Milk Kefir starter pouch - drink as is - freeze for later or make more!
Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
This is best bought in our monthly subscription box 'Culture Club' - but available here as a one time purchase as well.
From this little pouch of magic is 480mls of our milk kefir - you can make at least 4 litres. Just pour out the milk into a jar or bottle, add 500mls of your choice of milk - and either sit it on your bench overnight or pop in the fridge for it to go in and eat the lactose from that milk and make lovely fresh milk kefir. From that bottle you can go on and do that again - adding 500mls at a time. Generally the population of bacteria gets smaller and weaker over time so I don't recommend doint this more than a few times.
If you wanted to you could just drink this one - pour into a glass straight from the pouch. It's gorgeous and ready to drink.
You could also pop this into the freezer for a later time. We leave a little room at the top for that reason. And yes - milk kefir loves to be frozen. The bacteria are fine and actually very strong afterwards.
This is the starter culture for people who just don't want to commit to a SCOBY. I know there are loads of you out there because I've spent over a decade trying to convince so many people how easy it is But I get it. It's hard.
More questions? Check the FAQ's.