Milk Kefir Soda

Mango milk kefir soda

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Do you have extra milk kefir whey from making cheese? Here’s how to brew a delicious probiotic soda with milk kefir whey! See the section above for all sorts of delicious cream soda flavors.


Units Scale
  • 1 cup of milk kefir whey
  • 3 cups of fruit juice (apple, berries, or mango)


  1. There are lots of different ways to flavor milk kefir for a second ferment. See the section above for other options, including tea, coffee, vanilla, and other flavors.
  2. Soda can only be made from homemade milk kefir made with grains, not a powdered culture. Most store-bought milk kefir isn’t sparkling and doesn’t contain the yeasts necessary to make soda. I recommend using kefir whey. However, you can use straight use milk kefir, but expect the milk to curdle (see photo above). This can be strained out when serving.
  3. Pour the milk kefir whey into a plastic soda bottle or a flip-top bottle that can handle the carbonation. Add the juice, and cap the bottle.
  4. Leave the bottle out on the counter for 3 days. Test the carbonation by squeezing the side of the plastic bottle or popping open the top of a glass bottle. Once it’s carbonated, move it to the fridge. 
  5. The soda will continue to ferment in the fridge. Enjoy within 3 weeks for the best flavor.


  • I don’t recommend citrus or pineapple juice. It will cause the kefir to curdle and the yeast to become stringy.