Kefir Culture  Ref: DP33

One sachet makes 1 litre of kefir yogurt drink. From each batch keep back about 3 to 4 tablespoons this can then be used instead of the initial ferment. This can be repeated 10 to 15 times. Directions for use: 1 Bring 1 litre of milk to boiling point in order to eliminate extraneous germs. 2 Cool the milk at room temperature (20 to 22 C) do not continue at any higher temperature under any circumstances. 3 Add the contents of one sachet of the Kefir, stir well until all the ferment has dissolved. 4 Pour the mixture into a container with a lid and incubate for 20 to 24 hours at room temperature. 5 After this place the mixture into a refrigerator for a further 12 hours. From each batch keep back about 3 to 4 tablespoons this can then be used instead of the initial ferment. This can be repeated 10 to 15 times.