a batch is in the bottom shelf of the fridge (yes! kefir grains adjust nicely to cooler temps!) It took me several months to get it down just right. The kefir and yogurt in the store is pasteurized and completely useless, so at least using a starter you are getting live active bacteria strains, though limited.

        That being said, it is only 8 strains! Real kefir grains renew themselves and are thousands of years old, and contain as many as 100 ancient and new bacteria strains AND beneficial yeasts. Grains morph and take on new characteristics constantly – it really is amazing!

  • Liz

    In Poland we also call it ke-feer.
    I hate milk, but kefir is the thing for me, my immune system and digestive systems improved so much.

  • Lisa

    Can someone tell me if this can really help someone with sluggish bathroon habits? I sometimes must use laxatives several times a month. Yes, I know they,re really not the best choice. Will appreciate a reply from someone with issues of having trouble going #2 sometimes.

    • Hieu

      Yes. It works wonder for me. I used to have blood in my stool from time to time, especially when I’m “sluggish.” Now, I’m regular and the stool is softer. Give it a try. I get my kefir from a friend. Much cheaper LOL

    • gregr

      Make sure you are eating plenty of fiber. It’s easy to avoid fiber rich foods, if you like to be finicky eater, but it harms you in the long run. Don’t do it. Learn about the fruits and beans and whole grains that will turn you happy. Also, start slowly and allow your body to adjust to the increased fiber. Don’t worry to much about gas. You will have some in the begining. That cannot be helped, but will turn odorless in a few months as your body adjusts. You body will thank you for years!!!

      Of course, continue with Kefir. But the health benefits of fiber (soluable and insoluble) are immense! It can help control or prevent diabetes and heart disease in addition to ensuring bathroom regularity.

      • Daniel

        Perhaps you are wrong Gregr

        • Bob

          Thanks for the link. I’ve just started drinking a quart of Kefir and even though it is still too early to be certain, I’m now able to eat cooked eggs without stomach upset and other non-pleasant effects.

    • Yeshe

      Sleep early, wake up before sunrise, and drink a litre of boiled water left to cool to bearable drinking temperature. Try that and tell me if it works. You can also take psyllium husks as a porridge for breakfast