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
- sit 12
This is a great product. Works wonderfully with goat milk.
These are not kefir grains that will multiply. However, I’ve been using a bit as a starter on a new batch and it works fine. I actually like not having grains to worry about.
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.
Didn't culture the milk even after letting it sit several days.