By Nik, founder of 東歐嚴選｜kefir.link and former chef · First published 6 January 2023 · Updated 3 November 2026
Stand in front of the milk fridge in any Taiwanese supermarket and there are dozens of cartons: fresh milk, long-life milk, low-fat, lactose-free, goat, “milk drink”. Which one makes good kefir? The good news: most of them work. The useful skill is reading the label, because a few words on the carton tell you almost everything.
The short version
- Best choice: chilled fresh whole milk, any brand. It gives the creamiest kefir and keeps grains lively.
- Any heat treatment works: about 90% of Taiwan’s fresh milk is made on high-temperature (UHT) equipment, and grains ferment it well.
- Pick the fat level for the texture you like: whole milk sets firmer and creamier; low-fat kefir is thinner.
- Read the carton: milk marked 鮮乳, 牛乳 or 保久乳 is 100% milk and suits your grains.
- Soy milk (豆漿): use it once your grains are settled, and give them a day of cow’s milk about every six days.
How we checked this guide
- Taiwanese rules: the Ministry of Agriculture’s milk FAQ and the Food and Drug Administration’s milk naming rules, including the change on 1 July 2026.
- Research: studies on how heat, fat and milk type change fermented milk and kefir grains, linked next to the sentences they support.
- Our kitchen: our bottled kefir is made only from pasteurised whole fresh milk, and our customers ferment with every kind of milk from Taiwanese shops.
Reading a Taiwanese milk label
Since 1 July 2026, only domestic milk with the Taiwan fresh milk mark (or CAS or TAP certification) may be called 鮮乳, fresh milk. Other chilled milk, such as imported milk, is called 牛乳 (Taiwan FDA, in Chinese).
| On the carton | What it is | For kefir |
|---|---|---|
| 鮮乳 (fresh milk) | 100% Taiwanese milk, heat-treated, kept cold all the way | Best choice |
| 牛乳 / 羊乳 | 100% cow’s or goat’s milk, kept cold; often imported, with a longer date | Works well |
| 保久乳 (long-life milk) | 100% milk, sterilised, kept at room temperature for months | Works well; chilled milk tastes fresher |
| 調味乳 (flavoured milk) | At least 50% milk plus sugar, flavours or additives | Choose 鮮乳 or 保久乳 instead |
| 乳飲品 (milk drink) | At least 50% milk, may be made from milk powder | Choose 鮮乳 or 保久乳 instead |
| 奶粉 (milk powder) | Dried milk to mix with water | Choose liquid milk for better taste and texture |
| 全脂 / 低脂 / 脫脂 | Whole / low-fat / skim | Whole is creamiest; see below |
| 無乳糖 (lactose-free) | The milk sugar has been split | Keep your grains on ordinary milk; see below |
The round fresh-milk mark also tells you the season: a Zhuyin symbol means summer milk (April–November) and a letter means winter milk (December–March) (TVBS Health, in Chinese).
How the milk was heated: LTLT, HTST or UHT
All shop milk is heat-treated to make it safe. Taiwan uses three methods (Ministry of Agriculture, in Chinese):
| Method | Heat | In Taiwan |
|---|---|---|
| Low-temperature long-time (LTLT) | 62–65°C for 30 minutes | A few small dairies |
| High-temperature short-time (HTST) | 70–75°C for 15 seconds | Some brands |
| Ultra-high temperature (UHT) | 120–130°C for 2–5 seconds | About 90% of domestic fresh milk |
- All three make kefir. In studies, grains fermented UHT milk normally, reaching the safe acidity in a day (study).
- Heat can even help the texture: yogurt makers heat milk hard on purpose, because heated whey proteins make a firmer set with less whey (review).
- For the freshest taste, choose gently heated milk (LTLT or HTST). Higher heat gives a slightly “cooked” milk taste.
Whole, low-fat or skim
- Whole milk made firmer kefir that separated less whey than skim milk in a grain-kefir study (study). It tastes rounder and creamier.
- Low-fat and skim ferment just as well; the kefir is thinner and sharper. Grains grow fine in low-fat milk.
- Our choice: our bottled kefir uses pasteurised whole fresh milk, for the taste and the body.
Cream-top (non-homogenised) milk
Most milk is homogenised: the fat is broken into tiny droplets that stay mixed. In fermented milk, homogenised milk gives a firmer, smoother set with less whey (study). Cream-top milk works too. It gives a layer of cream on top and a softer set, so stir it before straining.
Lactose-free, goat and A2 milk
- Lactose-free milk: keep your grains on ordinary milk, because lactose keeps the balance of bacteria and yeasts in the grains steady (study). Fermentation itself uses up part of the lactose in the milk.
- Goat’s milk: makes a softer, thinner kefir with a goat’s-milk tang, because goat milk has very little of the casein that firms a cow’s-milk set. Taiwanese goat milk can also carry the fresh-milk mark.
- A2 milk: ordinary cow’s milk with one protein variant and normal lactose. It ferments like any fresh milk.
Raw milk
Use pasteurised milk for kefir. Food-safety guidance recommends it, because harmful bacteria in raw milk can survive a one-day fermentation (BC Centre for Disease Control).
Soy and other plant milks
- Soy milk (豆漿): start once your grains are settled on cow’s milk, and choose soy milk with a little sugar. It takes about 18 hours and makes a thinner kefir. After about six days on soy, give the grains a day of fresh cow’s milk to keep them lively (study).
- Coconut milk: ferments without added sugar into a soft, gel-like drink.
- Milk allergy or vegan: choose water kefir, because grains raised in cow’s milk carry traces of milk into plant kefir.
- More in Fermenting kefir with soy milk and other plant milks.
Prefer it ready-made?
Our original milk kefir is fermented with living kefir grains in pasteurised whole fresh milk, with no added sugar. Every 100 g contains 4.0 g of protein and 110 mg of calcium; calcium helps maintain the normal development and health of bones and teeth.
Frequently asked questions
What is the best milk for making kefir?
Chilled fresh whole milk, any brand. It ferments reliably and gives the creamiest kefir.
Can I use long-life (保久乳) milk?
Yes, it ferments well. Chilled fresh milk gives a fresher taste.
Does UHT fresh milk work?
Yes. Most of Taiwan’s fresh milk is UHT-treated and kept cold, and grains ferment it well.
Can I use low-fat or skim milk?
Yes. The kefir will be thinner, and the grains grow well.
Can I use lactose-free milk?
Keep your grains on ordinary milk, because lactose keeps the balance of microbes in the grains steady.
Can I use milk powder?
It ferments. Liquid milk gives a better taste and texture, so choose it when you can.
Any question? Just message us on LINE. We’re always happy to help.
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