Step 1. Dissolve the content of one sachet of Kefir cultures in 1 litre of milk which is not refrigerated (preferably in a glass with lid). Stir well. Leave this mixture for 48 hours at room temperature.
Step 2. After 48 hours take out 3 tablespoons from the mixture. Do not refrigerate or add any flavouring before you have done this. The remaining Kefir is ready for consumption.
Step 3. Now you can prepare the next batch of Kefir using the 3 tablespoons of Kefir you took from the bottle at “Step 2 above” - you can add as much milk to this batch as you are going to consume, up to a maximum of a litre. Stir and leave it at room temperature for 24 hours.
Please note that all further batches from this original sachet only need 24 hours to culture. For each fresh batch, remove 3 tablespoons as above and repeat process. After 4 to 5 weeks, when the Kefir is beginning to get thin and watery, use a new packet of Kefir and restart the cycle. Prepared Kefir should be stored in the refrigerator and consumed within 48 hours.