Milky Kefir Starter Culture for Homemade Fresh Kefir, 1 Portion

Milky Kefir Culture – make fresh kefir at home

With the Milky Kefir Culture you can turn fresh milk into your own homemade kefir drink – no prior experience needed. This starter culture suits direct marketers, smallholders and anyone on the farm who prefers fermenting their own dairy products rather than buying them ready-made. The result is a tasty, ready-to-drink beverage.

Preparation is straightforward and fits easily into any farm or kitchen routine: simply stir the packet contents into 1 litre of sterilised milk and let it ferment for around 24 hours at 20-22 °C. Practical for self-sufficient households: the culture can be reused several times – just take 3 tablespoons from each batch to start the next one, saving you from buying a new culture every time.

Overview:

• Make your own kefir straight from fresh milk
• Simple preparation, no prior experience required
• Culture can be reused multiple times
• Ready to drink once fermentation is complete
• Correct dose for 1 litre of milk

Technical Data:

• Content: 1 portion for 1 litre of milk
• Fermentation time: 24 hours at 20-22 °C
• Shelf life of finished kefir: approx. 5 days at 5 °C or approx. 3 days at 10 °C
• Packaging: sachet

Delivery Contents:

1x Milky Kefir Culture (sachet for 1 litre of milk)

Questions & Answers:

How do I prepare kefir with the culture?
Stir the packet contents into 1 litre of sterilised milk and leave it to ferment for 24 hours at 20-22 °C. Your kefir is then ready.

How long does the finished kefir keep?
At 5 °C it keeps for about 5 days, at 10 °C for about 3 days. Keep it well sealed to stay fresh.

Can I reuse the culture several times?
Yes. After the first batch, take 3 tablespoons of fresh kefir and add them to a new litre of sterilised milk as soon as possible to keep the culture going.