Kefir grains: benefits, is better than yoghurt?

Kefir boosts our immune systems by keeping healthy bacteria in our digestive tract (and remember 80% of our immune system is in our digestive track!). The fermenting bacteria produce lactic acid which heals and soothes the gut lining. Kefir is rich in vitamin A, B2, B12, D, K, calcium, magnesium, phosphorus, and typtophan. It has anti tumor properties, prevents disease, increases digestibility and it controls toxins. -

Kefir grains consume the lactose during the culturing process so lactose intolerant folks rejoice -

You basically add the grains to milk, set it in a pantry or countertop for 18-24 hours and voila! Kefir! Then you simply strain out the grains and put the finished kefir in the fridge. You then reuse the grains again (you don’t need to rinse them and if you do rinse them make sure not to rinse with chlorinated water – it will kill the kefir!) in a new batch of milk. - See more at:

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21 Replies

  • Hi cc120,i have tried the Kifir grains,they didnt do much for me and i use to shudder when i had to drink it ,its an aquired taste ,i ended up with loads of the stuff ,now i make my own yoghurt with easyo maker much nicer

    sue xx

  • Hi Sue1947, thank you for this as I've never tried it myself, just came across it on a seller's listing I bought a kombucha scoby from, and it was a lovely scoby, currently brewing. It is disappointing to know it doesn't taste good. How long were you eating for?

  • I really like it (so does the cat), but it does smell like old socks.

  • Good that you (and your cat) lies it, but 'smells like old socks' is not good? Have your tried making it into cheese:

    Wonder if this would improve the smell?

  • I have probably done everything with it over the last 10 years or so. The smell just reminds me of socks (but that's probably partly because I make it with goat milk and goats smell a bit like trainers - or a teen boy's bedroom). I love goats ;-)

  • I'm not a yoghurt lover but I mix my kefir with banana or fresh fruits ie strawberry and I quite like the taste, unfortunately, it's the texture that's a bit odd. Not sure if it's something Im doing wrong but mines a bit like my dogs drool?!

  • It should be runny enough to be drinkable, not thick like yoghurt, but slightly thicker than milk on its own. Dried grains don't make useable kefir for several weeks - it is too gassy, thin and fizzy.

  • I thought you could just vary the thickness by the amount of milk you add to the grains?

    After my first abysmal attempt, my second was successful after only a couple of days :)

  • Not really, although it is a bit thicker with full fat milk than with skimmed or if you leave it too long (although that just means lumps and watery stuff, which you can mix together again). You have to use "the right amount" of milk for the number of grains. Too much and they won't be able to process it, too little and they'll go funny and die before you have time to change the milk (also happens if you leave it too long).

    Takes 2-3 days in winter and 1 in summer, depending on house temperature.

    Been making it for more than 10 years now.

  • Hi Silver_Fairy, perhaps it would help to make it into cheese, that's what I hope to do when I purchase the live Kefir grains, as really don't like the sound of thin yoghurt:

  • Mines not thin, but not quite as thick as yoghurt, I still manage to eat it with a spoon.

    Cheese sounds good though, will take a look, thank you.

  • Thank you for info, good luck with the cheese : )

    PS there is a Facebook group for Kefir grains, Scoby and others to share:

  • You can strain it through cheesecloth to make a light cheese.

  • Doesn't EasyYo have added ingredients so not pure ?

  • Don't know what EasyYo is Joyia.

  • I think EasyYo is a produced form of bacteria sold in shops such as Lakeland, it is not something I believe to be a pure product, myself preferring Tibetan Milk Mushroom culture.

  • Hi Joyia, Is Tibetan Milk Mushroom culture the same as Kefir grains?

  • I don't think so cc, perhaps google Tibetan Milk Mushroom Culture and have a read.

  • Read this but still confused :-):

  • It is a good article cc and promotes the benefits of Tibetan Milk Mushroom Culture, I think your confusion is thinking Kefir grains are something different when this term means grains that make Kefir whatever they are derived from.

  • I use water kefir and add some to my husband's coconut yoghurt to help the culture. He is allergic to lactose. I don't actually tell him that I do this as he thinks I'm mad enough as it is. I haven't noticed any difference but I keep with it.

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