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Kefir Starter Cultures 3 x 5g

In stock
£14.99
Gluten Free

Contains 3 x 5g pack, makes up to 100 litres of Kefir.

  • Gluten Free
  • GMO Free
  • SOY Free
Description

Contains 3 x 5g pack, makes up to 100 litres of Kefir.

  • Gluten Free
  • GMO Free
  • SOY Free

High in nutrients and probiotics, it is very beneficial for digestion and gut health.

Ingredients:

Dextrose, Lacatococus Lactis, Leuconostoc, Streptococcus Thermophilus, Lactobacillus Subsp, Kefyr, Kefir Yeasts, Kefir Grains Microflora 

Suggested use:

  1. Dissolve the content of one satchet of Kefir cultures in 1 litre of milk which is not refrigerated (prefereably in a glass with a lid). Stir well. Leave this mixture for 48 hours at room temperature.
  2. After 48 hours take out 3 tablespoons from the mixture. Do no refrigerate or add any flavouring before you have done this. The remaining Kefir is ready for consumption.
  3. Now you can prepare the next batch of Kefir using the 3 tablespoons of Kefir you took from the bottle at "Step 2 above" - you can add as much milk to this batch as you are going to consume, up to a maximum of a litre. Stir and leave it at room temperature for 24 hours.

Please note that all further batches from this original sachet need only 24 hours to culture. For each fresh batch, remove 3 tablespoons as above and repeat process. After 4 to 5 weeks, when the Kefir is beginning to get thin and watery, use a new sachet of Kefir and restart the cycle. Prepared Kefir should be stored in the refrigerator and consumed within 48 hours.

Warning: This product should be stored out of the reach of children. This supplement is not a substitue for a varied diet.

Product Information

While every care is taken to ensure that our product information is correct, food products and recipes are constantly being reformulated meaning that ingredients, allergens, dietary and nutritional content may change from time to time. Given this fact you should always read the product label and not rely solely on the information provided on web listings.

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