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
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- yogurt
- taste
- goat milk
- consistency
- least
- sit 12
- Kefir
- instrucciones
- bolsa
- miel
United StatesMe 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.
United StatesWonderful
United StatesDidn'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.