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DIFFERENCE: Kefir Grains and Kefir Powdered Culture

Posted by TTN Palawan on

Depending on your preference and on how much you really like to have Kefir drink, there should be one that will suit you.

Kefir powdered culture Kefir grains


Kefir is a type of a cultured fermented product similar to yogurt that is one of the most nutrient dense probiotic food in the world. Both Kefir and yogurt are proven to have beneficial probiotic strains that contribute to our gut health. Kefir can be made using dairy milk or goat milk. Vegans and Vegetarians may use coconut milk/water, even just water, fruit juices of choice, and rice milk to make Kefir drink. Many people are opting more and more to Kefir because it stays “longer” in our gut than yogurt does. Like I've said at the beginning of this article, they are both beneficial for our digestive and overall health but the good bacteria and strains in Kefir resides in our tummy compared to that in yogurt which only “passes by”. Making the Kefir is almost the same as in making yogurt. Kefir usually takes a longer time to culture than yogurt which is between 24-48 hours depending on the type that you are using while yogurt takes 6-8 hours. Even though Kefir drink tends to take longer, it is done in room temperature compared to yogurt that needs to be heated, although you can also culture yogurt in room temperature if you are using a mesophilic culture.

Kefir Grains or Kefir Powdered Culture


There are two ways to make a Kefir drink. This is through Kefir grains, which has two types: Milk Kefir and Water Kefir. Milk Kefir grains culture best with dairy milk while water Kefir grains are a vegan culture and are best used with coconut milk/water and fruit juices and make good soda replacement. Kefir grains are ideal for you if you need a daily supply of this great probiotic drink. For those who are not needing a daily supply of Kefir, the powdered Kefir culture starter will work for you. This type of culture for Kefir is convenient and can be used in a variety of liquids including milk, coconut milk, coconut water, juices, etc. You can use the amount of powder that you need whenever you want to and keep the remaining powdered culture in the freezer. This is compared to having to make Kefir steadily with the grains. The powdered Kefir starter can only be cultured once but, if you are careful, you can re-culture the batch that was first made before it weakens.


Powdered Kefir culture usually contains 7-9 strains of bacteria depending on the brand that you are using. Milk and Water Kefir grains, however, contain a long list of probiotic bacteria and yeast making it better. Some say powdered culture is better than nothing. Powdered culture is best for those who do not need a regular supply of Kefir while beside the longer list of bacteria strains and yeast that is in the grain type, it is the most nutrient-dense and economical way of consuming Kefir.

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