Milk Kefir KO 13 is a very traditional, nutritious, flavoursome and easy to make milk drink. Its creamy and acidic and loaded with lots of healthy probiotic bacteria. Kefir milk drink is a very expensive product to purchase but can be made at home for a small fraction of the shop price. Some of the products that can be made with Kefir include:
- Cultured Kefir milk drink
- Cultured buttermilk
- Drain Kefir in a cotton cloth for several hours to make Quark/Labnah like cheese
Kefir KO 13 contains the following cultures:
- Streptococcus thermophilus
- Lactobacillus Acidophilus
- Lactococcus lactis subs. lactis biovar diacetylactis
- Leuconostoc Mensenteroides
- Lactococcus lactis subs. lactis
- + blend of starter cultures from Kefir grains
Basic instructions to make Kefir:
- transfer 2 litres of fresh premium milk to a glass container with a lid
- stand the container on the bench (or in a sink or of warm water to speed up the process) so that the milk rises in temperature to around 20°C – 25°C.
- preferably place a tea towel over the bottle to prevent light oxidation
- add approximately 1/8 teaspoon of Kefir grains to 2 litres of warm milk and very gently invert the bottle (do not shake vigorously) a few times to mix in the Kefir culture
- place the tea towel over the top of the bottle to prevent light oxidizing the milk;
- leave the bottle to sit at ambient temperature overnight (around 16 – 24 hours). You may need to find a warm place if it is a cold day. Expect some variation in the finished product time, depending on how warm the milk is, how long you leave it and the volume of Kefir culture that you added.
- the Kefir cultures will continue grow and produce acidity and flavour during the incubation period. The end of the incubation is when the Kefir is thick and to your desired level of acidity. You may see some whey forming, it’s a yellow green liquid and that is a visual indication that the incubation process has reached its end point. A simple taste test is the best way to determine when that end point is. Invert the bottle once or twice to mix the contents (write the date on the bottle) and refrigerate the Kefir to slow down then stop the incubation process.
- The finished Kefir is ready to be used when it is cold. It can be left refrigerated for up to 3 weeks
Kefir does produce some carbon dioxide gas during the incubation process.
It can be strange leaving milk on the bench like this. During the incubation the added healthy kefir bacteria will grow in numbers and ferment the milk, preventing it from spoiling while transforming the milk into Kefir. It’s very much like a yoghurt wen the incubation has finished. Ideally use the freshest milk that you can obtain. Milks that can be used are: organic, non-organic, full cream, low fat, homogenised and non homogenised, and milks from cow, sheep or goat. Use raw milk but only if you know it to be safe.
The Kefir culture can also be used in coconut milk and coconut water; it will have a different flavour to milk, but it will not thicken like milk.
In freezer (-18°C)
Freeze-dried in a foil pouch. 1 x sterile 70ml bottle may be required to transfer unused contents.
¼ teaspoon to 1 litres of milk