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In a pack of three sachets, kefir sour powder, from which you can make kefir at home. Kefir can be made into cow's milk, goat's milk or sheep's milk.
Kefir - that fermented luxury drink - has been praised especially among those interested in the well-being of its intestines.

In addition to matcha and kombucha, kefir is one of this year's drinking trends - with the help of these seeds you can make it yourself at home!

This practically means about a liter a day for 4-5 weeks.
Use: making kefir at home:
1. Pour the contents of one bag into a liter of room temperature milk and allow to dissolve. Mix well. Leave the container at room temperature for 48 hours. You can use a cloth or paper towel on top of the dish.

2. After 48 hours, take 3 tablespoons apart from the mixture. Only then put the rest of the kefir in the refrigerator or stir in the spices. Stir in the kefir before eating.

3. You can make a new batch of kefir using the 3 tablespoons you took as a seed: mix it with milk, up to 1 liter, and leave it at room temperature for 24 hours.

After the first batch, new batches only need to run for 24 hours.

When you always collect 3 tablespoons for a new batch, you can continue to make kefir for 4-5 weeks until the kefir becomes thin and watery.

Then start over by taking a new bag from the package. One package contains 3 bags of kefir seeds.

The package also contains instructions for making kefir in Finnish.

Storage:
Although the kefir sponge remains unopened at room temperature, we recommend storing it in the refrigerator - so it stays good longer . The finished kefir is stored in the refrigerator for 2 days.

Food

Zinc spray, micro-absorbed, 60 ml

Kefir starter culture, 15 g