Kefir is a cultured, creamy dairy product with amazing health attributes.

Kefir’s tart and refreshing flavor is similar to a drinking-style yoghurt. It contains beneficial yeast as well as friendly probiotic bacteria found in some yogurts. The bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.

For the lactose intolerant, kefir’s abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.

Directions:

1.    Heat 1 litre of pasteurised milk to between 25-30°C.
2.    Add ½ tspn of Culture and stir well.
3.    Keep mixture at 25-30°C for 10 – 16 hrs before refrigerating.
4.    Kefir will keep for up to 12 days in the fridge.

Makes 10 x 1 litre batches

Contains the following yeast culture and bacterial strains:  

Candida colliculosa - single strain yeast that imparts slightly yeasty/fruity flavours.
Lactococcus lactis subsp. cremoris/lactis
Leuconostoc spp.
Lactococcus lactis /biovar. diacetylactis
Streptococcus thermophilus