How to Make Farmer's Kefir Cheese from Milk Kefir (Easy Tvorog Recipe)

Tvorog is a traditional Eastern European farmer's cheese that can easily be made at home from milk kefir.  This simple fresh cheese requires no special equipment, uses up excess or over fermented kefir, and produces a mild, tangy cheese that works well in both sweet and savory dishes. 

I’ve been making this simple fresh cheese from milk kefir for a few years now.  If you have more milk kefir than your household can drink, making kefir farmer's cheese (or tvorog) is one of the simplest and most delicious ways to use it.

My kids like the tvorog I make, they like it more than milk kefir.  As a fermented dairy food, it contains protein and beneficial bacteria.  I generally only make very small batches, but could scale it up if I wanted to.  If you don't already make milk kefir, see my guide on making milk kefir at home. 

This post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases. This comes at no extra cost to you.

Home made tvorog farmer's cheese 

What is Tvorog?

Tvorog is a fresh curd cheese that has long been part of traditional Eastern European and Russian home cooking.  It is similar to cottage cheese, and is super easy to make.  In Russian Orthodox tradition, it is closely associated with Easter, where it is used to make “Paskha,” a rich celebratory dish prepared for the Easter table after the Lenten fast.  Paskha is typically made by combining tvorog with butter, eggs, sugar, and dried fruit, then pressing it into a traditional paskha mould, often shaped like a pyramid, symbolising the tomb and the Resurrection in Orthodox Christian tradition.  I tend to make tvorog around Easter time, which my kids enjoy, but I don't tend to make paskha. 

When made from milk kefir, tvorog becomes one of the easiest forms of kefir cheese or fermented milk cheese, since the fermentation has already done most of the work. 

To be clear, this is not the most traditional way to make tvorog.  If your babushka read this she would likely shake her head in dismay.  This is, however, a very simple way to make tvorog.  The end result is quite nice.  

Purists may point out that traditional tvorog is normally made by gently heating soured milk rather than simply draining kefir.  This method produces something very similar in texture and flavour, while requiring less equipment and attention.

How to make tvorog from milk kefir

This is one of the easiest ways to make kefir cheese (tvorog) at home.  Tvorog is a simple fresh farmer's cheese traditionally made from soured milk.  This version uses milk kefir and requires only:

• milk kefir
• a sieve or colander
• cheesecloth or muslin
• a bowl
• A jar 

Simply ferment the kefir until slightly separated, drain off excess whey, strain for 24-48 hours, and refrigerate the resulting cheese.  The detailed method follows below.  

One cup of fully fermented milk kefir typically produces only a small amount of tvorog, but the exact yield depends on how long it is drained.

Equipment I Actually Recommend to Make Tvorog 

• Milk kefir (fully fermented and slightly separated)
• A tea strainer (a straining cloth such as a cheesecloth or muslin works far better)
• A sieve or colander
• A bowl to catch the whey
• Glass storage container

If you plan to make tvorog regularly, the two things that made the biggest difference for me were a fine cheesecloth and a sturdy sieve.  I generally make kefir cheese using a tea strainer.  It works, but a proper cheesecloth makes a noticeable difference because it stops losing tiny curds and makes the process easier. 

For draining, I tend to use a tea strainer.  A tea strainer is not ideal as it limits the size of batches I can make.  A fine cheesecloth or muslin cloth is far better and makes a noticeable difference.  A looser weave cloth also works, but tends to let more curds escape, especially with a softer kefir. 

How I make tvorog (farmer's cheese) at home from kefir

I add kefir grains to a cup of milk, and leave on the bench for a day or 2 until slightly over fermented.  The exact amount varies with the milk and how long it is drained, but I usually end up with a surprisingly small amount of tvorog from a jar of kefir.  I wrote simple instructions for how I make milk kefir at home.

Once the kefir has reached a good stage of fermentation, when it is starting to separate, I stir it and pour through a sieve set over a bowl so I can remove the kefir grains. 

Milk kefir starting to separate - perfect for making tvorog

I then tip this milk kefir in a thin narrow glass jar.  I have tried using wider jars and mugs, but they seem to separate less consistently.  I don't know exactly why, but narrow jars reliably produce a cleaner separation of curds and whey in my kitchen. 

I then generally add a small amount of kefir grains, only about a quarter teaspoon.  Adding kefir grains probably isn't needed for this step, but it helps me feel better about leaving it on the bench.  As kefir is already an active fermented food with an established acidic culture, I have found this method reliable.  As with any fermented dairy product, if it develops unusual colours, mould, or unpleasant odours, discard it.

I then cover with something that lets in air, and leave it on the bench for a further 24 hours to separate.

Milk kefir separating into curds and whey before making homemade tvorog

I leave this until it separates noticeably.  Normally a day is enough, but sometimes in colder weather it needs two.

I then carefully tip off as much whey as I can.  Without stirring, I carefully tip the rest into a tea strainer, and leave this on a coffee mug to drain.  As mentioned earlier, using a tea strainer isn't ideal, a cheese cloth over a bowl would work much better. 

I tend to cover with a strainer or something to keep out dust.  A cloth or tea towel would work just as well.

Draining kefir through a strainer to make farmer's cheese

I leave this to drain for a day.  Sometimes it doesn't drain enough, so I leave it for a second day for the whey to continue draining.

The liquid drains off, and the kefir becomes firmer and more like a traditional tvorog cheese.  Once it has drained sufficiently, I carefully use a spoon to loosen it from the edges, and tip it into a container.  It normally comes out in one large lump.  

I then put the finished tvorog in an airtight container in the fridge until eaten.  In my household it is usually eaten as soon as the kids notice I made it, but tvorog lasts up to five days.  

I sometimes use plastic, but prefer to use glass containers for storing homemade dairy products because they don't retain smells and are easy to clean.  Glass containers like these are excellent.

Whey drains off, and kefir becomes tvorog

How to Use Homemade Tvorog (Farmer's Cheese)

The finished tvorog is sort of like a cottage cheese that is mild, slightly tangy, and very adaptable.  It is not strong in flavour, which is part of its usefulness.

People tend to use it in simple ways:

• spread on toast with herbs from the garden

• mixed with chopped greens or soft leaves as a filling

• served with honey, fruit, or preserved berries

• or as my kids prefer, simply eaten plain, chilled

It also works well as a base for savoury mixtures, particularly with chives, dill, or young spring onions.

How Long Does Tvorog Take to Drain?

The main variable is draining time. 

A shorter drain gives a soft kefir curd cheese, closer to a thick spread.  A longer drain produces something firmer and more sliceable, closer to traditional tvorog.

In summer, I tend to shorten the draining time and use refrigeration earlier to keep the flavour clean and the texture consistent.  In cooler months, it can sit a little longer without much change beyond gradual firming.

Like most simple fermentation processes, ratios of ingredients and timelines will all shift somewhat with the seasons, it is more about observation than precision.  

Freshly made farmer's cheese 

Frequently Asked Questions

What does tvorog taste like

Tvorog has a mild, slightly tangy flavour, with a fresh dairy taste.  It is less creamy than cream cheese and usually drier than cottage cheese, with a texture that depends on how long it is drained.

Is kefir cheese the same as tvorog?

Not exactly.  Traditional tvorog is usually made by gently heating naturally soured milk until the curds separate from the whey.  Drained milk kefir produces a very similar fresh cheese with a mild tang and comparable texture. 

Is tvorog the same as cottage cheese?

No.  Tvorog and cottage cheese are similar fresh cheeses, but tvorog is usually drier, slightly tangier, and contains less free liquid.  Homemade kefir tvorog often has a texture somewhere between cottage cheese and cream cheese depending on how long it is drained.

How long does homemade tvorog last?

Stored in an airtight container in the refrigerator, homemade tvorog generally keeps for several days if your kids don't notice you made it and eat it all before that.

Can I freeze tvorog?

Yes, although the texture may become slightly crumbly after thawing.

Is tvorog healthy?

Tvorog is often described as a high-protein fresh cheese, although the exact nutritional content depends on the milk used and how long it is drained.  As tvorog is made from fermented milk kefir, it is a food rich in diverse microbial cultures.

What can I do with leftover whey?

Leftover whey rarely goes to waste.  People use it when baking bread, add small amounts to soups, or use it as part of a fermentation starter.  Some people feed whey to chickens or pigs, while others add small quantities to compost.  If you regularly make kefir cheese, finding uses for the whey becomes almost as important as using the cheese itself. 

Equipment I Would Buy If I Made Tvorog Regularly at Home

If I were making larger batches of tvorog, or even tiny batches more often, these are the tools I would consider most useful:

• Cheesecloth or muslin cloth 

• A sturdy sieve or colander 

• If you start making kefir regularly, glass fermentation jars are useful for keeping batches organised

None of these are essential, but the cheesecloth and a sieve make straining easier and reduce loss of curds. 

A few practical notes

This is one of those processes where small tools make it easier without changing the method itself.

I tend to only make tvorog around Easter, and a few times through the year.  If I were making it more regularly, or if I were making more of it, I would want to use proper tools.

A proper fine-weave cloth or reusable cheese-making cloth is worth having if you plan to make tvorog regularly, as it makes straining cleaner and reduces loss of curds.  Likewise, a sieve or colander that holds the weight of the kefir without collapsing makes the process more reliable.

Books That Helped Me Learn Fermentation

Fermentation is one of those hobbies where a good book is often more useful than buying lots of equipment, because understanding the process lets you improvise.

If you enjoy making kefir cheese and experimenting with fermented foods, these are two books I found useful:

Wild Fermentation - this is an excellent starting point for anyone interested in cultured foods, covering a range of traditional ferments including dairy, vegetables, and beverages.

The Art of Fermentation - this is a comprehensive resource for anyone interested in traditional fermented foods, including cultured dairy products such as kefir, yogurt, and other heirloom ferments.

Closing note

Milk kefir tends to accumulate in a household where it is regularly cultured, and this is one of the simplest ways I’ve found to turn excess into something useful.  It sits somewhere between food preservation and everyday cooking, and doesn’t require much more than time and a quiet corner of the kitchen.

What begins as a jar of over fermented kefir becomes a useful farmer's cheese with very little effort.  It is one of those simple kitchen habits that quietly turns surplus into something worth keeping. 

If you enjoy making cultured dairy foods at home, you might also like filmjölk, a traditional Scandinavian fermented milk that is milder than kefir, and equally simple to prepare.

How to Make Filmjölk at Home (And Why My Kids Prefer It to Kefir)

Filmjölk (also called Tykmælk in some countries) is a traditional mesophilic fermented milk that I started making in early 2026. If you've never tried it before, imagine something somewhere between drinking yogurt, sour cream, and milk kefir. My kids describe it as "drinkable sour cream".

Unlike ordinary yogurt, Filmjölk does not need to be kept warm while it ferments. It is a mesophilic culture, which means it can ferment at ordinary room temperature, making it remarkably simple to make at home.

The main thing you need is a live Filmjölk starter culture. Once you have an established culture, you can keep using a little from each batch to start the next one.

Filmjölk tastes surprisingly different from milk kefir, even though both are fermented from milk in a jar on my kitchen bench. I enjoy making both, but Filmjölk has become a favourite in our household because it is mild, smooth, and easy to make.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Filmjölk is like drinkable sour cream

What is Filmjölk?

Filmjölk is a traditional Nordic fermented milk made using mesophilic lactic acid bacteria. Unlike regular yogurt, it does not need to be heated and incubated at a high temperature. It can simply ferment at room temperature.

I have never tried making regular yogurt or Greek yogurt. The idea of needing to heat the milk and then maintain a particular temperature has never appealed to me when there are simpler ways of fermenting milk at home.

Filmjölk is much more convenient. Add some live culture to milk, leave it in a jar on the bench, and wait for it to thicken.

It is also an heirloom culture. Once you have a healthy culture established, you can reserve some finished filmjölk and use it to inoculate the next batch rather than buying new starter every time.

What does Filmjölk taste like?

Filmjölk has a smooth, velvety texture and a mild but quite pleasant flavour. I find it noticeably more buttery and less sharp than milk kefir.

My kids describe it as "drinkable sour cream".  They love sour cream, and happily eat it by the spoonful, so their description shows how much they enjoy filmjölk.

Filmjölk can be reasonably thin and pourable, or it can become much thicker depending on how long it ferments. If I leave it fermenting for longer, I get something closer to Filbunke.

Some Filmjölk/Filbunke/Tykmælk I made at home

Filmjölk vs Milk Kefir

Filmjölk and milk kefir are both traditional fermented milk cultures. They are both made in a jar of milk sitting on my kitchen bench, but they produce quite different results.

Filmjölk is milder, smoother, and more custard like, while milk kefir is generally more tangy, acidic, and variable, and may develop a little carbonation depending on the season. Filmjölk is fermented with bacteria, while kefir grains contain a more complex community of bacteria and yeasts.

I enjoy both, but they have different uses in my kitchen. If you are interested, I wrote a blog post about the differences between them.

What is Filbunke?

Filbunke is closely related to Filmjölk, and when making it at home the distinction seems a little blurry. The same culture can produce something fairly pourable or something much thicker and spoonable depending on fermentation time and conditions.

For me, making Filbunke generally means leaving the Filmjölk to ferment for longer. The result is much thicker and closer to a custard or very thick yogurt than ordinary Filmjölk.

I am not particularly concerned about whether what I make would technically be classified as Filmjölk, Filbunke, or somewhere in between. For home fermentation, the important difference is mostly the final consistency.

Filbunke is thicker than Filmjölk

What you need to make Filmjölk

• Live Filmjölk starter culture
• Milk
• A clean glass jar
• Optional thermometer strip

You don't need a yogurt maker, incubator, expensive fermentation machine, or any special equipment.

I often use recycled jars because they're free, but a wide-mouth glass jar is much easier to clean and much more convenient if you're making Filmjölk regularly.

Where I got my Filmjölk starter culture

I started with a live heirloom Filmjölk culture rather than a freeze-dried packet. In my experience, the live culture established easily and has been simple to maintain. Once it was established, I could keep propagating it by saving some finished Filmjölk from each batch.

Live cultures can be difficult to post, however, so dried starter cultures are often easier to find. If you don't know anyone maintaining a live culture, a dedicated Filmjölk starter is probably the easiest way to begin.

This is the starter culture I would recommend for someone trying Filmjölk for the first time.

How to Make Filmjölk at Home

Compared with milk kefir and yogurt, there is surprisingly little information available about making traditional Filmjölk at home. I don't know if I am doing it "right" according to every traditional method, but I can tell you what I do and how it has worked for me.

I add some established Filmjölk starter to milk in a clean glass jar and leave it at room temperature until it thickens.

I usually use a simple screw-top lid. I prefer fermenting Filmjölk with the lid on because I have several other ferments in my kitchen and would rather minimise the chance of something else getting into the jar.

I normally leave it for around 24-48 hours, depending on the temperature and how active the culture is. If I want a thicker result, I leave it longer. Like many other traditional ferments, it doesn't need to be overly precise.

A simple thermometer strip can be useful if your kitchen temperature changes significantly through the year. You don't need one to make Filmjölk, but it can help explain why a batch takes longer in winter than it does in summer.

Once the Filmjölk has thickened, I put it in the refrigerator. I always save a little to start the next batch before I start to eat any.

Saving a little filmjölk starter for a new batch

How much starter should I use?

There are different recommendations for how much starter to use. When I first received my culture, I used a relatively large amount because I wanted to make sure the milk was well inoculated.

My first batch was roughly one quarter starter to three quarters milk. That was considerably more starter than many recipes recommend, I was deliberately being cautious with my first batch because I didn't yet know how active the culture was. It set quickly and developed the smooth, custard like texture I was hoping for.

Once a culture is established and working reliably, I don't think there is much need to obsess over exact measurements. The important thing is to use enough healthy starter to get the new batch fermenting reliably. 

Keeping the Filmjölk culture going

One of the things I like most about Filmjölk is that there are no grains to strain and maintain.

Each time I make a batch, I simply save a small amount of finished Filmjölk before eating or flavouring the rest. That saved portion becomes the starter for the next batch. I save a small amount from the finished batch before eating any.

The culture is kept in the refrigerator when I'm not actively making a batch. It continues to change slowly in the fridge, but fermentation is slowed compared with leaving it at room temperature.

Mine changes with the seasons, and with the temperature. That is normal for a living culture.

My experience making Filmjölk

I first obtained my Filmjölk starter as a liquid culture early in 2026 and wasn't entirely sure what to expect. There was much less information available than I was used to finding for kefir or yogurt.

When it arrived, it smelled a little like butter and a little like sour milk or kefir. It did not smell like rancid milk.

I was surprised by how quickly it established. After that first batch, I simply kept some aside each time and continued the cycle.

My kids like the taste because it is buttery and much more tame than kefir. With kefir they often add honey or other toppings, but they are happy to drink filmjölk without adding anything.

For me, filmjölk has also behaved more predictably than milk kefir. My kefir can vary noticeably from one batch to another, whereas my filmjölk batches tend to be quite similar.

Fermenting filmjölk turned out to be simpler than I expected. Sloshing a little live starter into milk every now and again is not particularly difficult, and the finished culture stores well in the refrigerator.

Filmjölk is not the same as kefir

What happens if you ferment Filmjölk for too long?

Once I had been making filmjölk for a while, I became curious about what would happen if I simply left a batch fermenting for much longer than normal.

My normal sweet spot is around 24 hours, but curiosity got the better of me and I once left one batch going for four weeks and documented what happened. 

Common mistakes when making Filmjölk

• Using too little healthy starter
• Fermenting somewhere that is unusually cold or hot
• Forgetting to save some finished filmjölk before eating the batch
• Mixing flavourings or fruit into the entire batch before reserving starter
• Expecting filmjölk to taste like yogurt
• Expecting every batch to set at exactly the same speed
• Confusing normal fermentation smells with spoiled milk

Filmjölk should develop a pleasantly acidic, cultured smell. If it develops mould, unusual colours, or an obviously rotten or spoiled smell, discard it rather than trying to rescue the culture.

Frequently Asked Questions

Where can I buy Filmjölk starter culture in Australia?

Filmjölk starter culture can be difficult to find in Australia. If you don't know someone maintaining a live culture, you can check current availability of starter cultures here.

What milk works best for Filmjölk?

I use A2 milk as that's what we use in our house. Full cream milk produces a richer result, while lower-fat milk produces a lighter texture. The culture can adapt to the milk you regularly use.

I would not use plant-based milk as a long-term substitute. Filmjölk is a dairy culture and is intended to ferment milk.

How long does Filmjölk take to ferment?

Mine generally takes around 24 hours to thicken, although temperature and culture strength, and room temperature make a difference. I often allow it longer when I want a thicker result.

Can I reuse Filmjölk to make more batches?

Yes. This is one of the main advantages of an established heirloom culture. Save a small amount of finished Filmjölk and use it to inoculate the next batch. 

Does Filmjölk keep fermenting in the refrigerator?

Yes, although much more slowly. I find that Filmjölk can continue to become thicker and more acidic while refrigerated, especially if it is kept for a long time.

Can Filmjölk become too sour?

Yes. The longer it ferments, the more acidic it becomes. I prefer mine relatively young, when it is smooth, mild, and buttery.

Can I make Filbunke from Filmjölk?

Yes. For me, the simplest way to make a thicker Filbunke style ferment is simply to leave the Filmjölk fermenting for longer until it reaches the consistency I want. 

Where to get Filmjölk starter culture in Australia

Filmjölk has quickly become one of my favourite fermented dairy cultures. It is simple to make, requires very little equipment, and produces a smooth, mild cultured milk that my family enjoys.

While I still make milk kefir regularly, Filmjölk has earned a permanent place in my kitchen and is one of the easiest heirloom cultures I have worked with.

Filmjölk is still relatively uncommon in Australia, and obtaining a live starter culture can be more difficult than finding kefir grains. If you want to start making it yourself, this is the starter culture I would recommend for first-time Filmjölk makers.

Once you have an established culture, however, you don't need to keep buying it. I simply save a little from each batch and use it to start the next one.

I mostly make Filmjölk for my family, but occasionally I have more starter culture than I need. When I have healthy cultures available to share, I may list them on my For Sale page, along with other things I have grown, propagated, or cultured. 

Lucky Iron Fish Review After 3 Years (2026 Update): Does It Still Work?

I first wrote about the Lucky Iron Fish in January 2022 after several months of use, and followed up with an 18-month update in 2023.  Now that more than three years have passed, I thought it was time for another update.  Do I still use it? Has my opinion changed?  And would I still recommend it today?

One reason I still like the Lucky Iron Fish is that it fits my general preference for simple, low-tech solutions.  Much like growing perennial vegetables or saving seed, it's a one-time purchase that can potentially provide benefits for many years without ongoing expense.

This post contains affiliate links.  If you buy through these links, I may earn a commission at no additional cost to you.  

If you'd like to check the current price or read customer reviews, you can find Lucky Iron Fish on Amazon Australia. 

For American and international readers, please check Lucky Iron Fish on Amazon.

If you're unfamiliar with the product, you may want to start with my original Lucky Iron Fish review, where I explain what it is and why I decided to try it. 

I also published an 18-month update covering my experience after the initial honeymoon period.

Lucky Iron Fish - 3 years of use and no rust

Quick Verdict

Ease of Use: 4.5/5
Durability: 5/5
Value for Money: 5/5
Effectiveness: 4/5

Overall Recommendation: 4.5/5

What Is the Lucky Iron Fish?

For anyone new to the concept, the Lucky Iron Fish is a small cast-iron cooking tool designed to increase the iron content of food and liquids. It is typically simmered in water or soups with a small amount of acid, such as lemon juice, to help release iron during cooking.

For a more detailed explanation of how it works, see my original review.

Lucky Iron Fish after 3 years of use - other side

My Experience After More Than Three Years

One thing that has surprised me is how easily the Lucky Iron Fish became part of my routine.  What initially felt like an extra step in cleaning up after dinner gradually became a habit.

Over the past three years I've probably used the Lucky Iron Fish several hundred times, mostly when making soups, vegetable stocks, and slow-cooked stews.   Aside from some minor surface discoloration, and a few scratches, it looks much the same as when I bought it.

Even after years of use, my Lucky Iron Fish has no rust.  I use it, dry it, and put it away.  It's really very simple.

Since I started using the Lucky Iron Fish, I haven't felt the need to stop using it or switch to iron supplements.  While I can't prove exactly how much it contributes compared with diet and other factors, I still consider it worthwhile enough to keep using regularly after three years.

Lucky Iron Fish just removed from water

What's Changed Since My 18-Month Update?

• I still use it regularly.
• It hasn't developed any rust.
• It has held up physically with no signs of wearing out.
• Using it has become automatic rather than something I need to remember.
• My opinion of the product remains largely unchanged.

Lucky Iron Fish boiling in water

Has It Improved My Iron Intake?

This is probably the question people ask most often.

While I cannot say with certainty that every change in my health is due to the Lucky Iron Fish alone, I believe it has been a useful addition to my overall approach to maintaining healthy iron levels.  Diet, general health and other lifestyle factors all play a role, so it is difficult to isolate any single factor.

My experience has been positive enough that I have continued using it long after the novelty wore off.

Things I Like About the Lucky Iron Fish

• Simple to use
• No ongoing costs
• No batteries or electronics
• Durable and long-lasting
• Easy to store
• Cost-effective over many years

If these advantages sound appealing, you can view the latest price and customer reviews for the Lucky Iron Fish here.

Lucky Iron fish and an organic lemon from my tree

Drawbacks After Three Years

No product is perfect.

The biggest drawback is remembering to use it consistently.  Like many healthy habits, the benefits depend on regular use.

It also works best in recipes where it can simmer for a while, which means it is not suitable for every meal.  Some people may find the extra step inconvenient.

One challenge is that it's difficult to know exactly how much benefit you're getting.  Unlike taking a supplement with a measured dosage, the amount of iron released depends on how it's used and what you're cooking.  People looking for precise supplementation may prefer a different approach.  

Is the Lucky Iron Fish Still Worth Buying in 2026?

For me, yes.

After more than three years of ownership, it has proven durable, inexpensive over the long term and easy to incorporate into everyday cooking.  I still use it regularly, which is probably the strongest endorsement I can give.

If you're interested in trying it yourself, you can check current price of the For American and international readers, please check Lucky Iron Fish on Amazon.

For Australian readers, please check Lucky Iron Fish on Amazon Australia. 

Lucky Iron Fish - dry with tea towel after use while hot

Who should buy a Lucky Iron Fish?

• People with medically diagnosed iron deficiency (following their healthcare provider's advice)
• Vegetarians or vegans or others who have difficulty meeting iron needs through diet
• Families who cook soups or stews regularly

Who probably shouldn't buy one?

• People with iron overload conditions
• People expecting it to replace medical treatment

Frequently Asked Questions

Does the Lucky Iron Fish really work?

The Lucky Iron Fish is designed to release small amounts of iron into food during cooking.  Individual results will vary depending on diet, health and consistency of use.

How long does the Lucky Iron Fish last?

Based on my experience, at least three years and likely much longer.  Mine has been used hundreds of times and still functions exactly as it did when new.

Can the Lucky Iron Fish rust?

It can develop surface rust if not cared for properly.  I just wipe it dry with a tea towel while it is still hot, and mine has no rust after more than three years of use. 

Is the Lucky Iron Fish worth the money?

For people looking for a long-term, reusable option, I think it offers excellent value.  For people looking for a reusable long-term option, I think the Lucky Iron Fish offers excellent value for money.

What is the difference between Lucky Iron Fish and Lucky Iron Leaf?

The shape.  The amount and type of iron released through use is meant to be the same for both the Lucky Iron Fish and the Lucky Iron leaf.

Lucky Iron Fish, slotted spoon, lemon, saucepan

Related Products I Use

• Lucky Iron Fish or Lucky Iron Leaf
• Slotted spoon - I could not use the Lucky Iron Fish without this 
• Tea towel - for drying the Lucky Iron Fish after use
• Lemon juicer 

Final Thoughts After Three Years Of Use

Three years later, my opinion remains positive.  The Lucky Iron Fish has become one of those simple kitchen tools that quietly does its job without much attention.

Perhaps the strongest endorsement I can give is that after more than three years, I still use the Lucky Iron Fish regularly rather than leaving it forgotten in the back of a kitchen drawer.  If I lost it tomorrow, I would buy another one.

If you'd like to see how my experience evolved over time, you can also read my original review from 2022 and my 18-month update from 2023.

African Violet Wicking Pots vs Regular Pots: 7-Month Side-by-Side Comparison

I've been growing African violets for over five years and using self-watering wick pots for the past two.  To see whether wick pots genuinely improve growth, I grew genetically identical African violet plants using two different watering methods for around 7 months and compared their growth, leaf size, flowering, and overall performance. 

This post contains affiliate links.  I may earn a small commission from qualifying purchases at no extra cost to you. 

I’ve been testing growing African violets in regular pots, against these small self-watering pots, and the growth difference has been surprising.   

Self-watering wick pot experiment showing increased leaf size and more vigorous growth

Do Wicking Pots Improve African Violet Growth?

Yes.

In my comparison using genetically identical African violet plants grown under the same conditions, the plants in self-watering wick pots produced:

• larger leaves
• thicker petioles
• earlier flowering
• more blooms
• less watering maintenance

The regular-pot plants still grew healthy, but they were smaller, produced fewer flowers, and grew more slowly.

Comparison of African Violets Grown in Wicking Pots vs Regular Pots

The wick pots cost more than standard nursery pots.  However, after using both methods for years, I find the reduced maintenance and improved growth easily justify the extra cost.  I lose fewer plants to drying out, spend less time watering, and achieve more reliable flowering.

This table summarises the key differences observed in the experiment, comparing growth rate, flowering, watering needs, and overall plant performance under identical growing conditions.

Feature	Wicking / Self-Watering Pots	Regular Pots
Watering frequency	Low - reservoir keeps soil consistently moist	High - needs regular manual watering
Growth rate	Faster, more vigorous growth	Slower, steady growth
Leaf size	Larger leaves with thicker petioles	Smaller, more compact leaves
Flowering	Earlier and often more abundant blooms	Later flowering, fewer blooms initially
Maintenance	Low maintenance, ideal for busy or away from home periods	Higher maintenance, risk of drying out in hot weather
Risk of over/under watering	Lower risk when using airy mix (e.g. perlite blend)	Higher risk, especially if inconsistent watering
Overall performance (this experiment)	Best performance: stronger, faster-growing plants	Good performance: healthy but slower growth

Are There Any Downsides to Wick Pots?

While wick pots performed better in my comparison, they are not perfect.

The main disadvantage is the higher upfront cost compared to standard plastic nursery pots. They also work best with a very free-draining potting mix.  I use roughly 50% perlite and 50% potting mix, which helps prevent the soil from staying too wet.

Wick pots can also encourage faster growth, which means plants may need repotting sooner than those grown in regular pots.

For me, the reduced watering and improved flowering easily outweigh these minor drawbacks, but regular pots are still a perfectly viable option for growing healthy African violets.

Recommended Self-Watering Wick Pots for African Violets

Based on this experiment, self-watering wick pots were the clear winner for faster growth, larger leaves, and more consistent flowering.

If you want to try the same setup, I recommend using small wick pots (around 7–10cm wide) with a built-in water reservoir.  These are ideal for African violets and help maintain steady moisture without constant watering.

• Consistent moisture for healthier root development
• Reduce watering frequency
• Less risk of drying out in hot weather
• Encourage faster growth
• Better flowering performance in this trial

See the exact wick pots I use

Watering frequency

Low - reservoir keeps soil consistently moist

High - needs regular manual watering

Growth rate

Faster, more vigorous growth

Slower, steady growth

Leaf size

Larger leaves with thicker petioles

Smaller, more compact leaves

Flowering

Earlier and often more abundant blooms

Later flowering, fewer blooms initially

Maintenance

Low maintenance, ideal for busy or away from home periods

Higher maintenance, risk of drying out in hot weather

Risk of over/under watering

Lower risk when using airy mix (e.g. perlite blend)

Higher risk, especially if inconsistent watering

Overall performance (this experiment)

Best performance: stronger, faster-growing plants

Good performance: healthy but slower growth

More African violets for comparison

I got my first African violet around May 2021, which is over 5 years ago now.  I have grown many African violets from leaf cuttings.  Some I grew in wicking pots like these ones, others I grew using regular watering.  I have a few plants in each type of pot, the photos you see below are all plants I grew.  I still have some of these plants, others I have since sold.

The wicking pots come in different colours, I have some white and some grey and I like them both.  The regular pots I use are about 10cm across, I tend to buy them in bulk like this as I find them perfect for many different plants that I grow.

Regular pot (left) showing slower growth vs self-watering wick pot (right) with larger leaves

The same plants as above - from a different angle

The potting mix I use for African violets

I tend to do things cheap, and I only want to do things that work long term.  You certainly could use specialised African violet potting mix, but it often seems expensive.  Instead I make my own blend of potting mix and perlite, it is inexpensive and clearly effective, as shown by the length of time my African violets have been thriving.  

I buy a cheap potting mix and mix it with perlite.  I mix them together in a 50:50 mix, but sometimes include more perlite than soil.  

It's very easy to make my own mix like this.  I get a pot full of perlite and tip it into an ice cream container, another pot full of potting soil, mix them by hand, and I have two pots worth of African violet mix ready to use.  This works over the long term, I have many African violets growing in this mix and have never had issues with rot or damping off.

My Simple African Violet Soil Mix (Budget-Friendly)

I don’t use expensive specialty African violet mixes.  Instead, I’ve had long-term success using a simple blend of standard potting mix and perlite.

•   50% standard potting mix
•   50% perlite (sometimes slightly more perlite) 

This creates a light, well-draining mix that works especially well with wick pots.

Supplies I use:

• standard potting mix 
• perlite 

My African violet wick growing vs regular pot experiment

I took a leaf cutting of an established African violet.  Once it had some leaf babies, I let them grow until large enough to handle easily, then I divided them.  

Interestingly, I find I can replant the mother leaf several times and get extra baby plants.  This is particularly useful when dealing with rarer varieties or varieties with sentimental value.

African violet leaf babies before division, all grown from the same parent leaf for a controlled comparison

By using leaf babies from the same mother leaf I was using genetically identical plants.  When I divided them they were the same age, and were much the same size.  This helps any differences I noticed to be based on growing conditions rather than genetics or age.

I used exactly the same potting mix, that I mixed on the same day, and transplanted them all the same day.  Some were planted into regular pots, some were planted into wicking self-watering pots, that was the only difference.  I don't have any photos of transplanting these because my hands get all wet and grubby while dividing African violets.

I grew the plants side by side in the same tray (I grow them in a tray so I can move them easily) for around 7 months.  All plants in this experiment were grown side by side under identical light conditions, mostly they were in the tray near a window, some days I moved the tray outside into bright shade.  The difference in vigour and size was noticeable from early on.  

African violets grown in regular pots

The African violets grown in regular pots grew well.  They are all healthy, and grew large.  I have grown plenty of African violets like this, it works well for me.

I tend to buy these pots in bulk as they look good and are perfect for growing many plants including herbs and succulents and ferns.

Growing like this means I have to water often.  If I go away, I tend to put them in a tray with a tiny bit of water, and hope they don't rot and don't dry out while I am away.

Overall this is not a bad way to grow them, and I have some plants that have been in regular pots for years and are still doing well.  

Over the years I have lost a few small plants in regular pots due to drying out.  This mostly happens if I have been unwell and the weather has been hot.  

African violet in regular pot showing healthy growth but smaller overall plant size compared to wick pot plants

Struggling with Drying Out or Inconsistent Watering?

One of the main issues I found with regular pots was inconsistent moisture levels, especially during hot weather or when I was away. 

Switching to self-watering wick pots helped remove that variability and made plant care much more predictable. 

Another African violet - looking good

African violets grown in wicking self-watering pots

The African violets grown in the wick watering pots also grew well.  I have grown many African violets this way, and am always happy with the results. 

Watering these is simple, when the little well is low I top it up.  This provides continuous moisture, even if I go away for a while or am too unwell to water plants.  

As the wick draws up moisture, but not too much moisture, there are no problems with rotting if I use 50% perlite in the soil mix.  Sometimes roots grow out of the drainage hole in the pot and reach down into the water.  This is fine, it doesn't seem to bother the plant.

African violet in self-watering wicking pot

Another African Violet grown in a wicking pot

Comparison between African violets grown in wicking self-watering pots or regular pots

As you can see above, African violets can and do grow well in wicking pots or regular pots.  Wicking pots are certainly simpler, but I was curious to see if there was any difference in growth rate.

The African violets grown in wicking pots grew better for me.  The leaf blade is larger, the petiole (leaf stalk) is longer and thicker, and there appear to be more leaves on the plants grown in wicking pots.  All of this indicates stronger and healthier plants.

Importantly, the African violets grown in wicking pots flowered earlier, and produced more flowers, than the ones in regular pots.  You can't really see this in any of the photos, but all the plants in wicking pots have flower buds, while all the plants in regular pots don't.  I am guessing I won't see flowers on the regular pot grown African violets until spring.  

I now use self-watering wick pots for most of my African violets because they reduced drying issues and improved growth in my comparison.

Side-by-side African violet comparison: self-watering wick pot (left) vs regular pot (right)

Additional comparison plants showing consistent differences in vigour between watering methods

Conclusion: Do Wicking Pots Improve African Violet Growth?

Based on my comparison, African violets grown in self-watering wick pots:

• grew larger leaves
• developed thicker petioles
• flowered earlier
• produced more blooms
• Were easier to care for

The plants grown in regular pots still performed well, but required more frequent watering and were more vulnerable during hot or dry periods.  I suspect the improved growth comes from the plants receiving a more consistent supply of moisture, rather than going between wetter and drier conditions as happens with conventional watering.  

Overall, I prefer wick pots for most of my African violets due to their consistency and reduced maintenance.

African violet leaf comparison, regular on left, wick pot on right

Underside of African violet leaves - slightly more colour in wicking pot

African violet grown in wicking pots produced larger leaves for me

Wicking pots long term African violet growth

So now you have seen how African violets performed better in wicking pots under my growing conditions, the sensible thing to consider is will this continue to work long term.  I don't care how fast and large they grow if they rot and die, I want long term successful growth, and I want many many vibrant flowers.  

I am happy to say that I have been growing African violets in these wicking pots for about 2 years.  The plants are healthy and strong, and they keep pumping out the blooms.  While the photos below are of a different variety than the one used in the comparison, these two have been flowering well in wicking pots for quite a long time.

Long-term African violet growth in self-watering wick pot showing sustained flowering and healthy leaves

Quick Summary

• Same African violet variety (grown from leaf cuttings from my existing plant)
• Same soil mix (50/50 cheap potting mix + perlite)
• Same light, temperature, water
• Only difference: pot type
• Wick pots = faster growth + more robust plants + more flowers
• Regular pots = still healthy but slower and higher maintenance

African violet in self-watering wick pot produce abundant blooms, sometimes with more flowers than visible leaves

Where to buy Wicking Pots for African Violets

I keep several wicking pots on hand because I find them useful for many different plant species, not just African violets.  I am even growing out some staghorn fern pups in them where they are performing beautifully.  

I can find wicking pots locally, but they tend to be over priced and rarely the size I am looking for.  For this reason I tend to buy them online such as through Amazon.  For African violets I generally go for something about 7cm across. 

Start Growing African Violets the Easy Way

If you’re setting up from scratch, the combination that worked best in this experiment was:

• Small self-watering wick pots
• Light potting mix with added perlite
• Bright indirect light near a window

This setup reduces maintenance and helps maintain consistent growth conditions year-round.

Recommended starter supplies:

• African violet wick pot
• standard potting mix 
• perlite 

Wicking pots produced larger African violet leaves

Frequently Asked Questions

Do African violets like self-watering pots?

Yes.  In my experience they grow larger leaves, flower earlier, and require less maintenance.

Can African violets stay wet all the time?

Not exactly.  The key is using a very airy mix with plenty of perlite.

What size wick pot is best for African violets?

I prefer pots around 7–10 cm wide for mature plants.

Do wick pots cause root rot?

Not in my experience when using a 50% perlite mix. 

How often do you refill a wick pot?

I water whenever the reservoir starts to get low, usually every few weeks.

Who should consider wick pots?

• People who forget to water plants
• People who water plants too much or too often
• Anyone growing multiple African violets
• People who travel frequently or go on holiday
• Growers wanting maximum flowering

You probably don't need them if you only have one violet and enjoy regular watering. 

African Violet Leaves and Plants for Sale

African violets performing well in wicking pots (please ignore the mess birds left on the railing)

I sometimes have African violet leaf cuttings available from my own plants, including the exact plants used in this experiment.  These can be used to grow new plants at home, and are taken from my healthy, well-established African violets.

If you would like to try growing your own African violets, I list available leaves and plants through my for sale catalogue page.  I am happy to provide detailed notes on how I grow them.  

Keep an eye on that page as availability is highly seasonal and varies significantly depending on what I am currently propagating.