Kefir Starter Culture (Yogourmet) $7.95
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 freezer
Each of the two packets will make 1 gallon of kefir
|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
Easy Peasy from Pat
I just followed the easy directions and used a simple thermometer to test the exact temperature of my milk before adding the kefir culture. I am looking forward to tasting the results. The execution of making this was very very easy!!!
A gallon is too much for me so I used 1/4 of starter in a quart of 2% milk and it worked fine. Even a quart of kifir daily is too much so I make a little more than a pint. Every morning a vigorous stir and a large tablespoon transferred into a new jar of milk and you're set for the next day. It is effervescent! I have found some days after sitting overnight on the counter there is separation and others not. Maybe it's the milk? If it's chunky an immersion blender smooths it out.
Kefir starter very active
Exceeded my expectations.. fermented milk very fsst. Real kefir taste
5 thumbs up!
Best product on the market. Works flawlessly, just follow description on the package. Will buy again and recommend anyone who is looking for similar products.
Easy, Tasty, Healthy
Honestly, the most difficult part of making kefir with this culture is to get the milk to the right temperature prior to adding the culture and not overshooting and then waiting for the milk to cool back down. After that it is smooth sailing and the result is incredibly good. I love serving the kefir with a little bit of salt stirred in and over a couple of ice cubes, somewhat like a lassi.