Description
Mad Millie Kefir Culture 10 Pack – Milk, Mylk, Juice & Coconut Water Kefir Starter
10 Pack maker’s restock pack. Create tangy, live-culture kefir at home with Mad Millie Kefir Culture. It can be used with milk, plant mylk, coconut water or juice for a simple 24-hour ferment.
Best for: Milk kefir, plant mylk kefir, coconut water kefir, juice kefir, smoothies, breakfast bowls and kefir cheese experiments.
Premium selling points
- Kefir culture containing 7 bacteria strains and 1 yeast strain.
- Two sachets can make up to 6 batches / 6 L of kefir.
- Works with milk, soy, coconut water or fruit juice.
- Kefir can be re-cultured a further two times from the first batch when handled correctly.
- Great refill for Mad Millie Kefir Kit users.
Technical details
| Culture type | Kefir starter culture |
| Strains | 7 bacteria strains + 1 yeast strain |
| Pack contents | 2 sachets |
| Uses | Milk, soy, coconut water or fruit juice kefir |
| Yield guide | Up to 6 batches / 6 L |
| Ferment guide | About 24 hours at 20–30°C |
| Storage | Store below 25°C; freezer storage after purchase helps prolong culture life |
| Allergen | Contains milk |
How-to guide summary
Milk or Mylk Kefir — Inspired by Mad Millie’s official kefir guide — 1 L, ready in about 24 hours.
Stir one sachet into 1 L of milk or plant mylk, cover and ferment at room temperature until thickened. Refrigerate and shake before serving.
- Add 1 L milk, mylk, coconut water or juice to a clean jar.
- Add Kefir Culture and shake or stir thoroughly.
- Cover loosely, or seal for a fizzier result, and leave at 20–30°C for about 24 hours.
- Refrigerate once thickened; save a portion to re-culture where desired.
Recommended add-ons
Pair with Mad Millie kits, crocks, moulds, culture refills and temperature-control tools for a complete making setup.
Product information and how-to guidance adapted from official Mad Millie product pages, recipes and support guides.
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