These sachets will enable yogurt makers to turn their milk into the unique Kefir so popular in Turkey and the Balkan countries. Although similar to yogurt, Kefir will become a slightly alcoholic drink if the culture is allowed to continue beyond the ‘yoghurt stage’. The culture has a long shelf life and full instructions are provided. To make Kefir: UHT (Long Life) milk may be used without boiling; all other kinds of milk should be heated to near boiling point (95ºC or 203ºF approx) in order to eliminate extraneous bacteria. Take one litre of milk, heat as above if appropriate, then cool to room temperature 20-22ºC, (68-72ºF). This temperature must not be exceeded. Add the contents of the Kefir Sachet and stir well until dissolved. Pour into a container and seal tightly with a lid or clingfilm. Incubate at room temperature 20-22ºC, (68-72ºF) for 24 hours and then place in a refrigerator for 12 hours. Kefir tastes best when served cooled. Retain 3-4 tablespoonsful (45-60 mls) from each batch to act as a starter for the next production run (this is used in place of the Kefir culture). This re-culturing process can be repeated 10-15 times.
