As with all of our robust living cultures, buy once and never again!
 
Milk kefir is a delicious, tart, slightly effervescent fermented product. Small grain-like SCOBY (Symbiotic Culture of Bacteria and Yeast) ferment cow’s milk in 24 hours to produce a sour drinkable dahi, thicker than chaas and thinner than a lassi. 
 
It is easier to make than dahi and just as powerfully probiotic. Each day, strain the kefir from the grains/SCOBY and refresh with new milk. Leave on the counter at room temperature and change every 24 hours. 
 
Ready kefir can be stored in the fridge for up to a week and can be used as a drinkable yogurt like lassi or chaas or can be substituted out anywhere you currently use yogurt/dahi. 
 
As with all living cultures, you only have to purchase them once and then they will continue grow and proliferate for you for years to come! 
 
Kefir must be fed daily if at room temperature or weekly if in the fridge.