Details
Make milk kefir with this powdered starter culture. Can be used with cow, soy or goat milk. May be recultured by using a small amount from the current batch to make the new batch. The number of times the kefir can be recultured will depend upon a number of factors including how careful the user is about cleanliness and not contaminating the culture.
Yield: Makes two batches (each batch can generally be recultured several times).
Click here to view the instructions for making kefir using this starter culture.
Ingredients: Skim milk, ascorbic acid, lactic bacteria (l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir)
Packaged in a facility that produces products containing wheat, soy, nuts, and fish.
Note: If you are looking for milk kefir grains, click here.
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Attention!
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.