Milk Kefir Starter Kit
Kefir Foods Kefir Starter Kits contain all the equipment and instructions you need to get started culturing probiotic goodness in the comfort of your home!
Milk Kefir is similar to yoghurt in taste and texture but contains millions more beneficial bacteria and is live in a completely different way!
Kefir can be adjusted from batch to batch, by changing the ratio of milk to grains to produce a kefir that you really love. Even kefir you don’t love on its own can be used in smoothies, curries, sauces, dips, salad dressings and more!
Use Kefir as a tenderiser or use it to soak oats overnight instead of milk or yoghurt.
Kefir can be used as a replacement for milk or yoghurt almost anywhere, and will add a bit of extra tang and a lot of great bacteria to your diet.
Kefir is great for lactose intolerance, as the kefir grains ‘eat’ lactose and render it useless and harmless.
Kefir is traditionally made with cow’s milk but can also be made with a variety of alternative milks.
SUGGESTED USE – HOW TO ACTIVATE YOUR MILK KEFIR STARTER KIT
To activate your Milk Kefir starter kit for initial usage:
- Into container (glass bottle with lid), mix the entire contents of one sealed package of dehydrated kefir starter grains and 250ml of warmed milk (about skin temperature), not more than 30 degrees Celsius.
2.Stir to mix well with a wooden spoon. Never use metal in your Kefir. Place lid loosely on container; do not seal the container tightly.
- Let this mixture ferment at room temperature for 24 hours in a dark area, like a cupboard.
4.Cover with a cloth and elastic band.
5.Sieve the Kefir grains through the milk cloth sieve supplied (do not use metal spoon or metal sieve). Discard the first milk after sieving, making sure to keep the Kefir grains aside. It may be necessary to do this twice to properly activate the dehydrated Milk Kefir grains.
6.Place the Kefir grains back into the sanitised glass container and pour 250ml of milk over the Kefir and stir well.
- After 24 hours, repeat the harvesting process (You will notice that the Kefir Cultured milk is ready if the milk has thickened and has a distinctive, sour fragrance which now contains healthy probiotic bacteria and beneficial yeast). Never discard your grains.
If you are using full cream milk the activated grains should be washed monthly with tepid water to remove the cream globules that will build up on the grains. This cream build-up inhibits the growth of the Kefir.
Should you wish to slow down or stop the fermentation of your Kefir, place the glass container in the fridge, making sure that the grains are covered with milk or for prolonged storage – in the freezer.
Shelf life of the Hydrated Kefir grains is 60 months from the manufactured date, or longer when stored in a freezer.
Included in this starter kit
Glass jar fermentation vessel
Milk cloth sieve and wooden stirrer
1.5 grams dehydrated milk kefir grains