How to make Kefir Yoghurt

How to make Kefir Yoghurt

Note: Do not use any metal bowls or utensils when making kefir yoghurt.

  • Place the culture you have purchased  ( 1 Tablespoon ) in the glass container. Cover with fresh raw milk about 500ml.  Mix well.
  • Cover the bowl / container with the cotton cloth and secure with elastic band.
  • Leave to culture for 8 to 24 hours. This depends on the season. Winter months take longer, Summer months culturing is quick. You may stir it during this time to speed up process.
  • Sieve through a plastic sieve into a container. This will be your drinking kefir yoghurt. What remains in your sieve is your culture to be used again. No need to wash it. Just add more fresh milk. The culture will grow every time you make yoghurt.
  • If you are going away and unable to make yoghurt, store the culture in a container with a lid. Cover the culture with a fair amount of fresh milk. Place in the fridge up to 3 weeks. Do not freeze.
  • Increase the amount of milk as the culture increases in quantity.

How to make Kombucha


1 litre filtered water
1 teabag (black or green tea)
110 grams sugar
Kombucha SCOBY
glass jar
cotton cloth
elastic band

  • Boil water. Add tea and sugar. Stir well. Let cool.
  • Add cooled tea to glass container with the SCOBY (including the liquid).
  • Cover container and leave to ferment for 10 to 15 days. Strain and enjoy your kombucha.

Note: Always have clean hands when handling the SCOBY.
Leave in an odour free, quiet place to ferment.
As your SCOBY grows & new SCOBY’s form you can increase the amount of liquid. tea & sugar.