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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Not kefir, but good yogurt
It produces thick yogurt with a good taste, but definitely isn't kefir.
Bad product, doesn't produce any 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.
Kefir
I was a little disappointed with the taste of the kefir at first but I was surprised to see the 'tang' continue to develop In the refrigerator after the initial 12 hours. Very good. Very easy. I am enjoying this product.
Remarkable flavor
I used this culture with 1 gallon of whole raw Jersey milk which I pasteurized prior to innoculating. I gave it 18 hours to meditate and the resulting kefir was the finest I've ever had. It was wonderful straight or blended with fresh fruit. I will be making this instead of yogurt for my daily fermented dairy probiotic.
delicious!
When i made the kefir, I let it sit for 24 hours instead of twelve- it took that long for it to reach that yogurt drink consistency, and it was delicious! My toddler drank it plain, but he likes plain yogurt. I found it perfect for savory applications- a delicious cucumber onion salad with mint, salt, lemon juice and olive oil, for instance. I'm used to making yogurt without a yogurt maker, so not having to try to maintain the perfect temperature made kefir making very enjoyable. I'm going to try the reculturable one next. Thanks Ricki!