This kefir starter culture allows you to easily make kefir yoghurt by simply adding one sachet to 1 L of milk or soy milk. It uses a symbiotic fermentation of four types of lactic acid bacteria and three types of yeast, resulting in a mild, low-acidity flavour with a smooth texture. Suitable for those looking to make homemade yoghurt.

Instructions

1. Add one sachet to 1 L of milk or soy milk.

2. Leave at room temperature for 24–36 hours to ferment.

3. Consume as is or with honey or other toppings.