Choosing Milk for Milk Kefir
There are lots of different options when choosing milk for making milk kefir. The type of milk you choose will determine the finished result of the kefir, for example milks from different animals will give you a different result in terms of thickness and texture, due to the structure of the milk. We've outlined and explained some differences below which will hopefully make it easier for you to choose the type of milk you wish to use
| Cow's Milk | The most popular choice of milk in general and also for culturing kefir. Cow's milk will give you a thick, smooth kefir |
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Goat's Milk |
Another popular choice for making milk kefir, goat's milk will give you a thinner consistency |
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Sheep's Milk |
Sheep's milk is sweeter than cow's milk and will result in a thicker creamier kefir |
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Non-dairy Milk |
Non-dairy milk can be used to make kefir, however nut and seed milks have not had consistent results in successful kefir culturing. Coconut milk can be used but a "revitalisation" period must be undertaken. A revitalisation period means "revitalising" kefir grains in animal milk for 24 hours and once the culturing is complete the milk kefir grains can be used with coconut milk thereafter. It is recommended that a revitalisation period is carried out every few days |