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Kefir Yogurt Culture Recipe
To make Kefir: UHT (Long Life) milk may be used without boiling; all other kinds of milk should be heated to near boiling point (95°C or 203°F approx) in order to eliminate extraneous bacteria. Take one litre of milk, heat as above if appropriate, then cool to room temperature 20-22°C, (68- 72°F). This temperature must not be exceeded. Add the contents of the Kefir Sachet and stir well until dissolved. Pour into a container and seal tightly with a lid or clingfilm. Incubate at room temperature 20-22°C, (68-72°F) for 24 hours and then place in a refrigerator for 12 hours. Kefir tastes best when served cooled. Retain 3-4 tablespoonsful (45-60 mls) from each batch to act as a starter for the next production run (this is used in place of the Kefir culture). This re-culturing process can be repeated 10-15 times.