The Weird History of Milk Kefir: Ancient Myths, Scientific Mysteries, and the Woman Who Changed Kefir Forever

Depending on which website you read, milk kefir grains are said to have been either a gift from the Prophet Muhammad, food eaten by Abraham, impossible for scientists to recreate, or over 4,000 years old.  Surprisingly, much of this isn't supported by historical evidence.  The true story of kefir is even more fascinating and bizarre.  

Modern kefir has a surprisingly well-documented history dating to the North Caucasus and early twentieth-century Russia, while many of the much older stories are fascinating but poorly supported by historical evidence.  Some parts of kefir's history have been lost entirely.  Other parts can be pieced together from historical records, archaeology, and later evidence.  

In this article, I'll look at what archaeology, historical records, scientific research, and religious traditions actually tell us about kefir.  Some of the oldest and most often told stories that sound perfectly believable are surprisingly poorly supported, some of the newest discoveries are genuinely exciting, and one chapter in kefir's history is so bizarre it sounds like it was lifted straight from a fairy tale.  

Straining my milk kefir

The Extraordinary Story of How Kefir Reached Modern Russia

Evidence level: Strong

Remember the fairy tales/fables where something bad would happen, and everyone would lament if only someone could tell the Tsar then he would make everything alright?  Well, this is pretty much what happened with milk kefir.  

The first reliable references to kefir grains that can be traced to today come from Russia, and are surrounded by a true story that sounds like a fairy tale.  

Until the early 1900s, kefir wasn't produced in Central Russia, it was only occasionally brought from an area of the Caucasus in south west Russia, and sold in Moscow at a very high price.  Only the drink itself could be bought, and it was generally used as medicine.  At this time kefir was only for the rich, as common people could not afford the high price attached to this 'miracle drink'.

The first mention of Kefir in literature I can find is: 'Сиповичъ. Сообщеніе о кефирѣ въ протоколѣ засѣданія Кавказск. Мед. Общ. 1-го Іюля 1867 г'.  This roughly translates to: Sipovich. Report on kefir in the minutes of the meeting of the Caucasian Medical Society, July 1, 1867.  

Russian officials heard of the rumored health benefits of the nomadic Karachay people living around Mount Elbrus (in the Caucasus region), these stories combined with claims in the early literature mentioning the health benefits of kefir made it sound too good not to investigate further.  

Historical texts vary a bit here, most documents refer to milk kefir coming from the North Caucasus, and a number of references are made to Khurzuk and the Karachay communities near Mount Elbrus.  All of them agree on one point: the region where the earliest kefir history is documented was within Russia. 

To keep the people strong and healthy, the government wanted to obtain kefir grains and make kefir themselves.  Studies of the drink itself were always positive, but kefir can't be made without using grains.  To benefit the people and society as a whole, they hoped to make kefir themselves and eventually be able to make kefir available for average people.  

Around 1907 or 1908 the All Russian Physicians’ Society (the name of this society varies a bit, and may have been translated slightly wrong) requested Nikolay Ivanovich Balandov, who was head of the Moscow Dairy, to source milk kefir grains.  The story goes that Balandov tried to buy kefir grains, and was refused multiple times.  He knew his chances of getting anything were low, so he sent a woman named Irina Tikhonovna Sakharova.  

The idea was Irina would go with a team to the Caucasus, and she would charm a prince called Bek-Mirza Barcherov (I am not sure how to spell this name, or if he was even a 'prince', but he did rule over an aul) into giving her some kefir gains.  The prince was apparently quite taken by Irina, but there was strong tradition never to share kefir grains with outsiders, so he refused to give her any kefir grains.  Irina and her team eventually left to return home empty handed.  

On her way home, Irina and her companions were stopped by the prince's men, and Irina was kidnapped to become the prince's bride.  This 'kidnapping a bride' thing was common in that part of the world at the time.  

The rest of her party returned to Moscow, and petitioned the Tsar for Irina's release.  The Tsar intervened, ordered Irina's release, and demanded that she be offered adequate compensation.  This is where the story takes a twist.

Irina could have asked for money or gold, but instead asked for kefir grains.  Not wanting to contradict the Tsar and start a war, these demands were begrudgingly met.  As compensation for being kidnapped, Irina was given around 4.5 kg (10 pounds) of milk kefir grains.  

There is an alternate version of this story that is far less told, and far less romantic.  Shortly after arriving in Kislovodsk, Irina (accompanied by a factory manager) set out for a Karachay aul to visit 25 year old Prince Bek-Mirza Barcherov.  The prince supplied milk to the Balandov firm.  Barcherov was captivated by Irina’s beauty, and presented her with 10 pounds of kefir grains as a gift.  I don't know which version is true, but I can understand why this less incredible version would not be shared as widely across the internet.  

In both versions of this story, the milk kefir grains were then taken to the Moscow Dairy, and studied and multiplied and divided.  Production of milk kefir was ramped up rather quickly.  

The first milk kefir produced from these grains was given to patients at Botkin hospital.  Later it was sold through pharmacies as a health tonic.  

While kefir was intended to be made as a medicine, it was so simple to produce that it was then sold in shops and (after kefir grains found their way out of the dairy) started to be made in people's houses.  

By September 1908 the first bottles of milk kefir were sold in Moscow.  By the 1930s milk kefir was produced in large scale and was widely available across Russia.  

Modern Russia has significant historical ties to milk kefir

Kefir in archaeology

Evidence level: Moderate

Researchers recovered ancient proteins and microbial DNA consistent with kefir-like fermentation from ~4,000 year old tombs of Tarim mummies.  This has sparked many over-hyped and over-simplified reports of the Chinese making the world's oldest cheese.  

The Tarim mummies were discovered in the territory of the Uyghur Autonomous Region, this is located in present-day Western China.  The story gets more interesting, as while this is in current day China the mummies are not 'Chinese' in the true sense of the word.  It has been determined that the mummies had blonde hair, a genetic trait that is remarkably uncommon/absent among genetically Chinese people.  

While the tombs sit within the borders of modern day China, in times past various Siberian people and other groups also inhabited in that area.  While the ancient tombs are located within the boundary of present-day China, the people in these tombs were genetically South Siberians.  

Current evidence suggests that the Tarim mummies had eaten something similar to kefir ie it had kefir proteins.  We don't know if they had kefir.  We don't know if the kefir of today descended from what was being consumed by the Tarim mummies, or if it was lost and the grains we use to make kefir today emerged some time later in history.    

Religious references to kefir

Evidence level: Weak

Kefir and the Bible 

Milk kefir is old, it has been around for a long time, and we don't know for sure when or how it was created.  While there are a few claims on the internet about milk kefir and the Bible, and there is a vague claim about milk kefir coming from Mohammad, it is unlikely that any of these claims are true. 

Some people claim that kefir is mentioned in the bible.  Most of these claims are highly improbable, though not entirely impossible.  The bible repeatedly mentions eating 'curds' which may possibly be referring to kefir, but it probably just means they were eating curds.  

Abraham lived to around 175 years old, which was not overly uncommon for people of that time.  The internet has a few pages that claim scrolls in Turkey exist which attribute Abraham's longevity to consuming kefir.  I am not sure that these scrolls ever existed.  Other than a few internet sites (which reference nothing), I can find no mention of these scrolls.  From Genesis 18:8 we learn that Abraham consumed milk curd, and it is safe to assume he likely consumed various types of fermented milk.  While it is not impossible he had kefir, it is extremely unlikely the kefir of today is descended from those grains.  Without finding huge numbers of references in historical literature, as well as strong religious traditions mentioning kefir, it is more likely that if kefir existed in Abraham's time, it later died out, and was recreated at a later date.  

I have read internet claims that Noah received kefir grains from God to help him and his family survive on the ark.  I find this claim to be highly unlikely at best.  I am yet to find any source of this claim other than web pages that don't reference anything other than other web sites also making this claim.    

Moses lived until about the age of 120.  Around 40 years of his life he was in the desert eating (among other things) manna.  There are some highly dubious claims online that manna was kefir grains.  Given that manna is described as tasting sweet, and kefir is best described as sour, this interpretation seems difficult to reconcile with the biblical description.  While we don't know for certain what manna was, it is likely that manna was actually secretions from scale insects.  

Even if fermented milk resembling kefir grains existed in biblical times, there is no evidence linking it directly to the heirloom kefir grains used today.  

Kefir and Islam

There are a few internet sites mentioning kefir grains as being a gift from Mohammad to his people and/or to Orthodox Christians.  Many of these internet claims say the grains were a gift from Mohammad to his people and to Orthodox Christians.

Kefir is not mentioned in Sunnah or Hadith, and kefir being a gift from Mohammad is not a universally held belief among Muslims, all of which immediately casts serious doubt upon this claim.  

Kefir is not a common traditional religious food of all Muslim people.  Many nomadic Muslims produce and consume various other types of fermented milk instead of kefir.  There is little evidence that kefir occupies a unique or honoured place across Islamic tradition today, which further weakens claims that it was universally regarded as a gift from Muhammad

It seems illogical that Mohammad would only give this gift to Orthodox Christians, and not to his own people as well.  Again this part of the story casts serious doubt on this claim.  

I am not certain, but don't think Mohammad travelled into the Caucasus mountains or any part of south west Russia (which is the location of the first modern historical references to milk kefir).  It would be more likely that if kefir grains came from Mohammad, they would have entered the world somewhere else, and spread from there.  

I also found IslamQA which states they "haven’t come across any authentic narrations citing the incident above".  While I don't know how reliable that site is, the response was prepared by Islamic scholars. 

For the above reasons, I find it highly unlikely that Mohammad giving the grains to his people or to Orthodox Christians could be the origin of kefir.  The only thing that gives this story any weak credibility is that milk kefir recently came from the Caucasus region, which is Muslim dominated and would have had Orthodox Christians in early years.  The part about Mohammad not travelling there makes this story difficult to reconcile with the historical evidence currently available.

Scientists can make kefir grains (but not the ones people use at home) 

Evidence level: Strong

Contrary to a common internet claim, scientists have successfully produced kefir grain-like microbial structures capable of fermenting milk.  They are not identical to the heirloom grains used today, but they demonstrate that kefir grains are not beyond scientific understanding.

There are several published, peer reviewed papers where kefir grains have been reproduced, either entirely artificially, or by using somewhat natural methods (such as this, or this, and this). 

These incorrect claims of scientists being unable to make kefir grains are possibly because most kefir sold in supermarkets is not usually made using grains.  Supermarket kefir is usually made by adding a very small number of isolated strains to milk.  This is not because scientists can't make kefir grains.  

Commercially produced kefir not being made with grains has nothing to do with scientists' ability or inability to make the grains, its about keeping everything uniform. 

Instead of making kefir by using traditional grains, commercial kefir is usually made by adding a few isolated strains to milk.  Using a very small number of isolated strains ensures consistency of the final product, and makes it easier to batch test for safety.  Kefir made with grains often has vastly more cultures than store bought kefir, but it is different each batch, it changes from season to season.  Foods need to be tested to ensure safety.  Kefir made with grains is very safe, yet it is difficult to test each and every batch to demonstrate its safety, so it is not usually made this way commercially.  

The grains available to home fermenters were originally family heirlooms, passed down through generations.  While kefir grains you get from one person will be slightly different than grains you get from the person next door to them, they are still kefir grains.  

Even though scientists can make kefir grains, you cannot get kefir grains that descended from the ones that were originally made by scientists.  The heirloom grains passed between home fermenters remain the traditional way of making kefir. 

Scanning electron micrograph of natural kefir grain

What We Know (and What We Don't)

What we know

• Kefir was documented in the North Caucasus region of Russia by the nineteenth century.
• It spread to wider Russia in the early 1900s.
• Irina Sakharova played a central role in that story.
• Kefir grains are living microbial communities.
• Scientists have successfully created kefir grain-like structures.

What we don't know

• Exactly when kefir grains first formed.
• Whether today's grains descend from ancient fermented milk cultures.
• Whether biblical or religious stories have any historical basis.

Unlike written history, microbial communities don't leave an easily traceable fossil record, so finding the source of the very first kefir grains is extraordinarily difficult.

Kefir Today

By the late twentieth century, kefir had spread well beyond Russia and today is produced around the world.

There are various companies mass producing and selling what they call kefir.  These fermented milk drinks are marketed as kefir, but they are usually produced using a few isolated bacterial cultures rather than traditional kefir grains.  There are also some sachets that are used to make fermented milk, this is meant to taste vaguely similar to kefir.  Commercial kefir generally contain far fewer microbial species than traditional grain-fermented kefir, and is manufactured for consistency rather than wide microbial diversity.

After looking through the myths, archaeology, scientific papers and historical records, one thing becomes clear: the real history of milk kefir is fascinating enough without embellishment.  We still don't know exactly where kefir grains first appeared, but we know considerably more than many websites suggest, and the documented journey from the Caucasus to modern kitchens is remarkable in its own right. 

I cover with a strainer, but a cloth also works

Why the origin of kefir grains is such a mystery

Unlike yoghurt cultures, kefir grains are complex self-organising microbial communities.  They don't fossilise easily, they weren't deliberately invented, and before the nineteenth century almost nobody wrote about them. 

That combination makes tracing their true origin extraordinarily difficult. 

Where to get kefir to ferment at home

If you want to try fermenting milk kefir at home, you need to get some kefir grains.  These are not a type of 'grain', it is just their common name.  Much like a sea monkey is not a type of monkey, and a sea horse is not a type of horse, milk kefir grains are not a type of grain.  

Milk kefir grains are complex and ever changing colonies of beneficial bacteria and yeasts growing in a matrix of kefiran.  Kefiran is a microbial exopolysaccharide and is thought to be incredibly beneficial, this is often missing from commercial kefir flavoured drinks.  Milk kefir is super easy to make, while slightly more work than filmjölk, it is about the same effort as kombucha.

If you want to try making milk kefir yourself, For Australian readers, if you want to try this yourself, I sometimes sell traditional milk kefir grains.  My kefir grains are heirlooms, they contain living microbes, and they will live longer than you if they are looked after. 

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

If I don't have any spare kefir grains to sell, for Australian readers, I recommend sourcing Milk kefir starter culture.

For US and international readers you should consider checking Amazon for Milk kefir grains.

Related kefir articles and guides

If you want to go beyond the history and try some kefir for yourself, here are some of my related kefir guides and experiments:

• Simple instructions for making kefir at home - my simple everyday technique
• Milk kefir beginner guide - simple guide on kefir, what to expect, and troubleshooting
• Milk kefir from grains vs commercial kefir - how supermarket kefir is different from traditional grain-fermented kefir
• Simple recipe for farmer's cheese (tvorog) from kefir - an easy way to use extra kefir
• Filmjölk vs milk kefir - my experience fermenting and comparing these two cultured milks
• Continuous Brew Kombucha Recipe - my simple and traditional continuous brew method
• History of Kombucha - while less spectacular than kefir history, it is very interesting

Milk Kefir vs Yogurt: What's the Difference and Which Is Easier to Make at Home?

Milk Kefir vs Yogurt: What's the Difference?

If you've been thinking about making your own cultured dairy products, you've probably come across both milk kefir and yogurt.  At first glance they seem very similar.  Both are made by fermenting milk, both contain beneficial bacteria, and both have been enjoyed for centuries.

If you've searched for kefir vs yoghurt rather than kefir vs yogurt, you've landed in the right place.  For reasons I will never understand, in some countries it is spelled yoghurt, in others it is spelled yogurt.

Although I've made milk kefir for many years, filmjölk for several months, kombucha for years, and regularly make traditional kefir farmer's cheese (tvorog), I've never made true yogurt.  Rather than pretending otherwise, I thought I'd compare them based on my experience with kefir and the characteristics of each fermentation.  This isn't a taste test between two batches made in my kitchen.  Instead, I'm comparing what I've actually experienced with kefir with how traditional yogurt is made, and explaining why I still think kefir is easier for someone like me to make at home.  

Although this article focuses on milk kefir and yogurt, I'll occasionally mention filmjölk because it's another cultured milk that I've been making regularly.  

In this article

• What milk kefir and yogurt have in common

• The main differences between kefir and yogurt 

• Which is easier for beginners

• Which one I prefer

Disclosure: This article contains Amazon affiliate links.  If you purchase through these links, I may earn a small commission at no extra cost to you.  I only recommend products I genuinely use or believe would be useful.

My Milk Kefir Grains 

Equipment I Use

For Australian readers I recommend:

• Wide-mouth fermentation jars 

• Plastic mesh strainer 

• Adhesive thermometer strips (optional)

• Milk kefir starter culture

For US and international readers, don't use Amazon Australia as the postage is too high, instead you should consider the same items from International Amazon:

• Wide-mouth fermentation jars

• Plastic mesh strainer

• Adhesive thermometer strips (optional)

• Milk kefir grains

Short on time?  Here's a quick comparison before we look at each cultured milk in more detail.

Feature	Milk Kefir	Yogurt
Starter Culture	Living kefir grains	Yogurt starter culture
Fermentation Temperature	Room temperature	Warm incubation (typically 40–45°C)
Time	Usually about 24 hours	Usually 4–12 hours
Microorganisms	Bacteria and yeasts	Mainly beneficial bacteria
Equipment Needed	Jar and strainer	Often a yogurt maker or other way to keep milk warm
Reusable Culture	Yes, grains usually grow and multiply	Yes, can often be re-cultured for several batches
Texture	Drinkable to thick, depending on fermentation	Usually thick and spoonable
Ease of Making at Home	Easier for most beginners	Straightforward if you have a warm place to culture it

What is Milk Kefir?

Milk kefir is a fermented milk drink made using living kefir grains.  These aren't cereal grains, they are small clusters of bacteria and yeasts living together in a natural symbiotic culture.

The grains are added to fresh milk and left to ferment at room temperature, usually for around 24 hours.  Once the kefir has thickened, the grains are strained out and reused indefinitely.

Read my guide: Making Milk Kefir at Home

If you're new to kefir, you may also find these helpful:

• How to Grow Milk Kefir Grains at Home

• Farmer's Kefir Cheese (Tvorog)

What is Yogurt?

Traditional yogurt is made using specific bacteria, most commonly Lactobacillus bulgaricus and Streptococcus thermophilus.  Unlike milk kefir, yogurt doesn't use reusable grains.

Instead, a small amount of yogurt containing live cultures is mixed into warm milk and held at a fairly constant warm temperature until it thickens.

This means yogurt generally requires more temperature control than milk kefir.  My house gets too cold to make yogurt without an incubator,  the added cost of buying and running an incubator or yogurt maker, as well as the bench space they take, are largely why I don't make yogurt at home.

Milk Kefir vs Yogurt

1. Starter Culture

The biggest difference is the starter culture.

Milk kefir uses living kefir grains that continue growing and multiplying over time.  I've had my kefir grains for years. 

Yogurt uses bacterial starter cultures.  Many people simply reserve a little yogurt from each batch to inoculate the next, although the culture may eventually need refreshing.

Because my kefir grains have been with me for years, I rarely think about buying starter cultures anymore.  

2. Fermentation Temperature

One reason I enjoy making milk kefir and filmjölk is the simplicity.

I simply leave it on the kitchen bench and let it ferment at room temperature.

Yogurt usually needs a consistently warm environment while it cultures.  Many people use a yogurt maker, insulated container or another method of maintaining temperature.

That extra step isn't difficult, but it is another thing to manage.  It also takes more space than a jar of kefir. 

3. The Microorganisms

Milk kefir contains both bacteria and yeasts.  While the exact species vary over time, kefir often has a far greater microbial diversity than yogurt. 

Yogurt contains a smaller number of species of beneficial bacteria but generally no yeasts.

This gives kefir a more complex fermentation and a slightly tangy flavour that changes as it ferments.

4. Taste

Yogurt is common in supermarkets, most people reading this would know what it tastes like.  Yogurt is generally milder and creamier than milk kefir.  

In my experience, fresh milk kefir has a pleasantly tangy flavour.  If it's left longer, it becomes more acidic and eventually separates into curds and whey. 

I sometimes leave a batch of milk kefir fermenting for a week or so, it gets very sour at times.  I also deliberately over ferment milk kefir and use it to make fresh farmer's cheese.

I've experimented with longer fermentation times in both milk kefir and filmjölk.  For example, I deliberately left one batch of filmjölk fermenting for four weeks just to see what would happen.  The result surprised me.

Read the experiment: What Happens if You Ferment Filmjölk for 4 Weeks?

5. Texture

Fresh milk kefir usually pours easily, although it thickens depending on temperature, milk, and fermentation time.  At certain times of year my kefir is slightly bubbly, this is from yeasts being very active.  

Yogurt generally has a thicker, spoonable consistency.

Filmjölk is a Scandinavian fermented milk that sits somewhere between the two.  Like yogurt, filmjölk is never effervescent. 

Related article: Kefir vs Filmjölk: Which Is Better for Beginners?

6. Looking After the Culture

One thing I enjoy about milk kefir is that the grains contain living organisms.

As long as they're fed regularly with fresh milk, they continue growing.  Over time you'll usually have extra grains to share or use in additional batches.  I've found them surprisingly resilient.

Straining milk kefir grains

Which Is Easier for Beginners?

For most beginners, I think milk kefir is easier to make consistently. 

Once you have healthy kefir grains:

• no special equipment is needed
• room temperature usually works well
• the grains can be reused indefinitely
• they often multiply over time

Yogurt certainly isn't difficult, but it generally requires maintaining the correct temperature during fermentation.

Equipment I Use

If you'd like to make milk kefir, I sometimes sell kefir grains when I have extra.  If you need kefir starter culture and I don't have any for sale, you can order kefir and other equipment from Amazon along with other items I genuinely find useful.

For Australian readers I recommend:

• Wide-mouth fermentation jars 

• Plastic mesh strainer 

• Adhesive thermometer strips (optional)

• Milk kefir starter culture

For US and international readers, you should consider:

• Wide-mouth fermentation jars

• Plastic mesh strainer

• Adhesive thermometer strips (optional)

• Milk kefir grains

I've found that wide-mouth jars are much easier to clean than narrow-neck bottles, particularly if the kefir thickens more than expected.  Thermometer strips are optional, but they are fun and surprisingly accurate, plus once you have them you find a heap of uses for them. 

For Australian readers who decide yogurt suits them better, you will need a good yogurt maker.  This 6 jar yogurt maker is meant to be ideal.

For US and international readers, this 6 jar yogurt maker is the one I would recommend.

Which Do I Prefer?

Although yogurt is extremely popular, I've never felt the need to start making it because milk kefir and filmjölk already suits my family so well.

Milk kefir is easy to make, forgiving if life gets busy, and the grains continue producing batch after batch with very little effort.

It has also become the basis for several other foods I regularly make, including fresh kefir cheese.

If you're deciding between the two, there's no wrong choice.  Both are traditional cultured dairy foods with long histories.  For my kitchen, though, milk kefir has become the clear favourite.

Milk kefir separating, good for tvorog

Frequently Asked Questions

Is milk kefir healthier than yogurt?

Both are nutritious fermented dairy foods containing beneficial microorganisms, but they use different cultures.  Milk kefir generally contains a wider variety of bacteria and yeasts, while yogurt is usually made using a smaller number of bacterial species.  Rather than asking which is healthier, I think it's more useful to choose the one you'll enjoy making and eating regularly.

Is milk kefir easier to make than yogurt?

In my experience, yes.  Milk kefir ferments happily at room temperature and the grains can be reused indefinitely.  Yogurt usually needs to be kept at a consistently warm temperature while it cultures, which often means using a yogurt maker or another method of incubation.

Can you make milk kefir without kefir grains?

Traditional milk kefir requires living kefir grains.  Powdered starter cultures are available, but they don't usually grow and multiply in the same way as genuine kefir grains.  That's one reason I prefer using live grains.

Does milk kefir taste like yogurt?

They taste similar but not identical.  Fresh milk kefir has a tangier flavour and is often slightly fizzy because it contains both bacteria and yeasts.  Yogurt is usually milder, creamier, and often has a more consistent flavour.

Can I use yogurt instead of milk kefir?

It depends on the recipe.  Both are fermented dairy products, but they behave differently because they contain different cultures and have different textures and flavours.  In recipes specifically developed for milk kefir, I usually recommend using kefir for the best results.

You might also enjoy

• Making Milk Kefir at Home - simple instructions

• How to Grow Milk Kefir Grains at Home (Beginner Guide)

• How to Make Farmer's Kefir Cheese/Tvorog using milk kefir

• Kefir vs Filmjölk

• How to Make Filmjölk at Home 

Books That Helped Me Learn Fermentation

If you enjoy making kefir, like to learn more about traditional fermentation, these are some of the books I've found useful over the years.  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.

These are some of the books that can be purchased through Amazon that helped me when I started experimenting with kefir, cultured dairy, and other fermented foods.

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.

Ferment For Good: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food - is a practical introduction to traditional fermentation, covering everything from sauerkraut and kefir to kombucha and sourdough, with a focus on improving gut health through homemade fermented foods

Nourishing Traditions - A traditional foods cookbook exploring old-fashioned food preparation methods, including cultured dairy, fermentation, soaking, and preserving techniques.

Kefir vs Filmjölk: Which Cultured Milk Is Easier and Better for Beginners?

Kefir vs Filmjölk: Which Cultured Milk Is Better?

If you're trying to decide between kefir and filmjölk, both are excellent cultured milk products.  After making kefir for several years and filmjölk for several months, I think filmjölk is easier for complete beginners, while kefir offers a little more flexibility once you're comfortable maintaining the grains.

When people first discover fermented milk, they usually hear about kefir.  It's one of the best known cultured dairy products and has a reputation for being incredibly healthy.  Kefir is surprisingly easy to make.

Filmjölk is much less well known outside Scandinavia, despite being one of the easiest cultured dairy products to make at home.  If you can believe this, its even easier to make than milk kefir.  If you haven't tried filmjölk before, I wrote a separate guide showing how I make it at home: How to Make Filmjölk at Home (And Why My Kids Prefer It to Kefir) .

After making milk kefir for several years and filmjölk for several months, I've found they each have strengths.  I still keep both cultures alive because I use them for different purposes.

If you're trying to decide whether to start with kefir or filmjölk, here's what I've learned.

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

My home made filmjölk and milk kefir 

What Is The Difference Between Kefir And Filmjölk?

Although both are fermented milk products, they are made quite differently.

Milk kefir is produced using living kefir 'grains'.  These aren't true grains, and pose no danger to anyone with grain allergies.  These grains contain a mixture of bacteria and yeasts that work together to ferment milk.  While there are many fanciful stories told online about the history of milk kefir, the actual history of milk kefir is utterly fascinating.

Filmjölk does not use grains.  Instead, you save a small amount of finished filmjölk and use it to start the next batch.

If you’re deciding which one to start with, the biggest factor is whether you want to maintain kefir grains or prefer a simpler starter-based culture.  From a practical point of view, filmjölk is probably the simpler of the two.

My milk kefir grains 

Quick Comparison: Kefir vs Filmjölk

Feature	Milk Kefir	Filmjölk
Culture type	Kefir grains	Starter culture
Flavour	Tangy, slightly yeasty	Mild and buttery
Texture	Drinkable	Thick and spoonable
Maintenance	Needs grains separated after each batch	Save some finished culture for the next batch
Difficulty	Very easy	Very easy

Filmjölk is thick and spoonable 

Taste: Kefir vs Filmjölk

This is probably the biggest difference between milk kefir vs filmjölk.

Milk kefir has a distinctive tangy flavour that some people love immediately, while others take a little time to appreciate.  Depending on time of year, it can also develop a slight yeasty flavour and sometimes a little natural carbonation.

Filmjölk is much milder.

It has a buttery flavour with gentle acidity that reminds many people of yoghurt, although the texture is smoother and I find it less sour than Greek yogurt.

When I first made filmjölk, I was surprised how easy it was to enjoy straight away.

Which One Do My Kids Prefer?

This surprised me.

I expected everyone to prefer kefir because my kids have grown up drinking it and have always enjoyed it.  

Instead, my children immediately preferred filmjölk.

The milder flavour makes it much easier for people who aren't used to fermented foods, and apparently it's also nicer for kids who grew up drinking kefir.

That doesn't mean kefir is worse.  My kids still like it and drink it most days, they just prefer filmjölk.  Milk kefir just has a stronger flavour.

Making Filmjölk at home - saving some starter for the next batch 

Which One Is Easier To Make?

Both are easy.

Kefir requires one extra step.

After each batch you need to strain out the kefir grains before starting another batch.  I use a plastic mesh strainer because it makes separating the grains quick and simple.

Filmjölk skips this step completely.

To make more filmjölk you simply keep a little from the previous batch and add fresh milk.

If someone told me they had never fermented anything before, I would probably suggest starting with filmjölk because there is less to think about.

Straining my milk kefir grains 

Equipment I Use

I often make both cultures in recycled jars, but they are such a pain to clean.  It's far better to use ordinary glass preserving jars.  They are inexpensive, easy to clean, and the wide opening makes stirring and cleaning easier.

I also keep thermometer strips nearby, especially during winter when my house is cooler and fermentation slows down.  It's interesting how useful these things are. 

Once fermented, I store the finished milk in glass storage jars in the refrigerator.  I keep a lid on while in the fridge, otherwise there is a risk that they will absorb odours and off tastes from the fridge.

I don't use yogurt makers, or incubators, or heating mats to make kefir or filmjölk.  They aren't needed.  My house gets cold over winter, and my ferments always do just fine (althoughsometimestheymight need an extra day before they are ready).

Which One Is Healthier?

This is a common question.

Both contain live cultures, but they are not the same cultures.

Kefir is reported to contain a wider variety of beneficial bacteria and beneficial yeasts than filmjölk, although the exact number depends on the individual culture. 

Filmjölk contains its own traditional cultures and is also a live fermented food.

Rather than saying one is better, I think they are simply different.

I happily consume both.  I personally think of kefir as food and as home remedy medicine, while I only tend to think of filmjölk as food.  

Should You Choose Kefir or Filmjölk?

If you're still undecided, here's a quick summary based on my own experience making both at home.

If you want...	My recommendation
A mild flavour that's easy to enjoy	Filmjölk
A stronger, tangier cultured milk	Kefir
The easiest culture for complete beginners	Filmjölk
A culture with beneficial bacteria and yeasts	Kefir
A thick, spoonable breakfast	Filmjölk
A drinkable fermented milk	Kefir and Filmjölk
The least day-to-day maintenance	Filmjölk
A culture to share and multiply over the years	Both

Which One Would I Recommend?

If you enjoy experimenting and don't mind separating kefir grains, milk kefir is a rewarding culture to keep.  I have kept milk kefir going for years, and I would be really upset if I ever lost it.  I drink milk kefir, I use it on my breakfast in the morning, and use it to make tvorog.

If you want something mild, simple, and easy to maintain, filmjölk is hard to beat.  Given its simplicity, and its mild flavour,  I'm surprised this isn't more commonly made by people at home.

Personally, I don't think it is an either/or decision.

I make both regularly because I like them both and they suit different situations.

I ferment filmjölk with the lid on

Making Kefir and Filmjölk in the Same Kitchen

One question I often get is whether it is possible to make both milk kefir and filmjölk in the same kitchen.

For me, the answer is yes.  I have kept several cultures including milk kefir, kombucha, and filmjölk all going at the same time for years, but I do treat them as separate cultures and take care not to mix them.

I don't share utensils between my kefir and filmjölk.  Each culture has its own jar, spoon, and strainer, which helps reduce the chance of accidentally transferring one culture into the other.

I also handle them slightly differently.  My milk kefir is usually left uncovered while it ferments, which is how I have always made it.  I have always been told that milk kefir is an aggressive culture, and can contaminate other nearby cultures.  My filmjölk is kept covered with a lid while it ferments.

Keeping the filmjölk covered gives me peace of mind that it is less likely to pick up anything from the surrounding environment, especially since I have other active fermented cultures sitting nearby.  

The two cultures are quite different.  Milk kefir grains contain a complex community of bacteria and yeasts, while filmjölk relies on specific lactic acid bacteria.  I like how each tastes, and I like how each has different uses.  I prefer to keep those communities separate rather than risk one gradually changing the other.

My kitchen is not a laboratory, and fermented foods have been made in ordinary kitchens for generations.  However, treating each culture with care makes it easier to keep them healthy and consistent over time.

Where Can You Buy Kefir Or Filmjölk Cultures?

If you want to try making either one, you will need a starter culture.

For kefir, you can start with live milk kefir starter.

For filmjölk, you can use a filmjölk starter culture if you don't have someone nearby who can share some fresh starter.

Both cultures can continue producing batch after batch when cared for properly and can be kept going indefinitely.

I ferment kefir with the lid off

My Recommendation For Beginners

If you have never fermented milk before, start with whichever culture is easiest for you to obtain.

Both are inexpensive to make, forgiving, and require very little equipment.  Both taste great, both have purported health benefits, and both taste remarkably different to one another.

Once you have mastered one, trying the other is very straightforward.

Fermentation Books I Recommend

If you are interested in making kefir, filmjölk, or other fermented foods at home, these are some books I have found useful.

The Art of Fermentation by Sandor Ellix Katz

This is one of the best-known fermentation books and covers a huge range of traditional fermented foods.  It goes well beyond milk fermentation into vegetables, drinks, and other cultures.
Check the current price on Amazon

Wild Fermentation by Sandor Ellix Katz

This is a more approachable introduction to fermentation.  I like it because it focuses on the idea that fermentation has been part of everyday kitchens for thousands of years.
Check the current price on Amazon

Super Gut by William Davis

This book focuses more on gut health and fermented foods.  Some of the health claims are debated, but it contains interesting information about fermented foods and probiotic cultures.
Check the current price on Amazon

Continue Your Fermentation Journey

• Beginner Guide to Making Milk Kefir at Home
• Beginner Guide to Growing Milk Kefir Grains at Home
• How To Make Farmer's Kefir Cheese (Tvorog)
• My Filmjölk Guide

Final Thoughts

After making both milk kefir and filmjölk in my own kitchen, I don't think one is universally better than the other.  They simply suit different people and different situations.

If you enjoy a stronger flavour, want the resilience of kefir grains, or like experimenting with fermented foods, milk kefir is an excellent choice.  If you're looking for something incredibly simple with a mild flavour that the whole family is more likely to enjoy, filmjölk is hard to beat.

In our house, I now keep both cultures going.  Kefir remains my favourite (largely for sentimental reasons), while filmjölk has become the cultured milk my children ask for most often.  Fortunately, they're both easy to maintain, so there's no reason I can't make both.

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.