Kefir Instructions

🥛 How to Rehydrate Kefir Starter Culture (Milk Kefir)

What You’ll Need:

  • 1 packet of freeze-dried kefir starter

  • 1 cup (250ml) of fresh milk (preferably whole milk, pasteurized but not UHT)

  • A clean glass jar or container

  • A plastic or wooden spoon (avoid metal)

  • A clean cloth or paper towel and a rubber band

Instructions:

  1. Warm the Milk (Optional)
    Gently warm the milk to room temperature (around 20–25°C / 68–77°F). This helps kickstart the fermentation.

  2. Add the Starter
    Empty the contents of one sachet of kefir starter into the jar of milk.

  3. Stir Gently
    Use a non-metal spoon to stir the mixture until the powder is fully dissolved.

  4. Cover and Rest
    Cover the jar with a breathable cloth or paper towel and secure it with a rubber band. Leave it to ferment at room temperature for 24–48 hours, away from direct sunlight.

  5. Check for Signs of Fermentation
    After 24–48 hours, the milk should thicken slightly and have a tangy smell. If it's still too thin, give it more time.

  6. Refrigerate or Use as Starter
    Once thickened, you can:

    • Drink it (though the first batch might be mild or slightly inconsistent)

    • Use it to inoculate your next batch (1–2 tablespoons per cup of fresh milk)

  7. Continue Daily Batches
    To keep your kefir going, just add fresh milk to a small amount (1–2 tbsp) of the previous batch. Ferment for 12–24 hours, and repeat.

Tips:

  • It can take 2–4 batches for your kefir to reach full strength after rehydrating.

  • Always use clean utensils and jars to prevent contamination.

  • Don’t use UHT milk for rehydration—it lacks the nutrients the cultures need to activate properly.

Let me know if you're using kefir grains instead of a powder starter—I can tailor the steps for that too!