Homemade Milk Kefir 20g Organic

Homemade Milk Kefir (4 sachets) – ready at home in 24 hours

Freeze-dried starter culture: 1 sachet = 1 liter of milk . Ideal if you want to make kefir whenever you want, without grains, with a clean and repeatable result.

How to use (simple method)

• Milk: 1 liter (whole milk is best). Bring to about 22–26°C (not refrigerator-cold).
• Container: clean glass jar (1.5–2 L).
• Inoculation: Pour 1 sachet , mix well until dissolved.
• Fermentation: cover with gauze/napkin (not airtight) and leave for 24 hours at room temperature.
• Finishing: Cover with a lid and refrigerate for 2 hours . Ready to drink.

Re-fermentation (to avoid always using the sachet)

Once your first batch of kefir is ready, you can use it as a "sourdough starter": add 6–8 tablespoons of already-made kefir to 1 liter of milk and repeat the fermentation process. The result depends on the time and temperature: experiment and stick to your routine.

Consistency and taste

• Creamier: whole milk + fermentation around 24–36 hours.
• More delicate: 18–24 hours and refrigerate immediately after.
• More acidic: more hours / hotter.

Troubleshooting (common problems)

• Remains liquid after 24 hours
  Typical causes: low temperature, milk too cold, environment below ~20°C.
  Fix: Move to 22–26°C, wait another 8–12 hours; next time, warm the milk to room temperature before inoculating.
• It separates (serum + denser part)
  It's normal if you go long or it's hot.
  Fix: Stir and chill; next time, reduce the time or ferment in a cooler spot.
• Too acidic / “fizzy”
  Fix: Reduce fermentation hours and always refrigerate for 2–3 hours before consuming.
• Not very dense with vegetable milk
  With vegetable drinks the structure changes (less proteins).
  Fix: Use whole cow's milk for a more "yogurt-like" kefir; with plant-based milk, expect a thinner drink.
• “Strange” smell or taste
  If it's not the normal acidic/milky note, discard and start again with a clean jar and well-washed utensils.

Conservation

• Ready kefir: in the refrigerator, tightly closed, typically 3–5 days (more acidic in flavor with time).
• Sachets: store as directed on the label, away from heat and humidity.