The main difference between powder and grains is that the kefir grains are live bacteria, while the powder is freeze-dried and needs to be reactivated.

You can tell if you have successfully made kefir by checking the state of your kefir. Milk kefir should begin to thicken and have a sour, tangy taste. Water-based kefir should begin to bubble when moved and have a sour taste.

Kefir Starter Culture can be used in dairy milk, coconut milk, coconut water, or fruit juice to make dairy and non-dairy kefir.

Kefir Starter Culture is created in a laboratory and is a direct-set starter culture. This means that it is a single-use culture. It is meant to be used once, but with the proper care, it may be re-cultured several before the culture weakens.