Origins of kefir may be 4000 years old but it's still a major trend! Well-known as a fermented probiotic milk it contains vitamin B1, B12, calcium, folate and vitamin K2. Do good to your health with 100 billion live and active bacteria per 100 g serving! Once made, homemade kefir keeps for 2 to 3 weeks in the refrigerator. No electrical appliance required
Easy and economical
24 hours incubation at room temperature (23-25°C)
Each 30 g box makes 6 litres of fresh kefir
Ingredients Active bacterial culture (L. lactis, L. cremoris, L. diacetylactis, L. acidophilus), lactic yeasts, skim milk powder. This product is manufactured in a facility that manipulates products containing soy and milk.
Use 5 g of starter per litre or quart of milk. Heat one litre of milk to 82°C (180°F) or bring to a boil. Then let cool down to 23-25°C (73-77°F). Dissolve 5 g of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre of milk. Mix well. Pour the inoculated milk into a clean airtight container. Close the lid and let stand at room temperature until firm (about 24 hours). Refrigerate about 8 hours to stop the incubation process. Stir to liquefy and enjoy. Always store kefir in the refrigerator.