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Milk Kefir FAQ

What type of milk can I use?

Raw milk either goats or cows milk is preferable. If you do not have access to these then they should be fine in full cream pasteurised milk. They have been tested in low fat milk but this was up until a period of a month. We have not determined if they will continue to thrive indefinitely in low fat milk.

How much milk must I use?

The ratio is about 1 cup milk to 1 tbsp size culture.

What can I do with the extra cultures?

Feed them to your dogs if you have, throw them on your compost heap or give them to a friend. You can eat them if you really fell inclined to do so.

What happens if I go away on holiday?

Pop them in a fresh jar of milk, screw on the lid and place them in the fridge. The cold temperature of the fridge will slow them down. When you return take them out the fridge, place them in a fresh jar of milk (throw the “resting” milk away) and place them back on your counter top. Within 2 to 3 days they should be back up to speed again.

If you are going away for a longer period or you would like to take a break from making kefir you can dehydrate your cultures and store them in the fridge. Rinse your cultures with filtered or distilled water. Place your cultures on a piece of parchment or baking paper. Cover them with another piece of baking or parchment paper. Leave to dehydrate. It usually takes around 5-8 days depending on the air temperature. The hotter it is the quicker they will dehydrate. Store in an air tight container in the fridge for up to 6 months.