What will I get?

A standard batch consists of;

  • 1 x 1 litre glass mother bottle

  • 4x 800ml frozen child containers

The CHILD is thawed and used to reinoculate the MOTHER bottle.

What will it cost me?

The initial batch cost is $115.00 + $20.00 (for a glass & plastic container bond) + any delivery/return costs.

The ongoing batch cost is $115.00 + any delivery/return costs.

How do I order?

If you’re interested in ordering a batch please contact and let me know what you would like and your address. I can then send you an invoice and once payment has come through your goods will be delivered.

We can offer scheduled pick ups from our kitchen in Albany. We can also deliver it via courier. Rural addresses can arrange for pick up from a local courier depot (remember it’s frozen items being delivered).


This document is intended as a broad / brief introduction to The Kefir Company’s Coconut Water Kefir. Our recommended serving amounts for all of our range, which includes our 300ml, 500ml and 1 litre bottles, are the same when starting out.


When you receive your batch:

• Place your 1 litre bottle into the fridge. You can keep it in the fridge whenever you aren’t re-inoculating/re-fermenting your kefir. Keeping it refrigerated slows down the ongoing fermentation of your kefir.

• Place the four frozen containers of young coconut water in the freezer. DO NOT STORE THE GLASS MOTHER BOTTLE IN THE FREEZER. IT COULD SHATTER OR EXPLODE.



We recommend starting with a daily serving of 30ml (two tablespoons) if you have no gut issues. Consume this serving size for 5-7 days as your body acclimatises to the kefir. If your gut is feeling good after 5-7 days you can increase your daily amount by 10ml (2 teaspoons). If you notice any reaction to this increase, revert your serving size back to 30ml per day, but don’t stop taking your kefir. You can continue to increase your serving size by 10ml every 5-7 days, as long as your gut is happy, up to a dose of 60ml per day for women, or 80ml per day for men.

CHILD (3 months +):

Note: Prior to commencing a child on kefir, we highly recommend discussing your situation and requirements with us. The starting serving size for a child is 1.25ml (1/4 teaspoon) once a day, taken around food, for 7 days. This serving can be increased by 1.25ml after 7 days if your child is feeling good. If you notice a reaction to the increase in the kefir revert your child’s serving size back to 1.25ml per day, but don’t stop giving them the kefir. You can continue to increase the amount by 1.25ml every 7 days, as long as your child is happy up to a dose of 5ml (1 teaspoon) per day. For a child aged between 2-5 years-old: You can start with 5ml for 7 days. You can then increase the serving size by 5ml every 7 days, building up to 25-30ml per day. For a child aged over 5-years-old: Start with 5ml (1 teaspoon). Increase their serving by 5ml (1 teaspoon) every 7 days, building up to 50ml per day.

If you notice any reaction to serving size increases, revert back to the previous daily amount but don't stop them taking kefir. It’s not a race to get your body up to the recommended dosage. Listen to your gut, it knows how much it can handle. It will tell you if you’ve taken too much kefir in a serving. Everybody’s gut is different and will react differently to kefir. You can talk to us prior to starting if you need more advice. A slower acclimatisation period using smaller amounts of kefir is preferable over rushing your body. Rushing through the acclimatisation period will just push your body into a state of ‘die off’ and that’s just no fun.


When the kefir is left in the fridge the beneficial bacterial contained within your kefir will separate out into individual levels. To provide yourself with the best blend of all of the beneficial bacterial, slowly invert the capped mother bottle, and back again. Release the cap SLOWLY to allow any pressure that may have built up to escape and minimise any wastage. If required, allow the mother bottle to settle for a period of time before releasing the cap again. You can release it over a clean container just in case of any spillage.


If you look at your mother bottle of kefir you will find two small horizontal black lines on the left-hand edge of the label. The top line is marked DEFROST and the bottom line is marked REFILL.

1. When you’ve consumed your mother bottle down to the level of the defrost line, remove a frozen container of young coconut water from your freezer. Place this container in a warmish spot, which is out of direct sunlight.

2. Use the coconut water to refill the mother bottle. Cross off the re-inoculation on the front of the mother bottle’s label in the space provided once you have finished so you can keep track.

3. Leave the refilled mother bottle in a warm location for between 12 - 18 hours. This will allow the kefir that was remaining in the bottle to re-inoculate itself. Note: The majority of the fermenting periods should be throughout the day. If after a period of time the re-inoculated kefir still tastes sweet then it will require longer to ferment out the natural sugars in the coconut water. This is generally caused by a lower than required temperature.

4. Once you’re happy with how you’ve re-fermented your kefir place the mother bottle into the fridge. Storing your kefir at this temperature will slow down the ongoing fermentation process.


The sugars in the young coconut water are fermented off by the bacteria within the kefir. Your kefir should not taste sweet. This is how you know when your kefir is properly re-fermented. Correctly re-fermented kefir will retain its slightly sharp, effervescent and clean taste.


The optimum temperature for re-inoculation sits at around 22°-25° centigrade. A couple of degrees either side of this amount is fine. Ambient temperature has a major impact on the time taken to re-inoculate the mother bottle. Try to avoid dramatic temperature changes to the mother bottle. I recommend a slightly lower temperature over a higher one to re-inoculate kefir. During the colder periods of the year, allow a longer period for re-ferment/reinoculation and in summer 8-12 hours should suffice, depending on how warm the temperature is. Repeat this process three more times, as you consume the kefir down to the defrost/refill levels, marking off the re-inoculations as you go.


The kitchen bench, near your stove/oven seems to be a great spot to re-inoculate your kefir, given its warmth.

Other suggested locations include:

• Hot water cupboards;

• A warm bedroom (leave the room shut up for the day);

• If you are in a particularly cold area of New Zealand, consider using the front seat of your car on a sunny day (whilst the car is stationary). Don’t place your mother bottle in direct sunlight.


You’ll receive four containers of coconut water to re-ferment the 1 litre mother bottle. Once you’ve defrosted the fourth container it’s safe to finish your 1 litre bottle past the refill line. You can then look at ordering another batch if you’d like to. I suggest putting an order in before you run out of your last bottle as these sell out quickly and can be made to order.