Substitute Ingredient
Published 8 June 2026
Kefir is kefir — no matter where you are in the world, the name stays the same. This tangy, fermented dairy drink has kept its original name across English-speaking countries and most of the globe, borrowed directly from its Eastern European and Caucasian roots.
Across the major English-speaking markets, there's no regional variation to worry about:
The word originates from the Turkic languages of the Caucasus region, and it travelled into widespread use without ever picking up a local nickname. You may occasionally see it labelled as kephir in older British texts or European imports, but this is simply an older transliteration — the product is identical.
The name is universal, but the product can vary slightly depending on where you buy it. Milk kefir — the most common variety — is made by fermenting cow's, goat's, or sheep's milk with kefir grains, a symbiotic culture of bacteria and yeasts. The result is a pourable, tangy, slightly effervescent drink packed with probiotics.
What does differ across regions is fat content, thickness, and whether the product has been heat-treated after fermentation. Some commercially produced kefirs are pasteurised post-fermentation, which kills the live cultures — meaning they won't deliver the same probiotic benefit as traditionally made kefir. Always check the label if live cultures matter to you.
You'll also find water kefir and coconut kefir increasingly available, particularly in health food stores across Australia, the UK, and the US. These are dairy-free alternatives made with kefir grains fermented in sugar water or coconut milk.
Whether a recipe calls for kefir in an Australian, British, or American cookbook, you're looking at the same ingredient. Use it cup-for-cup as written. Its acidity activates bicarbonate of soda in baking, tenderises protein in marinades, and adds a pleasant tang to dressings and smoothies. Full-fat kefir will give richer results in baking; low-fat works fine for drinks and lighter dishes.
| Substitute | Best for | Ratio |
|---|---|---|
| Buttermilk | Baking, marinades, dressings | 1 cup per 1 cup kefir |
| Plain yoghurt thinned with milk | Baking, dressings, smoothies | ¾ cup yoghurt + ¼ cup milk per 1 cup kefir |
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
Is kefir called something different in Europe?
In many European languages, kefir remains kefir, though spelling variants like kéfir (French) or Kefir (German) appear. The product is the same; only the diacritics change.
Why do some labels say "kephir" instead of "kefir"?
Kephir is an older transliteration of the original Turkic word, more common in early 20th-century European texts. You'll occasionally see it on artisan or imported products, but it refers to exactly the same fermented milk drink.
Is drinkable yoghurt the same as kefir?
No — though they look similar on supermarket shelves. Drinkable yoghurt is typically made with just bacterial cultures, while kefir uses both bacteria and yeasts, giving it a slightly effervescent quality and a broader range of probiotic strains.
Can I use the kefir I find at an Australian supermarket in a UK recipe?
Absolutely. Since the name and the base product are consistent, Australian supermarket kefir will work in any British, American, or European recipe calling for kefir. Just match the fat content where specified.
Does "milk kefir" mean something different from plain "kefir"?
Milk kefir simply specifies that the product is made from dairy milk, distinguishing it from water kefir or coconut kefir. When a recipe just says kefir, it almost always means milk kefir unless the recipe is explicitly dairy-free. ---
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →| DIY soured milk |
| Baking, pancakes, quick breads |
| 1 tbsp vinegar or lemon juice + milk to 1 cup |
| Sour cream thinned with milk | Baking, dressings, dips | ½ cup sour cream + ½ cup milk per 1 cup kefir |
| Coconut kefir | Dairy-free baking, smoothies | 1 cup per 1 cup kefir |
Buttermilk is the easiest swap — it matches kefir's acidity and consistency almost perfectly in baking and marinades. Plain yoghurt thinned with milk is the better choice when you want that same fermented dairy richness in dressings or smoothies. DIY soured milk is your emergency option when the fridge is bare — it handles the leavening just fine but won't replicate kefir's complex flavour. Sour cream thinned with milk adds more richness, so it's best saved for indulgent bakes or creamy dressings. Coconut kefir is the go-to for anyone avoiding dairy, delivering a similar tangy, slightly fizzy character.
None of these substitutes will replicate kefir as a probiotic drink — for that, you really do need the real thing.
