Yogurt starter or Kefir (Powder form)

Kefir milk is a probiotic and very healthy for our bodies. Kefir is a refreshing, tart dairy drink created by adding kefir powder to milk, which causes the milk to ferment. Due to this fermentation, it is a lightly alcoholic drink (0.1 – 0.3%) and is thicker than milk. Kefir contains various yeasts (e.g., Saccaromycesunisporus, Kluyveromycesmarxianus) and dextrorotatory bacteria (including lactobacilluscaucasus, kefyr) which coexist in harmony and are responsible for the fermentation process.
For decades, people have made kefir at home to enjoy its benefits and its unique, slightly tingling taste. In the 1970s, it even became a craze, and everyone had a "pot of kefir" on their kitchen counter.

Dissolve the contents of one sachet of powder in 1 liter of whole milk (preferably in a preserving jar/glass jar with a lid) at 20-22°C and let it stand for 48 hours at 20-22°C. After 48 hours, acidification will have occurred. Kefir milk can be stored at 5°C for approximately 5 days. At 10°C, it lasts about 3 days. Before using the kefir milk or adding anything to it, you can first set aside a few tablespoons for the next preparation. To culture further, mix 3 tablespoons of kefir milk from the last preparation with a new liter of whole milk and let it stand for 24 hours at 20-22°C (etc.). Good hygiene is required when culturing to prevent the growth of bacteria that would make the product unfit for consumption. For this reason, it is advisable to regularly purchase a fresh sachet.
Do you want sourer or thicker Kefir? Let the preparation stand longer or add more than 3 tablespoons from the previous preparation. Some consumers make kefir using the "plant." However, because these last for years, strange bacteria can eventually accumulate in them. With powdered kefir, you can start a clean culture occasionally, thus working more hygienically.

Denominations:
Latin: Saccharomyces unisporus, Kluyveromyces marxianus, Lactobacillus caucasus, Lactobacillus kefyr
Dutch: Kefir
Also known as: Yoghurtplantje (Yogurt plant)
English: Kefir