Milk kefir vs water kefir: what’s the difference?
The short answer
Milk kefir is fermented milk: thick, creamy and tangy, a bit like drinking yoghurt. Water kefir is fermented sugar water: light, lightly sparkling and dairy-free. They’re made with different grains, taste completely different and suit different people. If you avoid dairy, water kefir is the dairy-free kefir for you.
Kefir (pronounced keh-feer) is a traditional fermented drink with a long history. When most people think of kefir, they picture the creamy milk kefir sold in supermarkets. But there’s another kefir: water kefir, a light, sparkling, dairy-free cousin. Here’s how they compare.
Milk kefir vs water kefir at a glance
| Milk kefir | Water kefir | |
|---|---|---|
| Base | Cow’s, goat’s or sheep’s milk | Water, sugar and often dried fruit |
| Grains | Soft, white, cauliflower-like milk kefir grains | Small, translucent, crystal-like water kefir grains |
| Texture | Thick and creamy | Light and lightly sparkling |
| Taste | Tangy and sour, like natural yoghurt | Gently tart and lightly sweet, flavoured with fruit or herbs |
| Dairy-free and vegan | No | Yes |
| Fermentation time | About 24 hours | 24–48 hours, plus an optional second ferment for flavour |
| How to enjoy it | With breakfast, in smoothies, over granola | Chilled over ice, with meals, or as a mocktail base |
What is milk kefir?
Milk kefir comes from the Caucasus Mountains. It’s made by adding milk kefir grains to milk and leaving it to ferment for about a day. The cultures turn some of the lactose (milk sugar) into lactic acid, giving a tangy, slightly fizzy, drinkable yoghurt. It’s widely available in UK supermarkets. Many shop-bought milk kefirs are made from pasteurised milk with added cultures rather than traditional grains, so check the label if that matters to you.
What is water kefir?
Water kefir, also known as tibicos, is made with water kefir grains: a living culture of bacteria and yeasts that looks like small translucent crystals. The grains feed on sugar water for a day or two, turning it into a tangy, lightly sparkling drink. A second ferment with fruit, juice or herbs adds flavour. At PiQi, our water kefir is raw, never pasteurised, organic and vegan.
Kefir and ABV
Both milk and water kefir naturally contain a trace of alcohol, as a by-product of fermentation. PiQi water kefir is typically around 0.3% ABV and always under 0.5%. Homemade kefir is harder to judge, because its strength depends on time and temperature. If you’re pregnant, see our guide to fermented drinks in pregnancy.
How is kefir made?
- The traditional way: kefir grains are added to milk (for milk kefir) or sugar water (for water kefir) and left at room temperature for 24–48 hours, then strained. The grains are reused for the next batch.
- The commercial way: many large-scale milk kefirs are made by adding a blend of cultures to pasteurised milk instead of using grains. The result is closer to a drinking yoghurt.
Want to try brewing your own? Here’s how to make water kefir at home.
Which kefir should you choose?
- You avoid dairy or are vegan: water kefir.
- You love creamy, yoghurty drinks: milk kefir.
- You want a refreshing soft drink with real flavour: water kefir.
- You want something to pour over granola: milk kefir.
Or try both and see which you prefer. If water kefir sounds like your kind of drink, explore our organic water kefir flavours, or read our wider guide to fermented drinks.
