3 Milk Kefir Experiment


This experiment is done out of pure curiosity. I wanted to know how much different the kefir would turn out with these milk types and this is what I’ve found.

In this experiment, I’ve used the same amount of grains to milk ratio and fermented the Kefir at the same temperature for the same time duration.

This experiment is done with Buffalo, Cows and Goats milk. I have to say that I use a solid lid for fermenting my Kefir nowadays and please don’t use a paper towel as I did in the video above.

The Buffalo milk is quite thicker than the Cow’s and Goats milk and that’s mainly because the buffalo milk is higher in fat content. Buffalo milk takes longer to fully ferment for that exact reason, but don’t run for the hills because buffalo milk also contains 50% more protein and nearly 40% more calcium! Buffalo milk has high levels of the natural antioxidant tocopherol, known for fighting free radical damage, the potential of cancer prevention, and great benefits for skin and hair. It’s also good to know that it helps with hormone imbalances and PMS symptoms and boosting the metabolism and immune system.

Some people may wonder why anyone would drink Goat’s milk..

Well, Goats milk doesn’t contain as much Alpha 1 S casein, this is a protein and some people have allergies and sensitivities to this type of protein. Goats milk has about 89% less casein than cows milk. Goats milk also contains less lactose, but that is taken care of with the fermentation process when making Milk Kefir.

Another reason why Goat’s milk is popular is that it contains more calcium, more vitamin B6 and Vitamin A. It’s rich in potassium,134% more than cow’s milk may I add. Potassium supports blood pressure, cardiovascular health, bone, and muscle strength.


  • My conclusion is that different milk types contribute to both the taste and character of the kefir it makes.
  • Milk with a higher fat percentage makes thicker kefir.
  • Goat’s milk is smoother and not coagulate like Cow’s or Buffalo milk.
  • It was a once off experiment and I couldn’t see much of a difference in grain growth or character.
  • It’s up to you at home to get the perfect time duration, temperature, milk type and grain to milk ratio that suits you best. This I say mainly because of every home environment that differs. Here’s something interesting, your home environment is a bacterial fingerprint of you. In this study for example, after three of the families moved into new homes, it took less than 24 hours for the microbes to spread, to the extent that the new home looked microbially the same as the previous home.

Have your say, and let me know what you would like to see next.

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