Equipment: You'll need two sterilised airtight glass jars with lids.
No straining needed: This recipe uses powdered kefir starter culture, so there's no need to strain before drinking.
Flavoured kefir: Add 1/4 cup fresh or frozen berries to the jar of finished kefir. Stir, seal, and leave at room temperature for a further 8 hours for a second ferment. Chill before serving.
Fizzy kefir: Seal the lid tightly during fermentation.
Still kefir: Seal the lid loosely during fermentation.
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Directions
Pour the a2 Milk® Full Cream into a sterilised glass jar with a lid.
Sprinkle the kefir starter culture over the milk. Whisk gently until the culture is fully dissolved.
Seal the lid and leave at room temperature, out of direct sunlight, for 8 hours.
After 8 hours, stir the kefir and taste. If you prefer a thicker, tangier kefir, leave to ferment for a further 4-8 hours.
Once the kefir has reached your desired consistency and taste, transfer to a clean airtight glass container.
Refrigerate before serving. The kefir will keep in the fridge for 7-10 days.
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