Kefir Starter Culture

₹. 600

Kefir is a natural probiotic powerhouse that makes fresh and tasty beverages. An easy way to add a home-made healthy dose of probiotics to everyday foods like beverages and smoothies. It’s a direct-set culture that can be re-used many times. A great start to those making Kefir for the first time and don’t want to maintain the grains.

Direct Set Starter Culture, Contains 5 packets of Starter Culture. 2-10 litres per batch. Each batch can be re-used up to 5 times.


  1. Take 1 Litre Milk at room temperature in a glass jar.
  2. Add 1 packet of starter culture to the milk and stir until the culture dissolves in the milk with a wooden/plastic spoon/spatula.
  3. Cover the jar with a thick cloth and tie it well with a rubber band.
  4. Culture in temperatures between 20 – 29 degrees for 8 – 18 hours till it sets.
    (The Milk will set and start leaving the side of the vessel. The Coconut milk will start forming a thicker curd-like consistency.)
  5. Cover the jar with a lid and refrigerate for 6 hours.
  6. Your Kefir is ready to consume. You can store it up to a week in the fridge.
  7. Keep aside 3 tbsp for re-culturing.
Organic Cow Milk, Proprietary blend of Lactobacilli, Lactococci and Saccharomyces strains of bacteria.
Each Packet Makes – 1 litre Milk Kefir, Preparation Time: 5 mins, Fermentation time: 16 – 36 Hrs
  • Cultures to Love – Kefir Starter Culture (Refrigerate the extra packets)
  • 1 litre – Organic Pasteurised Milk or Coconut Milk (Avoid Tetra-Pack Milk)
  • 1 litre – Glass Jar
  • Thermometer
  • Rubber Band
  • Filter Paper or thick tight weave cloth
  • Plastic/Wooden Spoon to stir

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