Join the Kefirko Club (Get our newsletter and unlock exclusive content)➕ 10% off your first purchase!
Cultures instructions
Dried Milk Kefir Grains
Ingredients:
Dehydrated milk kefir grains from organic production.
Activation:
- Add milk kefir grains to 50 ml of milk.
- Ferment for 24 hours at 20–24 °C. After 12 hours, stir gently.
- After 24 hours, strain using a fine-mesh sieve.
- Repeat the first 3 steps until the grains show activity (souring, thickening). Then start using 100 ml of milk and repeat steps 2 and 3 until the kefir thickens again. Gradually increase the amount of milk to 200 ml.
- Once 200 ml of milk ferments into kefir within 24 hours, the grains are ready to use.
Milk Kefir Recipe:
- Active milk kefir grains
- 600 ml milk
Add milk kefir grains to milk and cover. Leave the top lid slightly open and let ferment at room temperature (20-24 °C) for 24 hours. Strain the kefir and use the grains for the next batch. Milk kefir is ready to be consumed or to second ferment.
Warnings:
- Store in unopened package in cool dry place up to 12 months.
- After opening should be used right away.
- All fermented foods may contain trace amounts of alcohol and histamine. If preparing kefir for children, breastfeeding mothers or pregnant women please seek medical advice before consuming.
- The product contains milk.
*Dehydrated milk kefir grains can be smaller in size. It’s better to use a finer mesh for straining in the first few weeks, until the grains grow.