Don’t freeze your grains. Freezing kefir strains may affect their liveness. Even causing their death.

If you wanna stop fermentation, you can put them in fridge. Please check our article here

“As parents, we want to make products that our children can eat with peace of mind.” This is the original intention of the establishment of Kefir Link. Therefore, the safety of our products has always been the brand’s top priority.

We regularly hire a third-party SGS agency to conduct food inspections at our own expense to ensure product quality and safety.

Our kefir milk is free of Enterobacteriaceae, Salmonella, Listeria monocytogenes, Staphylococcus aureus and other bacteria. And every 100 grams contains up to 2.6 billion active lactic acid bacteria, which exceeds most yogurts on the market. The latest reports can be found on this page.

Kefir and yogurt are both fermented dairy products with similar tastes and textures, but they differ in their production methods, bacterial strains, and nutritional profiles.

Kefir is made by fermenting milk with kefir grains, which are a combination of bacteria and yeasts that form a symbiotic colony. Kefir grains can be used to ferment various types of milk, including cow, goat, and sheep milk, as well as non-dairy alternatives such as soymilk. The fermentation process takes around 24 hours and takes place at room temperature. Kefir has a thinner consistency than yogurt, with a slightly tangy, effervescent flavor. It also contains a wider variety of beneficial bacteria and yeasts than yogurt, making it a good choice for gut health. 

Yogurt, on the other hand, is made by fermenting milk with specific strains of lactic acid bacteria, usually Streptococcus thermophilus and Lactobacillus bulgaricus. The milk is heated and cooled to specific temperatures during the fermentation process, which can take anywhere from 8-24 hours depending on the type of yogurt. Yogurt has a thicker consistency than kefir, with a tangy flavor that can range from mild to tart. It contains fewer bacterial strains than kefir, but still provides beneficial probiotics for gut health. 

In terms of nutritional profiles, both kefir and yogurt are good sources of protein, calcium, and other nutrients. However, kefir may have some additional health benefits due to its wider variety of beneficial bacteria and yeasts. Kefir may also be easier to digest than yogurt for some people, as it contains enzymes that aid in digestion.     

High temperatures will kill probiotics. It is recommended to let it warm up at room temperature before drinking, and it can be left for up to 2 hours. Or use the method of heating breast milk, leave hot water in big cup, place a small cup containing kefir milk in it and slowly warm it up for 5 minutes.

Milk Kefir (pronounced keh-FEER) is a wonderfully delicious slightly carbonated fermented milk drink similar to yogurt that originated roughly 2000 years ago in the Caucasus Mountains. It is one of the oldest milk ferments in existence. The word Kefir is derived from the Turkish word “Keif” describing a state of ‘feeling good’. It is milk fermented at room temperatures with kefir grains generally overnight for about 24 hours. It has many wonderful health benefits and is also generally tolerated well by the lactose intolerant.

It has a tart effervescent yogurty flavor. Some refer to it as the champagne of milk. This is not something you have to ‘tolerate’, it is actually very delicious and most days we prefer it over our homemade yogurt! It’s also very good blended with honey, fruit or other flavorings.

Genuine kefir is different than the pricey kefir you can buy in the stores. Manufactured kefir is a simulated drink, mimicking the flavor of genuine kefir. It is not produced by the traditional method. It is produced instead by a variety of bacteria and yeast (that they purchase individually) and combine. These are typically freeze-dried powder forms of bacteria and yeast, and like the Royal Kefir products, are not reproducible. Traditional Kefir Grains are a formed symbiotic mass colony of various bacteria and yeast that are living and will thrive and grow on their own in the milk, sometimes out-living its owner!

Fermented milk products such as kefir are considered functional foods because they offer enzymes, pre-digested nutrients, amino acids, vitamins, minerals, calories/energy and billions of probiotics. Probiotic pill supplements contain just one or a select variety of bacteria, and usually that’s it. It’s always better to eat something in its whole form when possible, because each part makes the other more digestible. This is why they are now adding fiber back into cereals and fruit juices, and citric acid into calcium – you often need all the parts to assimilate nutrients correctly.

Milk kefir is made from fermented milk, so it contains milk nutrients, such as protein, calcium, vitamins, etc. In addition, milk kefir contains more vitamins, folic acid, probiotics and yeast than milk, and because lactose is broken down through the fermentation process, some people with lactose intolerance can drink it. At the same time, commercially available yogurt is burdensome to the human body due to the added sugar and other artificial additives.

European experiments show that kefir milk can help digestion and smooth bowel movements. However, everyone’s situation is different, and the benefits will vary slightly from person to person.

Because Taiwan regulations don’t allow us to describe more benefits, please refer to books
1. Fairy Gift: Kefir
2. Fermentation Culture: How Ancient Fermented Food Feeds Human Microorganisms,
3. Natural Fermentation Research Laboratory
4. Horrible Diseases That 90% of Women Will Ignore

The bacteria and yeast produce the enzyme lactase in order to consume the lactose (milk sugar) for their own food supply. Because of this, much of the lactose in the milk is converted to simpler forms of sugar (glucose and galactose). These digestible forms of sugar, along with the extra lactase enzymes which act as a catalyst for digestion, make for an easily digestible food! ‘Ripening’ kefir can even further reduce the lactose, if desired.

Actually, we have developed soybean kefir and water kefir for lactose intolerance people. Both of these products don’t contain lactose but still have tons of probotics and nutritions of milk kefir. How great is that!

Many people experiencing Candida issues have reported that Kefir has been beneficial for them. Kefir is a balanced symbiotic relationship of both bacteria and yeast, which is also what we strive to achieve within our bodies for optimum health. Kefir grains and kefir itself does not contain Candida Albicans and has no reason to aggravate the symptoms of Candida. Some sources say that the kefir yeast can even help to decrease the candida yeast. But as with all things, the best advice we can give is to listen to your own body’s response to kefir over time and determine if your health seems to improve, remain stable or if your symptoms are aggravated by Kefir (in which case you should take a break and try again at a later time).

It’s possible to ferment all forms of mammalian milk (mare, goat, sheep, cow, buffalo, camel etc). Some people with cancer have even experimented fermenting human milk as a medicinal therapy. You can also try to ferment other non-milk mediums such as coconut milk, coconut water (also called juice), soy milk, rice milk, or almond milk. You can also convert them to be used in making water kefir with sugar and water or juice and water. In this case you will have to convert the grains gradually and keep some on back-up in case they fail to thrive. Kefir can also be made from milk powder, or UHT (ultra-pastuerized) milk, though they are not the best options for continued grain health.

Yes it contains about 0.08% after 24 hours of fermentation.

There are lots of food in our life also have alcohol in them.
Such as ripe banana (0.05%)
American-style burger rolls (0.03%-1.2%).

According to United states CDC, a drink must have less than 0.5% alcohol to be classified as “non-alcoholic”. Kefir is considered as non-alcoholic so it’s open to public to purchase easily in supermarket.

Professor Lin from Taiwan University claimed the alcohol content of kefir is negligible and perfectly safe for pregant women and toddlers to consume.

If you are still a bit concered, only drink fresh kefir. Kefir that is stored and ripened for a few of days will continue to increase in alcohol.

Consult your doctor, if you have further questions.

Kefir and its grains are valuable for far more than just a beverage! It can be used to fertilize and nurture house plants, flowers, your lawn, or your garden. The bacteria and acidic nature can be very beneficial for plants. Did you know its essential to have bacteria in your dirt to convert nitrogen to an edible source for your plants? Kefir can also easily be made into cream cheese or other forms of cheese (such as making ricotta). Kefir serves as a great starter for breads and pizzas! Use it in place of a sourdough starter or yeast packet. Excess whey both in the past and present is also commonly incorporated into chicken feed to boost the nutrients (and not waste the whey) and pigs enjoy it as well (and so do many cats and dogs!). Whey can also be used in your hair as a clarifying conditioner (as can kefir). Whey, believe it or not, makes one of the best shaving lotions we have ever tried. It also serves as a nice ingredient in lip balms and lotions. Kefir can be used in place of yogurt, cream cheese or sour cream in many recipes. It can also be made into delicious popsicles. Whey can also be used in place of vinegar (often with a more beneficial affect) in many cases such as to soak grains, soften rice, add to soups and stocks (to help extract the nutrients from the bones) or use in place of some of the salt in making fermented vegetables such as sauerkraut. Kefir whey also keeps far longer than the normal unfermented whey seperated from milk.

In fact, the size of cauliflower kefir grains is a myth. The size of the same cauliflower grains will also change with the  temperature, milk brand, and growth stage, so the size and appearance are not really important. 

The grains can be as small as a grain of rice or as large as 15 centimeters. Moreover, such larger strains are not considered better. Because the small grains have a larger contact surface, hence, the fermentation speed is faster, and the kefir produced will be richer and more delicious. Please let go of the idea that big is good!