Kefir Starter Culture (Yogourmet)
This kefir culture makes a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat. Kefir can be made with cow, soy or goat milk. Kefir has been called, the champagne of dairy products.
This kefir can be re-cultured, but will not product like kefir grains.It is a complex combination of many different cultures so it can be difficult to get consistent results, when re-culturing.
- Skim milk powder
- Latic Yeasts
- S. Lactis
- L. Cremoris
- L. Diacelilactis
- L. Acidophilus
Store in the freezer for up to 2 years
Each of the two packets will make 1 gallon of kefir
Kosher and Halal certificate available upon request
|Yes||No||Allergens||Description Of Components|
*This allergen is not in the kefir culture although it is used in other items which are produced at the same location.
- Heat 1 gallon of milk to 86ºF
- Add 1 packet of kefir culture to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 12-24 hours or until desired consistency
- Store finished kefir in a refrigerator for up to one week
- Q & A
- Related Recipes
- goat milk
- sit 12
Didn't culture the milk even after letting it sit several days.
This was easy to make and turned out well. I think it is "forgiving," as I can let it sit 12-24 hours or more to get desired consistency, with no problems. (Or, I was busy & forgot about it, and leaving it sit for over 24 hours didn't hurt it in the least). I use this with raw goat milk.
It produces thick yogurt with a good taste, but definitely isn't kefir.
Completely useless product. Used it on the raw milk. I am not sure why it is called kefir starter. It produces nothing what would resemble a real kefir.