Simply place the granules into the milk of your choice. Then add 300 ml - 1 liter of milk. (8 fluid ounces - to 32 fluid ounces) Keep your room temperature between 71-86F for best results. Remember UHT treated milks and microwaving your milk may kill your culture. Cover with a cloth or paper towel (coffee filter) and secure with a rubber band. Allow to ferment between 18 and 30 hours. Wait until the culture is thick like a milkshake. Remove 2-3 spoonfuls and repeat the process with fresh milk. Simply place the contents of one sacket into 8-32 ounces of milk and allow to ferment as above. Use this first batch as a starter batch for each new ferment. Keep refrigerated. Each day take 1-2 spoonfuls and place into a glass of fresh milk. Stir and leave at room temperature until ready. All ferments are TIME and TEMPERATURE dependent. The RATIO of starter to milk is also an important variable. Please refer to our booklet (free with order) for additonal information. There is a slight learning curve to all things new. We are confident that you will quickly become a kefir master. In fact we guarantee it :))

Visit our Probiotic Library online for helpful articles and hints. We are also avialble with Toll free support (1-888-425-8827 Eastern Time Zone, local 919-257-6776 Cary, NC)

A refresher pack contains two replacement sachets of Kefir Starter Culture and is only for use with the Kefir Maker. For hygiene reasons your culture should be replaced every 2 months. The Starter Pack (contains the cone) and can be bought separately.

These are Dried Grains (as opposed to Live Grains). Produced in Australia by Kefir Natural Culture. KNC dried kefir grains have a high probiotic bacteria and yeasts count (see below) and are very easy to reproduce. However they do not last forever and must be replenished . Quite a few people prefer these to our Live Kefir Grains which must be retrieved and cared for on a daily bases. A few people start the KNC dried kefir and then add one glass to their Live Kefir Grains to help re-establish a wider range probiotic.

Temperature a Key factor in Home Kefir Production. Successful kefir making requires that the temperature of the culture be maintained in the range 23° to 30° centigrade (that is 71° to 86° Fahrenheit). In cooler climates, this can easily be achieved by placing the container in a warm spot such as on top of a water heater enclosure or by using a heat-pack or hot water bottle.

A Kefir book written by an Australian author, Debra Norman is sold separately This beautifully presented book is a comprehensive look into the world of Kefir. This book is essential to give you all the knowledge to produce fresh and healthy Kefir on a continuous basis. It has a comprehensive Recipe and Beauty section as to explore the many uses of Kefir. Also included in this book is a trouble shooting section for any problems that you may encounter. Debra has had extensive experience with the Kefir Culture for many years and a lifetime of literary experience.

Good-Life’s KCN Kefir Means Range
Bacilli 66, 62-69%
Streptococci 16, 11-12%
Yeast 18, 16-20% [10]

Typical Microflora Isolated from Kefir Grains Divided into Four Genus groups :

I. LACTOBACILLI

Lb. acidophilus

Lb. brevis

Lb. casei

Lb. casei subsp. rhamnosus

Lb. casei subsp. pseudoplantarum

Lb. paracasei subsp. paracasei

Lb. cellobiosus

Lb. delbrueckii subsp. bulgaricus

Lb. delbrueckii subsp. lactis

Lb. fructivorans

Lb. helveticus subsp. lactis

Lb. hilgardii

Lb. kefiri

Lb. kefiranofaciens

Lb. kefirgranum sp. nov *

Lb. parakefir sp. nov *

Lb. lactis

Lb. plantarum

II. STREPTOCOCCI/LACTOCOCCI

Lactococci lactis subsp. lactis

Lc. lactis var. diacetylactis

Lc. lactis subsp. cremoris

Streptococci salivarius subsp. thermophilus

S. lactis

Enterococcus durans

Leuconostoc cremoris

Leuc. mesenteroides

III. YEASTS

Candida kefir

C. pseudotropicalis

C. rancens

C. tenuis

Kluyveromyces lactis

Kluyveromyces marxianus var. marxianus

K. bulgaricus

K. fragilis / marxianus

Saccharomyces subsp. Torulopsis holmii

Saccharomyces lactis

S. carlsbergensis

S. unisporus

Debaryomyces hansenii

Zygosaccharomyces rouxii

IV. ACETOBACTER

Acetobacter aceti

A. rasens