Kefir is not yet well known to the general public. When I talk about water kefir, I often get the question: "Isn't that a type of yoghurt?". Water kefir and milk kefir are sometimes confused, but the application is completely different. Milk kefir flowers are white, cauliflower-like structures that you add to milk. After 24 hours, the lactose is fermented, and the result is a slightly sour, fresh drink that is somewhat reminiscent of buttermilk or yoghurt. If you let the milk kefir drain in a tea towel, thus separating the solids from the whey, you get a delicious creamy white cheese.
Water kefir grains are more glassy in appearance, and feel like gel-like structures. You add them to a mixture of water, sugar, and dried fruit. The water kefir grains feed on sugar and produce carbon dioxide, which gives you a fizzy lemonade.