This study was conducted to determine the effect of honey addition on the kefir qualities as therapeutic drink. A completely factorial randomized design with two factors was used in this study. The first factor is the starter concentration (7.5 and 15%), and the second factor is the honey concentration (0, 4 and 8%) on kefir, with each treatment was done 3 times. The observed parameters were kefir pH, protein content, total microbial, antibacterial and antioxidant levels. The results showed that the usage of honey had a very significant effect (P <0.01) on the kefir pH and protein content, but did not affect the total microbial, antibacterial and antioxidant activity. Furthermore, the combination of 15% starters and 4% honey significantly (P <0.01) increase the protein content and antioxidant activity. Honey addition as much as 4 and 8% was able to increase the kefir pH value in the range of 3.60 to 3.77 with starter concentration at 7.5 and 15%. The antioxidant activity was increased at the combination of 15% starters and 4% honey, while the total microbial was increased at all of the honey addition levels. Moreover, kefir showed an antibacterial activity against Escherichia coli and Staphylococcus aureus in all treatments. In conclusion, 4% honey addition has the potential to improve the kefir quality and enhance its characteristics as therapeutic drink with 15% starters concentration.