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Frequently Asked Questions

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Is Kefir halal (permissible) for muslims?

YES! Kefir IS Halal!! So is kombucha.

This question has been asked at IslamQA.  See also fatwas on IslamAndQuran, IslamWeb, Birmingham Fiqh.

(Can also click on pictures to the right for the fatwas).

 

Kefir Grains Pakistan learnt of the doubts about kefir during research. A scholar told us that the doubt is due to alcohol being produced in prolonged fermentation. If the alcohol is avoided, the milk drink itself is fine. To make sure we are not selling anything haram, we asked the question at IslamQA.

 

The concern is the 1-2% alcohol produced during fermentation. This can be minimized by: 

  • ​fermenting for a minimum time (I change the milk twice a day, every twelve hours in winter and more frequently in summer).

  • using a breathable cover (cloth, paper napkin) or with the lid ajar. Oxygen inhibits the anaerobic  yeast processes that produce alcohol

  • drinking as soon as possible. 

  • storing it in the fridge as soon as it is produced to slow down further fermentation

 

Also see fatwas about  kombucha tea and alcohol in medicines. 

 If you have any further information, do contact us.

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How do I know when the kefir is ready?

This is subjective. It depends on:

  • the temperature

  • amount of grains

  • amount and type of milk

  • how long you ferment the milk

  • how sour you like it

Generally, when it starts to thicken, and the taste is to your liking, you can strain out the grains and drink it.

If left until the whey and curds seperate significantly, it becomes very sour.

03

What kind of milk should I use? 

Kefir can be cultured in cow, buffalo, goat or even mare's milk. It's a matter of taste. 

It's best to use fresh, raw, whole, full fat milk. As the grains need to process the fat, low fat milk produces less nutrients.

Store bought carton milk (pasteurized, homogenized, etc) is detrimental to the health of your grains, though can be used in a pinch.

04

How can I best care for the grains?

  • Change the milk often and regularly

  • Avoid contact with heat or direct sunlight

  • Avoid chlorinated water

  • Use glass, wood, ceramic or plastic utensils, avoid reactive metals (stainless steel is said to be fine)

05

How do I use Kefir?

Kefir is powerfully detoxifying.

  • Start gradually, with a couple of tablespoons a day, and build up to a couple of cups or so a day.

  • Divide your dose so that you spread your probiotic intake over the day. First thing in the morning, at noon and at bedtime is a good way to maintain your microflora balance.

  • Keep shorter fermentation times for a milder, pleasant tasting kefir that is laxative. Leaving it longer will result in a sour, constipating drink (however the longer you leave it, the more the probiotics, B vitamins and the less the lactose

06

Where can I learn more about Kefir?

Here are some websites where Kefir Pakistan learnt a lot about kefir:

  • Dom's Kefir Site  Dom, also known as the Kefir King, has pioneered a lot of research on kefir, and he has shared a wealth of information that answers most questions about kefir.

  • Cultures for Health  has useful information about kefir and other fermented foods

  • Yemoos FAQ answers a lot of commonly asked questions 

  • Kefir.net 

  • The Kitchn  has a nice page covering all the basics

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