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Kefir Kit

1 x Kefir Kit
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RRP:NZ$21.99
Our Price:NZ$20.30
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Product Specialties
Good Ingredients Approved
Palm Oil Free
100% Wholefood Source
Gluten Free
GMO Free
Artificial Colour Free
Artificial Flavour Free
Artificial Sweetener Free
BPA-Free Packaging
Vegetarian
New Zealand Manufactured
Synthetic Preservative Free
Alcohol Free
Egg Free
Nut Free
Soy Free
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Highlights

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