Kefir Kit

Kefir can be made using milk, soy, coconut water or fruit juice. When using milk, pasteurised full fat or low fat milk is most commonly used with this culture. Unhomogenised milk can also be used if desired. Store your Kefir sachets in the freezer to prolong life.

How to Make Kefir

• Remove all contents from the jar and clean the jar, ball and cloth thoroughly.
• Add 1 L (1 US qt) of milk to the jar, any milk is fine. The higher the fat content, the thicker the kefir will be. Alternatively, use 1 L (1 US qt) of coconut water or fruit juice.
• Add 1 sachet of culture to milk or juice, replace lid and mixing ball and shake to mix the culture through thoroughly.
• Remove metal lid, cut a square piece of cheese cloth, double layered, to cover the top of the jar. Secure with a rubber band. This allows the gas to escape during the acidification process and will protect the kefir from any foreign objects while sitting on the bench. 
• Allow the kefir to sit at room temperature (20-30˚C/68-86˚F) for 24 hours.  
• Remove cheese cloth, replace lid, and then shake the kefir vigorously, before storing the kefir in the refrigerator.
• Shake your kefir each time before pouring.