Kefir Culture Instructions

Storing your kefir culture in the freezer - Before opening the sachet, we suggest getting the maintenance-free Kefir culture to room temperature. This is to prevent condensation from causing the kefir culture to stick to the inside of the sachet. Place the kefir culture into a little tightly sealed container and then place in a zip lock bag before putting it in the freezer.


The best option is to store the Kefir Culture in the freezer as explained above; however, please allow the culture to come to room temperature before opening and handling! Because the culture easily absorbs moisture from the air, you should keep the culture closed for as long as possible to limit its exposure to air.

  • You want to use a knife tip of kefir culture for a 1-2 litre batch of kefir 😊

You can estimate as too much of the kefir culture isn’t an Issue and too little will just slow down the process. 


MILK KEFIR           


When using milk to make kefir there is a range of milks you can use, which include pasteurised and homogenised milk, ultra-heat treated (UHT) long life milk, lactose free dairy milks or non-homogenised milk.  You are also able to make non-dairy milk kefirs, which include soy, almond and coconut milk kefir. 

There are a range of different kefirs you can make using coconut water, filtered or mineral water with added natural sugars and fruit juices. Just remember that whichever liquid you use, it must contain some sugar otherwise the bacteria will starve. When making kefir using juices or waters avoid anything that may contain preservatives if possible, because preservatives may impact the kefir culture’s ability to grow and ferment the water or juice. 

Note: Maintenance-free kefir culture optimal brewing temperature is 25 – 37 degrees. For best results keep in this temperature range during fermentation. 

Electric yoghurt makers are not suitable for kefir making as they run too hot and will damage the kefir culture. 

If you are wanting more consistent fermenting times, a heat mat is recommended as the maximum temperature of the heat mat is 35°C and is especially effective during colder periods. Remember if the temperature drops below 25 degrees this slows the fermenting process.

Ensure you add sugar for water kefir so there is food for your kefir culture, no need to worry about the sugar added as the majority of the sugar is used up by the culture and won’t be present in the final product.

Second Fermentation - The second fermentation is optional; simply cap your jar or pour into the bottles supplied (ensuring they are capped) and leave to ferment for another 12-24 hours to add natural carbonation to your kefir. It's important not to let too much pressure build-up inside the bottles or jars, and it's a good idea to burp the bottles every now and then until they're put in the fridge.

When is it ready? - While kefir can be ready after 12 hours, many people prefer to ferment it for 24-36 hours to get a bigger probiotic boost! Kefir's flavour can become very strong and yeasty, so if you're new to it or want to cut the acidity, shorten the fermentation time or serve with honey or fruit.