
Kefir Starter Culture (Yogourmet)
Description
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.
Details
Ingredients
- Skim milk powder
- Latic Yeasts
- S. Lactis
- L. Cremoris
- L. Diacelilactis
- L. Acidophilus
Storage
Store in the freezer for up to 2 years
Yield
Each of the two packets will make 1 gallon of kefir
Brand
Yogourmet
Kosher Info
Kosher and Halal certificate available upon request
Allergens
Yes | No | Allergens | Description Of Components |
---|---|---|---|
X* | Peanuts | ||
X* | Tree Nuts | ||
X* | Sesame | ||
X | Milk | ||
X* | Eggs | ||
X* | Fish | ||
X* | Crustaceans | ||
X* | Shellfish | ||
X* | Soy | ||
X* | Wheat | ||
X* | Triticale | ||
X* | Mustard | ||
X* | Sulfites |
*This allergen is not in the kefir culture although it is used in other items which are produced at the same location.
Directions
- 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
Cheese Making Bundle
Kefir Starter Culture (Yogourmet)
Item# C45
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
- yogurt
- taste
- goat milk
- consistency
- least
- sit 12
- Kefir
- instrucciones
- bolsa
- miel
Me funcionó perfectamente bien, seguí las instrucciones de la bolsa y en 8 horas mi yogurt estuvo listo. Lo licue, le puse cranberries, endulcé con miel y quedó delicioso, me gustó más que el kefir comercial.
Wonderful
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.