Milk Kefir Pouch

Milk kefir is a delicious, probiotic-rich fermented milk drink with a tangy, slightly effervescent taste. It's made by fermenting fresh milk with kefir grains — a living culture of beneficial bacteria and yeasts — and is one of the most diverse probiotic foods you can find.

We use traditional kefir grains and ferment our milk kefir for around 48 hours, which gives it a beautifully developed flavour and a rich probiotic profile. Fermentation time varies a little with the seasons — things move a touch faster in summer — but we always let the cultures do their thing at their own pace.

You have a few options: drink it straight as a ready-to-enjoy probiotic; use it as a starter to make more kefir at home; or pop it in the freezer for later. It's wonderfully versatile.

Pour the contents of your 480ml pouch into a clean jar, add 500ml of fresh milk, and leave it at room temperature for 12–24 hours. You'll have 1 litre of fresh milk kefir! You can repeat this process up to around 4 times, making up to 4 litres from a single pouch.

Full-cream milk works best — the kefir grains love the fat content. Any dairy milk will work, but whole milk gives you the richest result.

On its own, straight from the fridge, is a great place to start. But milk kefir is also brilliant in smoothies, salad dressings, overnight oats, baking, and so much more. For inspiration, visit our milk kefir recipe collection here

If you're new to fermented foods, start with 100–150ml a day and let your gut adjust. After a week or two most people move up to 200–300ml daily. Listen to your body — it'll tell you what it needs.

Yes! For toddlers over 12 months, start with 1–2 teaspoons and build up gradually to around 50–100ml a day. For older people it's a wonderful choice — easier to digest than regular milk, rich in calcium and protein, and full of gut-supporting cultures. As always, check with a healthcare professional if you have any concerns.

Because the kefir grains consume most of the lactose during fermentation — converting it into lactic acid — many people with lactose intolerance find milk kefir much easier to tolerate than regular milk. The longer it ferments, the more lactose is broken down. If you're sensitive, start small and see how you go.

Milk kefir is teeming with life — typically 30–50 different strains of bacteria and yeasts. Common inhabitants include Lactobacillus kefiranofaciens, L. kefiri, L. acidophilus, L. brevis, and L. plantarum, among many others.

Keep it refrigerated and consume by the date on the packaging. Once opened, use within 3–5 days.

Yes — freeze for up to 3 months and thaw in the fridge when you're ready to use it.

Not at all. Just a clean glass jar and fresh milk.