Water kefir (kefir d'aqua) and coconut kefir are both made with water-kefir grains, which are different from milk-kefir grains. They have an opaque texture in comparison to traditional milk kefir-grains of Caucasus. The grains are firm, transparent and fragile; they easily break apart with little applied force. Water-kefir grains are not gel-like or slimy in consistency to milk kefir-grains nor are they white in colour.
Thanks for the education re water kefir. What do you think of their effectiveness compared to milk-kefir grains? Just beginning to get into the kefir world.