The Kefir Handbook
Everything we have learned about kefir, in plain words: what kefir is, how to make it at home, how to keep it, and easy ways to enjoy it every day.
What Bacteria Are in Kefir? Why the Bottle Has No Strain List
Kefir is fermented with living grains, a community of bacteria and yeasts that shifts with every batch. See what researchers find inside and what we test.
NikFounder, former chefKefir BasicsNov 12, 2026 · 11 minMost read
Are My Kefir Grains Dead?
Most 'dead' kefir grains are only tired. Check fermentation, growth, colour and smell, learn which signs mean mould, and revive slow grains in three batches.
NikFounder, former chef
Got a kefir question?
Which kind to choose, how to look after grains, how much to drink: ask us on LINE and we will help.
Our LINE accountAsk usKefir for Skin Care: DIY Masks
Make a cool, creamy kefir face mask at home with honey, oats or avocado. Simple recipes, how long to leave it on and how often to use it.
NikFounder, former chefIs the White Layer on Kefir Mold? How to Tell What’s Normal and What’s Not
Whey, curds, a thin yeast film or mould? How to tell what is on top of your kefir in seconds, what to do with each, and when to throw everything away.
NikFounder, former chefCan I warm up kefir?
Yes, if you keep it to about body temperature. What heat does to kefir's bacteria and yeasts, three easy ways to take the chill off, and why not the microwave.
NikFounder, former chefMilk vs. Soy vs. Water Kefir: Which Fermentation Profile Fits Your Taste?
Creamy milk kefir, soy milk kefir or sparkling water kefir: compare the base, taste and texture, see who each one suits, and how to make each one at home.
NikFounder, former chef
Make kefir at home
All how-to guides →Mastering Water Kefir Second Fermentation: Control Fizz, Flavor, and Bottle Pressure
Make fizzy, fruity water kefir at home: how much juice to add, 12–24 hours in a plastic bottle (8–12 in summer), the squeeze test and easy safe opening.
NikFounder, former chefKefir tools and help
All articles
What Bacteria Are in Kefir? Why the Bottle Has No Strain List
Kefir is fermented with living grains, a community of bacteria and yeasts that shifts with every batch. See what researchers find inside and what we test.
NikFounder, former chefMastering Water Kefir Second Fermentation: Control Fizz, Flavor, and Bottle Pressure
Make fizzy, fruity water kefir at home: how much juice to add, 12–24 hours in a plastic bottle (8–12 in summer), the squeeze test and easy safe opening.
NikFounder, former chefMilk vs. Soy vs. Water Kefir: Which Fermentation Profile Fits Your Taste?
Creamy milk kefir, soy milk kefir or sparkling water kefir: compare the base, taste and texture, see who each one suits, and how to make each one at home.
NikFounder, former chefIs the White Layer on Kefir Mold? How to Tell What’s Normal and What’s Not
Whey, curds, a thin yeast film or mould? How to tell what is on top of your kefir in seconds, what to do with each, and when to throw everything away.
NikFounder, former chef🤔 One Graphic to Understand Instantly: Which Kefir Should I Choose?
Find your kefir in a minute: creamy milk kefir, fruity bottles, soy kefir, sparkling water kefir with no caffeine, or live grains to make your own.
NikFounder, former chefVegan Probiotics? Try Water Kefir
Water kefir is a sparkling drink made from sugar water and living grains, with no milk. See how it tastes, ways to enjoy it and the 60 g + 60 g home method.
NikFounder, former chefBeyond Yogurt: Discover Natural Probiotics Safe for Pets!
Yes. Plain kefir with no added sugar makes a cool, creamy treat for many dogs. How much to give by weight, and two easy ways to serve it.
NikFounder, former chefKeto people’s favorite! How does kefir milk help with low-carb living?
A 250 g glass of plain milk kefir has 6.3 g of carbohydrate. How to fit kefir into a keto or low-carb day, with an easy dressing and low-carb smoothies.
NikFounder, former chefThey Found 3,600-Year-Old Cheese in China—It’s Kefir!
Cheese buried with Bronze Age mummies at Xiaohe, China, is kefir cheese. What the 2014 and 2024 studies found, and how kefir grains still pass between kitchens.
NikFounder, former chefFermenting kefir with soy milk and other plant milks
Milk kefir grains ferment soy milk in about 18 hours. Which soy milk to use, summer and winter ratios, the taste, and the milk batch that keeps grains lively.
NikFounder, former chefAre My Kefir Grains Dead?
Most 'dead' kefir grains are only tired. Check fermentation, growth, colour and smell, learn which signs mean mould, and revive slow grains in three batches.
NikFounder, former chefKefir Grains 101: Size, Shape and Color
What healthy kefir grains look like: normal size, cauliflower shape, white to light yellow colour, a springy feel, and how to track their growth each week.
NikFounder, former chefHow to stop kefir fermentation and put the grains on pause?
Rest milk kefir grains for up to a month in fresh milk in a closed jar in the fridge. Change the milk every 7 days, then wake them up with less milk.
NikFounder, former chefFive Secrets About Water Kefir
Water kefir is a lightly fizzy, caffeine-free drink made with live grains and sugar water. Learn the easy 60 g + 60 g per litre method and how it tastes.
NikFounder, former chefCan I warm up kefir?
Yes, if you keep it to about body temperature. What heat does to kefir's bacteria and yeasts, three easy ways to take the chill off, and why not the microwave.
NikFounder, former chefDid Your Milk Kefir Work? Test It with a pH Meter
Check homemade milk kefir with confidence: read pH strips the right way, use and calibrate a pH meter, and know the number that means your kefir is ready.
NikFounder, former chefKefir for Skin Care: DIY Masks
Make a cool, creamy kefir face mask at home with honey, oats or avocado. Simple recipes, how long to leave it on and how often to use it.
NikFounder, former chefWhy temperature is a very important variable in making Kefir
How room temperature changes kefir speed, taste and grain health, with Taiwan's monthly temperatures and practical tips for hot summers and cool winters.
NikFounder, former chefMilk Matters: How Milk Processing Affects Kefir Quality
Fresh, long-life, low-fat, lactose-free, goat or soy: which milk makes good kefir, how heat treatment and fat change it, and how to read a Taiwanese milk label.
NikFounder, former chef10 Things You Need to Know About Kefir
A practical introduction to kefir: what it is, how it differs from yogurt, grains versus powder, serving ideas, refrigerated storage, alcohol content and where to buy it.
NikFounder, former chefMilk Kefir Second Fermentation
Flavour strained milk kefir with mango, berries or vanilla. How much fruit to add, how long to leave it out, which bottle to use and how to open it.
NikFounder, former chefHow to Make Kefir at Home: The Complete Guide
Make milk kefir at home with live grains and fresh milk: what you need, grain-to-milk ratios for Taiwan's temperatures, how to tell it is ready, and what to do when it goes wrong.
NikFounder, former chefWhen is the best time of day to drink kefir and why?
No study has found a best hour to drink kefir. Here is what research says about mornings, bedtime, empty stomach, how much a day, and taking it with medicines.
NikFounder, former chef
Who writes this blog
Nik →Founder of 東歐嚴選｜kefir.link, former chefNik is a former chef from Europe who runs 東歐嚴選｜kefir.link in Taiwan. He develops our products, from milk, soy and water kefir to granola and kefir soap, and writes the articles here.
New to kefir?
Start with our original milk kefir, or take home live grains and make your own.
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