three sixty° Kefir Starter Kit

• Kefir is packed with gut friendly bacteria
• Fantastic for boosting health and vitality
• Contains 6 sachets, making up to 42 litres of Kefir

Here's what you'll find in your three sixty° Kefir Starter Kit:

• Lactococcus lactis subsp. lactis

• Lactococcus lactis subsp. cremoris

• Lactococcus lactis subsp. diacetylactis

• Leuconostoc mesenteroides subsp. cremoris

• Lactobacillus kefyr (thermophilic)

• Klyveromyces marxianus var. marxianus

• Saccaromyces unisporus

• maize dextrose as a carrier, which is consumed during fermentation

These cultures also consume most of the lactose and partially digest the milk proteins, meaning that Kefir can make an excellent addition to the diet for those who usually find themselves intolerant to milk. Our Kefir Starter Kit can be used with any kind of milk - cows, goats, sheeps, buffalo - plus you can also use coconut water.

The live cultures in Kefir are also growing and increasing in number when they enter your body, instead of dying and decreasing in number as is the case with tablet or capsule form probiotics.

Refrigerating your three sixty° Kefir Starter Kit is recommended and will prolong shelf life up to one year.

How to use your three sixty° Kefir Starter Kit:

Making the initial batch

 You'll need:

• One Kefir Starter Kit foil packet

• One litre of milk (half a litre if using goats milk), warmed to about 33 degrees celcius (92 F) or about skin temperature

• A container (glass with a lid is best) to hold the kefir

Instructions:

1. Put the contents of one foil packet of kefir starter and the milk into your container
2. Mix well (you can stir it, use a whisk to whisk it, or shake it if your container has a lid)
3. With the lid on, leave at room temperature to ferment for 18-24 hours (depending on your room temperature, see note below)
4. You will know your kefir is ready when it becomes thick (but is still pourable) and has a distinctive, sour fragrance
5. Shake or stir vigorously and put in a refrigerator. While refrigerated the kefir will continue to ferment the beneficial bacteria and yeast, but at a much slower rate

Your Kefir will keep in the refrigerator for approximately one week.

Variability

The amount of time you leave your kefir for, and the temperature you ferment it at, are the two most important factors in determining the final consistency and flavour.

Remember that making Kefir is not an exact science, if your Kefir comes out lumpy and too sour, or has separated into curd and whey, it's been left out for too long. The amount of time you need to leave your Kefir to ferment depends on how you like it and how warm it is where you are in the world and what the weather is like! The warmer it is, the less time fermentation takes. It might take a few attempts to work out exactly what works best for you.

Making further batches from a single Kefir Starter Packet

One packet can make up to six further litre batches of Kefir. Here's how:

Before you've finished drinking your first batch, take another litre of milk and mix it with up to 200ml of your previous batch, following steps 2 to 5 above.

200ml will make a really thick Kefir, so experiment with how much you need to create the consistency and taste you like.

This process can be repeated up to six times before the Kefir becomes too weak to culture a new batch of milk.