Mad Millie is a kiwi company with a passion for delicious do-it-yourself food and drinks. Their starter kits make it easy to create tasty foods at home, bringing an element of fun and creativity to the kitchen and allowing you to enjoy things you’ve crafted yourself.
Fermented foods are something that have seen an enormous surge in popularity in recent years, and for very good reason – they are a natural source of the probiotics needed to fuel our bodies, with a particularly impressive ability to nurture our digestive systems and immune health.
One of the most popular ferments today is kefir, a beverage originating in the Caucasus region and made by introducing colonies of probiotic bacteria and yeast to milk to create a tart, fermented beverage similar to runny yoghurt. This can be enjoyed on its own or poured over fruit, mixed into smoothies, or eaten with muesli. Mad Millie’s kefir kits contain the powdered starter, so you know exactly which probiotic strains you’re using, as well as all necessary equipment to make it at home.
Try to make your own delicious Greek or coconut yoghurt in your kitchen too!
Mad Millie Kefir Kit provides everything you need to make it yourself. Just add the culture to your own whole milk, goat, almond or rice milk, juice or coconut water and leave for 24 hours, shake and enjoy!
Kefir is the latest craze and is building in popularity, so jump on board! It is a delicious healthy drink, containing eight strains of live kefir culture.
Kefir can be made without milk too.
Drink on its own, pour over cereal or add to a smoothie, whatever you choose, it's easy, simple and delicious. With this kit you can also make kefir cheese too. Included culture makes up to 6 litres of kefir and comes with stainless steel mixing ball, cheese cloth, 1 litre glass jar and instructions.
Store culture in freezer. Each sachet can be used for culturing 1 litre.
Each sachet can be recultured (see kit instructions) up to 2 times.
Note: Culture contains dairy
Kefir can be made using milk, soy, coconut water or fruit juice. When using milk, pasteurised full fat or low fat milk is most commonly used with this culture. Unhomogenised milk can also be used if desired. Store your Kefir sachets in the freezer to prolong life.
How to Make Kefir
Remove all contents from the jar and clean the jar, ball and cloth thoroughly.
Add 1 L (1 US qt) of milk to the jar, any milk is fine. The higher the fat content, the thicker the kefir will be. Alternatively, use 1 L (1 US qt) of coconut water or fruit juice.
Add 1 sachet of culture to milk or juice, replace lid and mixing ball and shake to mix the culture through thoroughly.
Remove metal lid, cut a square piece of cheese cloth, double layered, to cover the top of the jar. Secure with a rubber band. This allows the gas to escape during the acidification process and will protect the kefir from any foreign objects while sitting on the bench.
Allow the kefir to sit at room temperature (20-30˚C/68-86˚F) for 24 hours.
Remove cheese cloth, replace lid, and then shake the kefir vigorously, before storing the kefir in the refrigerator.
Shake your kefir each time before pouring.
Included 2 sachets of culture (makes 1L each - but re-cultured up to a further 2 times. Stainless steel mixing ball Cheese cloth 1 L glass jar Instructions.
Makes up to 6 L of kefir
Everything you need to make it yourself
Simple and ready in 24 hours
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