Directions 1. Take 1 Litre Milk at room temperature in a glass jar. 2. Add 1 packet of starter culture to the milk and stir until the culture dissolves in the milk with a wooden/plastic spoon/spatula. 3. Cover the jar with a thick cloth and tie it well with a rubber band. 4. Culture in temperatures between 20 – 29 degrees for 8 – 18 hours till it sets. (The Milk will set and start leaving the side of the vessel. The Coconut milk will start forming a thicker curd-like consistency.) 5. Cover the jar with a lid and refrigerate for 6 hours. 6. Your Kefir is ready to consume. You can store it up to a week in the fridge. 7. Keep aside 3 tbsp for re-culturing.