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Milk kefir is a probiotic beverage made with either milk kefir grains or a powdered kefir starter culture. Milk Kefir Grains (once active) and Kefir Starter Culture can be used to culture dairy milk or coconut milk. If you wish to culture sugar water, juice or coconut water, you can find tips for this in our expert advice section on Making Water Kefir at Home.

A. The taste of finished kefir varies greatly based on the type of milk used and the length of time it is cultured. Milk kefir can have a sour taste and an effervescent texture. If you have not tried kefir, we recommend purchasing kefir at the grocery store to try before purchasing a starter culture.

A. As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, for the typical brewing period, the amount should be quite low.

A: Water kefir contains fewer strains of bacteria and yeasts than milk kefir, but far more than other cultured products like yogurt or buttermilk.

Kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term "kefir grains"  describes the look of the culture only. Kefir grains contain no actual "grains" such as wheat, rye, etc.

A. Cultures for Health milk kefir grains are grown using only organic milk.

A. There are three primary differences between milk kefir grains and powdered kefir starter:

A. While the probiotics can vary with each batch made with milk kefir grains, a list of bacteria and yeasts generally found in Milk Kefir Grains can be found in Composition of Milk Kefir Grains: Bacteria & Yeasts.

For our powdered kefir starter cultures, a list of ingredients can be found on each product page.

A. Yes, milk kefir grains are reusable. Once a batch of milk kefir has finished culturing, simply remove the milk kefir grains and place them in fresh milk. The powdered kefir starter culture is also reusable several times. Simply follow the instructions for Making Kefir with a Direct-Set Starter Culture.

A. If cared for properly, milk kefir grains have an unlimited life span and can be used repeatedly to make kefir.

Kefir made with a direct-set style starter culture can often be re-cultured from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed.

A. In the case of milk kefir grains, homemade kefir will contain a larger number of probiotics than will commercial kefir, made with a powdered starter culture. Making kefir at home costs significantly less than commercial kefir and you have complete control over the milk you use (organic, non-homogenized, raw, etc.).

A. You might try water kefir. Water kefir grains contains no dairy and are grown in filtered water and organic sugar.

A. No, milk kefir grains are grown in organic milk.

A. Making milk kefir does not require any specialized equipment. Please see our article Choosing Equipment for Making Milk Kefir for more information on the supplies you'll need to make milk kefir at home.

A. To make milk kefir at home you will need milk and a starter culture (Milk Kefir Grains or a Kefir Starter Culture.)

If you choose to use dehydrated Milk Kefir Grains, the first step for making kefir is to activate your grains. Once your grains are activated, you can make kefir on a regular basis by following these instructions.

If you are not using kefir grains, please see our detailed instructions for making milk kefir using the kefir starter culture.

A. The rehydration process may take up to 7 days. Be sure to follow the Instructions for Activating Milk Kefir Grains. Within the first few days, an overgrowth of yeast or a layer of froth or foam may form on the surface of the milk. This is normal as is the smell of fresh yeast.

A. The milk used each day to rehydrate the kefir grains can be consumed or used for cooking provided it looks, smells and tastes okay. Alternatively, you can discard any milk used during rehydration.

A. Once the milk starts to thicken (similar to the consistency of cultured buttermilk or heavy cream) and the aroma is pleasant, the kefir grains are making kefir.

A. Kefir generally takes 12 to 24 hours to form. The exact amount of time will vary depending on environmental factors, the most important of which is temperature.

Cold temperatures slow the fermentation process (and it can be all but stopped by placing the grains in milk in the refrigerator).

Heat speeds the process so kefir will form more quickly in a warm area and will be more likely to over-culture.

Allowing the kefir grains to remain in milk longer than 48 hours risks starving the kefir grains and potentially damaging them.

A. Many homes maintain temperatures that are cooler, especially in the winter. For tips on keeping things within the proper temperature range, see our article, Cold Weather Care for Starter Cultures.

A. You can stir the kefir while it's culturing but it's not necessary.

A. The milk will thicken and can have a tangy or sour aroma and flavor. We always recommend that you refrain from consuming anything that looks, smells, or tastes unpleasant.

A. We recommend using a clean container for each batch of milk kefir.

A. While plastic is preferred, stainless steel is acceptable. Avoid all other types of metal when working with kefir grains.

A. We recommend using 1-2 teaspoons grains for culturing up to 4 cups of milk. Some customers have reported being able to culture 4 cups of milk with as little as ½ teaspoon of grains. Adjust the amount of grains to avoid over-culturing and to impart the best flavor.

Extra grains can be used to culture another jar of kefir, shared with friends, eaten, blended into smoothies, or dried and stored in some powdered milk in a sealed container in the fridge as backup.

A. No. There is no need to rinse the grains unless they stop making kefir effectively (which can sometimes be attributed to a buildup of yeast on the grains). If it becomes necessary to rinse the grains, use filtered water if possible to avoid chemical exposure.

A. Making a full quart is not required. Many of our customers find that making 1-pint batches better meets their needs. To learn more about how to slow down your milk kefir or make smaller batches, read our tutorial How to Slow Down Milk Kefir + Make Smaller Batches.

A. We caution against keeping your kefir grains in the refrigerator on a regular basis. Cold temperatures slow the kefir grains down putting them into a state of hibernation. It can be very hard on kefir grains to regularly be put into and then come out of a state of hibernation. It can disrupt the yeast/bacteria balance and may also make the kefir grains less efficient and reliable.

If caring for kefir grains every day or every other day isn't an option, consider using a powdered kefir starter culture rather than kefir grains to make kefir. This product requires significantly less maintenance than kefir grains.

A. Milk kefir grains are known to multiply, but at times they are reluctant to do so. Even if they do not multiply, with proper care, kefir grains can be used repeatedly to brew milk kefir. Generally kefir grains take 6 to 8 weeks following rehydration to begin multiplying. Learn more about Encouraging Milk Kefir Grains to Multiply.

A. Kefir doesn't require light to culture properly, so a dark cupboard is fine, as is a lighted room. Do not expose culturing kefir to direct sunlight.

A. We suggest a distance of at least 4 feet between cultures. When being stored in the refrigerator with tight-fitting lids, there is no need to keep distance between them.

A. Many customers have had success using a high quality powdered milk, such as Capramilk, for culturing milk kefir. Other powdered milk brands are highly processed and may not perform well.

A. We have many customers who have reported excellent results using our milk kefir grains to make goat milk kefir. Here are some considerations to keep in mind when making goat milk kefir.

A. Maybe. Lactose-free milk isn’t actually lactose-free, but has lactase added, which makes the lactose easier to digest.  We do not guarantee success with this milk.  Avoid ultra-pasteurized milk for making milk kefir.

A. Yes, milk kefir grains can be used to culture coconut milk kefir, though this method will not be completely dairy-free. To make coconut milk kefir using milk kefir grains, or for a dairy-free option, refer to our recipe How to Make Coconut Milk Kefir.

A. Almond milk is a problem. We have not found any of the kefir cultures to work well with almond milk. While many have tried using milk kefir grains or other methods of culturing almond milk, the results are generally undesirable and inconsistent.

A. Milk that is “too clean,” such as ultra-pasteurized/UHT milk, or milk that has been heated by microwave, may be too sterile for the milk kefir grains to use as nourishment.

A. Yes. Non-homogenized milk makes wonderful kefir. The cream will rise to the top of the kefir just as it does with the milk Once cultured, the top layer of the kefir will be more yellow in color and very thick, while the skim milk portion at the bottom will be cultured but thinner than homogenized whole milk kefir.

A. Once the grains have been activated in pasteurized milk, they can be transitioned to culturing raw milk. Click here for instructions on how to transition your kefir grains from pasteurized milk to raw milk.

A. Finished milk kefir can be stored as follows:

A. Detailed instructions can be found in our article, How to Flavor Milk Kefir.

A. Milk kefir can be used in a variety of ways. Learn more in our article, Five Ways to Use Kefir.

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A line of credit is essentially a revolving loan that allows you to access the money you need as you need it, up to a certain limit. As the money is repaid, you can borrow up to that limit again.

Learn more about what a line of credit is, about the different types, when to avoid them, and how to use them to your advantage.

A line of credit is a flexible loan from a bank or financial institution. Similar to a credit card with a set credit limit, a line of credit is a defined amount of money that you can access as needed and use as you wish. Then, you can repay what you used immediately or over time.

As with a loan, you will pay interest using a line of credit. Borrowers must be approved by the bank, which considers credit rating and/or your relationship with the bank, among other factors. Lines of credit tend to be lower-risk than using a credit card, but they are not as common.

Unlike with personal loans, the interest rate on a line of credit is generally variable, meaning it could change as broader interest rates change. This can make it difficult to predict what the money you borrow will actually end up costing you.

Lines of credit are not intended to be used to fund one-time purchases such as houses or cars, though they can be used to acquire items for which a bank might not normally underwrite a loan. Most commonly, individual lines of credit are intended for unexpected expenses or to finance projects that have unclear costs.

Like other loan products, lines of credit have benefits and risks to consider. If you tap a line of credit, that money has to be paid back, so make sure that you can afford to make those repayments. If you have poor credit, you may not get approved for this product.

Personal lines of credit are often unsecured, so they are not tied to collateral, which means that they can be more expensive than other types of loans, such as mortgages and auto loans. Home equity lines of credit (HELOCs), however, do use your home equity as collateral.

Some banks will charge a maintenance fee (either monthly or annually) if you do not use the line of credit, and interest starts accumulating as soon as money is borrowed. Because lines of credit can be drawn on and repaid on an unscheduled basis, some borrowers may find the interest calculations for lines of credit more complicated. You could be surprised at what you end up paying in interest.

Lines of credit have similarities and differences compared to other financing methods like credit cards, personal loans, and payday loans.

Like credit cards, lines of credit have preset limits in that you are approved to borrow a certain amount. Also, like credit cards, policies for going over that limit vary with the lender. Also similar to a credit card, a line of credit is essentially preapproved, and the money can be accessed whenever the borrower wants for whatever use. Lastly, while a credit card and a line of credit may have annual fees, neither charges interest until there is an outstanding balance.

Credit cards will always have minimum monthly payments, and companies will significantly increase the interest rate if those payments are not met. Lines of credit may or may not have similar immediate monthly repayment requirements.

Like a traditional loan, a line of credit requires acceptable credit and repayment of the funds and charges interest. Also like a loan, using a line of credit responsibly can improve a borrower’s credit score. You can use funds from personal loans and lines of credit for any purpose you like.

However, a loan is typically for a fixed amount for a fixed time with a prearranged repayment schedule. In contrast, a line of credit has more flexibility and usually has a variable rate of interest. When interest rates rise, your line of credit will cost more, whereas payments for a fixed loan remain the same.

There are some similarities between lines of credit and payday and pawn loans, including the fact that you can use the funds as you would like. The differences, however, are considerable:

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