Kefir, a traditional fermented milk whose origins date back many centuries to the Caucasus Mountains, is produced through the fermentative action of “kefir grains.” These grains comprise a complex microbial consortium, including lactic acid bacteria, yeasts, and acetic acid bacteria that coexist within a protein-polysaccharide matrix in a symbiotic association. There are various techniques for microencapsulating fermented products, but spray drying stands out as the most efficient and cost-effective method. Spray drying enables the conversion of kefir into a powdered form, making its distribution easier in a compact volume where storage freezing temperatures are not required. This chapter provides an overview of the spray drying encapsulation process for kefir, both directly and by using different carriers.