Kefir is a fermented milk drink that originated in the Caucasian Mountains near Turkey, where it was used for centuries as a healthy drink.

Kefir is a probiotic - a source of beneficial bacteria and yeasts which help maintain a healthy digestive system. These include Lactobacillus, Lactococcus, Leuconostoc, and Saccharomyces kefir.

• Lyophilised Kefir culture
• Whey powder

Stir contents of 1x Kefir sachet into 1L of milk. Leave for 24-36hr at 20 ‚°C or until Kefir starts to settle, then place in fridge for 12h. The Kefir is ready to drink when it has a smooth consistency, similar to thin yoghurt. Collect half a glass of Kefir - this can be used for a subsequent inoculation of 1L of milk. Repeat up to another 3 times to make 5L Kefir total.