Water kefir grains are like little somewhat translucent pointy pebbles. When dehydrated they’re dry, when activated, they’re wet. They’ll be brownish when dehydrated and when activated they’ll either be clear (from using refined sugar) or brownish/reddish from using unrefined sugar.

Dairy kefir grains are clumps of spongy, somewhat clear, cauliflower like balls. When dehydrated they’re usually yellow (here’s a picture). When activated and wet, they’re whitish (here’s a picture).

Have fun! The other thing your packet might be is a powdered dairy kefir starter. Which will look like a powder.

I got a packet of kefir grains from our local farmer that we get everything from. But my husband picked it up and I have no idea if it is dairy or water kefir… Do they look different or would I not be able to tell which it is?

I also have no idea if it is the dehydrated variety and I am really hoping it is because it has been sitting out on the counter…. How would I be able to tell about that?

I can’t see what it looks like as it came in a sealed silver packet. I hope I can figure out what it is and use it because I haven’t been able to get anything else yet… If not i will just have to wait till we see our farmer next time.

Thanks!

After reading what you have posted here, I wonder if mine would do better if I did not strain it as thoroughly. I have a plastic strainer that I use, and some of the little grains sneak through and end up in the jar of kefir I keep on the counter. I have quit refrigerating my kefir. Once every 24 hours I strain out the grains, put them back in the jar and cover with raw goat milk (maybe the warm milk would help too. I’ve been using cold from the fridge) and I put the strained out kefir into a 1/2 gallon jar that I keep covered with a coffee filter and rubber band. I just add more every day and when we want to drink some, I stir the contents of the jar and then pour out what we need. If the jar gets too full, I then can make kefir cheese or else just drink more kefir!

I have used liquid kefir to make whole wheat bread, like a sourdough, and it was very nice. I also use it instead of buttermilk in baking. I used to use it in pancakes, but now that I have a lovely sourdough going, I make sourdough pancakes. Oh, they are to die for!

I think it’s really fun that moms sneak the kefir into smoothies and no one notices.