The ingredient used as inoculant for fermenting milk kefir is intuitively called milk kefir grains. It has puffy cauliflower-like grains that are firm but flexible and springy. Each grain would have a size between a grain of rice or a popped popcorn. It is generally odorless but typically takes on the smell of the milk it was previously soaked in.

On the other hand, the ingredient used as inoculant for fermenting water kefir is unsurprisingly called water kefir grains. Its grains take the same general shape and size as a milk kefir grain. However, the water kefir grains take on a gelatinous translucent color with a hint of light yellow to brown depending on the type of sugar it is soaked in. It typically has a slight hint of alcoholic and carbonated smell. 

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Milk kefir, as the name implies, is made from fermenting milk (medium) with the inoculation of milk kefir grains.  Water kefir, on the other hand, is made from fermenting sugar water (medium) with the inoculation of water kefir (tibicos) grains.

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Both types of kefir undergo aerobic (requires air) lacto-fermentation during the first fermentation.

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Milk kefir retains the opaque creamy white color of the milk while water kefir takes on the transparent light yellow to light brown tint of the sugar water.

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Milk kefir remains homogenized (uniformly blended together) unless over-fermented at which point the curds (opaque white cream) float and separate from the whey (transparent liquid). Water kefir is very homogenous except for residue sinking to the bottom or sometimes floating to the top. There is also typically some discernible bubbling due to carbonation.

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Milk kefir has a slightly viscous (thick) smooth creamy texture that is still thin enough to drink without the need for dilution. It is very similar to thin yogurt but thinner. Water kefir, on the other hand has a low viscosity (thin) similar to tea, lemonade, or drinking water.

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