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Prepare up to 10 litres at home with 10 individually sealed 1 g kefir sachets. Each pre-portioned serving is intended for 1 litre of milk, making batch planning straightforward while keeping the rest sealed. Choose a precisely identified kefir culture with over 25 billion CFU per gram: Lactococcus lactis subsp. lactis and cremoris, plus Leuconostoc mesenteroides subsp. cremoris. Follow a clear method: heat pasteurised milk to 35 to 40°C, stir in one sachet for 3 to 4 minutes, then ferment for 12 to 14 hours while maintaining 35 to 40°C. Finish by chilling for 6 to 7 hours at 8 to 10°C. This milk kefir starter can be prepared in suitable equipment or by another approach that holds the specified temperature. Made in the EU with non-GMO ingredients and a gluten-free formulation, this kefir starter powder provides a measured format for consistent home preparation.