How to make kefir from Kefir Culture Starter
Directions:
1. Mix the entire sachet of kefir culture starter with 1ltr of your preferred choice of milk i.e cows milk, goats milk, almond milk, rice milk, soya milk etc. Ideally this will be slightly warm
a) It is best to heat the milk first near boiling and then allow it to cool approximately at 92F/33C. Using this method, the original bacteria in the milk will be killed. This allows the organisms in the culture packet to take over and grow without hindrance. This also insures that you will get the maximum amount of batches from one kefir sachet (seven times).
b) Cold milk can also be used and will still produce good results however it will take longer to culture.
2. Place the cultured milk into a glass container. Secure lid and shake.
3. Allow the mixture to sit at room temperature for 18-24hours.
4. Your kefir will be fully cultured when the milk has thickened and has a distinctive sour fragrance. The final consistency should be pourable but not too thick.
5. Once the kefir has thickened shake or stir vigorously and store in the refrigerator. Chilling in the fridge will slow down the fermentation of the healthy bacteria and beneficial yeast.
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Last update 2023-08-07. Price and product availability may change.